Let's make marmalade
Find innovative production technology for making marmalade and connect directly with world-leading specialists.
Legend has it that the word ‘marmalade’ is a derivate of “Marie est Malade”. Supposedly, the acidic-sweet mixture was offered to Marie Antoinette when the Queen of France fell malade. Whatever the true origins of the name, marmalade processing equipment has quickly made the golden spread a pick-me-up for the masses.
Which marmalade technology do you need?
Energy-saving cooling system for vegan products
High-viscosity products like hummus or chunky pasta sauces must be cooled d…
Capping Machine for Jars
In production lines that involve sterilization processes, jars that are not properly capped may explo…
Marmalade and Jam Processing Machine
When producing jams and marmalades, preserving the natural flavours, aromas and colors …
Emulsifier and mixer for gelling agent
When making jams and marmalades, gelling agents, such as pectin, are used to thicken …
Concentrator for fruit puree preparation
Fruit puree is often an ingredient of various fruit-flavored yogurts, which sometim…
Vacuum and pressure cooker for fruits and vegetables
When producing fruit-based products such as marmalades or ice cream t…
Fruit pulping machine
When making fruit pulp, a pulping machine helps you remove seeds, stems, and skins from your fruit. Howe…
Batch cooker for fruit puree
The fruit pulp is used in many different bakery products, especially as a filling. Since fruit p…
Multifunction case packer for bottles and jars
New ways of packaging products are popping up all the time on the market. Th…
Wrap-around case packer for cans or bottles
When it comes to beer packaging, most of the manufacturers use plain box carton…
Hygiene washer for food utensils
Thorough and quick cleaning of kitchen utensils, such as baskets, knives, trays, and other a…
Self-adhesive linear labeling machine for bottles
It is vital to have precise and long-lasting labels on bottles to avoid …
Industrial vacuum cooker
Batch cookers can be highly inflexible and inefficient, relying on maximum fill levels to operate wel…
There is currently no equipment listed with your specified properties, but we are sure we can help you. Try us!Contact us
Too much choice? Don't worry, we got you!
Connect directly with world leading technology suppliers.
We will connect you directly with a technology specialist that has experience with your process.
Contact usControl marmalade temperature with heating and cooling equipment
Heat combines your fruit pulp, sugars, pectin, and edible acids into marmalade, and it takes 15-30 minutes of boiling for gelation to form. Temperatures may reach up to 80°C in a vacuum cooker and up to 105°C in an open kettle.
But you then need to quickly cool down the mix to avoid caramelization of the sugar content. Moreover, prolonged cooking risks turning your gold-colored marmalade into a brown semiliquid.
Marmalade processing requires one part per five of fruit content
There is a fine line between marmalade and jam, but the former contains fruit peel in the mixture. Besides its high nutritional value, the citrus rind a rich source of pectin that gives the finished product its texture and spreadability.
Moreover, marmalades contain a minimum 20% fruit ingredient in the final product. A packaged jar must have at least 7.5g fruit content obtained specifically from the endocarp for every 100g of marmalade.
Sugars extend marmalade shelf life and enrich the finished product
Sugars are a key component of marmalade and, together with pectic substances, they help to build the natural gel-frame that holds the product’s consistency. Another major function of sugars is preservation. By locking in moisture, sugars keep bacteria from attacking the marmalade and extend the natural shelf life of the final product.
You may use a range of foodstuffs with sweetening properties, including honey and fructose syrup. Brown sugar is a secret ingredient used to give the finished marmalade an amber tint and a more candied flavor.
