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.
What marmalade equipment do you need?
Processing system for marmalade
When producing jams and marmalades, preserving the natural flavours, aromas and colors of th...
Standard FFS machine for spreads and sauces in mini portions
In the food industry, from a microbiological point of view,...
Rotating stencil depositor
Do you need to produce patterned products in good volumes but are concerned about quality? Tradit...
Depositor for caramel, jam and toffee
Do you have a multi product line that you wish could handle high and low viscosity ma...
Self-adhesive linear labeling machine for bottles
It is vital to have precise and long-lasting labels on bottles to avoid...
Easy to use food processor for cooking gastronomy sauces and pastes
For the development and production of high quality ...
Food processor for making fruit jams for pastries
In a bakery environment fruit jams are often used for the decoration or...
Multi-functional food processor for a high sugar percentage pastes production
For the development and production of hi...
Vacuum cooker for concentrating sauces and purees
When producing high quality prepared food, concentrating products for s...
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Control 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 spreadibility.
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.