Abstract
The essential feature of jam production is uniformity. It is easy for an amateur to make a boiling of jam which might be considered perfect from every point of view, but it is another matter to reproduce the same results regularly under factory conditions. Some of the difficulties with which the jam manufacturer has to contend are seasonal variations, and changes in the fruit due to conditions of cultivation, harvesting and storage. Analysis of the fruit does not always give sufficient information to enable a perfect jam to be made at the first trial, therefore an expert jam boiler is still required in the jam factory. Although jam production is a highly scientific process, the art still lingers on under strict scientific control.
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Bibliography
Ingledew, R.G. (1966) `A continuous batch process for jam’, Appendix III to paper on Aids to Continuous Production, Cake and Biscuit Alliance Technologists’ Conference Proceedings, Feb. 1966.
Rouch, G.H. (1965) Jam Manufacture,Lennard Hill.
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© 1997 Springer Science+Business Media Dordrecht
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Bennion, E.B., Bamford, G.S.T., Bent, A.J. (1997). Jams and jellies. In: Bent, A.J. (eds) The Technology of Cake Making. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-6690-5_14
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DOI: https://doi.org/10.1007/978-1-4757-6690-5_14
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4419-4742-0
Online ISBN: 978-1-4757-6690-5
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