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    In Gradients

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    rejamsk
    The document provides recipes for making fruit jam and lychee drinks. The fruit jam recipe calls for mango pulp, sugar, food colorings and flavorings, and other ingredients mixed together to reach a brix level of 66 degrees Celsius. The lychee drink recipe specifies sugar, thickeners, preservatives, flavorings, and water to achieve a target brix level and viscosity. Procedures are outlined for producing 100kg batches of fruit jam and 2kg batches of lychee drinks.

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    In Gradients

    Uploaded by

    rejamsk
    7 views2 pages
    The document provides recipes for making fruit jam and lychee drinks. The fruit jam recipe calls for mango pulp, sugar, food colorings and flavorings, and other ingredients mixed together to reach a brix level of 66 degrees Celsius. The lychee drink recipe specifies sugar, thickeners, preservatives, flavorings, and water to achieve a target brix level and viscosity. Procedures are outlined for producing 100kg batches of fruit jam and 2kg batches of lychee drinks.

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    The document provides recipes for making fruit jam and lychee drinks. The fruit jam recipe calls for mango pulp, sugar, food colorings and flavorings, and other ingredients mixed together to reach a brix level of 66 degrees Celsius. The lychee drink recipe specifies sugar, thickeners, preservatives, flavorings, and water to achieve a target brix level and viscosity. Procedures are outlined for producing 100kg batches of fruit jam and 2kg batches of lychee drinks.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as doc, pdf, or txt
    7 views2 pages

    In Gradients

    Uploaded by

    rejamsk
    The document provides recipes for making fruit jam and lychee drinks. The fruit jam recipe calls for mango pulp, sugar, food colorings and flavorings, and other ingredients mixed together to reach a brix level of 66 degrees Celsius. The lychee drink recipe specifies sugar, thickeners, preservatives, flavorings, and water to achieve a target brix level and viscosity. Procedures are outlined for producing 100kg batches of fruit jam and 2kg batches of lychee drinks.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
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    of 2

    MEASURE MENT & PROCEDURE

    OF SOME FOOD PRODUCTS

    MIX FRUIT JAM


    100 Kg Batch

    INGREDIENTS QUANTITY (Kg)

    Mango pulp 6
    Sugar 65
    TiO 2
    .0045
    CAD .625
    Pectin .7
    Na Benzoate .01
    Strawberry FLV .01
    Pineapple FLV .01
    Orange oil FLV .005
    Mango FLV .005
    Egg yellow .0014
    Amaranth red powder .0014
    Water as needed


    Brix - 66 Filling temperature - 94  c

    LYCHEE DRINKS
    2 Kg Batch

    Sugar 14% (284gm)


    Xanthene gum 0.05% (1.00gm)
    CAD 0.21% (4.2gm)
    K Sorbate 0.01% (0.2gm)
    Na Citrate 0.015% (0.3gm)
    Na Benzoate 0.01% (0.2gm)
    Lychee FLV 0.051% (1.03gm)
    Water as needed after testing the Brix & Viscosity
    This contrasts starkly with Natural Dyes, many of which are also medicines. This give deep blue color on
    wool, silk, cotton etc. It exhibits good fastness to washing, crocking and Light. This is the only Natural
    Dye, which falls under Vat category of dyes. Manufacturers:
    SIR NATURALS manufactures Natural dyes for textiles, which are with scientific approach, in powder
    form and obtained from different natural / vegetable materials, like plants leaves, roots, barks etc. also
    provides technical information and know-how for dyeing the textiles with our natural dyes. SIR
    NATURALS also offer the conversion of grey cotton, wool and silk yarn in to required shades with
    reasonable fastness.

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