The fruit, taken from the storage area in the quantity required by the recipe, is checked and selected by hand by the staff on a specially designated table. This control and selection, both maunual and mechanical, ensures that only the best raw materials are used, without any need for artificial colours, aromas or preservatives.
Fruit and sugar are mixed together and then heated in special vats, then drawn off into concentration “boulles” till they each reach the right consistency. The temperatures, times and modality are kept carefully under control, so that none of the natural qualities of the fruit are lost.
The jam is bottled using a special dosing machine, after which lids are fitted. The jars are then passed through steam which, with the temperature of the product and the surrounding hygienic conditions, ensures that the jam is free from any possible microbic contamination.
The product is automatically and constantly controlled:
- by a metal detector that eliminates any jars with any iron objects in them;
- by a weight selector that eliminates any jars that are underweight;
- by a dud detector that eliminates any jars that are not hermetically sealed.
The product is labelled, packed and palletised.
At this stage jars and boxes are marked with all information necessary for their future traceability (product code, lot number, expiry date etc).
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