MIXED FRUIT JAM

This ones a delicious blend of fine fruits. A medley of flavours from the pulp of
Banana, Papaya, Apple, Pear, Pineapple, Mango, Grape And Orange blended in
to one lip smacking jam. Remember craving something utterly sweet? This is
your answer to that in a packed bottle. So the next time you want to whip up a
bread and Jam delight for your kids with an assortment of flavors, you know
which bottle to dig into!

Lets make tiffins yummier with Kissan Mixed Fruit Jam.

MANGO JAM
 PINEAPPLE JAM

ORANGE MARMALADE

1.

Kissan Fresh Tomato Ketchup, 950 g

4.2 out of 5 stars 710

125.00

2.

Kissan Sweet and Spicy Ketchup, 1000g

 3.7 out of 5 stars 141
Pri me

135.00

3.

Kissan Pineapple Jam Jar, 500g

4.1 out of 5 stars 65

Pri me

135.00

4.

Kissan Mango Jam, 490g Jar

4.2 out of 5 stars 73

135.00
 Tagline:

The most popular product under the brand is the tomato ketchup and recent
tagline of the same is: Just Lagao, Kuch Bhi Khao.

 Mixed Fruit

Get your hands on this mixed fruit jam, which is a delicious treat for your taste
buds. This jam is a fusion of various fresh fruits and flavors like Apple, Guava,
Mango, Peach, Banana, Pineapple, Peach and Papaya. No matter whatever
your taste may be, this mixed fruit jam will make your tongue roll in for more.
So, wish your family a good morning with this lip-smacking jam spread on
bread, or accompanied with paratha for a great start of the day.

250 Gm

500 Gm
Orange Marmalade

Start your morning with a healthy and fruity orangey delight enclosed in a
bottle. Yes, we are talking about your favorite orange marmalade jam. It's
bitter yet sweet taste will crave you to eat more and with every meal, whether
accompanied with a bread, roti or paratha. Made up of fresh orange pulp, it
also has the goodness of orange peel, which completes its yummy taste. So,
start your day with a fruity blast of delicious taste and health.
MIX FRUIT JAM

Description
Cremica mixed fruit jam is fruity and spreads easily on bread slice. It is Dark
Red in colour having smooth in texture.

Ingredients
Sugar, Water, Mix Fruit Pulp (45%), Thickener (INS440), Acidity Regulator
(INS330), Orange Juice, Contains Permitted Synthetic Food Colour (INS120),
CONTAINS ADDED FLAVORS (ARTIFICIAL AND NATURE- IDENTICAL),
CONTAINS PERMITTED CLASS II PRESERVATIVES (INS202, INS211)

Tagline:
Cremica : A one stop shop for all your hunger needs

Opening the lid was quite a task.

No use trying to power it.
Some would just boil the bottle and then try to open it.
And some would try to open it by the method 'break the vacuum': A small hole
in the lid, does the trick.

-0-

Druk is the Thunder Dragon of Bhutanese mythology that appears on the

Bhutanese Flag, holding jewels to represent wealth and Bhutan is Druk Yul, or
Land of Druk.
- Wiki entry on Druk

Druk Jam, Squash and the whole lot of other Druk things are produced in
Samtse, Bhutan by Bhutan food products limited (BFPL).
Dana Jam and Marmalade 340g

The Dana 340g jam comprises traditional high-sugar jams and marmalades
with a sugar content of 65% per 100g. No colourings or artificial flavours are
added. Dana products have been the foundation of Scandic Foods export
assortment for the last decade.

Dana Strawberry 340g

Dana Raspberry 340g



Dana Plum 340g

JAMMY YUMMY JAM

Tagline :
Its give you seedless taste without any waste

Features:

It is difficult to pinpoint when people first made a fruit spread. Ancient

civilizations were known to set a variety of foods in the sun to dry in order to
preserve them for later use. One of the first recorded mentions of jam making
dates to the Crusades whose soldiers brought the process back from their
journeys in the Middle East.
Preserving foods was a home-based operation until the nineteenth century.
Even today, millions of people make fruit preserves in their own kitchens.
Whether in the home kitchen or in a modern food processing plants, the
procedure is essentially the same. Fruits are chopped and cooked with sugar
and pectin until a gel is formed. The jam or jelly is then packed into sterilized
jars.
Spoilage prevention is a major concern for both the home and the commercial
jam producer. An important innovation in food preservation occurred in 1810.
Nicolas Appert, a French confectioner, determined that by filling jars to the
brim with food so that all air is expressed out and then placing the jars in
boiling water would prevent spoilage.
In the early 1800s in the United States, the country was experiencing a surge
westward. Of the many legendary characters to emerge during this period was
John Chapman, better known as Johnny Appleseed. A nursery-man from
western Pennsylvania, Chapman walked through the Midwest planting apple
orchards. His purpose was to provide crops for the coming pioneers.
One of those pioneers was Jerome Smucker of Ohio who used Chapman's
apples to open a cider mill in 1897. Within a few years, he was also making
apple butter. Smucker blended the apple butter in a copper kettle over a wood
stove. He and his wife ladled the apple butter into stoneware crocks. She then
sold it to other housewives near their home in Wayne County, Ohio.
Fifty years earlier in Concord, Massachusetts, Ephraim Wales Bull finally
achieved his goal of cultivating the perfect grape. His rich-tasting Concord
grape became enormously popular. In 1869, Dr. Thomas Branwell Welch used
the Concord grape to launch his grape juice company. When, in 1918, Welch's
company made its first jam product, Grapelade, the United States Army
bought the entire inventory. The company's trademark Concord grape jelly
debuted in 1923.
After World War II, food scientists developed the process of aseptic canning:
heating the food and the jar or can separately. For sensitive foods such as
fruits, this allowed for high-temperature flash cooking that preserved taste
and nutritional value.
When sugar prices soared in the early 1970s, high fructose corn syrup (HFCS)
became a popular substitute. Several major food processing companies,
including Archer Daniels Midland, Amstar CPC International, Cargill, H.J.
Heinz, and Anheuser Busch opened HCFS plants.

Raw Materials
Jams and jellies are made from a variety of fruits, either singly or in
combination. Most of the fruits are harvested in the fall. The level of ripeness
varies. Pears, peaches, apricots, strawberries, and raspberries gel best if
picked slightly underripe. Plums and cherries are best if picked when just ripe.
The fruit is purchased from farmers. Most jam and jelly producers develop
close relationships with their growers in order to ensure quality. The
production plants are built close to the fruit farms so that the time elapsed
between harvest and preparation is between 12-24 hours.
Sugar or high fructose corn syrup, or a combination of the two are added to
the fruit to sweeten it. Cane sugar chips are the ideal type of sugar used for
preserving fruit. Granulated and beet sugar tend to crystallize. Sugar is
purchased from an outside supplier. High fructose corn syrup is processed by
fermenting cornstarch. It is purchased from an outside supplier
The element that allows fruit to gel, pectin is present in varying degrees in all
fruit. Apples, blackberries, cherries, citrus fruits, grapes, quinces, and
cranberries have the best natural gelling properties. Strawberries and
apricots are low in pectin. Jams made from such fruits are either blended with
fruits high in pectin, or extra sugar is added to the mixture. Sometimes pectin
is extracted industrially from dried apples.
Citric acid is added to obtain the correct balance needed to produce the jam or
jelly. Lime and lemon juice are high in citric acid, therefore they are the most
prevalent source used. Citric acid can also be obtained by the fermentation of
sugars. It is purchased from outside suppliers.
Other flavorings, such as vanilla, cinnamon, mint, alcoholic beverages such as
rum or Kirsch, can be added to the jam or jelly. These flavorings are purchased
from outside suppliers.

The Manufacturing
Process
The ingredients must be added in carefully measured amounts. Ideally, they
should be combined in the following manner: 1% pectin, 65% sugar, and an
acid concentration of pH 3.1. Too much pectin will make the spread too hard,
too much sugar will make it too sticky.

Inspection

1 When the fruit arrives at the plant, it is inspected for quality, using
color, ripeness, and taste as guides. Fruit that passes inspection is
loaded into a funnel-shaped hopper that carries the fruit into pipes for
cleaning and crushing.

Cleaning, crushing, and chopping

2 As the fruit travels through the pipes, a gentle water spray clears away
surface dirt. Depending on whether the finished product is to be jam or
jelly, paddles push the fruit and or just its juice through small holes,
leaving stems and any other excess debris behind. Some fruits, such as
citrus and apples may be manually peeled, cored, sliced and diced.
Cherries may be soaked and then pitted before being crushed.

Pasteurizing the fruit

3 The fruit and/or juice continues through another set of pipes to

cooking vats. Here, it is heated to just below the boiling point (212 F
[100 C]) and then immediately chilled to just below freezing (32 F [0
C]). This process, pasteurization, prevents spoilage. For jelly, the pulp is
forced through another set of small openings that holds back seeds and
skin. It will often then be passed through a dejuicer or filter. The juice or
fruit is transferred to large refrigerated tanks and then pumped to
cooking kettles as needed.
Cooking the jam and jelly

5 Premeasured amounts of fruit and/or juice, sugar, and pectin are

blended in industrial cooking kettles. The mixtures are usually cooked
and cooled three times. If additional flavorings are to be included, they
are added at this point. When the mixture reaches
the predeterminedthickness and sweetness, it is pumped to filling
machines.

Filling the jars

6 Presterilized jars move along a conveyer belt as spouts positioned

above pour premeasured amounts of jam or jelly into them.

When the fruit arrives at the plant, it is inspected for quality, using
color, ripeness, and taste as guides. Fruit that passes inspection is
cleaned, crushed, and pasteurized. Next, the premeasured mixture is
 cooked with added sugar and pectin until it reaches the appropriate
thickness and taste. Then it is vacuum-packed in jars and labeled.

Metal caps are then vacuumed sealed on top. The process of filling the
jars and vacuum packing them forces all of the air out of the jars further
insuring the sterility of the product.

Labeling and packaging

7 The sealed jars are conveyed to a machine that affix preprinted labels.
According to law, these labels must list truthful and specific information
about the contents. The jars are then packed into cartons for shipment.
Depending on the size of the producer's operation, labeling and
packaging is either achieved mechanically or manually.

Quality Control
In the United States, food processing regulations require than jams and jellies
are made with 45 parts fruit or juice to 55 parts sugar. The federal Food and
Drug Administration (FDA) mandates that all heat-processed canned foods
must be free of live microorganisms. Therefore, processing plants keep
detailed lists of cooking times and temperatures, which are checked
periodically by the FDA.
Requirements also exist for the cleanliness of the workplace and workers.
Producers install numerous quality control checks at all points in the
preparation process, testing for taste, color and consistency.

The Future
Because it is a relatively simple process, the production of jams and jellies is
not expected to change dramatically. What is apparent is that new flavors will
be introduced. Certain vegetable jellies such as pepper and tomato have been
marketed successfully. Other, more exotic types including garlic jelly are also
appearing on grocery shelves.