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3. Fruit preparations – production and preservation
3.1 Implementation
The formulation protocol for a fruit preparation is defined and set by the development department. The aim is to put the ingredients in a vat and create osmosis between them. Brewing must be carried out carefully, according to the composition of the recipe. In particular, it should be gentler in the presence of fruit pieces, to avoid damaging them. The recipe must comply with the customer's specifications. In most cases, the fruit and sugar content is imposed.
Texturizing agents are only used if they are really necessary to obtain a defined texture. This obviously depends on the final application (yoghurt, cottage cheese, ice cream, etc.), but also on the composition of the preparation itself.
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Fruit preparations – production and preservation
Quality management: criteria to be met
Bibliography
Websites
INRA 4th range products. http://www.inra.fr/internet/Directions/DIC/presinra/SAQfiches/quatriemegamme.htm
CNIEL (Centre national interprofessionnel de l'économie laitière). Dairy products. http://www.cniel.com
...Events
Trade fairs :
In-Food, the trade fair for intermediate food products, takes place every two years in Paris, in parallel with SIAL and IPA. http://www.infood.fr
SIAL, the international food trade show http://www.sial.fr
IPA, International...
Standards and norms
- Food safety management systems – Requirements for organisms at all levels of the food chain - ISO 22000 - 2005
Regulations
Regulation (EC) No 1334/2008 of the European Parliament and of the Council of 16 December 2008 on flavourings and certain food ingredients with flavouring properties for use in and on foods and amending Council Regulation (EEC) No 1601/91, Regulations (EC) No 2232/96 and (EC) No 110/2008 and Directive 2000/13/EC – OJ L 354 31.12.2008.
Décret n° 2003-838 du 1 er ...
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