INPUT CONTROL
The suitability of the raw materials for jam production in the quality control laboratory is investigated. Accepted raw materials are taken to the accepting warehouses.

PRE-PREPARATION BOILER
Sugar, fructose, and fruit are heated in boilers called premixes to 40-45 ° C and homogenous mixing of the products is ensured.

VACUUM BOILING BOILER
Premixed products are boiled under vacuum at 80-85 ° C. The jam is prepared so that the Ph and brix values ​​are appropriate.

FILLING
Filled molds are filled in the desired weight of the boiled products.

COVER CLOSE
Products that are filled in suitable containers are passed through a lid closure.

COOLING TUNNEL
The filled containers with their lid closed are passed through the cooling tunnel to both vacuum and clean the outside of the containers.

DRYING
The tunneled product is dried in filled containers.

LABELING AND DATING
The jeweler's warranty band is tagged and dated.

FINAL PRODUCT CONTROL
After the products have passed through the final product controls, they are chopped and shrinked.