In the high - end jam market, an interesting phenomenon has emerged: many well - known brands prefer to use frozen blackcurrants as their primary raw material. This preference is not without reason. From the perspective of industrial production, frozen blackcurrants offer a series of unique advantages that fresh blackcurrants struggle to match.
One of the most significant advantages of frozen blackcurrants is their high whole - fruit rate, reaching over 95%. In industrial production, a high whole - fruit rate means less waste. When making jam, whole fruits can better maintain the texture and flavor of the product. Compared with fresh blackcurrants, which may be damaged during transportation and handling, frozen blackcurrants ensure a more consistent input for the production line.
Before freezing, blackcurrants undergo a strict manual screening process. This step helps to remove any sub - standard fruits, such as those with pests or diseases. As a result, the quality of frozen blackcurrants is highly consistent, which is crucial for large - scale industrial production. It allows manufacturers to produce jam with a stable flavor and quality every time.
The quick - freezing technology used in processing frozen blackcurrants can effectively preserve the cell structure of the fruits. When the temperature drops rapidly, the water inside the cells forms small ice crystals, which minimizes damage to the cell walls. This means that when the frozen blackcurrants are thawed, they can still retain most of their original nutrients and flavors, providing a better raw material for jam production.
When it comes to transportation costs, fresh blackcurrants are at a significant disadvantage. They require special packaging and cold - chain transportation to maintain freshness, which can be very expensive. In contrast, frozen blackcurrants can be transported in bulk at a relatively low cost.
In terms of storage, fresh blackcurrants have a short shelf - life and need to be processed quickly. They also require large - scale cold storage facilities, which increase the storage cost. Frozen blackcurrants, on the other hand, can be stored for a long time at a stable temperature, reducing the pressure on storage management.
Regarding labor input, fresh blackcurrants often need additional sorting and cleaning on the production line due to inconsistent quality. Frozen blackcurrants, with their pre - screened quality, can save a lot of labor costs. Moreover, fresh blackcurrants are highly seasonal. Their supply is limited to a certain period of the year, which may cause production interruptions. Frozen blackcurrants can be supplied throughout the year, ensuring a stable production process.
Frozen blackcurrants are not only suitable for jam production. They can also be widely used in other food products. For example, in the juice industry, frozen blackcurrants can be used to produce high - quality blackcurrant juice. Their stable quality ensures a consistent flavor of the juice. In the baking industry, they can be used as filling materials for cakes and pastries, adding a unique flavor and texture.
A well - known jam factory switched to using frozen blackcurrants as its raw material. After the change, the factory saw a 15% reduction in the reject rate. This improvement not only increased production efficiency but also enhanced the overall quality and stability of the jam products. It is a real - world example that demonstrates the advantages of frozen blackcurrants in industrial production.
In conclusion, for food processing enterprises, frozen blackcurrants are an ideal choice as raw materials. If you want to learn more about the industry applications of frozen blackcurrants, click here to download the Frozen Blackcurrants Industry Application Guide PDF.
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