Post by SCHMIDT + HAENSCH

🍓🫙 A small wording change, but a good reminder that food regulation and production quality are closely connected. In Germany, fruit spreads such as strawberry or apricot can once again be labelled “Marmelade” instead of only “Konfitüre.” The legal basis is the implementation of the revised EU “Breakfast Directives,” in particular Directive (EU) 2024/1438, which amends the EU rules on honey, fruit juices, jams, jellies and marmalades, including Directive 2001/113/EC. But a familiar product name still needs reliable product quality behind it. In jam, “Marmelade” and fruit preserve production, the final °Brix value is essential for taste, texture, preservation and stability. Typical final concentrations are often around 60 to 70 °Brix, depending on the recipe and product type. Continuous inline Brix measurement helps producers monitor concentration changes during cooking, detect deviations immediately and optimize process control. Key advantages include: 🔹 Accurate, reliable and fast measurement 🔹 Continuous inline monitoring 🔹 Reduced production time and costs 🔹 Lower sugar consumption 🔹 Improved yield and productivity 🔹 Reduced risk of batch rejection 🔹 Consistent high product quality The SCHMIDT + HAENSCH iPR FR2 full-range inline process refractometer supports real-time concentration measurement directly in the cooking pan or in a bypass line. For quality assurance and process validation, SCHMIDT + HAENSCH also offers laboratory refractometers such as the ATR V/VT and ATR P. 👉 Learn more about inline Brix control in jam production here: https://lnkd.in/d7yktm7u _______ For more than 160 years, SCHMIDT + HAENSCH has stood for optical precision and analytical measurement technology. Founded in Berlin in 1864 by Franz Schmidt and Herrmann Haensch, we continue to combine German engineering tradition with continuous innovation, supporting laboratories and industrial users worldwide with high-precision instruments for demanding analytical tasks.