What the calculator computes
Choose a product — jam, compote, nectar or tomato paste — and a few batch parameters: size, fruit and finished product Brix, sugar, container. The calculator builds the recipe from the dry-matter material balance: how much raw material, sugar, water, pectin and acid you need and how much water to evaporate.
Alongside is a technological card with operations, typical regimes (temperature, time) and control points. The card can be printed or exported to CSV. The regimes are typical and are approved by the technologist.