These formulations are approved in order to further improve the quality, update the range and introduce progressive norms of raw material consumption . RECEPTION No. 1 . Marmalade ?Apple Form?Shape of products ?small figures of various shapes. Available as a mixture of at least four varieties of different colors and flavors. Aromatized by essences: red variety raspberry or strawberry; orange variety orange or tangerine; yellow variety lemon; white variety apple or vanilla; lilac variety cherry or blackcurrant; green variety pear or pineapple . By weight or by weight .................................... Books by Topic:Harlamova O. A. , Kafka B. In. - Natural food dyes. A collection of recipes and culinary products for catering enterprises . Collection of recipes for fruit and vegetable products . Production of concentrates, extracts and soft drinks. Directory. Gren A. and . , Vysotskaya L. E. , Mikhailova T. In. - Chemistry of taste and smell of meat products (1985), Vinogradova A . A. and others. - Laboratory workshop on general technology of food production