配方类型：	BEVERAGES AND FOODS
配方说明：	Experimental Fruit Spread
配方组成：	B: Isosweet 180 or 5500 HFCS/17.9 Rezista Starch/2.6 Mira-Gel^T^M 463 Starch/0.9 Neto 7350 Corn Syrup/29.8 A: 4 x 1 Strawberries/48.8
配制方法：	Mix and cook ingredients in Part A to 217 F in a steam-jacketed kettle. Check solids with refractometer and adjust to 62% by adding water or cooking as necessary to evaporate excess moisture. To prepare Part B ingredients, mix the 463 Starch into the HFCS to form a smooth syrup concentrate. Add to the hot ingredients (Part A) and blend. Hot fill and pasteurize to 180 F center temperature if necessary.

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