Manufacturing process

Fruits and vegetables make an integral part of the healthy human ration. Already in the earliest times, people were able to extract juice from fruits and vegetables, including it into their daily ration. Since the ancient times, the easiest way to get juice was to extract it from fruits. It goes without saying that the quantities obtained in that way were insignificant, but the technologies were improving constantly, new sorts of apples were raised and very soon the apple became one of the most important and favorite fruits.

It is not a secret for the specialists in the juice production that the vast majority of juices and nectars, produced in Europe, are based on the apple juice concentrate. And the ready-made juice, sold in shops, is the result of work of many companies, starting from primary processing of apples, extraction of apple juice and further obtaining of juice concentrate, its renewal and bottling. Therefore, the quality of juices, nectars and juice-based drinks depends directly on the quality of basic raw material – juice concentrate.

Juice concentrate quality is first of all guaranteed by the high quality of feed stock and its quick processing. The exciting and interesting process of juice production starts with loading and transportation of apples, and their accumulation in bins.

For the inter-plant transport, a water ditch is used, which simultaneously serves for separation of stones and washing of raw materials. Further, subquality apples are removed at the inspection conveyor and are fed for chipping to facilitate the extraction of juice. The obtained fiber is fed for pressing by hydraulic presses HP 5005 iР of Bucher Company.

With the aim of maximal preservation of nutritional properties and prevention of oxidation and microbiologic decomposition, the freshly squeezed apple juice is subjected to short-term pasteurization, in the course of which the juice aromatic substances are trapped.

Pasteurized juice undergoes enzymatic treatment, clarification and ultravioletization, and is boiled in the vacuum-evaporator installation. 70% soluble solids content ensures long-term preservation of juice concentrate without the change of physical and chemical properties.

Cooled apple juice concentrate and aromatic substances are stored in stainless steel containers in the clean dry place at the temperature from 0 to 10°C, protected from direct sunlight, without sharp fluctuations of temperature.

Together with organoleptic evaluation of juice concentrate, detailed physical and chemical examinations are also carried out. Because only scrupulous consistent quality control allows to timely detect required changes and ensures product conformity with the established standards, guarantying its high quality.