Concentrate Juice Department
Phase III - Concentration, analysis, and storage of juices
First, the natural juice passes in the preheaters and the fruit flesh is eliminated. After that, the juice pass through the dekanter and the centrifuges in order to be pasteurized and then it is filtered through the distillers, for essential oils, and finally concentrated.
The juices, during all stages of production, are analyzed using innovative laboratory instruments and selected on the basis of their microbiological and organoleptic characteristics. The juices are then kept in cold storage at a controlled temperature of about -18 ° c, waiting to be put on the market.