Picking and delivering are completing in 6 to 8 hours, the fruits are arriving for processing from noon time till late afternoon. The fruits were left since the day before are not accepted. Cleaning and screening for good quality fruits prior for extracting juice.
02
Dry out and ready for pressing
Fruits are delicacy, with high vitamin C. Storage is carried out under chill temperature and out of sun ray. Filtration is immediatly done after pressing.
03
Settling and Filtering Tannin
Stabilize juice is crucial to remove tannin in insulation tank, temperature is a vital parameter to keep juice fresh. UV light is applying to ensure stopping fermentation.
04
Filling
Filling is done either in bottle or an aseptic bag, juice at this stage is clear and tannins have reduced. Bottling juice is pastuerising and ready for use. For frozen storage applies to aseptic bags.
05
Pastuerisation at 70°C within 10 minutes
Pastuerising at 70°C in 15 minutes to stop being fermentation and remove all micro organisms. With short period pastuerisation still retain most the value vitamins and minerals. And the shelf life span is at least 6 months.
01
Cleaning fruits
Picking and delivering are completing in 6 to 8 hours, the fruits are arriving for processing from noon time till late afternoon. The fruits were left since the day before are not accepted. Cleaning and screening for good quality fruits prior for extracting juice.
02
Dry out and ready for pressing
Fruits are delicacy, with high vitamin C. Storage is carried out under chill temperature and out of sun ray. Filtration is immediatly done after pressing.
03
Settling and Filtering Tannin
Stabilize juice is crucial to remove tannin in insulation tank, temperature is a vital parameter to keep juice fresh. UV light is applying to ensure stopping fermentation.
04
Filling
Filling is done either in bottle or an aseptic bag, juice at this stage is clear and tannins have reduced. Bottling juice is pastuerising and ready for use. For frozen storage applies to aseptic bags.
05
Pastuerisation at 70°C within 10 minutes
Pastuerising at 70°C in 15 minutes to stop being fermentation and remove all micro organisms. With short period pastuerisation still retain most the value vitamins and minerals. And the shelf life span is at least 6 months.
How to Storage The Juice
Storage in room temperature, < 25°C and well ventilation
