What are the areas of juice

Juice knowledge

In principle, just squeeze out! Fruit But it should not only taste originally, fruit juice should also appeal to the eye and be available all year round. Consumers are happy to leave the fruit juice to the manufacturers. With modern fruit juice technology, they produce high-quality fruit juices, the valuable ingredients are spared in the best possible way and the taste of the fruit juice drink is optimally preserved. but juice 100% quality fruit nectar fruit juice RECIPES stories fruit juice industry 100% fruit juice service fruit juice drink juice fruit juice recipes

The production takes place basically in the same steps: fruit nectar delivery, fruit juice washing / sorting, pressing, filtering, pasteurizing, filling, packing. The individual fruit juice production steps Juice RECIPES are tailored in detail to the type of fruit to be processed. Because fruitsaft apples have different requirements to the fruit juice processing as for example grapes or juice oranges. juice

There are big differences in the yield depending on the type of fruit. It can be 65 to 80 percent for apples, pears and rhubarb fruit juice. With currants fruit juice it is even almost 80 percent. It is much lower at fruit juice Citrus fruits, here it is around 50 percent.

Incidentally, the squeezed fruits are also The so-called mash, in which the skins, fruit juice drinks, fruit juice RECIPES, seeds, fruit nectar and remains of the pulp are contained, is often used for other fruit nectar products.

The apple is a prime example of raw material utilization. It is processed 100 percent. The yield is around 75 percent. 25 percent are the pressed mash peels, seeds and the remaining fruit pulp, the so-called pomace. The pomace is mainly used for the production of apple pectin. In addition, it is used as animal feed and energy flows into the fruit juice.

Since fruit juice, the use of apples to produce apple juice is a prime example of a modern fruit juice circular economy. Incidentally, fruit juice is also subject to legal requirements for the recycling of residues that arise during production. In the case of apples, the law on the promotion of the fruit juice cycle economy and ensuring the environmentally friendly disposal of waste (KrW- / AbfG) comes into effect.

In principle, just squeeze out! But it should not only taste originally fruit juice, it should also be visually appealing and be available all year round. Consumers are happy to leave that to the fruit juice manufacturers. modern technology, they produce high-quality fruit juices, the valuable ingredients are spared as much as possible and the taste of the fruit is optimally preserved.

The production basically takes place in the same steps: delivery, washing / sorting, pressing, filtering, pasteurizing, filling, packaging. The individual fruit juice production steps are matched in detail to the type of fruit to be processed. Because apples have different processing requirements than grapes or oranges, for example.

Peaches, apricots and bananas are also offered as nectars because of their full aroma and consistency. In addition to the local elderberry, we often find exotic berries such as acerola, acai and mulberries as partners for unusual fruit creations. Cranberry and pomegranate also give fruit mixes a unique aroma. None of these fruits would be pure enjoyment due to their high acid content. That is why they are refined with water and, if necessary, sugar or honey. The minimum fruit contents for each fruit juice are specified in the Fruit Juice Ordinance - however, the fruit contents are often higher.