Fruit and berry concentrates

 
Juice concentrate  is obtained by processing directly expressed juice. For this directly expressed juice is concentrated by evaporation or         freezing out of water, or by membrane method. As a rule, juice in industrial scale is produced by the method of concentrate restoring.
 
Unique Technological Offer
 
  • 100% of pure concentrates, produced in places of fruit growing by optimal technology from pulp of ripe selected fruits.
  • A wide selection of raw materials and ready-made solutions: berry concentrates, tropical fruits and original mixes, including for HoReCa.
  • Modern methods of concentration with maximum preservation of natural flavonoids, essential oils and pectin
 
From different fruit we receive different amount of juice concentrate. So, for example, from 1000 kg of oranges we receive about 100 kg of juice concentrate with 62 °Brix, i.e. to obtain a 1000 kg of juice concentrate with the indicated soluble dry substances 10 tons of oranges is required. To get 1000 kg of concentrated pineapple juice with 62 degrees °Brix a similar amount of fruits is used. Output of concentrated Apple juice is higher and as a rule makes 1340 kg (70 °Brix) from 10 tons of apples.
 
Juice is made from juice concentrate by restoring  the share of water up to the level of soluble dry substances, established by the normative documents (so the reconstituted juice should be 100%).
 
 
The range of juice concentrates
 
  • Pineapple
  • Orange
  • Banana
  • Cherry
  • White grapefruit
  • Pink grapefruit
  • Blackberry
  • Kiwi
  • Strawberry
  • Lemon
  • Raspberry
  • Mango
  • Passion fruit
  • Multifruit
  • Black currant