Apple Juice

The apple juice is extracted using a high technology process preserves the nutritional and organoleptic qualities of the fruit. The juice is clarified and concentrated at 70 degrees brix. Since it is nourishing, healthy and natural it is one of the preferred and most consumed juices in Europe and in the United States. In many cases it is the first drink to be given to babies after the irreplaceable mother’s milk.

Fischer Group is expanding the Apple Juice Division. In May 2007 the apple plant of Videira (SC) will start to produce orange juice providing better utilization of the existing production in the state of Santa Catarina.

Presses

Ultrafiltration

Concentration

Process Description:
The apples used for the juice production go through a rigorous cleaning and grading process. The graded fruit is then crushed in special mills which creates a type of apple pulp puree. This puree receives two pressings to extract the juice. The first one is in belt presses and the second one in hydraulic, electronic and high technology presses from which the maximum amount of juice is extracted. Simultaneously the dry solid material is separated, the peels and seeds. The juice goes through centrifugation and pasteurization processes in addition to a modern process of ultrafiltration, that utilizes membranes and ceramics filters to clarify it. Finally the juice is concentrated.