APPLE - DESCRIPTION OF THE PROCESS
The apple juice concentrate is obtained from crushing selected fruits.
The most goes throught enzymatic treatment, it is clarified by ultrafiltration (Koch) and concentrated. The process takes about five hours.
Tecnovin also processes cloudy Apple juice (2% +- 0,5) concentrate at 40-45 Brix. This juice is stored at -20°C.
SPECIFICATIONS:
| Brix | 70.0 +- 0.5 |
| Acidity (mallic acid g%) | 1.70 +- 0.5 |
| PH | 3.75 +- 0.25 |
| Transmittance | 97-99% |
PACKING:
| Epóxi coated carbon steel drum. | lined with two polyethylene bags. |
| Drum capacity | 200 L |
| Net weight | 265 Kg |
| Gross weight | 282 kg |
Lots of up to 18 tons, with its lab analysis and drummed in sequence.
STORAGE:
Must be maintained at a temperature of less than 5° centigrade.
