After washing and selection, the raw material is finely crushed, and the juice is obtained in the process of non-thermal pressing of the fruit pulp, called cold pressing.
Then the product is lightly pasteurized, which preserves a large part of the vitamins and trace elements.
The finished juice goes, for example, to special multi-layer bags with a dispenser called bag in box with a capacity of 3 liters.
The packaging we provide is currently the best product on the market and offers a high degree of tightness, which largely protects the product against unwanted unsealing. With proper storage, temperature and the position of the tap, the juice remains usable for about 2 weeks after opening.
