Vegetables and Oils
Processing of vegetables to juice, concentrate or puree and the production of olive oil require the digestion of relatively hard plant material. Various vegetables have attractive colours, responsible for this are mostly carotenoids. Once again it is most important to already extract as much colour as possible from the mash and to preserve it carefully afterwards. Furthermore, the stability of the resulting finished juice should be considered in every individual case, i.e. clear juice or cloud-stable juice. Of course also juice yield is of importance. The multiplicity of different natural raw materials adds to the fact that the processing requirements differ very much. This is why Erbslöh offers specially tailored processing ways and solutions adjusted to the fruit, the processing aim and the processing technology.