The fruit juices and purees out of the aseptic drums are automatically dosed according to the appropriate formula into the batch mixer equipped with loading cells, for dosing accurately the variuos recipe ingredients.
That system mixes the product with the other ingredients: sugar or sugar syrup, dairy products (like yoghurt, cream, butter and milk). Pumped to a buffer tank, equipped with an high efficiency heated agitator, the product is then heated to the de-aeration temperature by an heat exchanger, and afterwards de-aerated, homogenized, pasteurized and set to the filling temperature (88°-90°).
Final process phase is according to the pH the in-container pasteurization or sterilization.