Fresh and healthy fruit crops, fully technologically ripe, are processed following tehnological procedure into raw juice.After water evaporation from the raw juice, in low temperature (45°C) and hight temperature station, it is turned into concentrated fruit juice with all the characteristic of a parent fruit preserved.see chemical analysis
Received by evaporation of unfermented red and white grape juice produced from selected sort, in evaporation station and physical removal of determined quantity of naturally contained water..see chemical analysis
Concentrted fruit juice is produced by raw juice water evaporation.Raw juice is produced by technolodical procedure for processin of fresh fruit crops having characteristic color taste and flavour.Concentration is carried in low temperature station (45°C) and hight temperature station where naturally contained water is removed physically while all the juice natural characterstics are maintained.see chemical analysis
Fresh and healthy fruit crops, fully technologically ripe, are processed following technological procedure into raw juice.after water evaporation from the raw juice, in low temperature station (45°C) and high temperature station, it is turned into concentrated fruit juice with all the characteristics of a parent fruit preserved.see chemical analysis
Quality control "ALFA LAB"
Aside of the standard analysis determined by the technical regulation, ."ALFA LAB" laboratory is also used 'safe food' analysis including heavy metals (lead, arsenic, cadmium mercury ..) determined by atomic absorption spectrometer, pestide residue (organochlorine, organophosphorus and carbomatic) determined by gas and liquid chromatography.In addition to the above, the unavoidable mictoxines (patuline, aflatoxine, ochratoxine and lactic acid) are also determined by the method of liquid chromatography.Microbiolgical laboratory facilitates the test of microorganisma presence, which can cause products adulteration and people toxicoinfection.The most common assays carried in this laboratory are the analysis for determination of bacteria total count, yeast and molt total count, type of salmonella, staphylococci, clostridia, escherichia coli and the type of proteus.