Blackberry juice can be extracted either from fresh or frozen fruit. Frozen berries are cold pressed because freezing plays the part of heating in breaking down the mucilaginous components. This method usually produces a higher yield. Fresh berries are hot processed: clean, ripe, wholesome berries are heated and agitated in a steam-jacketed kettle between 60 to 82ºC. When this temperature range is reached, the crushed berries can be pressed in a hydraulic rack and cloth press. The single strength juice is then concentrated in blackberry clear concentrated juice.
Packaging: Aseptic bag in steel drum with net weight of 230 kg
Origin: Poland, Italy, China
Poland: June – September
Italy: July – September
China: July – September