Fruit Molasses Production Line
Fruit molasses is a nutritious, concentrated sweet syrup rich in vitamins and minerals, made by extracting juice from fruit and boiling it under vacuum.
Open the product catalogueCommon Types of Fruit Molasses: Dates, carob, fresh grapes, raisins, juniper and mulberries are among the most widely used fruits.
Molasses production has three categories: dried-fruit processing, fresh-fruit processing and pomegranate molasses production. Dried or naturally low-moisture fruits include raisins, dried mulberries, carob and dates. Fresh grapes and mulberries belong to the fresh-fruit category. Pomegranates are processed in the separate pomegranate molasses category.
DRIED-FRUIT MOLASSES PRODUCTION LINE: Low-moisture fruit such as dates, carob and raisins is loaded into hoppers. Water is added in the amount specified by the recipe, and diffusion takes place over a defined period, drawing soluble compounds and sugars into the water. The water and fruit pulp undergo filtration suited to the process before entering the evaporator. The resulting mash is boiled under vacuum at low temperatures until it reaches the required Brix, then pumped to the filling line.
FRESH-FRUIT MOLASSES PRODUCTION LINE: Incoming fresh fruit, such as grapes and mulberries, is prepared to obtain mash. After filtration suited to the process, the mash is sent to the evaporator. It is boiled under vacuum at low temperatures until it reaches the required Brix, then transferred by pumps to the filling line.
Foods suitable for the production line
Packaging suitable for the production line
