Sweet cider mills

Cider mills primarily process apples, pears, and other fruits into juices, ciders, and regional direct products for retailers, restaurants, and consumers. This sector is heavily influenced by harvest fluctuations, raw material quality, and seasonal processing capacities. At the same time, regionality, direct juice production, organic content, and transparent sourcing of the fruit are gaining increasing importance. Price and cost pressures, as well as declining fruit juice consumption, are also raising the bar for product range, marketing, and economic stability. Therefore, cider mills remain crucial players in processing regional fruit supplies, creating added value in rural areas, and producing marketable beverages with traceable origins.

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Sweet cider mills

Determination of the sugar content of nectars

ORA 20BA

When making fruit nectar, it is sometimes necessary to add sugar because the fruit acid content is too high. Since fruit has a natural sugar content, the Brix value must be determined to determine how much sugar can be added. This control guarantees that the end product contains the required sweetness but is not oversweetened.

Weighing fruit to determine juice yield

IOC 10K-3M

Before pressing, apples, pears, or berries are weighed to reliably estimate the expected juice yield. This simplifies the planning of the pressing process, helps in selecting suitable containers, and improves on-site preparation.

Check the torque of bottle caps

DA 5-3

The opening and closing force of screw caps on beverage bottles is tested using a torque measuring device. This inspection supports leak tightness, ease of use, and quality assurance, and helps to identify defective batches early on.

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