Processing syrup - Import export

The 18.9 litre / 25 kg net organic maple syrup boiler in a metal can, a very dark syrup, ideal for processing, making granola, biscuits, coating muesli, making sweet drinks such as lemonade or soda and even diluting in a brew of dark beer such as Imperial Stout or even Scotch Ale. The possibilities are very diverse and varied with this material. It is a raw material that is easy to work with because of its practical and compact packaging. No lifting tools are required for this container which weighs less than 30 kg. The maple grove managed by Vifranc Farm Inc. is managed gently, without intensive felling or pruning, and the maples cohabit with other tree species, for a harmonious and balanced forest, certified organic. Organic maple syrup is produced in mid-March and late April. Vifranc Farm's high standards of quality are reflected in this syrup, through particularly demanding methods of working the maple grove and producing the maple syrup.

Aronia paste Finely strained, all valuable ingredients of the aronia fruit are preserved Aronia mother syrup Carefully processed pressed juice Aronia fruit juice concentrate clear/naturally cloudy Through careful vacuum evaporation the residual moisture level is reduced to 35%. Especially suitable for base materials, food supplements, beverages and natural products. Aronia powder It is made from "fruit juice concentrate" and contains all valuable ingredients of the aronia fruit. By way of gentle spray-drying a fine powder is obtained.

De Smet Engineers & Contractors’ expertise in beet sugar starts at the beets reception yard, including feedstock analysis, storage, handling, washing and slicing before Sugar extraction of the juice by diffusion. DSEC pays particular attention to agronomic specificities, climatic and local environmental aspects so as to optimize the installation performances. DSEC plays an important role in the definition of the most appropriate type of diffuser, often preceded by a prescalder (juice-cossettes heat exchanger) and also selects the best available technology to be applied for juice purification - with or without decalcification - as well as the selection of units such as milk of lime preparation and anhydrous carbonic gas production. Further to diffusion, the juice has to be filtered and processed into syrup in a multiple effects evaporation installation. This syrup is then treated in the crystallization unit that generates sugar and allows concentrating the remaining impurities in the molasses. DSEC’s simulation program is of paramount importance at this stage so as to define the most efficient energy set-up as well as to precisely size any single equipment of the line.