The citrus fruits coming from the acceptance, are appropriately treated before moving to the extraction with the FMC system “in line”, which allows the instantaneous separation of juice and essential oils. Following is the refining, depulping and eventual concentration of the juice, before going to the filling which can also be carried out as aseptic. The essential oil extracted as “cold” is separated from the process water by centrifugal systems; the essence recovered as “hot” in the same way is separated from the condensate evaporation. For all the products refrigerated warehouses exist at different temperatures for proper storage. The packaging used is chosen according to the needs of the customer: tanks, iron drums, plastic drums, bag in box, milk, plastic buckets and other containers in plastic food bins. The finished product can have several applications such as food ingredients, juices, nectars, smoothies, beverages, breakfast, condiments, bases for gelato, food flavorings, cosmetics, pharmaceutical industry.
Sicily is well known for the production of citrus fruits that thanks to climatic conditions and geographical position of the island grow with unique organoleptic characteristics. At the top – not for volume but for the uniqueness – in the citrus world scenario, are at the Sicilian blood oranges, and lemons. Particularly popular are also the mandarins and clementines, in addition to the wide variety available for each fruit.
For the supply of raw materials, Citrofood relies on Sicilian producers carefully selected and able to reach high quality standards. He specializes in the industrial processing of lemons, oranges, red pulp, pulp oranges and tangerines blonde to get the juices, “specialty? pulp cells, and essential oils.