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Negli oltre cinquant'anni di storia abbiamo sviluppato nuove tecnologie e prodotti innovativi per poter continuamente offrire la garanzia di una qualità superiore

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The fresh line

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HAYtel REstaurant CAORIENTATION

PRODUCTION PROCESSES

Dalle coltivazioni al
prodotto finale 
Raw carrots (or various vegetables being processed) for any production, must first undergo a
process of preventive washing.... go on
Fresh product of
I range
After the washing phase, the carrots destined for the production of the "fresh traditional" product undergo the selection process .... go on
IV range production
and Baby Carrots
The production of the IV range, as it is particularly delicate, takes place in environments with an absolutely controlled atmosphere. The carrot baby is... . go on
Produzione di succhi NFC,
puree e concentrati
La trasformazione in succhi, puree e concentrati di carota, viene effettuata esaltando le caratteristiche organolettiche del prodotto. Aureli propone.... continua
Flour production
driedand derivatives
Carrots destined for the production of dried and flours, once washed, are selected based on the exquisitely nutritional content .... go on
Finished products
and bottling
The bottling process leads to the production of excellent 100% carrot or fruit juices, without adding water, preservatives or sugars.... go on

From crops to the final product

Raw carrots (or various vegetables being processed) for any production must first undergo a process of preventive washing. Initially the mass of raw material is immersed in washing bunkers filled with water.After a first stationing phase, the raw carrots are carefully washed in special "scrubbing" washing machines where the earth is washed away through a process of mutual rubbing, immersed in drinking water, without any addition of foreign substances.

Produzione del Prodotto fresco di I gamma

After the washing phase, the carrots destined for the production of the "traditional fresh" product undergo the sorting process, through a dense network of conveyor belts. In a first phase, the selection is aimed at eliminating foreign bodies such as stones and small clods of earth and subsequently unsuitable carrots as broken or broken. Suitable carrots are distinguished on the basis of their size, diameter and length: special calibrating machines with a high level of precision make the selection of any caliber required by the customer.The packaging is made in various ways according to the needs of the market: trays, bags, small boxes of different materials and capacities, standard or supplied by the same customer.The finished product is always invariably fresh, processed, packaged and shipped daily, without drawing from stock, identified by production lots and by collection date.

Production IV range and Baby Carrots

La produzione della IV gamma, in quanto particolarmente delicata, avviene in ambienti ad atmosfera assolutamente controllata. La carota baby è in origine una carota stretta e lunga, particolarmente morbida e dolce, priva della cosiddetta "anima", la parte interna del fittone. Le carote per la produzione di baby carrots o baby snacks, dopo un primo processo di eliminazione di corpi estranei e prodotto guasto, subiscono il processo del "taglio". Successivamente al taglio si ha la calibratura a seconda dei diametri che si vogliono ottenere. I differenti calibri subiscono un processo di pelatura che porta al distaccamento del rivestimento esterno del fittone. Il prodotto tagliato e pelato viene ad essere nuovamente selezionato con processi meccanici ma sotto lo stretto controllo di addetti specializzati. La successiva fase è la tornitura dei vari calibri volta ad ottenere il prodotto finito. Per finire si ha il confezionamento in sacchetto ad umidità controllata, a vari calibri e pesi: da 200 g fino a 800 g, di I (più fino), II o III calibro (più spesso).

Production of NFC juices, purees and concentrates

The transformation into carrot juices, purees and concentrates is carried out by enhancing the organoleptic characteristics of the product. In fact, Aureli offers juices with excellent nutritional specifications: solar color, high sugar levels, high Beta-Carotene content.Only "qualified" products can be transformed: the quality of the product is therefore guaranteed right from the start of the process.The high quality of the transformed product, derives as usual from particularly accurate cultivations but also and above all from a highly specialized production process, forged by years of experience matured by Aureli in the processing of carrots and vegetables.The agro-food processing takes place through a complex processing cycle that begins with a preventive "peeling" of washed and selected carrots / vegetables.Once the detachment of the skin from the pulp is obtained, there is a further manual selection through a sorting counter, with which any product residues escaped from the incoming control (non-conforming product) are eliminated.The peeled and selected product is shredded and, through a series of steps, is processed in special refining machines to become juice or PUREA.The so refined product is pasteurized in order to eliminate all microbial and bacterial impurities.The production of concentrates undergoes a further processing phase following the production of the juice: concentration with elimination of the water content from the juice.The process can reach a concentration degree equal to nine times (depending on the type of vegetable being processed) the product as is, or up to a maximum of 70 ° brix.The various processed products are packaged in aseptic bags or poured into INSULATED tankers ready for shipment.Aseptic packaging takes place via automated aseptic fillers. The production of juice, puree or concentrates for tanker, implies the absence of storage as the product, after leaving the processing, is immediately sent to the tank for its shipment.

Production of flour, dried and derivatives

Carrots destined for the production of dried and flours, once washed, are selected on the basis of their purely nutritional content.In particular, well-qualified levels of fiber and Beta-Carotene are required.The raw material is put into drying machines at various stages, reaching temperatures up to 130 C to obtain a humidity level below 7%.The process is kept under strict control by the company production laboratories, which carry out systematic sampling during the production phase.
The final product of the process is the carrot dried (small flakes of dry product) to be packaged as it is or placed in the grinding mill for the production of carrot flours at various grain size levels.The product is packaged in paper bags for food for industrial use, or in 500g vacuum bags ready for retail distribution.Carrot flours are an excellent raw material used by pasta factories connected to AURELI for the production of branded bakery products (pasta, bread, breadsticks, biscuits) or even by companies certified for the production of "gluten-free" products for intolerant people .

Prodotti finiti ed imbottigliamento

The bottling process leads to the production of excellent 100% carrot or fruit juices, without adding water, preservatives or sugars.The production starts from a careful control of the quality of the raw materials (juices or fruit purees, such as orange, pineapple, apple) and the selection of the best carrot juice to be bottled. The fruit ingredients and carrot juice are placed in the stainless steel collecting tanks and then conveyed to a mixing tank based on the percentage of the recipe to be made. Subsequently there is a first control phase to check the pH of the mix.Then there are the pasteurization and filtration processes and then the mixture is poured into the "hot" bottling plant.The vases (or bottles) are previously washed and checked internally; the encapsulation phase takes place automatically with safety twist-off caps.At this point in the process, the bottles undergo another pasteurization passing into the special tunnel where the temperature, initially at high levels, decreases until it reaches the room level, at the exit of the vessel from the tunnel.
A further quality inspection precedes the labeling and packaging phase. The juice bottles ready for use undergo a quarantine during which microbiological analyzes and inspections of the safety seal on the cap are carried out.

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