Stage 1
Fruit Reception
The fruit arrives at the Messina factory and is received under controlled conditions before it enters the line.
Starting with sound, fully traceable fruit is the foundation of juice quality, aroma, and food safety.
Our Processes
From the Messina factory, every lot is received, refined, and packed under laboratory control.
Clarity:
Product:
Crystal clear · Not from concentrate
Crystal-clear NFC juice
Single-strength juice is pasteurised before vacuum pulp filtration and ultrafiltration, then heat-treated and packed without concentration.
Process flowEssential oilLaboratory QC
Intake
Extraction
Parallel stream
Refining
Heat treatment
Packing & export
Crystal clear · Concentrate
Crystal-clear concentrated juice
Clear juice is pasteurised before vacuum filtration, concentrated on a five-stage falling-film condenser, then heat-treated before chilled filling.
Process flowEssential oilLaboratory QC
Intake
Extraction
Parallel stream
Refining
Concentration
Heat treatment
Packing & export
Cloudy · Not from concentrate
Cloudy NFC juice
Single-strength juice keeps its natural cloud. Pulp is refined by centrifuge rather than ultrafiltration, with no concentration step.
Process flowEssential oilLaboratory QC
Intake
Extraction
Parallel stream
Refining
Heat treatment
Packing & export
Cloudy · Concentrate
Cloudy low-pulp concentrate
Cloudy juice is pasteurised and centrifuged, then concentrated on the five-stage condenser and flash-cooled before a final heat treatment and filling.
Process flowEssential oilLaboratory QC
Intake
Extraction
Parallel stream
Refining
Concentration
Heat treatment
Packing & export
Stage 2
Washing
Fruit is conveyed through a washing stage that removes soil, dust, and surface residues in a controlled water bath before peeling.
A clean fruit surface protects downstream equipment and keeps peel oils and juice free from external contamination.
Stage 3
Peeling
The outer peel is removed to separate juice cells from the skin. The operation is managed to limit waste and keep as much of the edible fruit as possible.
Peel is bitter if it remains in the juice stream, and it is also the source of cold-pressed essential oil.
Stage 4
Essential Oil Extraction
Peel oils are recovered on Alfa Laval extracting centrifuges and packed into iron drums. Cold mechanical extraction preserves the oil’s natural aroma without heat.
This parallel stream turns peel into a high-value ingredient for flavour, fragrance, and specialised applications.
Stage 5
Cutting and Pressing
Peeled fruit is cut and pressed to release the juice that will continue along the selected cloudy or clear line.
Gentle, complete extraction captures flavour, colour, and yield before any refining or heat treatment.
Stage 6
Storage Tanks
Freshly pressed juice is held in bulk tanks while it is sampled and prepared for the next stage.
Buffer storage lets the laboratory check the juice and keeps a steady feed to filtration or pasteurisation.
Stage 7
Pasteurisation
Juice is pasteurised before it enters the vacuum pulp filter.
An earlier heat step stabilises the juice and protects quality ahead of clarification.
Stage 8
Vacuum Pulp Filter
A Padovan vacuum pulp-filter clarifies the juice, retaining about 70% as clear juice and cutting off around 30% pulp.
This is the first dedicated clarifying step on the crystal-clear line, removing coarse pulp before ultrafiltration.
Stage 9
Storage Tanks
After the first clarification or heat treatment, juice is held in tanks of about 600,000 litres (600 tons) under laboratory control.
Intermediate holding stabilises the flow to the next precision stage and gives time for quality checks.
Stage 10
Ultrafiltration
Ultrafiltration plants filter the juice.
Membrane filtration removes fine haze and microscopic particles, producing the crystal-clear juice that defines this path.
Stage 11
Pasteurisation 90°C
Juice is pasteurised at 90°C to inactivate enzymes and reduce microbial load before chilled storage and filling.
Controlled heat treatment protects flavour while securing microbiological stability for filling or further processing.
Stage 12
Chilled Storage Tanks
Finished juice is held in chilled tanks at low temperature.
Cold bulk storage preserves freshness until the filling department draws product for packing.
Stage 13
Automatic Filling
The filling department uses four tanks. Juice is packed on an automatic filling system, with a final 90°C pasteurisation where the specification requires it. Pre-shipping samples go to the laboratory.
Hygienic filling into drums and tanks protects the product for customers in industry and HoReCa.
Stage 14
Frozen Chambers
Packed product is moved to the cool room and frozen chambers, holding drums at low temperature until shipment.
Cold storage extends shelf life without preservatives and keeps flavour stable until export.
Stage 15
Export
Finished juices and concentrates leave Messina by road and sea to customers across Europe, Asia, the Middle East, and beyond.
The factory is organised so that laboratory-released lots move promptly from the cool room into export logistics.
Stage 1
Fruit Reception
The fruit arrives at the Messina factory and is received under controlled conditions before it enters the line.
Starting with sound, fully traceable fruit is the foundation of juice quality, aroma, and food safety.
Stage 2
Washing
Fruit is conveyed through a washing stage that removes soil, dust, and surface residues in a controlled water bath before peeling.
A clean fruit surface protects downstream equipment and keeps peel oils and juice free from external contamination.
Stage 3
Peeling
The outer peel is removed to separate juice cells from the skin. The operation is managed to limit waste and keep as much of the edible fruit as possible.
Peel is bitter if it remains in the juice stream, and it is also the source of cold-pressed essential oil.
Stage 4
Essential Oil Extraction
Peel oils are recovered on Alfa Laval extracting centrifuges and packed into iron drums. Cold mechanical extraction preserves the oil’s natural aroma without heat.
This parallel stream turns peel into a high-value ingredient for flavour, fragrance, and specialised applications.
Stage 5
Cutting and Pressing
Peeled fruit is cut and pressed to release the juice that will continue along the selected cloudy or clear line.
Gentle, complete extraction captures flavour, colour, and yield before any refining or heat treatment.
Stage 6
Storage Tanks
Freshly pressed juice is held in bulk tanks while it is sampled and prepared for the next stage.
Buffer storage lets the laboratory check the juice and keeps a steady feed to filtration or pasteurisation.
Stage 7
Pasteurisation
Juice is pasteurised before it enters the vacuum pulp filter.
An earlier heat step stabilises the juice and protects quality ahead of clarification.
Stage 8
Vacuum Pulp Filter
A Padovan vacuum pulp-filter clarifies the juice, retaining about 70% as clear juice and cutting off around 30% pulp.
This is the first dedicated clarifying step on the crystal-clear line, removing coarse pulp before ultrafiltration.
Stage 9
Storage Tanks
After the first clarification or heat treatment, juice is held in tanks of about 600,000 litres (600 tons) under laboratory control.
Intermediate holding stabilises the flow to the next precision stage and gives time for quality checks.
Stage 10
Ultrafiltration
Ultrafiltration plants filter the juice.
Membrane filtration removes fine haze and microscopic particles, producing the crystal-clear juice that defines this path.
Stage 11
Five Stadium Condenser
Two large Santoro Sicily plants concentrate the juice on a five-stage falling-film condenser. Each stage reduces water content at low temperature.
Multi-stage vacuum concentration intensifies flavour and cuts volume, making transport and storage more efficient without harsh heat.
Stage 12
Flash Cooler
Immediately after concentration, the product is flash-cooled to lock in aroma and stop further thermal change.
Rapid cooling after evaporation preserves the fresh citrus profile built up in the five-stage condenser.
Stage 13
Pasteurisation 90°C
Juice is pasteurised at 90°C to inactivate enzymes and reduce microbial load before chilled storage and filling.
Controlled heat treatment protects flavour while securing microbiological stability for filling or further processing.
Stage 14
Chilled Storage Tanks
Finished juice is held in chilled tanks at low temperature.
Cold bulk storage preserves freshness until the filling department draws product for packing.
Stage 15
Automatic Filling
The filling department uses four tanks. Juice is packed on an automatic filling system, with a final 90°C pasteurisation where the specification requires it. Pre-shipping samples go to the laboratory.
Hygienic filling into drums and tanks protects the product for customers in industry and HoReCa.
Stage 16
Frozen Chambers
Packed product is moved to the cool room and frozen chambers, holding drums at low temperature until shipment.
Cold storage extends shelf life without preservatives and keeps flavour stable until export.
Stage 17
Export
Finished juices and concentrates leave Messina by road and sea to customers across Europe, Asia, the Middle East, and beyond.
The factory is organised so that laboratory-released lots move promptly from the cool room into export logistics.
Stage 1
Fruit Reception
The fruit arrives at the Messina factory and is received under controlled conditions before it enters the line.
Starting with sound, fully traceable fruit is the foundation of juice quality, aroma, and food safety.
Stage 2
Washing
Fruit is conveyed through a washing stage that removes soil, dust, and surface residues in a controlled water bath before peeling.
A clean fruit surface protects downstream equipment and keeps peel oils and juice free from external contamination.
Stage 3
Peeling
The outer peel is removed to separate juice cells from the skin. The operation is managed to limit waste and keep as much of the edible fruit as possible.
Peel is bitter if it remains in the juice stream, and it is also the source of cold-pressed essential oil.
Stage 4
Essential Oil Extraction
Peel oils are recovered on Alfa Laval extracting centrifuges and packed into iron drums. Cold mechanical extraction preserves the oil’s natural aroma without heat.
This parallel stream turns peel into a high-value ingredient for flavour, fragrance, and specialised applications.
Stage 5
Cutting and Pressing
Peeled fruit is cut and pressed to release the juice that will continue along the selected cloudy or clear line.
Gentle, complete extraction captures flavour, colour, and yield before any refining or heat treatment.
Stage 6
Storage Tanks
Freshly pressed juice is held in bulk tanks while it is sampled and prepared for the next stage.
Buffer storage lets the laboratory check the juice and keeps a steady feed to filtration or pasteurisation.
Stage 7
Pasteurisation
On the cloudy line, juice is pasteurised on Santoro equipment shortly after pressing, before centrifugation.
An earlier heat step stabilises cloudy juice and protects its natural body ahead of centrifugal refining.
Stage 8
Storage Tanks
After the first clarification or heat treatment, juice is held in tanks of about 600,000 litres (600 tons) under laboratory control.
Intermediate holding stabilises the flow to the next precision stage and gives time for quality checks.
Stage 9
Centrifuges
Centrifuges refine cloudy juice, reducing pulp while keeping the characteristic cloud.
Centrifugation replaces vacuum and ultrafiltration on the cloudy path, so the juice stays naturally hazy rather than crystal clear.
Stage 10
Pasteurisation 90°C
Juice is pasteurised at 90°C to inactivate enzymes and reduce microbial load before chilled storage and filling.
Controlled heat treatment protects flavour while securing microbiological stability for filling or further processing.
Stage 11
Chilled Storage Tanks
Finished juice is held in chilled tanks at low temperature.
Cold bulk storage preserves freshness until the filling department draws product for packing.
Stage 12
Automatic Filling
The filling department uses four tanks. Juice is packed on an automatic filling system, with a final 90°C pasteurisation where the specification requires it. Pre-shipping samples go to the laboratory.
Hygienic filling into drums and tanks protects the product for customers in industry and HoReCa.
Stage 13
Frozen Chambers
Packed product is moved to the cool room and frozen chambers, holding drums at low temperature until shipment.
Cold storage extends shelf life without preservatives and keeps flavour stable until export.
Stage 14
Export
Finished juices and concentrates leave Messina by road and sea to customers across Europe, Asia, the Middle East, and beyond.
The factory is organised so that laboratory-released lots move promptly from the cool room into export logistics.
Stage 1
Fruit Reception
The fruit arrives at the Messina factory and is received under controlled conditions before it enters the line.
Starting with sound, fully traceable fruit is the foundation of juice quality, aroma, and food safety.
Stage 2
Washing
Fruit is conveyed through a washing stage that removes soil, dust, and surface residues in a controlled water bath before peeling.
A clean fruit surface protects downstream equipment and keeps peel oils and juice free from external contamination.
Stage 3
Peeling
The outer peel is removed to separate juice cells from the skin. The operation is managed to limit waste and keep as much of the edible fruit as possible.
Peel is bitter if it remains in the juice stream, and it is also the source of cold-pressed essential oil.
Stage 4
Essential Oil Extraction
Peel oils are recovered on Alfa Laval extracting centrifuges and packed into iron drums. Cold mechanical extraction preserves the oil’s natural aroma without heat.
This parallel stream turns peel into a high-value ingredient for flavour, fragrance, and specialised applications.
Stage 5
Cutting and Pressing
Peeled fruit is cut and pressed to release the juice that will continue along the selected cloudy or clear line.
Gentle, complete extraction captures flavour, colour, and yield before any refining or heat treatment.
Stage 6
Storage Tanks
Freshly pressed juice is held in bulk tanks while it is sampled and prepared for the next stage.
Buffer storage lets the laboratory check the juice and keeps a steady feed to filtration or pasteurisation.
Stage 7
Pasteurisation
On the cloudy line, juice is pasteurised on Santoro equipment shortly after pressing, before centrifugation.
An earlier heat step stabilises cloudy juice and protects its natural body ahead of centrifugal refining.
Stage 8
Storage Tanks
After the first clarification or heat treatment, juice is held in tanks of about 600,000 litres (600 tons) under laboratory control.
Intermediate holding stabilises the flow to the next precision stage and gives time for quality checks.
Stage 9
Centrifuges
Centrifuges refine cloudy juice, reducing pulp while keeping the characteristic cloud.
Centrifugation replaces vacuum and ultrafiltration on the cloudy path, so the juice stays naturally hazy rather than crystal clear.
Stage 10
Five Stadium Condenser
Two large Santoro Sicily plants concentrate the juice on a five-stage falling-film condenser. Each stage reduces water content at low temperature.
Multi-stage vacuum concentration intensifies flavour and cuts volume, making transport and storage more efficient without harsh heat.
Stage 11
Flash Cooler
Immediately after concentration, the product is flash-cooled to lock in aroma and stop further thermal change.
Rapid cooling after evaporation preserves the fresh citrus profile built up in the five-stage condenser.
Stage 12
Pasteurisation 90°C
Juice is pasteurised at 90°C to inactivate enzymes and reduce microbial load before chilled storage and filling.
Controlled heat treatment protects flavour while securing microbiological stability for filling or further processing.
Stage 13
Chilled Storage Tanks
Finished juice is held in chilled tanks at low temperature.
Cold bulk storage preserves freshness until the filling department draws product for packing.
Stage 14
Automatic Filling
The filling department uses four tanks. Juice is packed on an automatic filling system, with a final 90°C pasteurisation where the specification requires it. Pre-shipping samples go to the laboratory.
Hygienic filling into drums and tanks protects the product for customers in industry and HoReCa.
Stage 15
Frozen Chambers
Packed product is moved to the cool room and frozen chambers, holding drums at low temperature until shipment.
Cold storage extends shelf life without preservatives and keeps flavour stable until export.
Stage 16
Export
Finished juices and concentrates leave Messina by road and sea to customers across Europe, Asia, the Middle East, and beyond.
The factory is organised so that laboratory-released lots move promptly from the cool room into export logistics.