Safterei
The cold-pressed juices produced by Safterei are made by a form of pasteurization known as Pascalization or High pressure processing (HPP). Instead of using heat for preservation, the raw juice is exposed to be pressured by thousands of pounds. Using this method the flavor and the nutritional value of the juice is not damaged.
Sugarcane mill
Sugar cane juice has a pH of about 4.0 to 4.5 which is quite acidic. Calcium hydroxide, also known as milk of lime or limewater, is added to the cane juice to adjust its pH to 7. The lime helps to prevent sucrose's decay into glucose and fructose. The limed juice is then heated to a temperature above its boiling point. The superheated limed juice is then allowed to flash to its saturation temperature: this process precipitates impurities which get held up in the calcium carbonate crystals. The flashed juice is then transferred to a clarification tank which allows the suspended solids to settle. The supernatant, known as clear juice is drawn off of the clarifier and sent to the evaporators.