Cold-pressed juice
Cold-pressed juice refers to juice that uses a hydraulic press to extract juice from fruit and vegetables, as opposed to other methods such as centrifugal or single auger.
Acid egg
A French invention used in sugar production to move the partially processed sugar liquid up a pipe to the next stage of purification. Hence the name “monte-jus” or “raise juice”. Unlike the acid egg, it traditionally consists of a vertical cylindrical vessel made of steel, with a pipe from the bottom turned upwards, and it is pressurized by steam.