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.
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.