Guide to using the bag for Bag-in-Box

KEEPING THE BOXES IN WHICH THE BAGS WERE DELIVERED.

Make sure that the box in which the bags were packed is not damaged.

Store the bags in the original box, in a room with low humidity, at temperatures between

 -5 °C and +40 °C. The relative humidity must not exceed 80%.

Do not exceed 6 rows of boxes per pallet. Before filling, acclimatize for at least 24 hours at the production location.

To ensure that the bag is not damaged, open the original box and carefully remove the bag from it.

To open, avoid using sharp objects in order not to damage the Bag in Box bags inside the box.

The operator of the filling equipment must have washed hands with trimmed nails. It is forbidden to wear rings, watches and other jewelry in the intervals of working with the bag.

Use protective gloves.

 

When the bag is fixed in the filler, make sure the bag is seated correctly, without kinks or folds.

The filling temperature must not exceed +40 °C for bags marked Bt and Bm and +85 °C – for Bth and Bmh.

 

After filling, make sure that not a single drop of the liquid with which you filled the bag remains on the surface of the bag: water, wine, juice, etc. If, however, there are a few drops, wipe them carefully with a dry paper towel, by lightly dabbing.

Make sure the faucet is properly inserted into the hole after filling.

Before the bag is placed in the box, it must be cooled to room temperature.

It is not allowed to store the filled Bag in Box if there are drops of liquid on it. Avoid rapid temperature change.

Do not press on the faucet or move the Bag in Box by holding onto it. Put the bag after filling in special boxes for cooling in a single layer, with the tap upwards or on smooth and dry surfaces (tables), also in a single row !!!

The bag must be placed evenly in the box. Use the right boxes for the bags. Do not use boxes of other sizes. For example: 3 L boxes for 2 L bags.

Make sure the bag is positioned correctly, the cup must be in the area marked on the box. Insert the filled bag into the box without dropping it, without holding it by the cup or the corners.

Avoid the sharp edges of the box.

Make sure there are no sharp objects on the pallet. Place cardboard sheets between the pallet and the box to avoid breaking the pallet nails.

ATTENTION: the name bag-in-box (Romanian: punga-in-cutie) means that the product is composed of 2 parts: a bag and a box! The box is not "packaged for sale" as is the case with boxes for the transport of 6/12 glass bottles. The box from the bag-in-box component is the product's resistance structure to external pressures, punctures or scratches, ensuring the reliability of the inner bag and protecting it from the sun's rays.

 

TECHNOLOGY OF PASTEURIZED JUICE PRODUCTION

After obtaining the juice by pressing, it must be pasteurized. If we don't pasteurize it, because of the existing fructose, it will go into fermentation. That is, fructose (which gives the juice its sweet taste) is transformed by the yeasts into alcohol, with the release of carbon dioxide. In order for the juice not to ferment, the yeasts had to be inhibited. This yeast inhibition is done by heating the juice to over 80 degrees Celsius, preferably over 82 degrees Celsius. This process of heating the juice is called PASTEURIZATION (after the great French biologist Louis Pasteur who discovered this process and applied it on a large scale for disinfection and sterilization). Pasteurization will be done with the help of the PASTEURIZER, which is an automatic equipment to keep the juice at this high temperature. In this equipment, the juice enters cold and at the exit has a temperature of 82-84 degrees Celsius. After pasteurization, the juice must be put in the Bag-in-Box bag IMMEDIATELY. When the juice reaches the bag, it must have a temperature of over 78-80 degrees Celsius. Being hot, it also sterilizes the bag on the inside. Do not put pasteurized and chilled juice!

After that, the bag had to be placed to cool, carefully on a flat surface with the stopper up, on a single layer. Do not put bags on top of each other! After it has cooled to about 30 degrees Celsius (hand temperature), place it carefully in the box, avoiding that the edge of the box does not scratch the bag. The bag does not hold the stopper !!!  Because the material around the plug is hot, there is a possibility that it will deform and the plug will come off. The bag must be put in the box, because the very name of the bag "Bag-in-Box”In translation means "Bag in the box." Failure to store the bag in the box leads to mechanical stresses of the bag which can lead to damage.