Example of the most common carton sizes and container configurations FJB America can provide depending on the client's needs:

20' Container
20 liters
18 kg
840 pails
 Wt: 15,120 kg
Wt: 33,334 lb
200 liters
190 kg
70 drums
 Wt: 13,300 kg
Wt: 29,322 lb
230 liters
250 kg
70 drums
 Wt: 17,500 kg
Wt: 38,581 lb

Please inquire if you do not see a suitable option above.

The minimum order quantity for this product is 1/20' container.
Coffee Extract Process

The manufacture of instant coffee begins with brewing coffee in highly efficient extraction equipment. Hot water is passed through a series of five to eight columns of ground coffee beans. The water first passes through several "hot" cells (284-356°F), at least some of which operate at higher-than-atmospheric pressure, for extraction of difficult components like carbohydrates. It then passes through two or more "cold" cells (about 212°F) for extraction of the more flavorful elements. The extract is passed through a heat exchanger to cool it to about 40°F. By the end of this cycle, the coffee extract contains 20-30% solids.

After a filtering step, the brewed coffee is treated in one of several ways to increase its concentration. The goal is to create an extract that is about 40% solids. In some cases, the liquid is processed in a centrifuge to separate out the lighter water from the heavier coffee extract. Another technique is to remove water by evaporation before cooling the hot, brewed extract. A third alternative is to cool the extract enough to freeze water, and then mechanically separate the ice crystals from the coffee concentrate.

Source: http://www.madehow.com/Volume-3/Instant-Coffee.html#ixzz10I2OdBOQ

sales@fjbamerica.com - 203-682-2424