Producing Our Natural White Mulberry Syrup
After picking ripe mulberries from exclusive, local fields with strict quality control, the fruits are stored in in special rooms with ideal temperature and condition. After sorting and initial control tests, the prime mulberries enter the production line to be washed, pre-cooked, separated, filtered, concentrated, filtered once more, pasteurized, and packaged.
Finally, the syrup containers are stored in the quarantine warehouse, and later in the final warehouse. For more information on the mulberry syrup production process, read through the next parts:
Our Convenient Packaging
Our practical packaging includes bulk (26kg pails and 27kg gallon handled containers) and retail. Our retail packaging includes 450g and 900g jars as well as 220g and 330g squeeze bottles. Providing an incredibly convenient using experience for the final customer.
How Mulberry Syrup Is Prepared
This syrup is prepared in two methods: traditional and industrial.
In this method, the syrup is made from ripe, sweet mulberries that are not suitable for eating fresh or drying. Due to the high level of water content in these fruits and their delicate flesh, they bruise and experience damage easily during transporting, storing, etc. A problem is easily avoided in the second method.
Therefore, in the traditional method, producers mostly use 2nd and 3rd-grade fruits that are not so marketable. However, the final product still offers a high nutritional value.
In most places, the mulberry syrup is prepared in an open space and large pots for boiling the fruits along with water to soften the mulberry flesh. Then, to extract the essence, a strainer is used. By boiling or concentrating again, the appropriate concentration is reached. If there is a refractometer, which measures the percentage of solids dissolved in the fruit, the Brix, which is the percentage of solids in the liquid, should be around 65 to 70.
These are the traditional method’s steps to produce high-quality mulberry syrup:
Boiling Mulberries with Water
First, water is added to fruits (equal to mulberries’ weight) and boiled until the mixture has a soft texture. While boiling, the fruits are constantly stirred so that the heat reaches each fruit. Boiling is crucial in the traditional method, as it softens the fruits’ texture.
Straining and Juicing
Here, the boiled mixture is strained through plastic or hemp bags until the juice is completely separated. At this stage, in order to improve the quality, better crushing, increase speed, and better hygiene, the producer may use you can use a chopping or a pressing machine.
Juicing machine is another possible option, which, in addition to crushing the fruit, filtrates or separates the pulp as well.
Large pots can be used to cook and thicken the mulberry juice, so that the final product concentration reaches 65 to 68 degrees Brix. During this step, when small bubbles appear on the surface, the process is almost over. The desired concentration level is where the syrup sticks to the finger and stretches.
The color should be amber brown too. Boiling can be done in open pots, as the mixture should be stirred all the time to prevent overflowing or burning in the final stages. Note that producers should not use zinc or aluminum pots for boiling. Large copper pots are the best option. In the industrial method, large double-walled stainless-steel boilers are used for this purpose.
These boilers improve the color and concentration of mulberry syrup in hygienic, fully-mechanized, vacuum conditions. This way, it will have no chemical effect on the product, the concentration speed increases, and the sensory quality improves.
To separate the impurities and foam from the concentrated juice, a filtrating step is necessary for achieving a uniform texture. Eventually, the syrup is packaged.
Today, due to widespread info about mulberry syrup benefits, this product has many customers worldwide, and it is not possible to provide the market’s need through traditional methods.
Additionally, buying mulberry syrup is not only intended for direct use. For example, it is also used by confectionery businesses or cafes in preparing cakes, sweets, and desserts. All necessitating the need for high volume production.
Although the industrial method for producing mulberry juice is more recommended than the traditional method in all aspects (the reasons for which will be discussed below), there are various equipment and processes to make the product in a mechanized way.
Similar to other industries, modern equipment for producing syrups is being improved as we speak. And today, fully automated machines are used to produce high-quality, nutritious mulberry syrup using such methods through the following steps:
Washing and Sorting Mulberries
In this process, all low-quality fruits, leaves, and stems are removed from the batch. Later, prime mulberries are washed by the floating method. This method makes light, low-quality berries, and other extra substances inside berries to be separated, as good-quality berries often settle at the bottom.
For the final washing, healthy fruits enter the washing machine by conveyor belt and are washed by spraying water without any additives.
Heating and Pressing the Fruits
Once washed thoroughly, mulberries enter the containers. Then water with 45-65 °C temperature is added. After two hours, the water has absorbed fruits’ sugar content and vitamin whiteout the heat compromising them.
Next, mulberries are passed through precise sieves gently while being crushed by a press machine. This makes the pulp, and the seeds remain on one side and pure juice goes into other containers. The remaining pulp usually undergoes the previous process, so all of its goodness is extracted.
Of course, these two processes are separate, and the mulberry syrup will not be combined with the syrup made the second time. In factories that do both steps, the product obtained in the first stage is packaged and sold as first-grade mulberry syrup. While the one made during the second stage is second-grade mulberry syrup.
Mulberry Syrup Clarification
Syrup clarification, an important step for a high-quality product, is only done in the industrial and mechanized method.
Here, by adding bentonite, a permitted additive, non-identical electric charges are absorbed on the surface of the syrup. This will remove the sediment that has formed in the syrup so that its color becomes clearer.
No other substance should be used at any step, or the quality will be lost; whether it is permitted, edible, chemical, or non-edible. Even adding sugar is not recommended, as it will build up mulberry syrup sugar content and increase sugar and calories to the maximum.
The syrup produced in the previous stages is pumped to vacuum boilers. In this step, the syrup is heated indirectly and slowly. And due to vacuum conditions, the cooking and thickening of the syrup is done much faster and better than the traditional method.
This type of heating is important to produce prime mulberry syrup as it keeps all the nutrients and benefits remain. When the syrup reaches the desired consistency, the heating process is completed, and the syrup enters the last step for packaging and labeling.
Frequently Asked Questions
It improves digestive health, improves blood circulation, it can be used as an alternative to allopathic drugs, prevents flu and cold as well, it is perfect for building bone tissue, etc.
Natural mulberry syrup is simply made of prime, fresh mulberries with water. Homemade versions often have sugar as well.
You can drizzle it on pancakes, waffles, ice cream, crepes, or buttered bread, stir it into hot or iced tea, spoon it into yogurt or oatmeal, or spread it on toast.
This product can help lowering cholesterol levels, prevent fatty liver disease, control blood sugar, and reduce cancer risk. Overall, is a good source of energy packed with minerals.
Mulberry juice can cause problems for pregnant women, and it is better to discuss with your doctor. But consuming the fruit is okay. Women who breastfeed can eat the syrup with no problem, as it increases lactation and improves the quality of milk.
Due to high amounts of phosphorus and calcium, recommended amounts of this syrup can be beneficial for children and the elderly. For example, it promotes gums’ health and prevents inflammation.
This syrup can strengthen hair roots and maximize their growth. Due to having vitamin A and magnesium, it can effectively improve hair’s health.
Another white mulberry syrup benefit is that those who suffer from respiratory problems and asthma can use it as a remedy due to its high amount of vitamin C.
This syrup has a lot of fiber. So, for people who suffer from digestive problems, it can be a good option to help treating constipation.
Mulberry syrup is used as a remedy in different countries. For example, it can improve vision and hearing. Also, people with rheumatism and arthritis can benefit from it. Due to high amounts of calcium, it can improve bone health naturally.
One of the best times to consume mulberry juice is when your stomach is empty. Breakfast or afternoon snacks are suitable too. It is better not to consume it after heavy meals to prevent bloating.