The normal pre-treatment of the raw product, namely asparagus stalks, is washing; the stalks are subsequently crushed in the hammer mill.

Enzymes can be added directly after the stalks have been crushed and before they are heated by means of a tubular heat exchanger. The heated mash is then finely crushed in a colloid mill.

This is followed directly by phase separation in the decanter. Any floating fibrous components are removed from the clear phase by means of a downstream rotary brush strainer.

The juice which is obtained is clear and yellowish white; it is characterised by a fresh taste and high quality.