First, the fruits are selected, while leaves, branches and unripe or damaged fruits are rejected. Samples are then taken from each batch in order to define the brix, corresponding to the sugar content of the fruit. Fresh-pressed juice shows on average a brix of 12. In that case, one litre of orange juice contains 120g of soluted carbohydrates and fruit acids. Immediately before the pressing process, the fruits are washed off with warm water. Then they are put into the juice extractor, where, besides the freshly-pressed juice, kernels, pulp, parings and paring oil are separated on different belts and used for further processing. In the Rauch production plants in Rankweil and in Budapest, more than 1000 tons of fruit can be pressed and worked on daily. Especially in autumn, big quantities of apple juice are produced, because this is one of the core competencies of the Rauch Fruit Juice Company. Gentle processes of production keep maintaining the natural ingredients, vitamins and aromas as well as the best flavourful quality.