Unit 3 Ready to Drink (RTD) Production Storage and Handling.

Question 1

What are examples of ingredients used to create RTG’s?

Answer 1

• Water (for dilution and mixing)
  -Alcohol
  -Sugars (to produced sweetened products)
• Fruit juice
  -Colouring agents
• Preservatives (eg sodium benzoate)
  -Plant extracts
  -Vegetable extracts

Question 2

Describe preparation of a batch ( RTD’s)

Answer 2

-Using the set recipe, ingredients are added to the Process Tank.
- Additions may be automated (pumps if liquid or sugars) or semi automated (Lifting opening, tipping of fruit concentrate)
-Liquids which are not bulk stored may be added by hand into top of PT.
-Powdered materials may require slurrying.
- Water is added to ensure mix is homogenised.
-Constantly stirred.
It’s possible to finish batch in the PT or transfer to a finished PT where it can be further diluated and brought to correct ABV.
-If carbonated FPT is absolutely required, as product will require carbonation.

A carbonation/dilution stream will be required en route to FPT.
Carbonated products will also require some for of chilling.

Question 3

What is the purpose of pasteurisation?

Answer 3

To create a microbiologically stable product.
Destroys microorganisms

Question 4

What are the factors for a product to stay in the FPT?

Answer 4

Packaging programme - critical

Needs to stabilise

Quality checks take time

Opportunity to make adjustments to quality.

Question 5

How long can the product stay in the FPT?

Answer 5

2-3 days

Question 6

Describe the creation of a cream liqueur.

Answer 6

It is made into a cream blend & is stabilised with sweeteners added to it.

Flavours are injected with alcohol into the cream & then pass through the homogeniser then to the pasteuriser (plate & frame)

Put into vat