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

   20' Container
 40' Container
 40' HC Container
25 kg
 246 Cartons
Net Wt: 6,150 kg
Net Wt: 13,558 lb
 522 Cartons
 Net Wt: 13,050 kg
Net Wt: 28,770 lb
 597 Cartons
 Net Wt: 14,925 kg
Net Wt: 32,904 lb
30 kg
 219 Cartons
Net Wt: 6,570 kg
Net Wt: 14,484 lb
 450 Cartons
 Net Wt: 13,500 kg
Net Wt: 29,762 lb
 545 Cartons
 Net Wt: 16,350 kg
Net Wt: 36,046 lb
32 kg
 219 Cartons
Net Wt: 7,008 kg
Net Wt: 15,450 lb
 450 Cartons
 Net Wt: 14,400 kg
Net Wt: 31,747 lb
 545 Cartons
 Net Wt: 17,440 kg
Net Wt: 38,449 lb














Other carton sizes for Freeze-Dried coffee include: 35 kg carton, 45 kg carton, 345 kg carton, 290 kg big bag and 450 kg big bag.

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

The minimum order quantity for this product is 1/20' container.
Freeze Dried 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.

Freeze drying may be used instead of spray drying. The process involves four steps, beginning with "primary freezing." Coffee extract is chilled to a slushy consistency at about 20°F. The pre-chilled slush is placed on a steel belt, trays, or drums and further cooled in a series of steps, until it reaches a temperature of -40-(-50)°F. Quick cooling processes (taking 30-120 seconds) result in smaller, lighter colored products, while slower processes (taking 10-180 minutes) generate larger, darker granules.

The slabs of ice are broken into pieces and ground into particles of the proper size for the drying step. The particles are sieved to ensure proper sizing, and those that are too small are melted and returned to the primary freezing stage. The frozen particles are sent into a drying chamber where, under proper conditions of heat and vacuum, the ice vaporizes and is removed.

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

sales@fjbamerica.com - 646-846-4400