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About Us. Since the formation of the company in , the Langer family has remained actively involved in every aspect of making juice, from production and marketing to quality assurance Family owned Langer Juice Company, Inc. Related Business Tags. Office Type. Wave after wave of flatbed trucks roll in each day, each carrying wooden crates filled with fruit.
Pomegranates, apples and oranges. Today, it is peaches. Lots of ripe, fragrant peaches. Despite the dust and the diesel exhaust and all the industrial machinery around, the facility smells like an orchard. There, everything gets washed and inspected, with an employee hovering over the belt to remove any twigs or bad fruit, or the occasional plum that sneaks its way into the load. The conveyor then takes the surviving peaches up at about a degree angle into the adjacent building, where they begin the sinuous journey that will end up in a bottle on your shelf in a very short period of time.
First, however, there is the little matter of the peach pit. A machine reaches into the core of each fruit, extracts the peach pit, and grinds it up into little pieces, which are then used as biofuel in wood-burning power generation. Meanwhile, the flesh of the peaches gets sent over to the presses.
Langers has three presses in Bakersfield, the largest of which is an augur-driven hydraulic monster capable of flattening 24 tons of fruit at once. The juice gets pumped over into giant stainless steel silos, while the remaining solids are removed, loaded into waiting trucks, and shipped out as cattle feed.
On a typical day of peach pressing in Bakersfield, Langers generates about 20 to 40 tons of peach waste. Meaning, there are a lot of fat and happy cattle nearby. There is a centrifuge that spins at thousands of revolutions per minute, accompanied by an intermittent ear-splitting noise. There is a gadget that removes some of the color — which might seem odd, but think about how picky you are about the color of the apple juice you buy.
There is a vacuum boiler that can be employed to make the juice into concentrate, which is sold to some other companies and is sometimes used to make juice blends — one ton of juice yields 20 gallons of concentrate.
There is also an ultrafiltration unit that looks like an industrial large intestine with long tubes doubling back on themselves repeatedly. The juice works its ways through these tubes for further purification, and is ultimately loaded into gallon drums for shipment to the bottling plant.
The whole crazy, convoluted process has taken only a few hours. Walking up and down the aisles is like moving through a virtual chilled fruit salad: Pink Guava, Alphonso Mango, Granny Smith Apple, Cranberry, and so on.
The juice is mixed together in huge steel vats that are sunken down below floor level in an adjoining room, with a vast network of steel pipes flying overhead, and is then pumped into the pasteurizing machine. Here it gets heated to remove any microbes. Prune juice is a good source of B 2, 3, and 6 vitamins, iron, manganese, and potassium. It also has magnesium, protein, and vitamin K. Because of its natural sugar content, it's best to stick to one survey per day. The top three options for kidney health are cranberry juice, lemon-based juice, and lime-based juice.
All have been shown to benefit kidney function. Cranberries can fight the bacteria that cause urinary tract infections, which can spread to the kidneys if not treated. Lemon and lime juices can reduce the risk of kidney stones developing by keeping calcium from binding to other minerals in the body.
When that happens in a kidney, it forms a kidney stone. One warning though, look for low sugar varieties. Sugar can actually decrease kidney function and counteract the positive benefits of the juice. Skip to main content Skip to footer.
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