Agave syrup
In order to extract agave syrup, the heart (mex. pinas), which weighs up to 45 kg and resembles a pineapple, is now driven to the production plant. There it is washed, crushed and the sweet juice is pressed out.
The time span between the harvest of the agave hearts in the field and the processing in the production plant should be as short as possible. Over time, the normal "oxidation process" sets in at the interfaces of the agave hearts, just as a sliced fruit or apple split turns brown over time. The shorter and faster the processing, the lighter the final product.
The fresh agave juice contains natural enzymes from the agave that break down the storage carbohydrate inulin and convert it into the simple sugars fructose and glucose. After the plant fibers have been filtered out, gentle thickening begins under vacuum until the agave syrup has reached the desired syrup-like viscosity.
For processing and thickening, the factors time and temperature play an important role. When the agave juice is thickened, a caramelization process also takes place due to the effect of temperature. The more gently thickened, the lighter the agave syrup.
Suitable filters are used to remove turbidity and fibers before thickening. The finer the filtering, the clearer and brighter the product.
Caramelization is an important factor in controlling flavor and color. Darker agave syrups taste more intense and have a caramel or slightly malty note. Most consumers, however, prefer the lighter and neutral quality.
Agave powder
If this thickening process is continued, small sugar crystals slowly form and the crystalline agave can be skimmed off.