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00:28Today, we are inside a modern strawberry production factory, following strawberries
00:42from a massive farm to a finished dessert cup.
00:47The goal is simple and strict.
00:50Keep the fruit cold, keep it clean, and keep the texture intact, you will see how thousands
00:56of trays are harvested, cooled immediately, and moved through washing, sorting, cutting,
01:03cooking, freezing, and assembly.
01:06By the end, those fresh red berries become two products at once, a glossy strawberry compote
01:14and individually frozen strawberry pieces, both layered into a chilled dessert.
01:21Watch closely, because the smallest details, like gentle conveyor speed, and surface drying,
01:29decide whether strawberries stay bright and firm, or turn soft and bruised.
01:35We start at an industrial strawberry farm, where rows run long and straight, built for
01:41speed and consistency.
01:43Workers pick only fully red strawberries, and cut the stem cleanly at the right point,
01:50so the fruit does not tear.
01:54Each strawberry is placed into ventilated, food-grade plastic trays, one layer deep to prevent crushing.
02:01Trays stack onto pallets in a stable grid, so weight stays on the tray frames, not on the
02:08fruit.
02:09This is where quality begins.
02:12A strawberry, that is squeezed or bruised here, will not survive the factory line.
02:19The entire harvest moves in a steady rhythm, pallet after pallet, with the day's volume heading
02:26straight into a cold chain.
02:28Before the strawberries leave the field, the pallets go into rapid cooling.
02:36Cold air is pushed through the tray vents, so the fruit cools evenly, not just on the outside.
02:43This step slows softening, and protects color, aroma, and firmness.
02:50The goal is to bring the fruit down fast without freezing it.
02:53You can see how airflow channels between trays, and why the trays have open sides and bottoms.
03:00Cooling is not about comfort.
03:03It is about preserving the fruit structure, so it can be washed, and handled, without turning
03:10into juice.
03:11From here, the strawberries move directly into refrigerated transport, with the cold chain
03:16already established.
03:18Logistics is built around one rule, do not break the cold chain.
03:27Pallets are moved by forklift along fixed lanes, then loaded into refrigerated trucks.
03:33The pallets are strapped tight with plastic bands, and stabilized with anti-slip mats, so
03:40they do not shift during transit.
03:44Inside the trailer, air circulates around the pallet stacks, instead of being blocked by
03:49solid walls of boxes.
03:53Every minute matters, because strawberries are delicate.
03:56The route is planned, the loading is fast, and the doors stay open for as little time as
04:03possible.
04:04When the truck pulls out, it is not just carrying fruit.
04:09It is carrying temperature control and freshness.
04:14At the factory receiving bay, the truck backs into a sealed dock, to reduce warm air exposure.
04:23Pallets roll onto the receiving floor, and pass over a scale for a full lot weight.
04:28The batch is identified internally, and staged in a chilled buffer zone, so the line can feed
04:34steadily, without the fruit warming up.
04:39This buffer area is clean bright, and organized, with clear traffic flow for forklifts and pallet
04:45jacks.
04:46Nothing sits here for long.
04:50The system is designed so strawberries move forward, in one direction, from raw receiving
04:57to clean processing, with no cross traffic.
05:00Now the fruit is ready for quality checks, before it touches the main line.
05:07Quality control begins with sampling from multiple pallets across the lot.
05:12These strawberries check size, color, and ripeness.
05:16And they remove any strawberries that are crushed, leaking, moldy, or underripe.
05:23They also inspect for leaf fragments, and stem pieces that can ride along in trays.
05:29The goal is not perfection.
05:32The goal is consistency.
05:34A dessert line needs strawberries, that behave the same way in washing, cutting, and cooking.
05:42Samples are also taken for internal safety checks, according to the factory's process
05:48plan.
05:50Once the lot is approved, pallets are released to the infeed system.
05:56From this point on, gentle handling is everything.
06:00Strawberries do not forgive rough machines.
06:03Trays are tipped onto a soft and feed conveyor, designed to reduce, impact.
06:09Instead of dropping fruit hard onto metal, the strawberries roll onto a cushioned belt, and
06:14spread into a single moving layer.
06:18Side rails guide the fruit, and prevent piling.
06:22The belt speed, is deliberately slow, because a fast belt, creates, collisions.
06:29As you can see, the strawberries travel with minimal bouncing, spaced enough, so the next
06:35systems can wash, and inspect each, to bury.
06:39Any leftover, tray fragments, or loose leaves, are removed, before the wash stage.
06:46The goal is a controlled flow, not a chaotic dump.
06:50A stable in feed, means cleaner washing, better sorting, and less damaged fruit.
06:57Now the strawberries move into the first wash.
07:00Wash stage 1 is a gentle water plume with controlled turbulence.
07:05Water carries the strawberries forward, while lifting dust and field residue away from the
07:10surface.
07:13The strawberries, like leaf pieces, rises, and is, skimmed off.
07:20Heavier particles settle, and are removed, separately, so they do not recirculate.
07:25The strawberries, then ride up onto a drain conveyor, where water, falls away through the belt.
07:33This is not the final clean yet.
07:34It is a first pass, that removes the bulk of dirt, without bruising the fruit.
07:42The flow is steady, and the water management is strict.
07:46With dirty water separated from the clean side, next comes a second wash, designed for food
07:52processing standards.
07:54Wash stage 2, focuses on sanitation and final rinsing.
07:59As strawberries pass through control sty sprays, that reach all sides as the fruit, rotates
08:06gently, on a belt.
08:07A food grade sanitizing step, is applied at a controlled concentration and contact time,
08:14then a clean, rinse follows immediate immediately, to remove any remaining solution.
08:22This stage is carefully balanced.
08:24Too harsh and the fruit skin is damaged.
08:29Too mild and the process is not effective.
08:32After rinsing, the strawberries move onto a draining section, where excess water is removed,
08:38before sorting.
08:40Water left on the surface becomes a problem later, because it can dilute compote, and cause
08:45slipping during cutting.
08:48That is why drying matters so much.
08:52Now the strawberries go through surface drying.
08:55First, a squeegee style blade, removes bulk water from the belt.
09:01Then filtered air blows across the fruit, to dry the skin without warming it.
09:07The goal is not to dehydrate the strawberries.
09:10The goal is to remove free water, so the next steps are clean and controlled.
09:18Dryer fruit improves camera, sorting accuracy, reduces cross-contamination risk, and keeps compote
09:25texture consistent.
09:26In the moment, you can see the berries look brighter as water sheen disappears, and the
09:31seeds become more visible.
09:35Once the surface is dry, strawberries are ready for optical sorting.
09:41This is where automation decides which strawberries become compost, and which become premium frozen
09:47pieces.
09:49Optical sorting uses cameras and lighting, to evaluate each strawberry, as it passes.
09:56The system checks size and color, separating strawberries into groups so downstream machines, can run
10:03with stable settings.
10:05Fruit, that is too pale, too dark, or visibly damaged is rejected.
10:12The goal is not only appearance.
10:15Different ripeness levels cook and freeze differently.
10:19A consistent fruit produces consistent compote texture, and consistent frozen bite.
10:26After sorting, strawberries move to a stem removal step.
10:31Any remaining stem pieces, and leaves must be removed before cutting and cooking.
10:37This prevents bitterness, improves hygiene, and protects cutting blades.
10:43The line stays straight and stable, and the strawberries keep moving, without stopping.
10:51Stem removal is designed to be gentle.
10:55Strawberries pass through a mechanism, that grips the stem area lightly, and separates leaves,
11:01and stem fragments, without tearing the fruit.
11:05Stem removal stems and leaves drop into a separate waste channel, that never crosses back into the
11:10clean product flow.
11:13This is an important factory rule, waste, moves away from product, always.
11:20After de-stemming, the strawberries are ready for cutting.
11:25Some will be cut for compote, and some will be kept as whole or large pieces for freezing.
11:33Cutting must be precise, because smashed strawberries release juice, and loose structure.
11:39The goal is clean edges, minimal pressure, and uniform, piece size.
11:46Now the line prepares for controlled cutting.
11:50In the cutting section, strawberries move into alignment channels, so blades meet them consistently.
11:56Depending on the dessert design, the fruit may be halved, or diced into a uniform size.
12:03Stainless steel blades cut quickly, with minimal compression, and the pieces fall onto a clean conveyor without piling.
12:12The key is uniformity.
12:14Diced strawberries, must match in size, so they cook evenly for compote, and look consistent in the final cut.
12:23Any fragments that are too small, are separated as a lower grade stream, at this point the process splits into two parallel lines.
12:33One line creates strawberry compote, thick and glossy.
12:38The other line creates IQF frozen strawberry pieces, that stay separate, and do not clump.
12:46Here is the split.
12:47Line A sends strawberry pieces to compote production, where heat and sugar create a stable dessert layer.
12:55Line B sends selected strawberries, to IQF freezing, where extremely cold air freezes, each piece individually.
13:04This dual approach gives the final dessert both flavor and texture.
13:08Compote provides rich strawberry taste and color, while IQF pieces add real fruit fruit bite on top.
13:16The factory balances both lines, so assembly never runs out of either component.
13:22Conveyors, bins, and buffer hoppers keep flow stable.
13:28From here, we follow line A first, into compote cooking.
13:33You will see how heat is controlled to soften fruit, without destroying it.
13:38And how sweetness and thickness, are measured for consistency.
13:43Compote cooking starts in a jacketed kettle.
13:47Designed for gentle, even heating.
13:50Strawberry pieces enter, with a measured amount of sugar, and the mixture warms under controlled agitation.
13:59The mixer turns slowly to prevent bone, and to keep fruit pieces visible, instead of shredded.
14:07A small amount of fruit thickener, often pectin, may be added to reach the target gel-like consistency, without turning the compote into jam.
14:17Temperature matters.
14:20Too hot, and the flavor becomes cooked, and dull.
14:24Too cool, and the mixture stays watery.
14:27The kettle, is tuned for a steady rise, so the strawberries soften, release aroma, and keep a bright, red color.
14:36Once the texture looks right, the compote moves to filtering and adjustment.
14:43After cooking, compote passes through a coarse filtration step, that removes stem fragments, and unwanted fibrous material, while keeping strawberry pieces in the product.
14:55The goal is a clean, spoonable compote where you can still see fruit.
15:02Next, operators verify thickness, and sweetness using rapid checks.
15:08If the compote is too thin, it will sink into the cream layer, and look messy in the cup.
15:15If it is too thick, it will not deposit cleanly, and can trap air bubbles.
15:20The compote is adjusted carefully to hit a consistent target, every batch.
15:26Then, the lime removes excess air.
15:29Duration reduces foaming, protects flavor, and improves seal quality later.
15:36Now compote heads into a heat safety step, and rapid cooling to lock in freshness.
15:43Compote is deteriorated under vacuum to pull out trapped air and foam.
15:48Then it passes through a heat treatment section designed for food safety, with precise temperature and holding time.
15:57Immediately after, it is cooled quickly through a heat exchanger, to protect strawberry aroma, and reduce cooked notes.
16:07Cooling also brings the compote to the right temperature for depositing into dessert cups.
16:13The compote now looks glossy and stable, with visible fruit pieces suspended evenly.
16:21While compote is being stabilized, line B is working in parallel on IQF freezing.
16:28That is how factories keep throughput high without compromising quality.
16:33Next, we move to line B to see how strawberry pieces are frozen individually,
16:39so, they stay separate, bright, and ready for topping.
16:43IQF freezing begins with strawberries, in a single layer, on a stainless steel mesh belt.
16:52The belt enters a freezing tunnel, where powerful cold air circulates from multiple angles.
16:58This freezes the surface quickly so pieces, do not stick to each other.
17:04The goal is individual pieces, not a frozen block.
17:10If strawberries clump, dosing becomes inaccurate, and the final dessert looks uneven.
17:19Inside the tunnel, temperature and air flow are tightly controlled.
17:23And belt speed is adjusted to reach the target frozen core.
17:27The pieces come out firm, dry on the surface, and still shaped like real fruit.
17:33Then the line screens out tiny fragments and controls portion size.
17:38This keeps the topping consistent cup after cup.
17:42After IQF, frozen strawberry pieces, move over vibrating screens that separate crumbs, and small fragments.
17:52The main pieces continue forward into a dosing system, that measures a consistent topping portion.
18:00This matters because a dessert cup, must look the same every time, and weight must stay with intolerance.
18:07Any broken pieces can be redirected to another use, such as compote input, so waste, stays low.
18:16Now we shift, to the dairy side of the dessert, where a vanilla cream base is prepared.
18:23This cream base must be smooth, stable, and cold enough to deposit cleanly, without melting the fruit layers.
18:32You will see stainless mixing tanks, gentle agitation, and chilled transfer lines, that keep the cream at the right temperature, for filling.
18:43Then we prepare the crunchy layer, sits under the cream.
18:48The cream base is mixed in a stainless steel tank, with controlled agitation.
18:54Dairy components enter as a pale ivory liquid, and sugar dissolves fully to avoid graininess.
19:02Vanilla flavor is added in a measured dose, so it stays consistent.
19:07The mixture is homogenized for smooth texture, then cooled to a target, filling temperature, so it deposits cleanly, and holds a flat surface in the cup.
19:20Temperature stability is crucial.
19:23Warm cream would melt compote edges, and soften crumble too early.
19:28Cold cream keeps layers sharp.
19:31While cream is chilled and ready, the dessert line also prepares the dry layer, often crumble, or small cake bits.
19:40This layer adds structure and texture.
19:43It must be dry, uniform, and portioned accurately.
19:48Now we move to crumble preparation and screening.
19:51Crumble enters the line, as small golden beige pieces, with a controlled size range.
19:57It passes through a screening system, that removes fine dust and oversized chunks.
20:05Dust makes cups look messy, and can absorb moisture too fast.
20:10Oversized chunks cause uneven filling.
20:13After screening, the crumble goes into a dosing hopper that feeds the cup line.
20:19The factory aims for a repeatable base layer thickness, so every cup has the same bite.
20:27With compote cooled, IQF fruit portion, cream chilled, and crumble ready, the assembly line can run continuously.
20:37Cups arrive on a high speed conveyor.
20:40Clean, and ready for filling.
20:43Now the dessert assembly begins with precise depositing.
20:46The line will build the cup in layers.
20:49Starting with crumble.
20:51Then cream.
20:52Then compote.
20:54Then IQF strawberries on top.
20:58Cups move under the first depositor, which drops a measured amount of crumble, into the bottom of each cup.
21:05The crumble forms an even base layer, not a pile.
21:10Next, the cream depositor fills the cup with a pale ivory layer.
21:15Multiple nozzles deposit simultaneously, and the flow is controlled to avoid bubbles.
21:22The cream settles into a smooth, level surface that prepares the cup for compote.
21:28Clean edges matter here.
21:31The inside of the cup must stay neat, so the layers look distinct through the clear plastic.
21:37This is where factory precision becomes visible to the customer.
21:42Now the cups move to the strawberry compote depositor.
21:46Compote is thicker and darker red, so it must be deposited cleanly without smearing.
21:54Then the line adds the IQF topping for a real fruit finish.
21:59The compote depositor adds a glossy red layer.
22:03Portion by portion, onto the cream.
22:06It lands gently and spreads without mixing, creating a clear red-on-ivory contrast.
22:12Immediately after, a topping system drops a measured portion of IQF strawberry pieces onto the surface.
22:20Each piece stays separate, with no clumps, because IQF freezing locked the surface quickly.
22:28The topping lands evenly across the cup, instead of forming one mound.
22:34This makes the dessert look abundant, and premium.
22:39Now the cups go into a cooling section, to stabilize layers, and prepare for sealing.
22:45Sealing must be tight and clean, but we keep packaging minimal, and focus on product integrity.
22:53Next, the line checks weight and appearance, then cools the cups, so the final texture holds from the factory to the store shelf.
23:03The filled cups pass through rapid checks, for fill level, and overall appearance.
23:10Vision systems confirm, that the layers are centered, and consistent, and check wires confirm the cup weight, stays within tolerance.
23:20Then, the cups, move into a chilled tunnel, or cold room section, that stabilizes the dessert structure.
23:30Cooling helps the cream set slightly, keeps compote glossy, and prevents moisture migration, into the crumble too quickly.
23:39The result is a dessert that stays layered and clean, when the customer opens it.
23:45Now we finish where the process, becomes personal tasting.
23:50We move to a clean tasting setup, open a cup, and show how the layers behave under a spoon.
23:58You will see whether the factory achieved its goal, bright strawberry flavor, smooth cream, crisp crumble, and real fruit texture.
24:08A finished dessert cup, is opened cleanly, and the first spoonful lifts, through all layers, at once.
24:17You can see red compote with real strawberry pieces, pale ivory cream, that holds its shape, and crumble, that still offers texture.
24:27The topping strawberries look like fruit, not mush, because IQF kept them separate and firm.
24:35This is what modern production is really about controlling temperature, movement, and time so natural fruit stays beautiful all the way to a ready to eat dessert.
24:46If you enjoyed this full process tour, hit like, share, and subscribe to Factory Flow.
24:55Comment below, what you want next, a blueberry dessert line, a mango puree line, or a raspberry factory from farm to finish treat.
25:06It's a cup of cookies.
25:07What is the purest?
25:08When it comes to kitchen, what is this?
25:11It's a surprise.
25:12It's a very special thing that I love the design, and I like to have to spend a few hours on a sofa.
25:15I like to have a sandwich.
25:16If you enjoy this experience, you can enjoy this.
25:19It's to be a weekend of the design and it's really fun to adjust to the design.
25:23It's a nice or natural experience.
25:27I never hope that you've got to make sure that you have a unique expression, like that you are all the best.
25:30I have to make sure that you can make it more on a table.
25:34I'm going to put it in the pan.
26:04So there you go.
26:34I don't know.
27:04We made the house for 15 minutes.
27:08The house has a nice little time.
27:12This is my car.
27:16The house has a high level of seaguar.
27:20The house has a nice little time.
27:24This one is located in the bottom.
27:28The house has a nice little time.
28:30We're right back.
29:00We're right back.
29:30We're right back.
30:00We're right back.
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