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A complete range of pepper has been selected.
Different process have been used to focus on specific organoleptic profiles.
The raw material is being stirred with water and alcohol for 7 days.
The mixture is then filtered and can directly be used in formulations.
An hydroalcoholic mixture is being stirred with the raw material then distilled under atmospheric pressure to recover various aromatic hydroalcoholic fractions whose profiles and alcohol content will be closely monitored.
CO2 is heated and compressed to a supercritical state. It is then sent into the extractor. The supercritical fluid gets through the material in the extractor and will extract scented molecules. CO2 becomes gaseous in the expansion chamber. The liquid present in the chamber is full of scented molecules. The gas is separated and removed to be recycled. The gas is colled down to become liquid and goes back into the compression chamber.
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