Grinding & Pressing
The selected apple is cleaned and immediately taken to the grinder or "matxaka" which smashes the pulp out of the apple and makes it easier to press and ensures the better performance of the raw product.
The ground apple is transported in line to the press. This may be traditional, like in the photo, or hydraulic. The majority of cider factories have installed this type of modern presses, which really make the producer's job easier and save time. The highly valued grape juice that turns into cider after fermenting comes from this pressing. The performance of the raw material, depending on the variety of apple, is around 50 to 70%.
