Need help with process for producing Flavored Syrup

Hi All

Please help me on

1/ How to produce flavor syrup ? Processing Flowchart ?

2/ Is it need to Pasteurise and how about time/temp ?

3/ How to prevent the recontamination at filling step ?

It would be useful to know a bit more about the formulation and packaging you're intending to use - are these basic sugar syrup/flavouring mixes, or more complex blends of extracts, concentrated fruit juices etc?

Are they preserved?

Is the pH controlled (or naturally sufficient low due to the ingredients)?

Are you intending to pack in plastic or glass?

Thanks pHruit, Here after , Red words :thumbup:

It would be useful to know a bit more about the formulation and packaging you're intending to use - are these basic sugar syrup/flavouring mixes, or more complex blends of extracts, concentrated fruit juices etc?   ==> All Ingredients : Sucrose, High Fructose  Corn Syrup, Citric Acid, Sodium Benzoate, Colorants, Flavors . Brix ~ 68 -72

Are they preserved?  ==> Yes with Sodium Benzoate

Is the pH controlled (or naturally sufficient low due to the ingredients)?  ==> pH ~ 4.0  - 4.4

Are you intending to pack in plastic or glass? ==> Plasstic 

Sorry, there was one further question I should have asked at the same time!
Do you already have the factory/equipment set up, or is this for a completely new project?
For the latter then if it's not something you're already familiar with then I'd consider either bringing in a consultant, and/or working with an engineering supplier who can offer complete solutions in terms of tanks, blending, pasteurisation, filling etc.

Hi, Is it allowed to use Citric acid as an acidity regulator for food category 11.4,(other sugars and syrups) - as to codex regulations.....