Bargain Wholesale is a leading dollar store wholesaler, with four decades of experience exceeding the needs of customers across a wide range of industries.
Our distributor network connects manufacturers and resellers with fast moving goods. We fill our warehouses with thousands of high-value dollar items and distribute these products in bulk making great opportunities for profitable resale.
Also, our friendly, trained, multilingual staff is ready to assist you through the entire buying process. Sign in Account Orders Lists. Food Storage. Home Decor. Fruit Juice. Case Pack: UPC No. In Stock. Add To Cart. Add To Wish List. Store Category. Pomegranates, apples and oranges. Today, it is peaches. Lots of ripe, fragrant peaches.
Despite the dust and the diesel exhaust and all the industrial machinery around, the facility smells like an orchard. There, everything gets washed and inspected, with an employee hovering over the belt to remove any twigs or bad fruit, or the occasional plum that sneaks its way into the load.
The conveyor then takes the surviving peaches up at about a degree angle into the adjacent building, where they begin the sinuous journey that will end up in a bottle on your shelf in a very short period of time. First, however, there is the little matter of the peach pit. A machine reaches into the core of each fruit, extracts the peach pit, and grinds it up into little pieces, which are then used as biofuel in wood-burning power generation.
Meanwhile, the flesh of the peaches gets sent over to the presses. Langers has three presses in Bakersfield, the largest of which is an augur-driven hydraulic monster capable of flattening 24 tons of fruit at once. The juice gets pumped over into giant stainless steel silos, while the remaining solids are removed, loaded into waiting trucks, and shipped out as cattle feed.
On a typical day of peach pressing in Bakersfield, Langers generates about 20 to 40 tons of peach waste. Meaning, there are a lot of fat and happy cattle nearby. There is a centrifuge that spins at thousands of revolutions per minute, accompanied by an intermittent ear-splitting noise.
There is a gadget that removes some of the color — which might seem odd, but think about how picky you are about the color of the apple juice you buy. There is a vacuum boiler that can be employed to make the juice into concentrate, which is sold to some other companies and is sometimes used to make juice blends — one ton of juice yields 20 gallons of concentrate.
There is also an ultrafiltration unit that looks like an industrial large intestine with long tubes doubling back on themselves repeatedly. The juice works its ways through these tubes for further purification, and is ultimately loaded into gallon drums for shipment to the bottling plant.
The whole crazy, convoluted process has taken only a few hours. Walking up and down the aisles is like moving through a virtual chilled fruit salad: Pink Guava, Alphonso Mango, Granny Smith Apple, Cranberry, and so on. The juice is mixed together in huge steel vats that are sunken down below floor level in an adjoining room, with a vast network of steel pipes flying overhead, and is then pumped into the pasteurizing machine. Here it gets heated to remove any microbes.
This is a carefully-controlled process, because if you heat it too high or too long, the juice cooks and loses its flavor. This is just one of many precautions that Langers takes to ensure that its products are percent safe. A few steps away, there is a laboratory, where samples are taken from every batch of juice and are run through an assembly line of impressive-sounding machines: a spectrophotometer to check the color , a turbidimeter to test the clarity , an acidity titration unit to measure pH , and others.
Technicians watch the juice samples swirl around beakers, and monitor the digital readouts to ensure that Langers is fully compliant with all government standards. Inside the bottling room, empty plastic bottles are taken off pallets, turned upside-down, and cleaned with either de-ionized air or de-ionized water. Then they are set down in a machine that queues them up, first 20 or so across, then wide, eventually single-file.
It looks like a crowd of concert-goers just as the gates open. The bottles whiz down a conveyor toward a huge German-built filling machine, where a computerized valve-and-probe system controls the juice levels with precision, not a fraction of an ounce over or under. There is also a Wonka-like machine that sucks bottle caps up into a pneumatic tube and affixes them to the bottles.
Every bottle gets photographed by a computer, and if any caps are found to be askew, the machine pulls those bottles off the line. Once filled and capped, the juices go through cooling tunnels for about 45 minutes, get labeled, packed into specially made eight-sided boxes, placed on pallets, wrapped in plastic by a robot, and then put onto waiting trucks for shipment to distributors and stores.
The entire setup, all the belts and machines and computers, the giant gizmo, is run by a group of about 12 Langers employees on any given shift. Bruce and David sit in a conference room in the office portion of their plant in the City of Industry, discussing their state-of-the- art machinery and reflecting on how far the company has come.
In the late s, they were still just a local Los Angeles company and Henry Boney, the late patriarch of the family that would later found Sprouts, was one of their largest customers. Today, between their juices, juice blends, no-sugar-added juices and Fragile Planet organic line, Langers is the anchor of the juice aisle in Sprouts stores. David says that eco-consciousness has also been a major initiative catapulting Langer to its current success.
All of our corrugated suppliers are part of the Sustainable Forestry Initiative SFI , which means that for every tree that they cut down, they plant two others.
Langers also makes many of its own bottles in the Langers Plastics plant, using lightweight materials and BPA-free resin; prints on their boxes using soy inks; and co-generates some of their own electricity.
Bruce proudly pulls a couple of the new Langers flavored green tea products from a nearby beverage cooler. Our dad is a very good taster. He can really discern different flavors very quickly. We like products that are good for you, and are high in antioxidants. It is a rare moment of dissent between the brothers, who look to each other for non-verbal cues and frequently speak with an almost symphonic concord.
Just outside, an wheeler announces its arrival at the loading dock with a loud air brake exhale.
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