Date product

Dates are a nutritious and naturally sweet fruit, rich in fiber, antioxidants, and essential minerals like potassium and magnesium. Widely consumed as a healthy snack or natural sweetener, dates are used in various forms such as whole dates, pitted dates, date paste, date syrup, and date powder. They are ideal for energy bars, bakery goods, desserts, and health foods, offering both flavor and functional benefits.

Date Products:
Date Syrup: Available in concentrations of 75% and 80%
Date Paste: Available in mild and sour varieties

Packaging Types:

275 kg large plastic drum
30 kg plastic drum
17–20 kg tin can

Date Paste (Date Molasses):
This product has a similar appearance and taste to pomegranate paste and carries the nutritional properties of date syrup.
Date paste is made from fully ripened and uncontaminated dates. After the dates are mashed with water and heated, the mixture is filtered, food-grade acids are added, and the result is concentrated into a semi-fluid solution.

Types of Date Paste:

Sour Date Paste
Mild Date Paste

Date Syrup
Nutritional Benefits of Date Syrup: Date syrup contains proteins, natural sugars, minerals, and vitamins such as B-complex.
It includes natural sugars like glucose, sucrose, and fructose, making it a healthy and suitable choice for snacks.

Industrial Production Process of Date Syrup:

1. Washing, Sanitizing, and Pitting Dates: Dates harvested from palm groves contain debris, dust, and impurities.
They are thoroughly washed, and the pits—due to their different composition from the date flesh—are removed. The dates are then chopped into smaller pieces.

2. Extraction Stage (Pre-heater): The chopped dates are transferred to a special extraction tank (steam boiler), and water is added in a ratio of 1.5 times their weight at 90°C.
They are left for 1.5 hours, during which the sugars and minerals from the dates dissolve into the water. The resulting date extract is then separated from the pulp.

3. Filtration of the Date Extract: The extract obtained at this stage has an astringent taste and a cloudy appearance.
Filtering improves its flavor and clarity.
However, since the syrup becomes diluted (with a concentration of around 15–20%), it must be concentrated further.

4. Concentration of Date Syrup: In this step, the syrup is concentrated up to 75% under vacuum and at a low temperature.
This helps preserve the flavor, quality, and especially the fructose content of the syrup.

5. Pasteurization: This stage increases the shelf life and prevents spoilage. It is performed continuously before transferring the pasteurized syrup to packaging.

6. Packaging: The majority of the final product is packed in various plastic containers with different capacities, mainly for export purposes.