Lassi Processing Plant & Machinery Solutions

Set curd is produced in house or drawn from chilled storage and broken down into a smooth, pumpable base. The acidity of this base sets the taste profile of the finished drink.

Sugar is dissolved in water, boiled and passed through a sieve so no undissolved crystals or bag fibres reach the blend. Sweet lassi lines run this stage continuously alongside the curd base.

Curd base, syrup, water, salt or fruit pulp are metered into the blend tank and mixed to the recipe. Recipe control at this stage is what keeps batch-to-batch taste consistent.

The blend is homogenised so the drink pours evenly and does not separate in the bottle, then heat treated. Ambient shelf-stable lassi runs a sterilisation step in place of simple chilling.

The drink is chilled and filled into rinsed bottles, cups or pouches. Bottle lines rinse, fill and cap in sequence, while pouch lines form, fill and seal from film.

Filled packs are labelled, date coded and checked for leaks. They are then shrink sleeved or crated and moved onto the cold chain.