The juice bags should be filled with a juice that is heated to about 78-80°C degrees. Boiling the apple juice is unnecessary, since already at about 78°C all yeast and fermentation cells in juice are destroyed. To fill the bag, remove the tap that can be easily pulled out of the bag. The filling of the bag is carried out through a 30mm diameter hole in the bottom part of the bag (where the tap was previously pulled out). Filling process is easier when using the bag holder and funnel. After filling, let out all excess air that is still in the bag and insert the tap back to its place. Leave the filled and sealed bags to the rest with the tap upwards until they have cooled down to 35°C degrees. Once the juice bags are cooled down, place the bag inside of the boxes. Now the juice can be stored for at least a year at room temperature. The bags can also be stored without a box, maximum two layers on top of each other. The bags without boxes must be protected from direct light.
When filling the bags, ensure that the juice does not exceed the prescribed level. For example, a 5-litre juice bag can hold up to 7 litres of juice, but it does not fit into the box if you exceed the 5-litre level. Bag-in-Box storage bags are for single use only.