About the Product
Manufacturing tomato paste
The grinding process after heating fresh tomatoes to a temperature of 85 ° C to 100 ° C. The product obtained in the HotBreak process is more viscous, and therefore more dense, with an average viscosity of 3.5 to 6 cm Bostwick. This type of processing is used for the production of ketchup and various sauces with the required concentration of 28 ° -30 ° Brix.
The process of grinding fresh tomatoes after heating to a temperature of 65 ° C to 75 ° C. ColdBreak technology is used to produce a tomato paste with a triple concentration of 36 ° -38 ° Brix.