The Best Price for Buying valued brix tomato paste
The Brix index is an element that shows the quality of tomato paste
In fact, this value indicates the thickness and density of the product
Hot Break for Tomato Paste at 28/30 degrees Brix After being cleaned, sorted, disintegrated, sieved, and concentrated, the edible part of the tomato is used to make Patagoniafresh Tomato Paste Hot Break 28/30 °Brix
Good manufacturing methods and stringent sanitary conditions have been adhered to throughout every step of the manufacture of this product, from the procurement of all natural resources to the execution of the various processes involved
Patagoniafresh Tomato Paste Hot Break 28/30 °Brix is made entirely of organic tomatoes and does not include any additives, preservatives, essence, artificial ingredients, or colorings of any type
It is also completely gluten-free
It is free of allergens and does not contain any GMOs
Patagoniafresh Tomato Paste Hot Break 28/30 °Brix is made in a manner that is compliant with the HACCP and GMP regulations that are included in FDA 21 CFR Part 120 and Part 110, as well as EU
To manufacture tomato paste, a large quantity of tomatoes is required
This is one of the characteristics of tomato paste
Tomatoes are mostly water, with only approximately five percent consisting of solids or sugar
When you grab for that can of tomato puree the next time, make sure to verify how much of it is concentrated
The phrase “dual concentrate” will almost certainly be printed on the product’s label, and it will have approximately 28% solid components by weight (also called Brix)
If you want to manufacture paste, you will need 5
6 kilograms of tomatoes with a sugar content of 5% in order to produce one kilogram of tomato paste with a brix content of 28%
There are two distinct varieties of tomato paste, referred to respectively as Hot Break and Cold Break; these pastes are utilized in the production of distinct end products
In order to make Hot Break (HB) paste, the freshly chopped tomatoes ought to be heated to a high temperature (between 85 and 100 degrees Celsius) as soon as possible after being chopped
In order to make Cold Break (CB) paste, the fresh, chopped tomatoes have to be heated at a lower temperature (which might vary anywhere from 65 to 75 degrees Celsius)
CB paste is typically used for triple concentrate paste, which has a Brix range of 36-38, whereas HB paste is typically utilized for making ketchup and other varieties of tomato sauce that require a Brix range of 28-30
The production of tomato paste calls for an ongoing supply of fresh tomatoes, which is absolutely necessary for the tomato control series to continue functioning at its highest possible capacity all the time
If production capacity falls below a certain threshold, or even worse, if no paste can be made in a single day, then the operation needs to be halted so that all of the equipment may be cleaned in the appropriate manner
The processing of tomato paste requires the following processes to be completed
Obtaining: The trucks containing the fresh tomatoes are driven to the place designated for unloading
The operator uses a specialized tube to introduce a significant quantity of water into the pickup truck, which enables the tomatoes to easily exit the trailer through the opening located at the very back of the vehicle
It is possible to move the tomatoes without causing any damage if water is used
During the sorting process, water is continuously pushed so that the tomatoes can be transported into a roller elevator, where they are washed, and then sent to the station where they are sorted
At the sorting station, all materials other than tomatoes and any discolored, green, or damaged tomatoes are eliminated
This is something that is often done by hand, while certain locations have the necessary technology for automated sorting
Chopping: Only the best tomatoes are pumped into the area designated for chopping, where they are cut up
Cool or Hot Break: The pulp is pre-heated to temperatures between 65 and 75 degrees Celsius for CH processing and between 85 and 95 degrees Celsius for HB processing
The pulp, which includes the fiber, juice, pores and skin, and seeds, is next forced through a removal unit consisting of a pulper and a refiner; both of these are huge sieves
This is followed by the juice removal process
These sieves make it possible to end up with pulp that is either more coarse or more smooth, depending on the requirements of the customer
In most cases, around 95% of the pulp will get through both sieves
The remaining 5%, which consists of fiber, seeds, and skin, is regarded as waste and is hauled away from the station to be sold as food for animals
Holding tank: The juice that has been improved is put into a huge holding tank, which then continually supplies the evaporator with juice
Evaporation: The step in the process of making tomato paste known as “evaporation” uses the highest amount of energy
It is here where the water is extracted, and it is here where the water is extracted, and the juice that is still only 5% solid becomes tomato paste that is between 28% and 36% concentrated
The operator just needs to set the Brix value on the control panel to the appropriate level for the required level of concentration for the evaporator to automatically regulate the amount of juice that is taken in as well as the finished concentrate that is discharged
Aseptic Filling: The vast majority of production facilities package the finished product by utilizing aseptic bags
This ensures that the product in the evaporator does not come into contact with air before it is delivered to the consumer
It is then pumped through the aseptic sterilizer-cooler (also known as a flash cooler) to the aseptic filler, where it is put into big aseptic handbags that have been pre-sterilized
The concentrate is then fed directly from the evaporator to the aseptic container
The concentrate has a shelf life of up to two years once it has been packaged
Certain establishments make the decision to package their finished product in an environment that is not aseptic
After the product has been packaged, this paste is subjected to a further process, during which it is heated in order to pasteurize it, and then it is kept under observation for a period of two weeks before it is sent to the customer
We are prepared to prepare and deliver the best export tomato paste available, offering the highest possible quality at the most competitive price, and we are ready to sign contracts with customers located in other countries
Our multinational company is prepared to prepare and deliver the best export tomato paste available
