Nowadays the production of tomato sauce is done all by machines and the process has become industrial. Tomato sauce is a type of condiment that is made by combining tomato that has been concentrated with water, sugar, vinegar, salt, and other seasonings. The "Hot Break" method is typically used during the production process of the tomato sauce. Tomato pulp is brought to a temperature of 200 degrees Fahrenheit (90 degrees Celsius) using this technique. The pectin that is naturally present in tomatoes is maintained by doing this; however, some of the flavor and color are lost in the process. The viscosity of premium quality tomato sauce with a high solids content comes from a combination of water retention by the fibrous strands in the paste and the gelling effect of the pectin, which is released via high-pressure homogenization. Both of these factors contribute to the tomato sauce’s thick consistency. Industrial tomato sauce with a lower percentage of solids might also have gums or thickeners that are based on starch.
The Working Method: There is a wide range of variety in the formulation, viscosity, and amount of solids contained in sauce. Industrial tomato sauce is typically mixed with water and the other ingredients, and the manufacturing process continues in one of two ways, depending on which option is chosen: When using the pectin that is already present in the paste as a thickening agent, the fibrous strands that are found in the tomatoes need to be fibrillated (frayed) to increase their capacity for water retention, which in turn increases their viscosity. After being thoroughly combined, the product is put through a high-pressure homogenizer to achieve the desired degree of smoothness. This method can also be used to increase yield, as it is possible to achieve a thicker product with a lower total amount of solids used in the process. With the second method of processing, high-pressure homogenization is not used. Instead, thickening agents such as xanthan gum, pectin, or starch (including modified starches) are utilized to achieve the required level of viscosity in the finished industrial tomato sauce product. To produce a finished good that is free of agglomerates, the mixing apparatus that is used for either method must be capable of dispersing powdered ingredients into the water. 
The Issue at Hand: When employing conventional agitators, you run the risk of encountering several difficulties, including the following: Because liquids with drastically different viscosities are difficult for agitators to combine, the process of diluting tomato sauce with water requires a significant amount of time spent mixing. Additives that are meant to make the product thicker tend to produce agglomerates, which agitators have a difficult time breaking down. Partially hydrated components can accumulate on the wall of the vessel and various elements of the mixer. Extended periods of mixing are necessary to completely disperse the ingredients. The homogenizer calls for a pre-mix that is completely homogenous. Using agitators to achieve this result is not a simple task. Homogenization and other forms of processing can leave tomato sauce with an unpleasant finish. A Silverson high shear mixer is capable of resolving these issues and removing the necessity for extra processes such as the pre-dispersion of the thickeners or starches, and in some instances, homogenization. In situations in which a homogenizer is employed, the high shear mixing action will result in an improvement in the quality and consistency of the pre-mix. The method of operation is as follows: In the first stage, the Silverson mixer is turned on while the vessel is filled with water. After that, the powdered components are included. The Silverson mixer's high-speed rotation generates a forceful suction, which sucks liquid and powder ingredients into the workhead. Within the workhead, the materials go through a very high level of shear. 
The Following Are Several Benefits:
- Processing times have been drastically cut down.
- quick mixing of the thickeners and the stabilizers.
- The increased amount of components obtained.
- A more refined texture, as well as an improvement in the product's consistency.
- Color enhancements.
Because tomato sauce with a low solids content does not need to be homogenized, the Silverson mixer can be used to finish the operation from start to finish. Because the product that is fed into the homogenizer is consistent and has a small particle size, it can be processed via the homogenizer in a shorter amount of time and with fewer passes than usual. After homogenization, the texture, viscosity, and gloss of tomato sauce can all be improved with the use of a Silverson mixer during the "polishing process." The type of product, the size of the batch, and the viscosity of the finished product are the three factors that determine which mixer from the Silverson product line is most suitable: The list of industrial mixers for tomato sauce production is below. Mixers with High Shear and Batch:
- Appropriate for batches weighing up to 150 gallons (US).
- When additional agitation is added inside the tank, it is possible to process larger batches.
- Very simple to clean
- Mounted directly to the vessel or a transportable hydraulic floor platform, depending on user preference.
Mixers in-line with a high shear:
- Perfect for handling bigger quantities
- Free from aeration
- Simple integration into preexisting facilities
- Self-pumping
- It is possible to use this to empty the vessel.
- Developed to Allow for On-Site Cleaning
- There are multistage units available, allowing for a higher degree of shear, which results in finer particle size and shorter processing periods.
- The process of diluting tomato sauce can be carried out in an ongoing manner.
- There are models available with a high viscosity.
Flash mix Silverson (Silverson)
- Perfect for cooking larger quantities of sauce.
- Having the ability to quickly incorporate starch, sugar, salt, and spices
- Aeration was kept to a minimum
- Reduced the amount of cleaning that is required.
- Suitable for mixtures with a higher viscosity
- able to function properly even when exposed to higher temperatures
- Minimum operator input necessary