The quality of the tomato pastes is dependent on the Brix, it has an effective role in the texture, color, and smell of the tomato paste. We can say that the unit measurement of the tomato paste is called Brix and the standard number of Brix is different in various countries. We can say that it will be 18-38%, for canned tomato paste is from 18% to 28%, and for Aseptic tomato paste in drums is from 36% to 38%. As much as it is higher, the texture of the tomato paste will be thicker and the water will be lower so as a result of that the taste and smell will be much better in the food. When the Brix of tomato paste is low, the ingredients of tomato paste will be more artificial flavors and salt so as well as for producing tomato pastes there would be fewer tomatoes, the price of it will be lower even though there are lots of customers who demand low concentrated of tomato paste and we can provide them the low Brix of tomato paste at better quality than other countries because we will utilize foremost tomatoes. 
When the concentration of the tomato paste is above 25% rarely has Ash content and is Moist. All the countries with different cultures use this kind of flavor in their foods and also the rate of demanding tomato paste from different parts of the world is considerable. We all know that the main flavor for cooking is tomato paste so predominantly, chefs and cooks consume high concentered tomato paste because professional cooks, taste, color, and smell are prominent factors in cooking because food without them is tasteless and it’s one of the things that makes foods attractive.
How Tomato Paste Is Commercially Made
The trick of how tomato paste will be made commercially is an issue that all people want to know about it. We can say that the process of producing tomato paste is in a manufacturing company with hygienic types of equipment. I told the manufacturing company because there is a reason behind it which is these days people are busy with work and studying and there wouldn’t be any time for making tomato paste traditionally. 
To make tomato paste commercially, tomatoes need to be cut then they should become pureed and tomato purees need to be baked after it we need to add preservative artificial then it needs to be boiled till the required concentration. Some companies add oil for better color and if the preservative artificial is used so much so it doesn’t need to be frozen, otherwise it needs to be frozen so it will be safe. So after packing and distributing between the shops, tomato pastes are utilizable and you can use them in different foods and enjoy the smell, taste, and color. But the point here is that all these processes won’t be done by humans kinds they will be on machines’ shoulders.
Raw Materials for Tomato Paste
We all know that the main ingredient of tomato paste is tomato. so we can say that besides it we will add oil, salt, and artificial additives. After washing tomatoes and peeling them they should be boiled by special machines. The point which is very important here is the tomatoes need to be mature and they should have a considerable color to have a high concentration. So there is some special equipment for cutting the tomatoes to be pureed and there shouldn’t be any excess waste in the tomatoes so if there would be any anything like woods and leave, the quality of tomatoes will reduce. As a result, we’ll say that the best tomato pastes consist of 90% tomatoes. 
Hot Break vs Cold Break Tomato Paste
During the process of producing tomato paste, we have two ways of making this product. These two ways are called a cold break and hot break which are known as CB and HB. The difference between the two ways of making tomato paste methods is only in the heat given to the tomatoes. This heat increases the flow efficiency during the filtration step and the pectinase enzyme is destroyed, resulting in a product of good viscosity. Also, the microbial load is reduced and helps the healing process in the next stages, and due to the disintegration and softening of the tomato texture, the dehydration process becomes easier and the consumption of filters is also reduced. 
In the hot break method, the tomato paste will be returned to the applied temperature between 85 and 90 degrees Celsius History of tomato paste. In the hot break process, thick and viscous products are obtained, which are usually desirable in the paste production process. The cold break is the applied temperature below 70 ° C. The reason is the increase in the activity of enzymes. So we can say that both methods are fine but the hot break has a better smell than the cold break. So we can admit that most importers prefer a cold break because during the shipping it will stay safer than a hot break.
The History of Tomato Paste
We can say that Italy is the main center of creating tomato paste. The first time to give the taste to their pasta they use this kind of flavor. We can say that the standard shelf life of the tomato paste is 24 months which adds additional preservation and based on the standard rules it needs to have a maximum of 1.5% salt. 
The global consumption of this product in 2019 was about 35.32 million tons and in 2020 it has reached 37 million tons. Exporting tomato paste to any country in the world has its principles and standards. Some countries, such as Arab and African countries, do not care about quality. Packaging of export tomato paste, including the packaging in metal and glass cans or bulk in barrels and in which we can call Aseptic drums, should also be done according to health standards. Here in our company, our team works hard to give the customers the best services they deserve and as well as we were in charge of many prominent importers, we would be happy to serve you as one of our customers shortly. Read more:
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