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.
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