Tomato Paste (H.B.) 36-38°

Hot Break Tomato Paste is made by heating freshly crushed tomatoes at 85–100°C immediately after crushing. This high-temperature treatment inactivates enzymes  and stabilizes pectins, resulting in a thicker, more viscous paste with a stronger cooked flavor. HB paste is widely used where body, consistency, and stability during storage are essential.

Key Applications:

• Tomato paste in cans & jars
• Pizza and pasta sauces
• Ketchup with thicker texture
• Industrial food preparations requiring higher viscosity

Application

Tomato paste is used like regular tomatoes or for cooking in Italian dishes.

Tomato paste adds dark color and tangy flavor to various foods, e.g., soups, stews, sauces, curries, chutneys, pizza sauce, and pickles.

Chemical Characteristics

Brix 28/30° pH <4.5    At 12.5° Brix Acidity % <2.0 As citric acid Color 1.9 Min Bostwick 3-8 cm 30 sec. at 12.5 Brix & Temp 20°C

Black Specks :

Howard Mould Count 50%  Maximum Positive Fields 8%  At Brix

Microbiological Characteristics

Aerobic Plate Count 50 cfu/gm Maximum Yeast <10cfu/gm Mould <10cfu/gm Anaerobic Bacteria Nil

Physical Characteristics

Color Red Texture Smooth texture and homogenized Flavor & Taste Natural flavor of Tomato and free from burned, cooked or any off flavor taste Appearance Tomato Paste is processed without pips, seeds and peel Consistency <5.0 cm

Packaging & Storage

Aseptic Bags: 228Kg/Drum Keep in cool and dry place, store in ambient temperature (+25°C)

Shelf life

12 months from the production date under the mentioned storage conditions.