Home / Tomato Paste (H.B.) 36-38°
Home / 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 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.
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 0/2/>1.0 m Large
0.5-1.0 mm Medium
<0.5 mm Small
Howard Mould Count 50% Maximum
Positive Fields 8% At Brix
Aerobic Plate Count 50 cfu/gm Maximum
Yeast <10cfu/gm
Mould <10cfu/gm
Anaerobic Bacteria Nil
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
Aseptic Bags: 228Kg/Drum
Keep in cool and dry place, store in ambient temperature (+25°C)
12 months from the production date under the mentioned storage conditions.