Aseptic Tomato Paste is a thick and concentrated mixture prepared from fresh tomatoes. To make tomato paste simply, smashed tomatoes are cooked for hours, then their seeds and skin are filtered, then the remaining liquid is cooked for a longer time to make a thick paste. Tomato paste has many fans all over the world who add it as a seasoning and sauce to their various dishes. If in the processing line, all procedures are done according to the standards, the paste will be sufficiently thick, with its natural taste and colour. It will also retain the properties of tomatoes, such as minerals and vitamin C.
Cool or Hot Break: Tomato paste is preheated to 65-75°C for Cool break (CH) processing or to 85-95°C for Hot break (HB) processing both for 10-15 minutes. HB paste is commonly used for ketchup and ketchup varieties including 28-30° aseptic tomato paste, while CH paste is used for concentrate paste at aseptic tomato paste brix 36-38° Brix.