Description

Tomato Paste for Sale

Tomato paste Turkish origin is a product that is made from the highest quality boiled pureed tomatoes. More so, tomato paste is added to dishes to impart an intense flavour, particularly the natural umami flavour found in tomatoes. Examples of dishes in which tomato paste may be commonly used include pasta sauces, soups, and braised meat. The paste is typically added early in the cooking process and sautéed to achieve caramelization.

Based on the manufacturing conditions, the paste can be the basis for making ketchup or reconstituted tomato juice:

• Hot break: heated to about 100 °C (212 °F), pectin is preserved, paste is thicker and can be used for ketchup
• Warm break: heated to about 79 °C (174 °F), colour is not preserved, but flavour is preserved
• Cold break: heated to about 66 °C (151 °F), colour and flavour are preserved, so it can be reconstituted into juice

It differs from tomato puree concentration – it has more solids tomatoes than tomato puree. The solids content in tomato paste is from 20 to 40%. Our pastе is made exclusively from the best Turkish tomatoes!

Tomato paste Cold Break 24-26%

Brix: 24-26%
Bostwick: 6-11 sm/30SEC
Total acidity (as citric acid monohydrate) =
(Titratable acidity x 100 / Brix) 6-9%
PH 4.20 ± 0.2
Lycopene: 55 MG/100G min
Color A/B: 2.0-2.25
Howard Mould Count at 8° Brix max — 40%
Packing in 220 liter Aseptic Bag in Iron drums

Tomato paste Cold Break 28-30%

Brix: 28-30%
Bostwick: 7-10 sm/30sec
Total acidity (as citric acid monohydrate) =
(Titratable acidity x 100 / Brix) 6-9%
PH 4.20 ± 0.2
Lycopene: 55 mg/100g min
Color A/B: 2.0-2.25
Howard Mould Count at 8° Brix max — 40%
Packing in 220 liter Aseptic Bag in Iron drums

Tomato Paste Cold Break 36-38%

Brix: 36-38%
Bostwick: 6-10 sm/30sec
PH: 4.2 ± 0.2
Lycopene: 55 mg/100g min
Color A/B: 2.0-2.25
Howard Mould Count at 8° Brix –max — 40%
Packing in 220 liter Aseptic Bag in Iron drums

Packaging and Shipping