Fresh Tomato Paste

Definition

Tomato Paste is prepared by concentration of the liquid obtained from mature tomato (Lycopesicum Sp.). Good-quality Tomatoes will be firm, smooth-skinned and be at least pink in color. Tomatoes that are partially green will ripen if left at room temperature. The liquid is strained and prepared to exclude skins and other hard substances in the finished product according to quality standards.

Processed tomato paste is rich in texture, low in acidity, salt and contains no added sugar. The tomato rich diet provides high nutrients to the body and keeps the skin firm.

Application

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

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

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

Chemical Characteristics

Brix 36/38°As sucrose

pH <4.5At 12.5" Brix

Acidity % <3.0As citric acid

Color 2.0 Summer season

1.9 Winter season

Bostwick <8.0cm 30 sec. at 12.5 Brix & Temp 20°C

Black Specks 0/2/5

>1.0 mm Large

0.5-1.0 mm Medium

<0.5 mm Small

Howard Mould Count 50% Maximum

Positive Fields 8% At Brix

Microbiological Characteristics

Aerobic Plate Count 50 cfu/gmMaximum

Yeast <10cfu/gm

Mould <10cfu/gm

Anaerobic Bacteria Nil

Packaging

Aseptic Bags 228Kg/Drum

Shelf life

12 months from production date under mentioned storage conditions.

Storage

Keep in cool and dry place, store in ambient temperature (+25°C)