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Natural tomato juice at 5/6 brix

  • Process : after crushing and preheating, the tomato is finely sieved through a 0.6 mm mesh
  • Advantages : a fine homogenous texture with the colour and taste of fresh tomato
  • Uses : tomato juice
«Passata» tomato purée at 8/10 brix

 

  • Process : after preheating, the tomato is finely sieved through a mesh of less than 1 mm , then very slightly concentrated
  • Advantages : a fine homogenous texture, with a colour and taste that are very close to fresh tomato
  • Uses : prepared meals, hot tomato sauces
Semi-concentrated tomato («Coulis» or pizza-topping sauce) at 10 to 18 brix


  • Process : after Hot Break preheating, the tomato is sieved according to customer requirements (mesh sizes of 1.2 to 5 mm ), then slightly concentrated
  • Advantages : a richer texture, with high viscosity allowing a better industrial yield, no thickener required, colour and taste closer to fresh tomato than to paste
  • Uses : fresh pizzas, deep-frozen pizzas, prepared dishes, sauces
Cold Break tomato paste at 28/30, 30/32 and 36/38 brix


  • Process : after Cold Break preheating at low temperatures, the tomato is very finely sieved through a mesh no bigger than 0.8 mm , then highly concentrated
  • Advantages : a fine homogenous texture, with a bright red shine and a slightly sweet taste
  • Uses : prepared dishes, canned fish, canned vegetables in tomato sauce, soups, tomato juice - generally products that are due to undergo high temperature cooking
Hot Break and « Super Hot Break » tomato paste at 22/24, 28/30 and 30/32 brix
  • Process : after Hot Break/Super Hot Break preheating, the tomato is very finely sieved through a mesh of no more than 0.8 mm , then highly concentrated
  • Advantages : a fine homogenous texture, with a very high viscosity allowing excellent industrial yields, no additional thickener required, no phase separation, pronounced colour and taste
  • Uses : standard ketchup, premium ketchup, soups  
 
New ! Organic pure juices, purées, pastes
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