HOT BREAK mainly in 30/32º brix production oriented to customers that are processing sauces and ketchup that need a good efficiency on yields
SUPER HOT BREAK, 30/32° brix special product with very high consistency, main usage in ketchup or products that need consistency.
WARM BREAK 30/32º brix oriented to canned fish customers that need a product with the best color and consistency
COLD PROCESS 28/30º & 36/38º oriented to customers that are processing juices, dehydrated and sauces
TOMATO PRODUCTS SPECIFICATIONS
CONTENT & PACKAGING
Tomato Paste, Fruit Purees and Juices Concentrates