Paste and Sauces
A good and quality paste can only be made from fully ripe, healthy tomatoes and/or peppers that are red as much as possible. Both vegetables need to be of species resistant to diseases and molds, ripe in all sides, providing plenty of products. Pastes, mashes and sauces offered by Premium Foods are produced of ripe and healthy vegetables picked in their seasons.
In purchasing of raw materials, fully ripe tomatoes and peppers must be separated by experts, and unsuitable ones must be removed. Ideally, the vegetables harvested must be processed within 3-4 hours.
For tomato paste, ripe, solid, red and fresh fruits of the tomato plant are washed and mashed. It is turned into a tomato pulp by separating its parts like skin, seed and fiber with and without wetting, depending on the technique. This pulp is thickened through vacuuming up to a specific dry matter. After being made resistant through heat treatment in hermetic containers, edible salt is added, if needed.
Mash paste, however, is a product obtained through concentration of tomato water up to 11-26% of the water-soluble salt-free dry matter.
Paste, mashes and sauces offered by Premium Foods are produced of ripe and healthy vegetables picked in their seasons.