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Tomato Hot Breaking System
430,000 - 435,000 Per piece
1 p (MOQ)
M&T Hot Break & Cold Break System process tomato puree or concentrates guarantying the pectin enzymatic inactivation in the final product. This process is critical and fundamental in any tomato processing system. The aim is to inactivate the pectin and avoid the syneresis phenomenon in the final productHot Break is recommended for high-viscosity products such as sauces, ketchup, puree, and others. Cold Break is recommended for tomato juice and low-viscosity sauces.
