After the selection phase, the best tomatoes are crushed and heated to around 65°C. The juice is separated from the skin, pips and cellulose using a centrifugal process.
Tomato Concentrate in all its forms is a great way to bring flavour, texture and colour to your cooking. It is perfect for recipes that require long cooking times such as bolognaise sauce, casseroles and stews. But it can also be used in quick recipes: a dash of seasoning for pasta or a sauce to go with a dish. Did you know it takes 5.5kg of fresh tomatoes to make 1kg of Mutti Double Concentrate?
Packaging: tube or can.
short cooking times
It takes 7kg of fresh tomatoes
to make 1kg of Mutti triple concentrate.
Concentration occurs through evaporation within a vacuum inside stainless steel tanks. The temperature of 65°C helps to retain the flavour properties of the product.
The concentrate is ready to be packaged once it has been heated to around 92ºC to ensure that it is microbiologically stable. The empty packages are steam-treated to eliminate any impurities. Once filled, they are then cooled with water.