• Tomato concentrate

A focus on sustainability and energy saving while avoiding any decline in natural resources is a very important issue for Ing.A.Rossi.

This is why an examination of a combination of Loki falling film pre-concentrators, Thor mixed flow evaporators and/or forced circulation evaporators in multiple effect, together with new generation Hot Break and Cold Break processes, reveals our machines have the lowest possible environmental impact of those available on the market.

Tomato concentrate, also known as tomato extract, is derived from heated tomato juice, from which a certain amount of water is then subtracted. The amount of water extraction determines three different types of concentrate: single concentrate, double concentrate and triple concentrate. Tomato concentrate has many uses in cooking, especially in long cooking of meat or sauces. The concentrate can be added directly to the preparation during cooking, diluted with water to preference. It can also be used to give more body to a tomato sauce, or as a substitute for similar products like béchamel and ketchup.
The concentrate is not harmful to health but, on the contrary, has antioxidant properties due to its high lycopene content. This is a natural substance, one of the carotenoids, and is found in many foods. In fact tomatoes are the largest source of lycopene, and cooking increases its beneficial effects.

| How is tomato concentrate made?

After being unloaded into a collection channel, transported to the sorting station and washed, the tomatoes are chopped and preheated. They are then conveyed to the pulper and refiner, which output the refined juice and waste. The juice passes through an evaporator, with a number of stages that output different levels of concentration.
Depending on the type of tomato and the desired finished product, two different types of processing are used: Cold Break and Hot Break. The Cold Break method is used to obtain triple tomato concentrate, whereby the tomatoes arriving at the factory are chopped and heated at relatively low temperatures, between 65 and 75 °C. The Hot Break process is used for less concentrated products, using significantly higher temperatures, up to 100 °C.

The characteristics of double and triple concentrate

The primary characteristics of double and triple concentrates are defined by law. Double concentrate must have at least 28% dry residue, and triple concentrate at least 36%, both net of added sugars. The quantities of fresh tomatoes needed to make these products are also different. Approximately 6 kg of fresh tomatoes are required to obtain 1 kg of double concentrate, while 7 kg of tomatoes are required to obtain triple concentrate.

| Ing. A. Rossi tomato concentrate

Tomato concentrate made with Ing. A. Rossi machinery is of the highest quality, and optimally satisfies established commercial parameters for evaluating the product (Blotter test, pH, colour, organoleptic properties, absence of syneresis and black spots). The concentrate satisfies these quality standards and commercial parameters whether it has been obtained with the Cold Break, Hot Break or Super Hot Break technology, and has a concentration of 28°/30° Brix (double concentrate) or 36/38° Brix (triple concentrate).

The advent of tomato pre-concentrators

The demand for pre-concentrators has grown exponentially in recent years. Pre-concentration yields a product with a higher Brix value, while also significantly reducing costs and consumption. It minimises the amount of steam required to operate the machines, as well as the condenser’s water consumption. This means a much lower environmental impact.
Pre-concentrators make it possible to process a wide range of products with difficult intermediate viscosity, containing fibres and solid particles that have a moderate tendency to settle on the exchanger tubes.
Ing. A. Rossi has reacted to this market requirement with the THOR pre-concentrator, a system that offers cost savings while ensuring an excellent finished product.

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