Hot Break tomato concentrate

Hot Break tomato concentrate.

Crushed tomatoes heated fast so pectinase is deactivated before it can work — the break that holds viscosity, body and colour through ketchup, pizza and cooking sauces.

02 — Tomato concentrates

Specification, opened one section at a time.

Hot Break concentrate

Hot Break concentrate

01 / 03
Product overview

Hot break tomato paste is produced by heating crushed tomatoes quickly. The process deactivates enzymes, especially pectinase, resulting in a thicker, more stable, high-viscosity paste.

Product description

Thick texture with high viscosity and strong colour stability. Minimal separation, cooked and concentrated in flavour, suitable for products requiring body and texture.

Applications
  • Sauces and condiments
  • Prepared and canned food
Technical specification
Concentration30–32 °Bx
Concentration12–14 °Bx
ColourDark red
Product originEgypt
SeasonalityJanuary–February, April–August, December
Storage conditionsAmbient, 5–25°C, out of direct sunlight
Shelf life24 months
Packaging options

Supplied in aseptic bulk only: drum 220 kg/L, IBC 1,000 kg/L and bag-in-box at 5, 10 or 20 kg/L.

Pallet configuration and container loading plans are confirmed with the quotation.

Storage, shelf life and origin

Store unopened at ambient temperature, 5–25°C and out of direct sunlight. Shelf life is 24 months from the production date on the aseptic bag; once a bag is broached it should be used within the period stated on the technical data sheet.

Fruit is grown and processed in Egypt, within reach of the Sadat City facility.

Documentation and samples

Every consignment ships with a certificate of analysis against the agreed specification. Technical data sheets, allergen and GMO statements, HALAL and KOSHER certificates and a sealed 1 kg sample are available to qualified buyers on request.

Other products

The rest of the range.

Every other line we run. Slide through the range, or open a product for its full specification.

Tomato concentrates.

Cold Break tomato concentrate.

Lower viscosity and a fresher tomato aroma — the choice for beverages and smooth sauces.

View product
Fruit concentrates.

Apple concentrate.

Amber, naturally sweet and well balanced — widely used as an alternative to refined sugar.

View product
Fruit concentrates.

Mango concentrate.

The colour and flavour profile of ripe mango, held steady for consistent dosing.

View product
Fruit concentrates.

Strawberry concentrate.

Bright strawberry colour and aroma for nectars, dairy preparations and fillings.

View product
Fruit concentrates.

Guava concentrate.

Tropical guava character at a lower Brix, formulated for reliable processing.

View product
Fruit concentrates.

Peach concentrate.

Soft peach flavour and a stable colour across beverage and dairy applications.

View product
Fruit purees.

Apple puree.

Smooth and homogeneous, with the natural body of apple and no added preservatives.

View product
Fruit purees.

Mango puree.

Full mango body for smoothies, yoghurt preparations and frozen desserts.

View product
Fruit purees.

Strawberry puree.

Low-Brix strawberry puree that keeps its colour through pasteurisation.

View product
Fruit purees.

Guava puree.

Tropical guava pulp, screened smooth and stable at ambient temperature.

View product
Fruit purees.

Peach puree.

Gentle peach flavour and a soft texture suited to baby food and desserts.

View product
Fruit purees.

Apricot puree.

Deep apricot colour with the acidity that dairy and bakery fillings rely on.

View product
Chilli concentrate.

Chilli concentrate.

Vivid red with controlled pungency — heat and colour that repeat batch to batch.

View product
01 / 13
Next step

Ready to specify a volume?

Need lower viscosity and a fresher aroma instead? The Cold Break line runs on the same aseptic platform. Either way, the export team quotes against your specification, packaging format and delivery window.