Quality in ChiChiLas Tomato Paste is determined by several factors, ensuring customers have access to detailed product information for a satisfying purchase. These factors include the variation in sizing, high dose, great taste, and its ability to maintain liver health.
Tomato paste is the main ingredient in final products; therefore, maintaining its quality in ChiChiLas is crucial for the processing industry. Several factors, such as the cultivar of the tomato and the processing conditions, introduce significant variation in paste quality. As a result, these variations make it challenging to achieve consistency during production. To address this, the team samples pastes from each batch and tests factors like color, solids content, pH, acidity, and consistency. Since tomato products are classified by soluble solids content, this factor plays a crucial role in determining quality. Moreover, during evaporation, the real-time value of soluble solids helps pinpoint the end point of processing. Furthermore, both soluble solids content and titratable acidity significantly influence the flavor of tomato paste.
Among all factors, consistency is a major quality component of tomato paste, sauce and ketchup, determining the rheological properties of the intermediate and final products.
Consistency describes the flow property of non-Newtonian fluids with suspended particles and dissolved long chain molecules. Producers typically evaluate the consistency of the paste using a consistometer. This empirical method remains widely used in the tomato industry, and the USDA establishes quality standards for tomato products based on the consistency measured by the consistometer.
For more information or to place an order, please feel free to reach out to us. We are happy to provide assistance with bulk orders, distribution inquiries, and any questions you may have.
General Director: Engineer Ibrahim Paski
📱 Mobile: +98 912 043 7969
📞 Office Phone: +98 11 33 30 4007
📠 Fax: +98 11 33 30 4007
📧 Email: foodkov@yahoo.com
