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| »TECHNICAL CHARACTERISTICS |
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The differenciation in technology of the Agrozzi plant allows us to elaborate on different pastes, for the diverse specific uses required for the final product. It is why we make special pastes like Super Hot Break, Cold Break, Warm Break and the traditional Hot Break 30/32º brix. |
| »SPECIFICATIONS / TOMATO PASTE |
- |
º Brix (Direct Refractometry 1:1) |
Screen |
Bostwick
(cms) (12º brix, 20º C, 30 sec) |
Color (Hunter Lab) |
pH (Dil 1:1) |
Content (net kgs) |
Uses |
Hot Break |
28 - 30 / 30 - 32 |
0,033" / 0,039 " / 0,045" |
4,5 - 6,0 |
Fancy USA |
4.3 +/- 0,2 |
235 ó 1.250 |
Sauces and Ketchup |
Super Hot Break |
30 - 32 |
0,039" / 0,045" |
3,5 - 4,5 |
Fancy USA |
4.3 +/- 0,3 |
235 ó 1.250 |
Ketchup |
Cold Break |
28 - 30 / 36 - 38 |
0,024" / 0,033" |
8,0 - 11,0 |
> 2,2 |
4.3 +/- 0,4 |
235 |
Juice and soups |
*Hot Break (HB): Traditional tomato paste, usually used by ketchup and sauce industry manufacturers. *Super Hot Break (SHB): High consistency tomato paste that allows a more concentrated and consistent final product. *Cold Break (CB): Intense color tomato paste, ideal for tomato juice and dehydrated tomatos. |
 - |
º Brix (Direct Refractometry 1:1) |
Screen |
Bostwick (cms) (12º brix, 20º C, 30 sec) |
Color (Hunter Lab) |
pH (Dil 1:1) |
Content (net kgs) |
Uses |
Warm Break |
30 - 32 |
0,024" / 0,033" / 0,045" |
5,0 - 7,0 |
> 2,0 |
4.3 +/- 0,2 |
235 |
Canned fish |
|
| »CONTENT & PACKAGES / WEIGHTS & CONSOLIDATION |
55 gal. Drum |
Units |
Total Net weight x 20' FCL dry |
 |
1 x 20' FCL dry |
80 |
18,8 Tons |
|
1 truck |
96 a 108 |
22,6 - 25,4 Tons |
300 gal. Tote Bin |
Units |
Total Net weight x 20' FCL dry |
 |
1 x 20' FCL dry |
15 |
18,8 Tons |
|
1 truck |
18 a 20 |
22,5 - 25,0 Tons |
Av Apoquindo 6275 Piso 12 Las Condes, Santiago, Chile. Fonos: (56-2) 245 4266 / 246 0086 / 342-8616 Fax: (56-2) 245-4277  |