The tomatoes, once washed and sorted, are steamed to make them tender and malleable for the next stage of extrusion. Then, pneumatic rollers will forcefully push the tomatoes onto a mesh net through which the tomatoes will pass, becoming extruded pulp. Depending on the mesh width, a more or less fine pulp will be obtained. The latter is then mixed with sauce and packed in an aseptic bag. This is followed by the final process of pasteurization and stowage.