The tomatoes, once washed and sorted, are steamed to make them tender and malleable for the next stage of extrusion step.
Then, pneumatic rollers will forcefully push the tomatoes onto a net, will pass through the mesh becoming extruded pulp.
Depending on the mesh size, a more or less fine pulp will be obtained. The latter is subsequently mixed with sauce and packaged in an aseptic bag. This is followed by the final process of pasteurization and stowage.
Elaborazione delle salse di condimento e ideale per vellutate.
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