After the raw material has been rinsed under a stream of clean water, at the sorting station, the staff remove stems, damaged tomatoes and tomatoes that are too small – which will all end up in the waste.
Tomatoes suitable for processing proceed to the grinding station. At this stage, the pulp is pre-heated to 65–75°C for the Cold Break process, or to 85–95°C for the Hot Break process.
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