Fenco S.p.A.

 
WE MANUFACTURE AND INSTALL:   
 TOMATO PROCESSING LINES  Equipment for Tomato Paste production Machinery for Whole Peeled Tomatoes production Equipment for Diced/Pulp production Machinery for Passata/Tomato Sauces production  Tomato passata processing  Tomato passata definition  Tomato passata standards
 Equipment for Ketchup production Machinery for Drinkable tomato juice production
 FRUIT PROCESSING LINES  VEGETABLE PROCESSING LINES  TWIST SOLUTIONS  SECOND HAND EQUIPMENT AND SPECIAL OFFERS  DAIRY EQUIPMENT AND MILK

Tomato passata definition


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TOMATO "PASSATA"


DEFINITION 

“Passata” is an Italian light tomato sauce, mainly used as a “spaghetti sauce”. Passata was produced for the first time in Italy and has become very popular all over Europe. The world “passata” in Italian language means “passed or been through” and indicates that the product (tomato pulp) has been sieved (i.e. passed through a screen). Thus the definition according to Italian rules is: tomato juice obtained by squeezing, sieving and eventual partially concentrating of fresh, round, red and ripe tomatoes.


GENERAL FEATURES 

• Passata shall comply with following features:
• Optical Residue: not lower than 4.5°Brix and not higher than 9°Brix, net from added salt;
• Total sugars content: not less than 42% based on the Optical Residue and net from added salt;
• Total acidity content: not higher than 9.5% based on the Optical Residue and net from added salt;
• Howard mould count shall not exceed an average of 60% of positive fields in 5 readings; the test shall be carried out three times over five different samples.


According to Italian laws, one or more of the following ingredients may be added:

• Salt (NaCl);
• Natural spices, aromatic herbs and/or their extracts, natural aromas;
• Citric Acid (E330).


Passata shall be defined as SUPERIOR if the following requirements are met:

• Total sugar contents higher than 46% in presence of an acidity value lower than 8%;
• Volatile acidity based on the dry matter: lower than 0.5%;
• Howard mould count: less than 50% of positive fields.



PRODUCTION NORMS

In line with the above-mentioned requirements, several recipes and production techniques may be followed in order to obtain different final products. Practically passata can be prepared in the following ways:

• By processing 100% of high quality fresh Italian tomatoes;
• By re-processing recovered wastes from the production of whole peeled tomatoes and blending them with first quality juice, depending on quality and desired cost of the finished product;
• By diluting hot-break tomato paste (not allowed in Italy, but permitted in many European countries).

The entire production cycle shall be accomplished in compliance with the highest sanitary standards. The entire production cycle shall be accomplished with the most advanced technology, and shall be completely under management control and supervision.




Passata
Passata

Tomato sauce
Tomato sauce