Product-related information
Learn the difference between cold break and hot break tomato paste. Compare viscosity, texture, and best uses to choose the right type for your production.
Not all tomato paste is the same. This article helps you choose between bulk industrial paste and retail products based on Brix, application, and cost efficiency—ideal for wholesalers, distributors, and food manufacturers.
Tomato paste quality is determined by multiple factors, including raw material quality, Brix level, lycopene content, viscosity, and processing technology. Understanding these key parameters helps buyers choose the right product, reduce costs, and ensure consistent performance in food production.
Brix and lycopene are two of the most important quality indicators in tomato paste. While Brix determines concentration and cost efficiency, lycopene affects color and visual appeal. Understanding the difference helps buyers choose the right product for their specific applications.
Choosing the right Brix level is essential for optimizing cost, quality, and performance in tomato paste applications. This guide explains the differences between 22–24, 28–30, and 36–38°Bx, helping bulk buyers and food processors select the most suitable option for their needs.
