ACCEPTANCE : for every cargo that enters in plant (trailer truck 25 tons or agricultural wagon 10 tons) comes made a chemical-physical analysis of the content, the tomato comes accepted if it satisfy the qualitative parameters.

WASHING : the tomato come unloaded and enlivened with water so as to safeguard of integrity. Three consecutive cycles of washing to drinkable water guarantee the elimination of eventual traces of inert materials and one natural clearing before the working.

EXTRUSION : the tomato is worked with a blancing to vapor for being able to eliminate the peel, a slicing that the separation of the pulp allows from seeds and the inner liquids and therefore an extrusion that extracts alone the heart of the pulp.

EVAPORATION : a share of fresh tomato comes used for the production of the sauce that mixed to the pulp, in this phase comes extracted the tomato juice by hot turboextraction (Hot-Break technology) therefore with an express process of evaporation with hight vacuum obtains one semiconcentrated sauce of tomato. 

MIX: with a computerized system the sauce is dosed second pulp and the personalized prescription of the customer.

STERILIZATION : to guarantee the hygiene and to maintain the organolettiche characteristics in the time the finished product comes sterilized, such process is based of the natural effect of the heat that applied to high temperature for short time, renders the product aseptic, therefore preservable to ambient temperature for a period until 36 months without conserving.

PACKAGING : the sterile product comes manifactured in various forms to you and types of packing which the metallic cans and the flexible bags that guarantee one elevated barrier to the external agents such give to allow a shelf life that goes from a minimum of 24 until 36 months.