What is hot break Tomato Paste and why it is more useful in cooking?
Difference between Hot Break, Warm Break, and Cold Break Tomato Paste
Tomato Paste, depending upon its manufacturing conditions and process, can be of three types:
Hot Break: Obtained by Hot Break technology, this type of paste is rich in fibers and has a very high consistency. It is a semi-finished product, particularly suitable for the production of sauces, ketchup, and meat sauces. Hot break tomato paste is produced by heating tomato pulp up to 105 °C.
Warm break: Obtained by heating tomato pulp up to 79°C. Some of the tomato juice producers use this kind of tomato paste.
Cold break: Obtained by Cold Break technology, this type of paste is rich in fibers but has a low consistency. This product is particularly suitable for the production of tomato juice. Cold break tomato paste is produced by heating tomato pulp up to 66°C.
What are the benefits of using Hot Break Tomato Paste for especially Indian/ Italian/ Turkish cuisines?
Does not give an uncooked taste: Hot break tomato paste retains the taste of well-cooked tomatoes, unlike a Cold Break Tomato paste which is more suitable for cold processing like the production of tomato juice. A cold break tomato paste will give the taste of raw tomatoes if not further cooked while preparing the cuisines which need heating.
More Economical: If you are cooking cuisines that involve heating up, you are actually turning a cold break into a hot break paste at your end. So by using directly hot break you save time, money, and energy.
Higher Profits: Whatever type of cuisine you may deal in, by using hot break paste, your turn around time of final output is quicker and hence you make higher sales. Since this kind of paste is also economical, you reap higher profits.
Tip: Make sure you cook for a lesser time when you use Hot Break tomato paste. Overheating can turn the final dishes darker and may give a burnt taste.
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