Low temperature process
With this special processing also called Cold Break, the tomato is triturated at room temperature and scalded in the blancher after the washing, the optical selection and then the manual sorting, before moving directly to the subsequent processing stages. This processing method, implying a greater quantity of discard and higher costs as a consequence, guarantees the high quality of the result. In fact, the tomato preserves the bright red color, the fragrance and the full taste of fresh harvested tomatoes. This special process has proved an important factor for the consumers’ loyalty to the brand, as it confers an authentic and sweet taste to the Petti preserves, typical of the homemade ones, though being an industrial product.