CONCENTRATE
Main  product for  most of our customers, the tomato concentrate, obtained with the Ing.A.Rossi technology, presents high quality standards and satisfies all commercial parameters for product evaluation (Blotter test, pH, color, organoleptic properties, syneresis absence and  blemishes, etc.) whether it is produced with Cold Break, Hot Break or Super Hot Break even at very low Bostwick degree values and at 28-30°Brix (double concentrate) or 36°-38°Brix (triple concentrate) concentration degrees.

SEMI CONCENTRATE
With a final concentration between 12° and 18° Brix the semi concentrate is suitable to obtain final products “softer “ than those obtained  with double o triple concentrates, like pizza sauce or puree, bringing out the natural characteristics of tomato during its final preparation.
Obtained with the same machines used for concentrated products, semi-concentrates have outstanding natural characteristics enhanced by the preservation technologies adopted.

PEELED TOMATO
Made only with the finest San Marzano tomatoes, the peeled tomato is the best product obtainable from raw tomatoes.
The technology used requires high quality standards in order to obtain the best performance and preserve the texture and fragrance of the fresh product.
The Ing.A.Rossi technology combined with the ones of its closest sub-suppliers, allows obtaining high quality products in the various stages of peeled tomato preparation and in those in which the mother juice is obtained.

DICED
Generally obtained in combination with the more valuable peeled tomato, diced tomato obtained through the Ing.A.Rossi lines, maintains the main qualities of consistency and naturalness typical of peeled tomato.
The accuracy of the manufacturing process makes diced tomato ideal for the preparation of those products where you want the naturalness and freshness of the tomato to be easily identified.