industrie rolli alimentari
ASEPTIC PRODUCTS AT ROOM TEMPERATURE
TECHNOLOGY
The technology for the production and packing of vegetbles with “aseptic” process consists in sterilizing the product, cooling it and fill the final pack in a protect environment avoiding a bacterial contamination.
The product is supplied in special sacks of 200 kg with hermetical closure inside cone shaped metallic octobins.

ADVANTAGES
The advantages of this technology are several:
  • The process acts really fast, allowing the product to keep their organoleptic characteristics unchanged.


  • The product can be preserved at a room temperature for at least 18 months without contamination hazard.


  • The product can be easily used, by intaking the product from the sack through a pump.
PRODUCTS
The products, available in aseptic saks of 200 kg, are tomato or vegetable based:

  • Tomato based:

    - Tomato paste

    - Tomato fine pulp

    - Tomato diced pulpu


  • Vegetable based:

    - Pumpkin puree

    - Carrots puree