Tomato Product Cutting Tips

Tomato Product Cutting Tips Know your customer and the application of the products being shown. Confirm the products will work for the application. Listen to the customer regarding what attributes they expect in the product. Read the label: two products being cut must be the same. Precut the extra samples prior to a large cutting to ensure you are prepared. There should be no surprises. Set a time and location for the cutting in advance. Bring your own pans, trays, can opener, towels and food handling gloves. Wipe off/clean the cans prior to opening. Record the can codes. The can code can be used to track product history if needed.

Tomato Product Cutting Tips Be sure all cans are the same temperature, as cold will tighten up the product. Do not keep samples in car overnight. Cut Neil Jones product first. Provide bread sticks or slices to taste the product. Point out the quality and yield aspects of the product. Cut the competitor product. Let the customer evaluate and taste. Listen to what the customer says and guide customer in understanding that we can provide any product to meet their expectations. Clean up. Do not leave mess for customer to clean up. Recap the positive in the cutting. Ask for the order.

Fresh Pack Tomatoes <<<<<< Time from field to Can >>>>>> Our promise to you 1. Only packaged during tomato season. 2. Field to package in around 6 hours. 3. Cooked one time prior to customers application - ensuring freshness, sweeter taste and bright red color.

Basic Quality Attributes of Tomatoes Degree of density and firmness. Viscosity (Bostwick) Serum Viscosity Measure of resistance offered by a fluid to relative motions of its parts. Measure of serum separation from the solids. Evaluates weeps or separation on standing. Measurement of sugar content using a Soluble Solids (Brix) Color refractometer. Percent soluble solids calculated as sugar. Determined by the presence of carotenes e.g. Lycopene comprising 83% of pigments present.

US Standards Character degree of firmness normally found when tomatoes have been processed using good manufacturing practices. Color USDA Tomato Red. Defects objectionable core material, tomato peel, extraneous vegetable material, blemished areas that affect appearance and eating quality. Peel means the loose or attached skin of the tomato. Drained tomatoes tomato material remaining on the sieve after draining for 2 minutes. Drain weights are expressed as percentage of the tomato material to the total weight. Normal Flavor and Odor typical characteristic flavor and odor of mature tomatoes. Wholeness for whole style only. a) The contour of the tomato is not materially affected by coring, trimming, or other means; b) The tomato may be cracked or split but not to the extent that there is material loss of seeds or placenta (gelatinous mass filling the seed cavity); and c) The tomato units may be restored to their approximate original shape during handling.

Quality Factors Peeling Steam vs. [chemical] Lye Added Ingredients: Calcium Chloride firming agent absorbed into the flesh to make the tomatoes hold up in the can and remain firm during the cooking process. Does impart a flavor to the product. Citric Acid Used to lower the ph to minimize spoilage. Excessive amounts can create an acidic flavor. At NJFCO only used when required. Ingredient statement May contain Citric Acid. Finished Product measurements: Brix % solids. Density / Specific gravity density or concentration of product to that of water. ph measurement of the total acid present and is controlled to minimize spoilage. Tomato products generally range 4.0 to 4.5% ph.

Factors Effecting Flavor Time and Temperature. Growing region California, Midwest, Northeast, Imports. Variety Roma/Pear/Plum, Square-Round. Processing equipment, time from the farm. Time of the season beginning, middle, end. Ingredients salt, sugar, other.

Categories of Tomatoes Whole Tomatoes Diced Tomatoes Ground/Crushed Tomatoes Chopped Tomatoes Tomato Paste Tomato Puree Tomato Sauce Formulated Products: Pizza Sauces Spaghetti/Pasta Sauces Catsup Sauces

Tomato Glossary BOSTWICK: A standard for measurement in centimeters indicating the consistency or flow of a tomato product monitored over a 30-second period. (The lower the Bostwick reading, the thicker the tested product). BRIX: The measurement of concentration of tomato solids. The higher the number, the more tomato solids in the product. CALCIUM CHLORIDE: A chemical additive that gives firmness to tomatoes and prevents the product from breaking down. Without calcium chloride the tomato will have a softer texture and possess a sweeter flavor. CAN CODE MARKINGS: Letters, numerals or symbols used on containers to identify the product and the processor. The code marks distinguish the date and plant location, the time and the line at which the product was packed. CHARACTER: A grading and scoring factor, which refers to such characteristics as maturity, degree of ripeness, fleshiness, crispness, tenderness, etc. CITRIC ACID: Added to most tomato products to keep the acidity at a level which, along with the cooking process, inhibits the growth of spoiling bacteria. A small level of citric acid is naturally occurring. CONCENTRATION: The process of removing liquid from solids, usually through heat evaporation, which increases the thickness and/or density of the material (e.g. 1.045, 1.06, 1.07 tomato puree. CONSISTOMETER: A device (such as the Bostwick Consistometer) used to measure the rate of flow or the consistency (thickness) of products; for example, tomato sauce, tomato ketchup and tomato paste. DRAINED WEIGHT: The net contents of the product in the can after it is removed from the can and drained. The product is placed on a draining screen for 2 minutes using the proper mesh screen at the proper angle and then weighed. EXTRA STANDARD OR CHOICE GRADE: Tomato that falls slightly below the rigid requirements of the Fancy grade, but is still better than the Standard. FILL WEIGHT: This is the weight of the tomatoes that is put into the can prior to sealing and cooking. FINISHER: A piece of equipment designed to remove seeds, peel, stems and sepals from tomato products. GROUND/CRUSHED: Terms mean the same It means to pulverize the tomatoes into a range of sizes of tomato particulate.

Tomato Glossary HEAD SPACE: This is the distance between the top rim of the can and the surface of the contents of the can. HEAVY PACK: Refers to the drained weight of actual tomato product in the can after draining off the liquids. NET WEIGHT: This is the weight of the total contents of the can including all solid and liquid material. PECTIN: Derived from complex substances present in plant tissue which, in the presence of sugar, acid, and heat, forms a jelly-like consistency, and when concentrated, becomes very dense. PLUM/PEAR/ROMA: These terms are interchangeable and are used to describe certain tomato varieties which are elongated in shape, they originated in Italy, and are now grown in California as well. REFRACTOMETER: An instrument using specific gravity to measure the natural tomato soluble solids (NTSS). SAN MARZANO STYLE: This term is used to describe a pear shaped tomato traditionally packed in the San Marzano part of Italy without any Calcium Chloride, therefore making the tomato sweeter in flavor. SOLIDS: The percentage of tomato solids found in products such as tomato puree, paste and ketchup. The degree of concentration of tomato puree and paste, for example is expressed in terms of percent natural tomato soluble solids (NTSS). SPECIFIC GRAVITY: A measurement of the weight of tomato solids per cubic centimeter (cc) when compared to a cc of distilled water. This term usually refers to tomato purees. 1.045 Specific Gravity = minimum of 10% tomato solids 1.06 Specific Gravity = minimum of 13% tomato solids 1.07 Specific Gravity = minimum of 15% tomato solids STANDARD GRADE: Average tomato crop that may lack uniformity in size, color, and ripeness. SYNERESIS: The separation of solids and liquids from a product. TOMATO PASTE: which is available in cans and drums, consists of tomatoes that have been evaporated, strained and reduced to a deep red, richly flavored concentrate. TOMATO PUREE: consists of tomatoes that have been concentrated and strained, resulting in a thick liquid. TOMATO SAUCE: is a slightly thinner tomato puree, often with seasonings and other flavorings added so that it is ready to use in various dishes or as a base for other sauces. VISCOSITY: Means the thickness of a tomato product or the manner in which it flows.

Certifications Food safety is a priority for Neil Jones Food Company. We know this is also a priority for you and your customers. Did you know we have the these certifications: See http://www.neiljonesfoodcompany.com/about-us/awardscertifications-memberships/ for more details. Copies of these certifications will also be posted in the Broker section of the website.