Description
The Hot Break treatment allows, thanks to the high temperatures reached (above 90 ° C), stop the activity of the pectolytic enzymes responsible for the hydrolysis of the polysaccharides that make up the structure of the fruit and the resulting separation of the pulp from the serum. Products treated with HB technology can be used, thanks to the high consistency of the juice thus obtained (in terms of Bostwick and blotting paper), for product production, like ketchup sauce or pizza .
