Month: July 2020


No Comments


Terramata was born with the aim of accompanying the entrepreneurial aspects with the recovery of products sometimes considered of low value and that can be enhanced together with the territory from where they come from. The company produces jams, jams, fruit juices and savory creams vegetables.

The fruit and vegetables used for processing come from the land owned by the members, from small productions of farms in the territory of Olevano Romano and neighboring municipalities, or from spontaneous crops.

The transformation process is of an artisanal nature: the daily quantity of processed product does not exceed the measure of 200 kg.

The cooking of fruit and vegetables takes place inside a concentration bubble: a plant for concentration and cooking of fruit and vegetables patented and designed for artisanal production of jams and preserves, with maximum guarantees of health safety, with capacity of 50 liters and entirely in AISI stainless steel 316 mirror polished.

A vacuum of -800-850 millibar; thereby cooking the product and the evaporation of the water contained in it occurs at a temperature of 45-50 ° C; this avoids the crystallization of the sugary parts; the destruction of proteins and vitamins; oxidation of the product: consequently the organoleptic properties of the fruit are not altered.

Sous-vide cooking has undoubted advantages: first of all this procedure allows to to better preserve the nature of the fruits by not altering their color, the scent and properties sensory; it is also possible to prepare even small quantities of product and it is not necessary cooling before packaging.

In the vacuum phase, the cooking and evaporation process can last up to two hours; during this phase takes place concentration, which for our company is at least of 130% (every hundred grams of finished product are used 130 grams of fruit pulp). This procedure serves the purpose to cook the product and favor the removal of free water; the final water content will be only bound water, that is, not available to microbial activities.

At this point the product is ready to be transferred, using a mechanical filler, in jars, which are hermetically sealed and pasteurized.

Pasteurization is the most widespread heat treatment in the food sector it has the purpose of drastically break down the microbial load and deactivate the pectinolytic enzymes that would compromise the hygienic quality and consistency of the final product.

The jars, hermetically sealed, are placed inside a second tank where the pasteurization process, followed by a phase of rapid cooling.
This last phase, defined as "thermal shock" , has a very important technological role: thanks to abrupt lowering of temperature causes a lowering of the pressure inside the jar, ensuring the maintenance of the vacuum conditions.