Salmorejo is made by mixing all the ingredients in an orderly manner (tomatoes from Biosabor plantations in Almería in boxes with a net content of less than 10 Kg) that are subjected to: selection, washing, brushing, grinding, sieving, mixing, deaeration, cooling.
Then it undergoes a Gentle pasteurization in a “Multitubular scraped surfaces” system, cooled and packaged in aseptic aseptic using Tetra Brik Aseptic (TBA) machines. The fillers are fed from rolls of paper with which a tube is formed cylindrical through which a column of product circulates, the machine cuts the paper into packages which by means of a double system gives the shape of the Tetra Prisma.
Once the package is filled, it is marked with the best before date and batch using an Ink Jet system to then to be sent to a capper and a packer to form boxes of 10 containers. The manufacturing and packaging plant is IFS certified