Sauces
Concentrates
At Maquinaria Tomás Guillén, we have over 40 years of experience in quality used machinery for the food industry. We specialize in customizing and repairing specific equipment for the industrial production of sauces and concentrates.
Depending on their ingredients, sauces vary in composition, color, flavor, smell, and consistency. They are preparations served to accompany food and can be hot, cold, raw, cooked, liquid, or thick.
At Maquinaria Tomás Guillén, we have over 40 years of experience in quality used machinery for the food industry. We specialize in customizing and repairing specific equipment for industrial sauce and concentrate production.
Depending on their ingredients, sauces vary in composition, color, flavor, smell, and consistency. They are preparations served to accompany food and can be hot, cold, raw, cooked, liquid, or thick.
For sauce production, different types of meats, seafood, vegetables, pastas, and a variety of culinary seasonings are used. We can distinguish 4 main groups:
Large basic sauces, which have a long and meticulous preparation process and serve as a base for other sauces.
Small basic sauces. Emulsified sauces in hot and cold by an emulsifying agent, which is usually egg.
Derived sauces. These are made from a large or small basic sauce. Their preparation process is short and they are the most numerous.
Dressing sauces, which means mixing, seasoning. It is a sauce that accompanies salads.
On the other hand, concentrates are used to make derivative products. In Italy, they are widely used for making pasta, as they have a high concentration of solids and less water content.
Tomato concentrate is a universal ingredient, widely used in Moroccan and Indian cuisines, among others, but intimately linked to Italian gastronomy.
