Cold break and hot break are two different methods used in the production of tomato paste. Hot break tomato paste is made by cooking freshly harvested tomatoes at high temperatures for a short period of time, usually around 5-10 minutes. This process breaks down the cell walls of the tomatoes, releasing the pectin and other solids that help give tomato paste its thick, smooth consistency. The hot break method also helps to reduce the water content of the tomatoes, which helps to concentrate the flavor and color of the final product. Cold break tomato paste, on the other hand, is made by slowly cooking the tomatoes at a lower temperature, usually around 65-70°C for 30-40 minutes. This method does not break down the cell walls of the tomatoes to the same extent as the hot break method, but it does help to preserve the natural flavors and nutrients of the tomatoes. Cold break tomato paste is often used in products where a fresher tomato taste is desired, such as soups and stews. Both hot break and cold break tomato paste have their own unique qualities and are used in different ways depending on the desired final product.