Hey everyone! I've posted a few questions here so far and have had a GREAT experience with super helpful people. So.. here I go again!
I'm starting a hot sauce company. More of a chili puree really. I have only made 12oz of sauce at a time, and want to basically make about 10 gallons of it to make a couple hundred small bottles to give as samples.
So I made a double batch the other day, thinking "hey, if I can multiply it by 2, I can multiply it by 20, 40, etc".... but I tasted it and it was kind of off.
Does anybody have hands-on experience scaling up a recipe? I'm also starting to connect with co-packers, and it would be great to be able to learn how to go from making a couple dozen oz, to a couple dozen gallons. ingredients: peppers, vinegar, garlic, sugar, salt.
What am I doing wrong? What does NOT scale linearly? Garlic? Salt? I have everything weighed to the 0.1 oz.
I would GREATLY appreciate any insight! I've had such a hard time finding info on this...
Thanks to everyone!
I'm starting a hot sauce company. More of a chili puree really. I have only made 12oz of sauce at a time, and want to basically make about 10 gallons of it to make a couple hundred small bottles to give as samples.
So I made a double batch the other day, thinking "hey, if I can multiply it by 2, I can multiply it by 20, 40, etc".... but I tasted it and it was kind of off.
Does anybody have hands-on experience scaling up a recipe? I'm also starting to connect with co-packers, and it would be great to be able to learn how to go from making a couple dozen oz, to a couple dozen gallons. ingredients: peppers, vinegar, garlic, sugar, salt.
What am I doing wrong? What does NOT scale linearly? Garlic? Salt? I have everything weighed to the 0.1 oz.
I would GREATLY appreciate any insight! I've had such a hard time finding info on this...
Thanks to everyone!