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Ratios for a larger quantity of sauce

Hello Everyone, 
 
I am a British guy living in Brazil. I am new to the forum and fairly new to hot sauce making so please excuse my ignorance if the answer to my following question is obvious! :)
 
My friend and I are finally happy with a spicy bbq sauce we have developed and now have a few local food trucks, independent shops that are interested in trial stocking / selling. PH levels are good and we have expert help with bottling etc.
 
However, before we experiment with making a much larger batch can anyone please tell me if in theory the ratios of peppers (we use Jalapeño & local Dedo de moça) to vinegar and other ingredients should remain the same?
 
Many thanks,
Keith 
 
You need to scale it up, and to do this you need proper weights and measurements. Example: Instead of "10 jalapenos" you would need the weight in grams. So you need a food scale, and to make a proper batch with weights, and then, simply, you would scale it up.
 
Brilliant, thanks. So as long as the measurements are scaled up properly there is no need to adjust vinegar to pepper ratio's etc?
This makes sense as obviously different peppers are different sizes :) 
 
Correct. The reason is what you posted. "One medium onion" scaled up to 300 onions will have varying weights, by a lot. One medium onion weighed on a scale, and your batch tastes perfect, you scale that measurement. As long as you have all your weights including liquids (fluid ounce or ml), you are good to go!
 
One last note is scaling is not perfect. You are multiplying everything so what tastes perfect in a small batch may be a little off in a scaled up batch though it will be close. It may still take tinkering a bit... but that's how you do it. :)
 
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