Is it commercially viable for a startup hot sauce maker to sell a strained hot sauce?
Lately, as I've become increasingly interested in turning my hot sauce hobby into a business I've been looking at my recipes with an eye on my bottom line. I have typically made most of my recipes in a style where all of the ingriedents end up in the bottle. However I have a couple recipes I would like to tweak to strain out the pulp to make a smoother sauce, but obviously this would result in a much smaller yield.
I understand pricing is already a major concern for those starting in the business so wouldn't straining the sauce make each bottle prohibitively expensive? Is this a legitiate issue for me to contemplate as I tweak my recipes, or am I just distracting myself.
Thanks again for your input!
PS. If you are confused by what I mean by "strained" hot sauce, here is one example I found online: http://allrecipes.com/recipe/how-to-make-homemade-sriracha-sauce/
Lately, as I've become increasingly interested in turning my hot sauce hobby into a business I've been looking at my recipes with an eye on my bottom line. I have typically made most of my recipes in a style where all of the ingriedents end up in the bottle. However I have a couple recipes I would like to tweak to strain out the pulp to make a smoother sauce, but obviously this would result in a much smaller yield.
I understand pricing is already a major concern for those starting in the business so wouldn't straining the sauce make each bottle prohibitively expensive? Is this a legitiate issue for me to contemplate as I tweak my recipes, or am I just distracting myself.
Thanks again for your input!
PS. If you are confused by what I mean by "strained" hot sauce, here is one example I found online: http://allrecipes.com/recipe/how-to-make-homemade-sriracha-sauce/