Sauce application
Sriracha sauce
A smooth chili-and-garlic sauce needs consistent wet grinding, ingredient distribution and a filling route matched to its viscosity.
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The sauce comes first.
Select the product closest to yours, then compare the preparation, texture and packaging decisions that change the equipment.
Sauce application
Chili garlic sauce
Chili and garlic may be finely dispersed or deliberately visible. The desired particle profile determines cutting, mixing, pumping and dosing.
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Sweet chili sauce
A pourable base with suspended chili pieces requires controlled mixing, suitable heat-transfer surfaces and consistent particulate filling.
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Chili paste
Concentrated chili paste places a different load on grinding, vessel discharge and pumping than a thin hot sauce.
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Smooth hot sauce
Build a wet preparation and fine-grinding route for a flowing sauce, with refining selected according to the seed and skin policy.
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Chunky chili sauce
Visible pieces must survive cutting, blending, transfer and filling. The smallest product passage can govern the whole configuration.
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Dried chili sauce
Whole dried pods, flakes and powder have different receiving and conditioning requirements. A hydration step is selected only when the product requires it.
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Sauce from fermented chili mash
Supplied fermented mash can enter at receiving, refining or blending without repeating a fresh-pod preparation line.
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Roasted chili sauce
Prepared roasted chili enters a sauce line with a defined moisture content and particle profile; roasting supply is a separately specified front-end duty.
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Chili cooking sauce
Multi-ingredient cooking sauces combine a mixing and heating duty with a transfer and filling arrangement matched to oil, solids and viscosity.
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