Sauce application
Whole dried pods, flakes and powder have different receiving and conditioning requirements. A hydration step is selected only when the product requires it.
When hydration is part of the product route, record dry feed, added water, drained mass and retained liquid. These change both the formulation basis and grinding duty.
Review dust handling at receiving. A wet colloid mill needs a suitable wet feed; a dry ingredient route must use equipment specifically selected for dry reduction.
Discuss dried chili sauce equipment →Core equipment
Create a controlled point for foreign material and rejected-pod removal.
Enquire about this module →Condition dried ingredients when the chosen sauce route needs absorbed water.
Enquire about this module →Prepare a controlled coarse feed or the visible chili pieces in a chunky sauce.
Enquire about this module →Reduce wet chili solids for a smooth hot sauce or fine paste.
Enquire about this module →Distribute added ingredients while preserving the intended sauce texture.
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