Hot pepper sauce manufacturing app for complete hot pepper sauce production on commercial scale: hot sauce ingredients management, hot sauce manufacturing process task management, inventory, QC / quality inspections, and hot sauce storage & sales. 

Hot sauce manufacturing app for complete hot sauce production on commercial scale: hot sauce ingredients management, hot sauce manufacturing process task management, inventory, QC / quality inspections, and hot sauce storage & sales. 

Brochures: 

[Hot sauce manufacturing app] 

[Flower packing] 

[Food manufacturing]  

[Meat packing]  

[Farm management]  

[Fresh produce RFID]

99% less fresh produce packing waste

Accurate fresh produce & food inventory management reduces fresh produce waste through better FIFO stock rotation, stock-takes, and inventory alerts. RFID pallet control (optional) for precision inventory tracking. 

Save time packing fruit & vegetables

Increase the efficiency of fresh produce inventory using options like scanning incoming bar-codes to reduce data entry & errors, integrate with scales for automatic weighing, ore RFID for automatic fresh produce inventory tracking.

Better fresh produce quality control

Guarantee quality fresh produce packing with flexible fresh produce inspection  testing systems from your cell or tablet. Customer feedback management, supplier quality control and more...

Reduce fresh produce packing errors

Project required inventory (and potential shortages to ensure correct fresh produce raw materials), schedule orders to be packed in batches, automatic alerts to production line managers for waste and batch analysis.

100% accurate fresh produce order shipping

Shipping teams are guided through the dispatch process.  Pick orders using a cell / tablet, PC, (optional bar-code scanning), automatic picking, auto email or print bill of lading, invoice, send automatic shipping notifications for customers, transport, and sales teams.

Reduce fresh produce packing administration costs by 40%

Automatic generation of fresh produce labels, pallet labels, bill of lading, invoice, picking documents, export documents, and more; reduces administrative burden.

Easy audit & mock recall systems reduces compliance costs.

Faster fresh produce inventory storage  inventory

Accurate fresh produce & food inventory management delivers reduced waste and increased employee productivity. Manage FIFO, improve stock-take accuracy, scan harvester data, and keep a watchful eye on your inventory... Easy stock-take identifies shrinkage and helps reduce waste from ageing. 

100% accurate fresh produce traceability

Maintain strict fresh produce traceability and high food safety standards always. Perform recalls based on lot/batch, pack date, invoice #, inventory #, pallet #, delivery date, purchase order #, or perform a recall on your own user defined data. Perform instant recalls both up and down the supply chain. Makes audits easy and instant. COVID-19 food safety & auditing available. 

Reduce fresh produce waste by 99%

Inventory control ensures there is no 'shrinkage', food inventory is FIFO managed, and expiring inventory always monitored.

Increase customer satisfaction

From increase fresh produce quality control systems, to online portal for customer orders, shopping carts, and quality feedback.

Better fresh produce quality now

Quality control and food safety has never been easier with built in industry standard quality tests, food safety checklists; or ask your consultant to  configure inspections to match your requirements.

100% accurate orders!

Guarantee only the correct inventory is shipped for each order, on time, every time.

No more rejections from deliveries to customers because a pallet has some incorrect inventory on it.

Hot sauce manufacturing app for complete hot sauce production on commercial scale: hot sauce ingredients management, hot sauce manufacturing process task management, inventory, QC / quality inspections, and hot sauce storage & sales. 

Farmsoft fresh produce packing app is for fruit & vegetable packer, processor, import/export.  Full fresh produce traceability, auditing, inventory control, and fresh produce business management app.

Quality inspection for fresh produce

Consistent and accurate quality inspection ensures higher customer satisfaction and adherence to industry, de-facto, and in-house quality control standards. Track supplier quality performance, customer feedback & complaints, create QC tests for any part of the fresh produce & food manufacturing process (incoming goods, raw materials, finished goods, expiry test, export/shipping tests), daily factory hygiene, machinery calibration, employee checklists... 

Fresh produce logistics

Manage orders, pack to order, picking and auto picking, dispatch & shipping process. Generate invoices, bill of lading, pick slips, export documentation and other sales documents... Dispatch teams are guided through the dispatch process ensuring every order is filled perfectly, and on time. Paperwork such as BOL, freight documents, export documents are automatically generated based on the customer and destination to guarantee no rejected shipments or issues at borders.

Fresh produce labels

Generate fresh produce SSCC pallet labels, GS1 case & PTI labels, bin labels, batch labels, traded unit labels, harvest labels and more. Use the built in industry standard labels for Walmart, Woolworths, Aldi, Tesco, Loblaws etc - or design your own with the built in label & report designer. Our team can design all of your fresh produce documents (including export documentation) to ensure farmsoft matches your requirements perfectly.

Fresh produce packing control

Sales, Quality, Profit, Dispatch, Pack, Farm...... Dashboards for sales teams provide instant impressions of customer orders and current inventory levels. The dispatch dashboard helps plan shipments, order of loading, and transport companies & drivers... The Profit analysis dashboard shows margins per unit and most profitable customers. Use our API to access your data however you like.

Fresh produce batch packing

Project required raw materials needed to pack/manufacture orders, potential shortages, schedule multiple orders to be packed in batches on selected production lines with a few clicks, automatically send new job alerts to managers, schedule additional harvests, analyze outstanding orders. Manage entire packing and manufacturing process with ease.

Fresh produce alerts monitoring

Automatic alerts for shipments can be sent to customers, transport providers, or even team members. Every time a batch is finished processing, receive an alert with the pack-out breakdown and percentages of grades & quality and waste. Alerts can include simple shipment notifications, or even invoices and original order details. Other alerts include order changes/modifications, yield reports, new order alerts, and low inventory alerts... 

Farm app option

Implement the farmsoft Farm Management suite to provide a comprehensive integrated business management solution from seed to plate. Includes automatic task management, best practices, budgeting, farm inventory, PHI enforcement, audits, residue reporting, USDA reporting, dashboards, farm profitability,  unlimited farms & companies, traceability, recalls and more... 

Fresh produce supplier quality control

Suppliers must know that your business measures & tracks their fresh produce quality at all times. Any trends that effect the quality of fresh produce can be quickly detected, automatically traced back to the fresh produce supplier (especially if a result of a customer complaint / feedback), management and purchasing teams are automatically alerted when a supplier quality issue occurs. Quantify and analyze your suppliers performance using the Supplier Quality Dashboard. 

Fresh produce finance apps

Share fresh produce finance data by direct integration with Xero finance app, or export AP & AR to Quickbooks, MYOB, SAGE, Multiview, Saasant, from the interface, or use our API to integrate with any finance or other app through inhouse or outsource, or request our team perform a custom integration for your fresh produce company. This is an optional module, please ask your consultant for additional details and discuss your specific requirements, additional costs apply for integration with new apps.

Fresh produce RFID

Automatic tracking of each pallet’s exact location. Makes loading orders accurate and easy, stops errors during shipping. Very low costs to setup your hardware using farmsoft’s innovative RFID for fresh produce solution. Pallets put onto truck are auto added to order, and checked for accuracy. Pick up a pallet and its RFID instantly selected. Add pallet/bin to production line and its auto added to batch for traceability.

Fresh produce API

Integrate with virtually any other app or software solution, or hardware using the farmsoft API. It's open! Anyone can use it. Your in house I.T. team, or any external I.T. vendor you want to help you with integration. Add your own reports, extract special data, or even create new interfaces between farmsoft and any app such as accounting, payroll, B2B, B2C. Other integration in farmsoft includes the ability to integrate with selected weigh scales to capture fresh produce net delivery weights.

Fresh produce bloch-chain

Increase customer confidence and prove the credentials of your traceability integrity and transparency with block-chain ledger technology.   We use the chain-trace.com blockchain solution. (Optional module not included with standard Packing / Food Manufacturing ERP solution - please discuss your requirements with your fresh produce farmsoft consultant).

Improve fresh produce production planning

Efficient management customer orders, and the ability to analyze orders gives you new production planning tolls in farmsoft. Ensure each order is filled to exact specifications, on time, every time. Increase customer satisfaction and retention, and reduce stress in the packhouse with confident production planning using work orders/batch orders, sales contracts, sales orders, and sales order items. Are you manufactruing or processing chili products? Try farmsoft for chili processing. 

Accurate fresh produce traceability

Quality officers are guided through the quality control process, presented with images and instructions for each test, ensuring they know what to look for at all times, corrective actions are presented if a quality issue is detected. This makes training new fresh produce quality control officers fast, and ensures consistency in the quality control management processes for incoming fresh produce, post pack/post processing, storage, and dispatch. 

Efficient use of fresh produce cold stores

Maximize your cold store use and rotation of stock using farmsoft's pallet maps, and precision traceability tracking with expiring inventory reminders.

Cold store management software for fruit importers, exporters, packers, cross docking, and short and long term fruit storage.

Map cool rooms in 3D including row, column, and optionally level for stacked pallets.

Hot sauce manufacturing app for complete hot sauce production on commercial scale: hot sauce ingredients management, hot sauce manufacturing process task management, inventory, QC / quality inspections, and hot sauce storage & sales. 

The farmsoft inventory control app provides business wide quality management inspection systems for fresh produce, food manufacturing, seed processing, meat packing & processing, and flower packing.

Tesco food safety compliance food packers
Tesco food safety compliance for food manufacturers, packers, import, export, wholesale.  Tesco customers expect us to only sell products made to the highest quality and that are responsibly sourced. They trust us to ensure that all our products are safe and comply with all the applicable laws and regulations.

Within Tesco we have a number of highly skilled teams and colleagues across the globe that are dedicated to ensuring our customer expectations are not only met but exceeded. They manage the quality of products from the original product concept right through to our stores and customers.
Although this page is based on our UK business, a similar approach is taken across our international markets whilst ensuring all legal and cultural differences are acknowledged and catered for.  
Fresh Produce Bar Code Scanning

Fresh produce bar code scanning in agriculture easily delivers improved traceability in the fruit boxing and fresh produce packing space.  The FarmSoft team has add new features to the FarmSoft packhouse mobile (smart phone, iphone, tablets, and PDA’s) interfaces and new interfaces for in line bar-code scanning to allow rapid recording of packed fruit and vegetable via bar-code systems. Implement FarmSoft to make your fresh produce fruit packing easier and more efficient. FarmSoft delivers bar code scanning for packing sheds, packhouses, and fruit packers, exporters, importers and wholesalers.



Bar-code traceability

FarmSoft bar code traceability is rapid to implement, and easy to maintain. Implementing FarmSoft bar code traceability for fresh produce processing delivers increased accuracy of traceability, easy inventory management, and can result in reduced fresh produce waste.
FarmSoft bar code traceability provides multiple fruit labeling solutions which can be tailored to meet client inventory handling requirements.

Case level traceability

Case level traceability brings fresh produce processors, packers, and marketers easy and rapid traceability. Implement FarmSoft in no time at all, and start reducing processing waste!  Easy to deploy, farmsoft case level traceability is the best friend of any company looking to improve traceability in their food / fresh produce processing enterprise. 


Farm to fork traceability for reliable food safety and best handling practices for fresh produce – while reducing waste and increasing efficiency!  FarmSoft’s farm to fork traceability solution delivers bullet proof fresh produce traceability management in every way. FarmSoft’s farm to fork traceability solution channels staff through the correct farming and fresh produce handling processes ensuring maximum food safety and traceability is being maintained at all times.

Combine both FarmSoft Farm Software AND FarmSoft Fruit Packing Software to create a complete farm to fork traceability solution.


Fresh Produce Traceability India – FarmSoft’s fresh produce management software brings new levels of traceability and efficiency to Indian farming and fresh produce packing, processing, and exporting.  FarmSoft guides users through the fresh produce handling procedures to ensure the safest, highest quality fruit and vegetables with minimum waste. From quality control, waste analysis, to fresh produce labeling – FarmSoft delivers for professional fruit and vegetable processors and packers. Download FarmSoft’s Fresh Produce Traceability India specifications here.

FarmSoft India
Professionally manage and monitor all post harvest processes including quality control, storage, inventory, sorting, grading, washing, packing, sales, invoice, and dispatch.
Traceability requirements matrix fresh produce

Traceability requirements matrix fresh produce packing, processing, value adding.   Traceability requirements matrix fresh produce
Traceability requirements matrix in fresh produce

EASY TRACEABILITY
Makes fresh inventory food safety compliance & audits easy.
Traceability requirements matrix fresh produce
Traceability requirements matrix fresh produce.
Blockchain for fresh produce traceability

Visit our official fresh produce blockchain site for the latest fresh produce blockchain information.
Ask your farmsoft consultant if your chosen block-chain protocol or format is supported.
Blockchain – Essential for Fresh Produce Traceability
 
The Produce Traceability Initiative, was designed to help the Produce Industry maximize the effectiveness of current traceback procedures, while developing a standardized industry approach to enhance the speed and efficiency.
Food Traceability Software

FarmSoft food traceability software delivers bulletproof food safety and reduces business risk.  The FarmSoft is built on a solid platform of food traceability and safety standards. FarmSoft guides users through the food processing and manufacturing phases. The FarmSoft food traceability software suite specializes in processing and manufacturing involving fresh produce, fruit, and vegetables. Dried, cured, juiced, pulped, or even made into value added jelly and jams. Click here to download food traceability software specifications.

Fresh Produce Traceability Bar-code

Fresh Produce Traceability Bar-codes for fruit & vegetable packers, processors, and food manufacturers.  Fresh Produce Traceability is much more than applying a label to the packed fruit or vegetable. FarmSoft delivers strict fresh produce traceability guidelines for supply chain end to end food safety & transparency.

Ensuring that the traceability chain has no gaps in it is important to reduce the risk exposure of your business. If there is a breach in the traceability chain, then the whole traceability enforcement system has failed and becomes a pointless expense. FarmSoft ensures 100% accuracy of traceability throughout the entire life-cycle of fresh produce, from pre-planting, to post sales traceability guideline adherence. FarmSoft ensures your business is not unnecessarily exposed, while minimizing compliance costs. 

GS1 Traceability for fresh produce


FarmSoft GS1 traceability system does much more than just print labels! Manage your inventory, maintain traceability, pack, process, and store fresh produce. Perform sales and dispatch and invoicing. Reduce fresh produce waste.  FarmSoft GS1 traceability system does much more than just print labels! Manage your inventory, maintain traceability, pack, process, and store fresh produce. Perform sales and dispatch and invoicing. Reduce fresh produce waste.
farmsoft makes fresh produce GS1 traceability easy!

Increase the efficiency of fresh produce deliveries using options like scanning incoming bar-codes to reduce data entry, save time, and reduce errors. Scan incoming fresh produce deliveries or use "one touch" rapid inventory creation screens to increase accuracy & reduce data entry time.


FarmSoft track and trace provides end to end supply chain transparency for fresh produce traceability. Implement FarmSoft to guarantee the highest level of traceability both up and down the supply chain!  FarmSoft track and trace is a comprehensive fresh produce business management solution that caters for all operational processes from quality control, inventory, sales, dispatch, and orders. FarmSoft even provides food manufacturing, good manufacturing management, and value adding features. FarmSoft track and trace software provides many innovative features to bring easily maintained benefits to the fresh produce processor, packer, and marketer.

Using the FarmSoft traceability code, customers, and end consumers can track and trace fresh produce simply by scanning a QR code with their smartphone. The track and trace system will then present the customer/end consumer with the traceability or marketing information as chosen by the packer. This helps to improve customer confidence and provides supply chain transparency to promote the concept of food safety.
Produce Traceability Initiative PTI

Produce Traceability Initiative (PTI), HACCP, GlobalGAP, CanGAP, EuroGAP, BRC, Bio-Terrorism, ISO and more…Simple PTI solution - software for fruit and vegetable processing

MINIMIZE WASTE
Farmsoft delivers opportunities to reduce waste during the packing, processing, storage, and distribution phases. By enforcing best practices, FIFO (when practical), inventory expiry monitoring, and easy stock takes - your company has every opportunity to minimize waste and maximize profit. From bar code managed inventory, inventory labeling, to 3D pallet storage, farmsoft delivers on reduced waste.
TRACEABILITY MADE EASY
Perform recalls in seconds, with the full confidence of accuracy and reliability. Minimize risk by ensuring accurate traceability is automatically captured. Pass audits with ease & reduce compliance costs using farmsofts traceability guidelines. 

Inventory traceability software for reduced post harvest waste

Inventory traceability software
The purpose of the Fruit & Vegetables implementation guidance is to provide best practice guidelines for industry-wide adoption for New Item Listing and update of existing assortment. This guide provides support to companies seeking to electronically exchange fruit & vegetable product information in accordance with GS1 Standards. The guidance applies to the full range of fruit & vegetable trade items. The guide outlines which attributes should be used for fruit & vegetable items and recommends best practices for the use of these standards to exchange static fruit & vegetable data between suppliers and retailers. Today, different platforms as well as different means to item identification exist when it comes to data sharing. Traceability case study for Paramount Citrus, Traceability case study for Mother Earth Organic Mushrooms, SunFed visibility of produce throughout supply chain with case and item level traceability. 

Simple traceability solution

Simple traceability solution - software for fruit and vegetable packing
Processors and packers involved in the fresh produce industry deal with a lot of compliance and traceability issues. If the worst happens and a product recall needs to be effected immediately, they have to be able to trace where the raw ingredients of fruit and vegetables came from, what was done to them, when and where the finished products have gone.
Fresh produce processors and packers manufacturers are subject to quality audits and they can often practice recalls and food safety incidents. From a business perspective, these activities often can be expensive and cumbersome to comply with, without the use of a simple traceability solution that is integrated into the businesses fresh produce handling processes and guidelines.

Less waste, more traceability

Less waste, more traceability: Full featured software for fresh produce processing, packing, sales, export/import & distribution.  MINIMIZE FRESH PRODUCE WASTE

For handlers of perishable goods, reduce waste during packing, processing, cold store, order picking and dispatch phases. Enforce GMP and best practices, FIFO (when practical), inventory expiry monitoring, and easy stock takes to help minimize waste and maximise profit. Receive detailed alerts when waste is encountered through quality issues, or possible human error.


Fresh produce export documentation

Farmsoft makes fresh produce export documentation easy with new features that generate international standard fresh produce export documentation for fresh produce producers, processors, and packers.   Rapidly generate fresh produce export documentation on demand!

Farmsoft makes fresh produce export documentation easy with new features that generate international standard fresh produce export documentation for fresh produce producers, processors, and packers. The modern packing and processing facility is busy environment. Dealing with the excess of export regulations and paperwork requirements can often be a headache.

Reduce fresh produce waste, Orders - Quality - Production - Sales & shipping - Recalls & audits - Dashboards, analysis, business intelligence.   Reduce fresh produce waste, make production and shipments 100% accurate

Strict inventory management ensures FIFO and no orphaned fresh produce inventory, no loss of inventory due handling processes.
Production management ensures every order is filled accurately, dispatch is planned in advance, and correct shipments dispatched on time, every time.

Hot pepper sauce manufacturing app for complete hot sauce production on commercial scale: hot sauce ingredients management, hot sauce manufacturing process task management, inventory, QC / quality inspections, and hot sauce storage & sales.

Hot sauce is a type of condiment, seasoning, or salsa made from chili peppers and other ingredients. Many commercial varieties of mass-produced hot sauce exist.

Humans have used chili peppers and other hot spices for thousands of years. Inhabitants of Mexico, Central America and South America had chili peppers more than 6,000 years ago. Within decades of contact with Spain and Portugal in the 16th century, the New World plant was carried across Europe and into Africa and Asia, and altered through selective breeding.[1] One of the first commercially available bottled hot sauces in America appeared in 1807 in Massachusetts.[2] Few of the early brands from the 1800s survived to this day, however. Tabasco sauce is the earliest recognizable brand in the United States hot sauce industry, appearing in 1868. As of 2010, it was the 13th best-selling seasoning in the United States[3] preceded by Frank's RedHot Sauce in 12th place, which was the sauce first used to create buffalo wings.[4]

Ingredients
Many recipes for hot sauces exist, but the only common ingredient is some variety of chili pepper. Many hot sauces are made by using chili peppers as the base and can be as simple as adding salt and vinegar. Other sauces use some type of fruits or vegetables as the base and add the chili peppers to make them hot.[5] Manufacturers use many different processes from aging in containers to pureeing and cooking the ingredients to achieve a desired flavor. Because of their ratings on the Scoville scale, spicier peppers such as the Ghost pepper or Habanero pepper are sometimes used to make hotter sauces. Alternatively, other ingredients can be used to add extra heat, such as pure capsaicin extract or mustard oil. Other common sauce ingredients include vinegar and spices. Vinegar is used primarily as a natural preservative, but flavored vinegars can be used to alter the flavour.[6]

Styles

This section needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (October 2019) (Learn how and when to remove this template message)
Americas
Belize
Belizean hot sauces are usually extremely hot and use habaneros, carrots, and onions as primary ingredients. Marie Sharp's is a popular brand of hot sauce produced in the Stann Creek Valley.

Bermuda
Bermudian sherry peppers sauce is made from a base of Spanish sherry wine and hot peppers. The major producer on the island is Outerbridge Peppers.[7][8]

Caribbean
Hot pepper sauces, as they are most commonly known there, feature heavily in Caribbean cuisine. They are prepared from chilli peppers and vinegar, with fruits and vegetables added for extra flavor. The most common peppers used are habanero and Scotch bonnet, the latter being the most common in Jamaica. Both are very hot peppers, making for strong sauces. Over the years, each island developed its own distinctive recipes, and home-made sauces are still common.[citation needed]

Trinidad
Trinidad Scorpion is considered one of the hottest and most frutal families of strains, and is primarily cultivated and hybridized in the United States, United Kingdom, and Australia.

Barbados
Bajan pepper sauce, a mustard and Scotch bonnet pepper based hot sauce.

Haiti
Sauce Ti-malice, typically made with habanero, shallots, lime juice, garlic and sometimes tomatoes[9]

Puerto Rico

Pique sauce
Sofrito - small piquins ("bird peppers") with annatto seeds, coriander leaves, onions, garlic, and tomatoes. Pique (/ˈpiːk/) sauce is a Puerto Rican hot sauce made by steeping hot peppers in vinegar. Don Ricardo Original Pique Sauce, which is made with pineapple, is a Puerto Rican staple. Don Ricardo originated in Utuado (Spanish pronunciation: [uˈtwaðo]) a municipality of Puerto Rico located in the central mountainous region of the island known as La Cordillera Central.

Jamaica
Scotch bonnets are the most popular peppers used in Jamaica. Pickapeppa sauce is a Jamaican sauce.

Chile
The most popular sauce is the Diaguitas brand, made of pure red (very hot) or yellow (hot) Chilean peppers mixed only with water and salt. Other hot sauces are made from puta madre, cacho de cabra, rocoto, oro and cristal peppers, mixed with various ingredients. Mild hot sauces include some "creamy style" (like ají crema), or a pebre-style sauce, from many local producers, varying in hotness and quality.

Mexico
Mexican cuisine more often includes chopped chili peppers, but when hot sauces are used, they are typically focused more on flavor than on intense heat. Chipotle peppers are a very popular ingredient of Mexican hot sauce. Vinegar is used sparingly or not at all in Mexican sauces, but some particular styles are high in vinegar content similar to the American Louisiana-style sauces. Some hot sauces may include using the seeds from the popular achiote plant for coloring or a slight flavor additive. The process of adobos (marinade) has been used in the past as a preservative but now it is mainly used to enhance the flavor of the peppers and they rely more on the use of vinegar. Mexican-style sauces are primarily produced in Mexico but they are also produced internationally. The Spanish term for sauce is salsa, and in English-speaking countries usually refers to the often tomato-based, hot sauces typical of Mexican cuisine, particularly those used as dips. There are many types of salsa which usually vary throughout Latin America.

These are some of the notable companies producing Mexican style hot sauce.

Búfalo: A popular Mexican sauce
Cholula Hot Sauce: Known for its iconic round wooden cap
Valentina: A traditional Mexican sauce
Panama
Traditional Panamanian hot sauce is usually made with "Aji Chombo", Scotch Bonnet peppers. Picante Chombo D'Elidas is a popular brand in Panama, with three major sauces. The yellow sauce, made with habanero and mustard, is the most distinctive. They also produce red and green varieties which are heavier on vinegar content and without mustard. Although the majority of Panamanian cuisine lacks in spice, D'Elidas is seen as an authentic Panamanian hot sauce usually serviced with Rice with Chicken or soups.

United States
In the United States, commercially produced chili sauces are assigned various grades per their quality.[10] These grades include U.S. Grade A (also known as U.S. Fancy), U.S. Grade C (also known as U.S. Standard) and Substandard.[10] Criteria in food grading for chili sauces in the U.S. includes coloration, consistency, character, absence of defects and flavor.[10]


Original Tabasco red pepper sauce
The varieties of peppers that are used often are cayenne, chipotle, habanero and jalapeño. Some hot sauces, notably Tabasco sauce, are aged in wooden casks similar to the preparation of wine and fermented vinegar. Other ingredients, including fruits and vegetables such as raspberries, mangoes, carrots, and chayote squash are sometimes used to add flavor, mellow the heat of the chilis, and thicken the sauce's consistency. Artisan hot sauces are manufactured by smaller producers and private labels in the United States. Their products are produced in smaller quantities in a variety of flavors. Many sauces have a theme to catch consumers attention. A very mild chili sauce is produced by Heinz and other manufacturers, and is frequently found in cookbooks in the U.S. This style chili sauce is based on tomatoes, green and/or red bell peppers, and spices; and contains little chili pepper. This sauce is more akin to tomato ketchup and cocktail sauce than predominantly chili pepper-based sauces.[11]

A type of sriracha sauce manufactured in California by Huy Fong Foods has become increasingly popular in the United States in contemporary times.[12]

Louisiana-style
Louisiana-style hot sauce contains red chili peppers (tabasco and/or cayenne are the most popular), vinegar and salt. Occasionally xanthan gum or other thickeners are used.

Louisiana Hot Sauce Introduced in 1928, A cayenne pepper based hot sauce produced by Southeastern Mills, Inc., in New Iberia, Louisiana
Crystal Hot Sauce is a brand of Louisiana-style hot sauce produced by family-owned Baumer Foods since 1923.
Tabasco sauce Earliest recognizable brand in the hot sauce industry, appearing in 1868.
Frank's Red Hot Which claims to be the primary ingredient in the first buffalo wing sauce
Texas Pete Introduced in 1929, developed and manufactured by the TW Garner Food Company in Winston-Salem, North Carolina
Trappey's Hot Sauce Company was founded in 1898.
Chili pepper water, used primarily in Hawaii, is ideal for cooking. It is made from whole chilies, garlic, salt, and water. Often homemade, the pungent end product must be sealed carefully to prevent leakage.[13]
New Mexico
New Mexican style chile sauces differ from others in that they contain no vinegar. Almost every traditional New Mexican dish is served with red or green chile sauce. The sauce is often added to meats, eggs, vegetables, breads, and some dishes are, in fact, mostly chile sauce with a modest addition of pork, beef, or beans.

Green chile: This sauce is prepared from any fire roasted native green chile peppers, Hatch, Santa Fe, Albuquerque Tortilla Company, Bueno and Big Jim are common varieties. The skins are removed and peppers diced. Onions are fried in lard and a roux is prepared. Broth and chile peppers are added to the roux and thickened. Its consistency is similar to gravy, and it is used as such. It also is used as a salsa.
Red chile: A roux is made from lard and flour. The dried ground pods of native red chiles are added. Water is added and the sauce is thickened.
Others
Australia
The availability of a wide variety of hot sauces is a relatively recent event in most of southern Australia (with little more than the flagship Tabasco cayenne variety and thick, medium hot Indochinese sauces widely available last century), although very faithful locally produced versions of habanero and Trinidad Scorpion sauces are now available.

United Kingdom
Two of the hottest chilies in the world, the Naga Viper and Infinity chili were developed in the United Kingdom[citation needed] and are available as sauces which have been claimed to be the hottest natural chili sauces (without added pepper extract) available in the world.[14][failed verification] The Naga Viper and Infinity were considered the hottest two chili peppers in the world until the Naga Viper was unseated by the Trinidad Moruga Scorpion in late 2011.[citation needed]

Heat

Habanero, bell pepper, and garlic hot sauce
The heat, or burning sensation, experienced when consuming hot sauce is caused by capsaicin and related capsaicinoids. The burning sensation is caused by the capsaicin activation of the TRPV1 heat and ligand-gated ion channel in peripheral neurons.[15] The mechanism of action is then a chemical interaction with the neurological system. Although the "burning" sensation is not real, repeated and prolonged use of hot spices may harm the peripheral heat-sensing neurons; this mechanism may explain why frequent spice users become less sensitive to both spices and heat.

The seemingly subjective perceived heat of hot sauces can be measured by the Scoville scale. The Scoville scale number indicates how many times something must be diluted with an equal volume of water until people can no longer feel any sensation from the capsaicin. The hottest hot sauce scientifically possible is one rated at 16 million Scoville units, which is pure capsaicin. An example of a hot sauce marketed as achieving this level of heat is Blair's 16 Million Reserve, marketed by Blair's Sauces and Snacks. By comparison, Tabasco sauce is rated between 2,500 and 5,000 Scoville units (batches vary) - with one of the mildest commercially available sauces, Cackalacky Classic Sauce Company's Spice Sauce, weighing in at less than 1000 Scoville units on the standard heat scale.

Rating
A general way to estimate the heat of a sauce is to look at the ingredients list. Sauces tend to vary in heat based on the kind of peppers used, and the further down the list, the less the amount of pepper.

Cayenne - Sauces made with cayenne, including most of the Louisiana-style sauces, are usually hotter than jalapeño, but milder than other sauces.
Chile de árbol - A thin and potent Mexican chili pepper also known as bird's beak chile and rat's tail chile. Their heat index uses to be between 15,000 and 30,000 Scoville units, but it can reach over 100,000 units. In cooking substitutions, the Chile de árbol pepper can be traded with Cayenne pepper.
Habanero - Habanero pepper sauces were known as the hottest natural pepper sauces, but nowadays species like Bhut jolokia, Naga jolokia or Trinidad Scorpion Moruga are even five or ten-fold hotter.

Jalapeño - These sauces include green and red jalapeño chilis, and chipotle (ripened and smoked). Green jalapeño and chipotle are usually the mildest sauces available. Red jalapeño sauce is generally hotter.
Naga Bhut Jolokia - The pepper is also known as Bhut Jolokia, ghost pepper, ghost chili pepper, red naga chilli, and ghost chilli.[16] In 2007, Guinness World Records certified that the Ghost Pepper (Bhut Jolokia) was the world's hottest chili pepper, 400 times hotter than Tabasco sauce; however, in 2011 it has since been superseded by the Trinidad Moruga Scorpion.

Piri piri - The Peri Peri pepper has been naturalized into South Africa and is also known as the African Bird's Eye pepper, Piri-Piri pepper or Pili-Pili pepper, depending on what area of the country you're in. The pepper ranges from one half to one inch in length and tapers at a blunt point. The small package packs a mighty punch with a 175,000 rating on the Scoville scale, near the Habanero, but the Peri Peri is smaller and has a much different flavor. It is most commonly used in a hot sauce, combined with other spices and seasonings because it has a very light, fresh citrus-herbal flavor that blends well with the flavors of most other ingredients.

Scotch Bonnet - Similar in heat to the Habanero are these peppers popular in the Caribbean. Often found in Jamaican hot sauces.
Tabasco peppers - Sauces made with tabasco peppers are generally hotter than cayenne pepper sauces. Along with Tabasco, a number of sauces are made using tabasco peppers.

Trinidad Moruga Scorpion The golf ball-sized chili pepper has a tender fruit-like flavor. According to the New Mexico State University Chile Institute, the Trinidad Scorpion Moruga Blend ranks as high as 2,009,231 SHU on the Scoville scale.
Carolina Reaper - The Carolina Reaper is a super hot pepper which has been described as a roasted sweetness delivering an instant level of heat. Developed by Puckerbutt Founder Ed Currie in Rock Hill, South Carolina, the Carolina Reaper averages over 1.6 million SHU and was awarded the Guinness World Record in August 2017.

Capsaicin extract - The hottest sauces are made from capsaicin extract. These range from extremely hot pepper sauce blends to pure capsaicin extracts. These sauces are extremely hot and should be considered with caution by those not used to fiery foods. Many are too hot to consume more than a drop or two in a pot of food. These novelty sauces are typically only sold by specialty retailers and are usually more expensive.
Other ingredients - heat is also affected by other ingredients. Mustard oil and wasabi can be added to increase the sensation of heat but generally, more ingredients in a sauce dilute the effect of the chilis, resulting in a milder flavor. Many sauces contain tomatoes, carrots, onions, garlic or other vegetables and seasonings. Vinegar or lemon juice[19] are also common ingredients in many hot sauces because their acidity will help keep the sauce from oxidizing, thus acting as a preservative.

Remedies
Capsaicinoids are the chemicals responsible for the "hot" taste of chili peppers. They are fat soluble and therefore water will be of no assistance when countering the burn. The most effective way to relieve the burning sensation is with dairy products, such as milk and yogurt. A protein called casein occurs in dairy products which binds to the capsaicin, effectively making it less available to "burn" the mouth, and the milk fat helps keep it in suspension. Rice is also useful for mitigating the impact, especially when it is included with a mouthful of the hot food. These foods are typically included in the cuisine of cultures that specialise in the use of chilis. Mechanical stimulation of the mouth by chewing food will also partially mask the pain sensation.[20]




Hot pepper sauce manufacturing app for complete hot sauce production on commercial scale: hot sauce ingredients management, hot sauce manufacturing process task management, inventory, QC / quality inspections, and hot sauce storage & sales.

How To Make Hot Sauce 101: What You Need And What To Do
Sure there are some amazing hot sauces that you can buy, many from your local store and a whole lot more online. But how about making your own? How about crafting a hot sauce with the ingredients of your dreams? It’s easier to do than you may think.

Here’s a primer on how to make hot sauce, including the kitchen tools you need, the types of cooking steps you’ll take, and the best ways to keep your newly concocted hot sauce fresh as can be. Ready? Let’s make something wicked hot…

The kitchen tools you need
Creating hot sauces takes only a few cooking tools – most of which are common around the kitchen, but we’ve linked them to relevant searches on Amazon just in case:

A sharp kitchen knife
A saucepan
A food processor
A funnel
Hot sauce bottles
Of course, hot sauce bottles stick out as the one thing you likely don’t have sitting around, but again you can pick these up online and they’re relatively inexpensive. You can opt for glass or hard plastic dasher bottles like you see on the store shelves, or some people prefer a squeeze bottle or mason jar instead.

Once you have the proper tools at hand, it’s time to get cooking.

Making hot sauce
There are lots of recipes out there, but most follow the same simple pattern of dice, sauté, heat, blend, and pour. It’s really that simple. Take a look at this basic jalapeño hot sauce recipe as a reference point. Prep consists of dicing and mincing, followed by a quick sauté of the main ingredients and then a prolonged heating period with water. Finally, the ingredients are moved into a food processor, blended smooth, and lastly mixed with vinegar.

It’s that easy most of the time. It only gets trickier when you want to start experimenting, and you’ll want to as soon as you start mastering the basics. Maybe you want to upgrade the heat of a hot sauce by swapping out hot peppers, or perhaps you want to try to add a little sweetness through some tropical fruit. Maybe you want to try a mustard base instead of vinegar. Again, there are lots of recipes that you can follow to a tee. Or what’s perhaps more satisfying for many homemade hot sauce makers is experimenting from a hot sauce base. This way you can create your own concoctions to amaze family and friends.

Bottling hot sauce
The bottling is rather simple once, of course, you’ve got the right bottles at the ready. Simple use the funnel to pour your hot sauce into the bottle. You’ll definitely want to use the funnel, as the bottle tops are often very narrow.

If you want to get creative, you could pick up some printable labels from your local office store and develop your own hot sauce label to place on your bottles. This gives your hot sauces some personality, and it also warns those around that what’s inside is not for those with timid taste buds!

Refrigerating hot sauces
A lot of people ask does hot sauce go bad? Should your newly concocted hot sauce hit the fridge or is it safe to keep on hand at room temperature? You can find more details on the answer on this post, but the gist of it is that the heat from the capsaicin in the peppers along with the vinegar in the sauce both neutralize bacteria. Most simple hot sauces can live at room temperature with no problems for many months. But once you start experimenting with fruits and fancy ingredients, refrigeration becomes a must. These ingredients can spoil, so keep those bottles in the fridge and you’ll still see a nice six-month shelf-life easily.






Hot pepper sauce manufacturing app for complete hot sauce production on commercial scale: hot sauce ingredients management, hot sauce manufacturing process task management, inventory, QC / quality inspections, and hot sauce storage & sales.

Sauce making

Sauce processing machines
Hundreds of kinds of sauces can be obtained from the processing of fruits and vegetables. Sauces such as: ketchup, mustard, garlic paste, tomato paste, guacamole, soy sauce, barbeque sauce, mayonnaise, etc. Sauces vary tremendously based on the local market of the area of production, and each regional taste. MachinePoint Engineering installs complete processing plants for sauce making.

Sauces can contain fruit or vegetables; either fresh, concentrated, frozen or in aseptic packaging. Other ingredients are required for each recipe such as oil, spices, vinegars, etc.

Depending on the production size and product output, the same line can be used for the production of different sauces, or a seperate line for each type of sauce. Normally, sauce manufacturers produce different types of sauces within the same facilities. For this reason it is vital to have a good CIP SIP system.

There are mainly two types of sauce processing:
Pasteurizing the sauce that results from the mixing process. E.g. Ketchup - all the ingredients are mixed using a batch mixing process before the complete liquid is pasteurized
Pasteurizing the ingredients before the mixing. E.g. Mayonnaise - the egg and the oil are pasteurized seperately before the mixing process.

Batch mixing is used a lot in sauce making processes as there are a lot of small ingredients to be mixed.
Usually one sauce production line makes more than one type of sauce.

Typical equipment required for a sauce making plant is:
Storing systems
Slat Conveyer
fruit and vegetables washing machine
Sorting Machine
Peeling Machines
Inspection Belt Conveyor
Crusher
Fruit Mill
Pulveriser
Kettle
Frying Pan
Pulping Machine
Vacuum Evaporator
Pasteurizer
Aseptic storage and filling systems
Filling & Packaging line






Hot pepper sauce manufacturing app for complete hot sauce production on commercial scale: hot sauce ingredients management, hot sauce manufacturing process task management, inventory, QC / quality inspections, and hot sauce storage & sales. 

All About Hot Sauce
Everyone’s heard of hot sauce. Nearly every nation has its own cultural rendition of a spicy condiment to enhance the flavor of its food. While hot sauce has been popular in the U.S. for decades, it’s become increasingly popular in recent years. Hot sauce is more than just a common part of street food, as there is a science behind how spicy each sauce is, as well as a history of hot sauce’s origins. So, let’s talk about it!

What is Hot Sauce Made Of?
Most hot sauce is a combination of chili peppers, vinegar, and salt. Many hot sauces are fermented to add a funky flavor element. They can be liquid or paste, green, red, or even brown. While there are other spicy condiments that get their heat from ingredients that aren’t chilies (Mustard sauce, Wasabi, Horseradish), we’ll just focus on chili-based sauces.

Hot Sauce Definition
What Makes Hot Sauce Hot?
The chemical that gives peppers their distinctive spicy flavor is called capsaicin (which is also what contributes to jalapeno hands). Sources believe that nature intended capsaicin to deter many animals from eating peppers, but the chemical has had the opposite effect… because spicy food is delicious. Fun fact! Most species of birds cannot taste the spiciness of capsaicin, likely so that they could help spread the seeds of pepper plants by ingesting and excreting them.

Chile, Chili, or Chilli: How do you spell the spicy pepper?
You’ll likely see two different spellings used to describe our spicy little peppers. And while they can be used interchangeably, you may find that certain regions tend to use one option more consistently than the others. For example, you’ll likely find “chilli” with two ls is most common in India and the UK, while South and Central America tend to use “chile” with an "e"… not to be confused with the country of Chile, which is spelled the same, but is unrelated to the origins of this word.

Also, here in the U.S., chili with one "l" is the preferred spelling of the pepper, but it also refers to the beef stew that stems from Mexican chili con carne, which includes chili powder, beef, onion, tomatoes, and sometimes beans.

History of Hot Sauce
Most sources agree that hot sauce is an ancient invention that goes back as far as Mayan times. The first hot sauces were likely just a mixture of peppers and water, but it didn’t take long for people to begin breeding pepper plants to develop the most desirable traits in their peppers. Then, as with most foods, colonization led hot sauce to be evolved even further by introducing ingredients from other parts of the world, such as vinegar and other spices. It didn’t take long for spicy flavors to reach all corners of the globe after that.

In the 19th century, the Tabasco company brought hot sauce into the commercial scene by bottling and selling their products, mainly to hotels and restaurants. And today, there are countless varieties of hot sauce covering a broad spectrum of flavors, from sriracha to buffalo sauce.

History of Hot Sauce
Styles of Hot Sauce by Region
Just like most foods, there are people who craft specialty hot sauce and incorporate unique flavors into the mix. You can find artisanal hot sauces with fruity elements such as pineapple, mango, and even blackberry. But most hot sauce types are defined by the region from which they originate. Here’s our breakdown of hot sauce styles!

Hot Sauce by Region
What is the Scoville Scale?
The Scoville scale is a system that measures the level of capsaicinoids (which includes all the spicy chemicals, not just capsaicin) in a particular substance. It was developed in 1912 by pharmacist Wilbur Scoville. Its unit of measure, Scoville heat units (SHU), is used when discussing the spiciness of a particular food. SHUs can also be used for non-food items, such as law-enforcement-grade pepper spray, which can be anywhere between 2 to 5 million SHU.

Pepper Scoville Chart
Check out our infographic for the scoville rating of many popular peppers.

Scoville Scale
While tasting spiciness can be a somewhat subjective thing, measuring the chemicals on the Scoville scale provides an objective means of communicating just how hot something is. And while chili peppers may come in all different shapes, sizes, colors, flavors, and even spellings, the fact that spicy foods can be found in nearly every country on earth is a unifying quality. Humans have enjoyed hot sauce since ancient times and, as with so many foods, it can serve as an international language to bring different people together and find common ground. So, whether you’re seeking to challenge yourself to taste the spiciest hot sauce on the planet, or you are simply interested in exploring the nuanced flavors of artisanal sauces, there’s certainly a hot sauce out there for you to enjoy.