2 ms·
>Low-heat-low-variance is better for mass food production, because producers can just dose the capsaicin directly, which is something they can't do easily when
by faangguyindia 3y ago
>Low-heat-low-variance is better for mass food production, because producers can just dose the capsaicin directly, which is something they can't do easily when every pepper is a wildcard.
As if simple math can't be used to average out the dose.
- sitzkrieg 3y agoconsidering the time, effort, tooling required to calculate this of your incoming thousands of kilos raw material... ok so sample a smaller batch for averaging? that would probably work i agree. it must be more expensive though