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A comment on What I Learned From Making Hot Sauce at Scale in China. Parent comment

Re:What I Learned From Making Hot Sauce at Scale in China by jcims on Saturday October 27, 2018 @11:05PM (#18318949)
I guess at some point you just trust the ingredients and process? I’m all for variability, it makes life interesting. But if your responsibility it to make sure that everyone buying Sriracha gets what they paid for, what do you do? 55 gallons is a lot of sauce, but if you empty 300 times that into clear plastic bottles every day, that’s a lot of taste testing.
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Re:What I Learned From Making Hot Sauce at Scale in China by jaggederest on Sunday October 28, 2018 @06:10AM (#18319945)
Statistical process control is really fascinating stuff. You have to test often enough to have reasonable confidence, but not so much that you waste time and energy.

There's an interesting video with Alan Alda showing how McCormick calibrated pepper heat in the... late 80s? early 90s? https://youtu.be/Hd_mxyMAJJY?t=215

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Re:What I Learned From Making Hot Sauce at Scale in China by jcims on Sunday October 28, 2018 @10:02AM (#18320602)
Very cool video! Thanks for the link!
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