Satsebeli sauce Flavor Powder, 1 kg

Powdered Flavor Concentrate Bringing Georgian Sauce Profile to Industrial Recipes

Satsebeli sauce Flavor Powder supplied in a 1 kg pack is built for manufacturers of snack products, sauces, seasonings, dry spice blends and semi-finished foods who need the bold profile of spicy tomato-garlic Georgian sauce without cooking the sauce itself. This powder concentrate captures the recognizable satsebeli character - tomato notes, garlic, cilantro, chili and Georgian spices combined into one component convenient for dosing on conveyor lines. This format belongs to the category of Gastronomy flavorings, where solutions are gathered for giving products a pronounced taste without lengthy thermal processing of raw ingredients.

The main application area of Satsebeli sauce Flavor Powder is food manufacturing: production of chips and snacks with flavor dusting, dry soup and bouillon mixes, meat and poultry seasonings, breading mixes, sauce concentrates, mayonnaise and ketchup products with a Georgian twist, plus snack crackers and crisps. The powder performs well in dusting systems for extruded products, dissolves into the fat phase during sauce manufacturing, and blends easily with dry ingredients when producing spice mixes. Unlike liquid forms, the dry flavoring does not require emulsification and stores more conveniently at industrial purchase volumes.

Dosage depends on the final product and typically ranges from 3 to 15 grams per kilogram of finished mass; sauce and dressing production usually stays near the lower end, while dry spice mixes and snack dusting often use a higher concentration to achieve a pronounced flavor. It is recommended to introduce the flavoring at the dry-mixing stage or into the finished fat base at a temperature not exceeding 60-70 degrees Celsius to avoid breaking down aromatic compounds through prolonged heating. Store the product in a dry area away from direct sunlight in tightly sealed packaging, which is especially important for a 1 kg pack intended for serial and conveyor production with steady raw material consumption.

Satsebeli pairs well with other spicy and nutty flavor notes, opening possibilities for composite flavor blends. For instance, adding a small amount of Flavor WALNUT 545, 1 L to a sauce recipe creates a rounder nutty accent typical of traditional Georgian sauce bases. To enhance the spicy profile of seasoning blends, technologists often combine satsebeli with Flavor KORIANDR 533, 1 L, giving a more pronounced eastern note to the finished product. For sauces with a slight bitterness and sharpness, pairing with Flavoring mustard 1135, 1 L works particularly well, especially in dressing recipes for meat semi-finished products.

Satsebeli seasoning blend for breading mix

Wheat flour 700 g

Corn starch 200 g

Satsebeli sauce Flavor Powder 40 g

Fine salt 30 g

Ground black pepper 10 g

Baking soda 20 g