Fermented hot sauce — from kitchen recipe to 500L first run.
A worked example of the 365 framework applied end-to-end. Names and figures are representative; the methodology, deliverables, and process data are real outputs of the framework.
Technical specification
The locked spec sheet the co-packer built against. Every value is a measured target with a tolerance, not an aspiration.
Red jalapeño + habanero brine ferment, 14-day lactic culture, malt vinegar back-sweetening, 0.3% xanthan for suspension stability.
pH drifted from 4.6 to a locked 3.80 over 12 weeks of controlled fermentation and acidification. Below 4.0 satisfies acidified-food safety thresholds.
Water activity 0.92, hot-fill at 82°C, validated 18-month shelf-life at ambient storage. HACCP plan with CCP at hot-fill and seal inspection.
FIG 02 — pH convergence to target 3.80 ± 0.05. Acidified-food safety threshold (4.00) cleared at WK 04.
| BATCH | SCALE | DATE | NOTES |
|---|---|---|---|
| B-001 | 1 L | WK 03 | Kitchen recipe, brine ferment 14d |
| B-004 | 10 L | WK 07 | Lactic culture inoculation, pH drift |
| B-011 | 50 L | WK 12 | Pilot vessel, controlled temp 26°C |
| B-018 | 250 L | WK 16 | Co-packer trial, hot-fill validation |
| B-024 | 500 L | WK 20 | First commercial run, spec locked |
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Every 365 engagement produces a stage trace like this — logged, measured, and documented from readiness through handoff.
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