I make a chili sauce that I want to turn in to a seasoning.
I’ve made a few batches by spreading the sauce out on silicon sheets in a thin layer and baking it at a low temperature until it dries. Then I peel the dried sauce and blend/crush it until it reaches a powder like consistency.
This works well for small batches (though still not ideal), but it doesn’t scale well. If I’m trying to make a big batch, is there a way that would allow me to make more than 2 sheets at a time? Perhaps a technique where the layer of sauce doesn’t have to be so thin? I’m open to ideas and experiments.
I tried using a Nesco dehydrator - the top layers would dry, but be very difficult/impossible to peel off. The lower levels in the dehydrator don’t get hot enough to fully dry the sauce out.
Thanks in advance!