Sauces & dips
Classic Guacamole
The flagship application: avocado base from powder, finished with fresh tomato, onion, cilantro and lime.
Application concept · needs technical validation. Starting doses for development; adjusted in a pilot.
Scale this application
Ingredients for 1 kg · 10 servings
- Avocado powderThe Essence FoodTech160 g
- Cold water — per technical sheetValidated water quantity pending — never scaled from an estimate.Per technical sheet
- Tomato, finely diced180 g
- White onion, finely diced80 g
- Cilantro, chopped20 g
- Lime juice40 mL
- Serrano chile, minced (optional)10 g
- Salt8 g
Fresh input equivalent: ≈ 800 g Derived from the freeze-dry yield (1 ÷ Y). Not a hydration ratio.
Texture
Stop mixing while the base is still thick; fold the fresh components in last so they stay visible.
Fresh vs The Essence FoodTech workflow
12 fresh steps → 5 steps at the point of use.
Fresh workflow · 12 steps
- Select
- Check ripeness
- Store
- Wash
- Cut
- Remove seed
- Scoop
- Discard peel / seed
- Mash
- Mix
- Season
- Serve
The Essence FoodTech workflow · 5 steps
- Measure
- Hydrate
- Mix
- Finish
- Serve
| Factor | Fresh workflow | The Essence FoodTech workflow |
|---|---|---|
| Cold-storage dependency | Fresh inventory held refrigerated | Dry format; storage per spec sheet |
| Waste exposure | Peel, seed, trim, spoilage | Dose only what the recipe needs |
| Portioning | Varies with fruit size and ripeness | Weighed to the gram |
| Consistency | Seasonal and staff variation | Same specification each batch |
Prep time
Times for this application have not been validated yet. Measure both workflows in a pilot — enter your measured fresh time to compare.
Estimated The Essence FoodTech time: ≈ 10 min
Method
- MEASURE — weigh the avocado powder for the batch.
- HYDRATE — add cold water per the technical sheet and stir until fully hydrated.
- MIX — work the base to the target texture (see texture options).
- FINISH — fold in tomato, onion, cilantro, chile, lime and salt.
- SERVE — taste, adjust salt and lime, and serve.
Equipment: Scale · Mixing bowl · Spatula or molcajete
At a glance
- What am I making?
- Classic Guacamole
- Which product?
- Avocado Hass Powder · Powder
- How much do I need?
- 160 g for the base recipe · ≈ 800 g fresh-equivalent
- Do I add water?
- Yes — quantity per technical sheet (pending validation; no invented number is published).
- What else do I add?
- Tomato, finely diced · White onion, finely diced · Cilantro, chopped · Lime juice · Serrano chile, minced (optional) · Salt
- How many portions?
- 10 servings (scalable)
- Final yield?
- 1 kg
- How long does it take?
- ≈ 10 min (estimate, to be validated)
- How would fresh prep differ?
- 9 fresh steps that do not happen at the point of use: Select · Check ripeness · Store · Wash · Cut · Remove seed · Scoop · Discard peel & seed · Mash
- Which industry?
- Restaurants & Food Service · Catering & Events · Cruise & Airline Catering · Cafés & Beverage Programs · Meal Kits & Prepared Meals · Mining, Energy & Remote Camps
- Status
- Draft · needs technical validation
