Sauces & dips
Service-Line Guacamole for Nachos
A smoother, scoopable guacamole for nachos, bowls and burritos at volume.
Avocado Hass PowderPowder
Application concept · needs technical validation. Starting doses for development; adjusted in a pilot.
Scale this application
Servings
I want to prepare
Ingredients for 2 kg · 20 servings
- Avocado powderThe Essence FoodTech320 g
- Cold water — per technical sheetValidated water quantity pending — never scaled from an estimate.Per technical sheet
- Lime juice80 mL
- Onion, minced120 g
- Cilantro30 g
- Salt16 g
- Pickled jalapeño brine (optional)30 mL
Fresh input equivalent: ≈ 1.6 kg 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
11 fresh steps → 5 steps at the point of use.
Fresh workflow · 11 steps
- Select
- Check ripeness
- Store
- Wash
- Cut
- Remove seed
- Scoop
- Discard peel & seed
- Mash
- Prepare recipe
- 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: ≈ 12 min
Method
- Weigh the avocado powder.
- Hydrate per the technical sheet to a smooth texture.
- Mix in lime, onion, cilantro, salt and brine.
- Portion into the line pan with a fixed scoop size.
Equipment: Scale · Portion scoop
At a glance
- What am I making?
- Service-Line Guacamole for Nachos
- Which product?
- Avocado Hass Powder · Powder
- How much do I need?
- 320 g for the base recipe · ≈ 1.6 kg fresh-equivalent
- Do I add water?
- Yes — quantity per technical sheet (pending validation; no invented number is published).
- What else do I add?
- Lime juice · Onion, minced · Cilantro · Salt · Pickled jalapeño brine (optional)
- How many portions?
- 20 servings (scalable)
- Final yield?
- 2 kg
- How long does it take?
- ≈ 12 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 · QSR Chains & Franchises · Supermarkets & Prepared Foods
- Status
- Draft · needs technical validation
Chef notePrepare per service window; hydrate only what the line needs.
Commercial noteMeasure usable yield and prep minutes in a pilot.
StorageDry powder in place of refrigerated fresh inventory. Storage conditions and shelf life per specification sheet.
WasteNo peel, seed or trim at the point of use; dose only what the recipe needs and reseal the rest.
