applesauce--from home kitchen to factory production
Hello everyone. I live in Japan in an apple growing region. When my husband and I were looking for a new line of business, we decided to make applesauce. I've devoured most of what is available online about making and canning applesauce--and have tested it-- in my home kitchen, but cannot find much that can be applied to commercial production. Up to now, the applesauce that I've made in small batches in my kitchen has been delicious every time. One of my main questions is: how will mass production affect the taste and what other factors do I need to think about and control. Especially those of you who have worked in the industrial sector, if there is anything, and I mean ANYTHING, that you can share, I'm all ears. Or, if you can direct me to a good source of information, I'd welcome that, too. I originally posted in the "fruits" forum but someone suggested I post here, too.