Fermented Paste Powder Series for Seasoning and Sauce Manufacturing
Fermented paste powder series for savory food manufacturing, including bean paste powder, doubanjiang powder, douchi powder, miso powder, sweet paste powder, garlic chili sauce powder, and fermented bean curd powder for instant seasonings, sauces, hot pot bases, snack seasonings, and OEM dry blends.
NEW PRODUCTS
Fermented Paste Powder Catalog for Savory Food Manufacturing
This series brings fermented soybean paste, doubanjiang, douchi, miso, sweet paste, garlic chili sauce, and fermented bean curd flavors into spray-dried powder formats for industrial seasoning development.
Use this catalog to compare fermented paste powder models by flavor direction, source material, nitrogen level, sodium range, and target application. These powders support snack seasoning, instant noodle seasoning, sauce bases, hot pot bases, dry soup blends, ready meals, catering seasonings, and OEM savory formulations.
Buyer Selection Guide
How to Choose Fermented Paste Powder Models
| Buyer Need | Recommended Direction | Typical Applications |
|---|---|---|
| Strong fermented umami base | Douchi powder, bean paste powder, fermented bean curd powder | Instant noodles, soup bases, hot pot bases, savory dry blends |
| Sichuan-style fermented chili character | Pixian doubanjiang powder and garlic chili sauce powder | Spicy snack seasonings, hot pot bases, Sichuan sauce bases |
| Mellow soybean fermented profile | Miso powder and soybean paste powder | Soup powder, plant-forward savory systems, sauce bases, ready meals |
| Sweet fermented paste direction | Sweet bean paste powder and sweet wheat paste powder | Bakery fillings, dessert seasonings, Asian snack concepts |
| Dry processing and export handling | Spray-dried fermented paste powder | Powder premix, seasoning sachets, bulk ingredient handling, private-label blends |
| Custom finished seasoning | OEM formulation based on target flavor, sodium range, dosage, and packaging | Brand-specific seasoning powders, sauce powder bases, foodservice seasoning systems |
Technical Comparison
Fermented Paste Powder Model Overview
Representative comparison for the current fermented paste powder series. Final specification, COA, packaging, shelf life, and destination-market documentation should be confirmed by selected model and batch.
| Model | Product Direction | Main Source | Total Nitrogen | Sodium Chloride | Best Fit |
|---|---|---|---|---|---|
| LSP-A | Yongchuan Douchi Powder | Fermented black bean | ≥2.0 g/100g | ≤45.0 g/100g | Deep umami for sauce bases and seasonings |
| LSP-B | Yongchuan Douchi Powder | Fermented black bean | ≥2.0 g/100g | ≤25.0 g/100g | Refined douchi profile for dry blends |
| SP-A | Bean Paste Powder | Soybean paste | ≥1.6 g/100g | ≤26.0 g/100g | General savory base for noodles and sauces |
| SP-B | Bean Paste Powder | Soybean paste | ≥1.6 g/100g | ≤26.0 g/100g | Enhanced soybean paste flavor for compound seasonings |
| FRP-A | Fermented Bean Curd Powder | White fermented bean curd | ≥1.5 g/100g | ≤27.0 g/100g | Mellow fermented curd flavor for hot pot and sauces |
| SP-C | Pixian Doubanjiang Powder | Pixian doubanjiang | ≥1.4 g/100g | ≤27.0 g/100g | Sichuan-style spicy fermented base |
| SP-CA | Broad Bean Paste / Doubanjiang Powder | Pixian doubanjiang | ≥1.4 g/100g | ≤27.0 g/100g | Milder doubanjiang option for balanced formulations |
| MS-A | Miso Powder | Miso paste | ≥1.4 g/100g | ≤20.0 g/100g | Mellow soybean fermented profile for soups and sauces |
| FRP-B | Red Fermented Bean Curd Powder | Red fermented bean curd | ≥1.3 g/100g | ≤25.0 g/100g | Deeper fermented curd profile for hot pot and sauces |
| SP-D | Garlic Chili Sauce Powder | Garlic chili sauce | ≥1.2 g/100g | ≤28.0 g/100g | Garlic chili fermented flavor for spicy seasonings |
| SFFP-A | Sweet Bean Paste Powder | Sweet bean paste | ≥1.0 g/100g | ≤26.0 g/100g | Sweet paste direction for bakery and dessert concepts |
| SFFP-C | Sweet Wheat Paste Powder | Sweet wheat paste | ≥1.0 g/100g | ≤20.0 g/100g | Sweet fermented wheat profile for fillings and snacks |
Product Catalog
Explore Fermented Paste Powder Models
Doubanjiang
Douchi
Miso
Fermented Bean Curd
SP-A Bean Paste Powder
A soybean paste powder for instant noodle seasoning, sauce powder bases, snack seasoning, and savory dry blends requiring a fermented soybean profile.
SP-B Bean Paste Powder
A stronger soybean paste powder option for savory seasoning systems, ready-meal seasoning, sauce bases, and compound dry blends.
SP-C Pixian Doubanjiang Powder
A Sichuan-style fermented broad bean chili powder for hot pot bases, spicy sauces, snack seasonings, and dry seasoning premixes.
SP-CA Broad Bean Paste Powder
A milder doubanjiang powder for buyers who need fermented chili bean character with a more balanced seasoning profile.
SP-D Garlic Chili Sauce Powder
A garlic chili sauce powder for spicy snack seasoning, hot pot base, savory sauce powder, and foodservice seasoning concepts.
LSP-A Yongchuan Douchi Powder
A deep fermented black bean powder for strong umami, sauce bases, instant noodle seasoning, catering seasoning, and savory dry blends.
LSP-B Yongchuan Douchi Powder
A refined fermented black bean powder for modern savory applications where douchi character and controlled salt contribution are important.
MS-A Japanese Miso Powder
A mellow miso powder for soups, savory sauce bases, dry seasoning blends, ready meals, and plant-forward savory concepts.
SFFP-A Sweet Bean Paste Powder
A sweet bean paste powder for bakery fillings, dessert seasonings, Asian snack concepts, and flavor systems requiring a sweet fermented bean direction.
SFFP-C Sweet Wheat Paste Powder
A sweet wheat paste powder for bakery fillings, dessert-style snack seasoning, and Asian flavor concepts needing sweet fermented notes.
FRP-A Fermented Bean Curd Powder
A white fermented bean curd powder for hot pot seasoning, soup bases, sauce powders, snack seasonings, and savory foodservice blends.
FRP-B Red Fermented Bean Curd Powder
A red fermented bean curd powder for hot pot sauces, barbecue-style sauce bases, compound seasonings, and deep fermented savory profiles.
Applications
Where Fermented Paste Powders Are Used
FAQ
Fermented Paste Powder Questions for B2B Buyers
What is fermented paste powder used for?
Fermented paste powder is used in instant noodle seasoning, snack seasoning, hot pot bases, soup powders, sauce bases, ready meals, catering seasonings, and OEM savory dry blends where a fermented soybean, douchi, doubanjiang, miso, or fermented bean curd flavor is required.
How should I choose between bean paste powder, douchi powder, and doubanjiang powder?
Bean paste powder is usually selected as a broad savory base, douchi powder is useful when deeper fermented black bean umami is required, and doubanjiang powder is better for Sichuan-style spicy fermented seasoning systems. The final choice should depend on target flavor, sodium range, dosage, and finished product format.
Can fermented paste powders be customized for OEM seasoning projects?
Yes. Custom formulation, flavor balance, dosage guidance, packaging format, label requirements, and export documentation can be discussed according to the target application and destination market requirements.
Can COA and product documentation be provided?
COA and relevant product documentation can be provided upon request. Final documentation should be confirmed by selected product model, production batch, and destination-market requirements.
Provide your target application, custom packaging requirements, and estimated annual volume. Our global trade division will respond within 1 business day.
