- Varietychili flakesStorage Typestore in dry, sealed container
- Specification5-25MeshProduct TypeSingle Herbs & Spices
- IngredientsNo additivesContentNatural chili crush
- Instruction for UseAdd according to the dishDrying ProcessAD
- StyleDriedProcessing TypeRaw, Air Dried (AD)
- ShapeGranuleWeight (kg)20
- Shelf Life2 year, 24 MonthsModel NumberRed Pepper Powdre Crushed
- TypeChilli & Pepper, Single Herbs & SpicesProduct NameRed Pepper Crushed
- FormFlakes / CrushedColorNatural Red
- Size3-5mm / CustomizedTaste30000-50000SHU (customized)
- Moisture≤12%Purity100% Natural
Include receiving and container storage in a bulk chili-flake brief for catering or foodservice. Agree the dish's actual particle and heat requirements, then obtain the ingredient and process records matching the selected flakes.
Plan the receiving conditions
Moisture is stated at no more than 12%, with a two-year, 24-month shelf-life description. Confirm the applicable product specification and the instruction to store in a dry, sealed container for the receiving operation.
Details for the catering brief
- Actual dish and receiving-operation requirements.
- Delivered crushed-flake ingredient.
- Applicable particle criterion.
- Agreed heat condition and required lot result.
- Complete ingredient and additive statement.
- Maximum moisture and container storage.
- Applicable shelf-life specification.
- Actual drying, treatment and batch records.
Agree heat and particle separately
Heat is described as 30000-50000SHU (customized), rather than a measured result for a selected lot. State the required condition for the dish and obtain applicable lot evidence whenever heat is part of acceptance.
Piece size is described as customizable 3–5 mm alongside a separate 5-25Mesh specification. Agree the applicable particle criterion for the supplied flakes without converting one measure into the other or assuming every order selects the same grade.
Complete the ingredient review
Request the full ingredient/additive statement and actual air-drying and any additional treatment sequence needed by the receiving operation. Naturalness, 100% or additive-absence wording does not establish the complete supplied formula or process acceptance.
Complete the bulk inquiry with the agreed particle, heat and handling requirements and the relevant product or batch documents. Use the actual catering or foodservice recipe to define acceptance rather than assuming a particular dish outcome.
