- Varietychili pepperStorage TypeCool and dry ventilate place
- Specification20kg/bagProduct TypeSingle Herbs & Spices
- IngredientsChilliContentDried chilli
- Instruction for UseFood CookingDrying ProcessAD
- StyleDriedProcessing TypeRaw
- ShapePieceWeight (kg)1
- Shelf LifeTwo yearsModel NumberXLJASON
- TypeChilli & PepperColorRed
Relia dried red chili pieces have raw AD preparation and red color descriptions for food cooking. Define the actual commercial pepper and selected cut so the enquiry can establish the material, technical and handling requirements applicable to the intended food.
Select the actual slice or ring preparation
Slices and rings are described preparation scopes, alongside a piece-form description. Agree the actual cut and dimensions for the order rather than treating those scopes as one selected configuration or assuming a standard size. State which cut is required and any size tolerances relevant to the intended food and process.
Set heat and process acceptance
Provide the required heat target and request the applicable material and batch/test specification. If a particular drying or treatment requirement affects approval, obtain the process information for the selected raw AD dried preparation.
- The ingredient has a dried red chili piece description.
- Raw, AD and dried are the stated preparation labels.
- Red is the described appearance.
- Food cooking is the stated use.
- The shelf-life reference is 2 years.
Confirm the bag and ventilated storage
Bag packing is described, with the applicable actual format to agree for the selected pieces. Keep the cool, dry, ventilated place instruction with the two-year reference, and confirm handling for the preparation and supplied pack.
Complete the food-ingredient approval
Request a complete ingredient declaration and relevant intended-use documents for the material being considered. Include any composition or acceptance standard required for the food, then obtain the applicable criteria and process evidence before confirming the ingredient.
