- Primary IngredientChiliTasteMildly spicy
- Varietydried chilliWeight (kg)1
- AdditivesNO additiveStorage TypeCool and dry ventilate place
- Specification20kg/bagShelf LifeTwo years
- IngredientschilliContentDried chilli
- Instruction for UseFood Cooking
Give a dried chili cooking inquiry a practical acceptance brief: identify the pepper, actual supplied preparation and full composition the recipe requires. The material can then be evaluated against agreed sensory, technical and handling conditions.
Identify the ingredient being accepted
Confirm the named chili and complete ingredient and additive statement for the offered material. A short composition description needs applicable records when a particular formula or additive condition is part of the purchase.
Choose a supplied preparation
State whether the operation requires whole, cut or ground chili and specify the actual seed or size criteria. Add any moisture acceptance requirement and obtain relevant product and selected-lot evidence for the preparation being considered.
- Identify the named chili and full composition.
- Agree the required physical preparation.
- Describe any seed, size or moisture condition.
- Set the actual sensory and heat criteria.
- Request preparation and additional treatment records.
- Confirm packing, receiving and storage applicability.
Define the required sensory conditions
Match the mildly spicy description to the sensory profile the recipe needs. If measured heat is a condition, agree its applicable specification and evidence before deciding whether the material meets the brief.
Check the two-year handling requirement
The described shelf life is two years, with a cool, dry and ventilated place required for storage. Confirm the actual product, preparation, packing and receiving conditions applicable to that period for the order.
Complete the food-cooking purchase
Ask for the actual drying and preparation route and any further treatment required by the receiving operation. Review the accepted identity, formula and sensory specification with those records, then agree actual packing and commercial conditions before selection.
