- Model NumberXLJASON-06Brix (%)no
- Primary IngredientChiliTasteMildly spicy
- Varietydried chilliWeight (kg)1
- AdditivesNO additiveStorage TypeCool and dry ventilate place
- Specification25kg/CTNShelf LifeTwo years
- IngredientsChilliContentDried chilli
- Instruction for UseFood CookingPackagingVacuum Pack, Box, Bag, Bulk
Send a dried chili cooking inquiry with the exact ingredient and supplied preparation your recipe requires. The named pepper, complete composition and actual heat conditions should be settled before a bulk ingredient is selected.
Name the ingredient before choosing its form
If Guajillo is a purchase requirement, request applicable identity and composition records for the actual material. Agree whether the required preparation is whole, cut or ground and define any size, seed or moisture criteria relevant to the recipe.
A mildly spicy description needs an actual sensory and measured heat specification when heat is an acceptance condition. Obtain the relevant product and selected-lot evidence so the accepted material can be matched to the cooking brief.
- State the exact named chili and required preparation.
- Agree the complete ingredient and additive statement.
- Set sensory, heat and any size or moisture criteria.
- Request actual preparation and two-year handling records.
- Select the packing format and commercial acceptance conditions.
Relate packing to handling requirements
Vacuum pack, box, bag and bulk descriptions still require an actual packaging choice for the order. Confirm that choice alongside the two-year shelf-life description and storage in a cool, dry and ventilated place.
Ask which actual product, preparation and receiving conditions support the stated life. Obtain the drying and preparation sequence, plus any additional treatment needed by the receiving operation, before evaluating the material for cooking.
Agree the final bulk ingredient specification
Compare the offered material with the accepted named ingredient, preparation, formula and sensory conditions. Complete the inquiry with actual packing and receiving confirmation so the wholesale cooking brief identifies the material being accepted and the records needed for that decision.
