- 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 NumberGochugaru Crushed
- TypeChilli & Pepper, Single Herbs & SpicesProduct NameRed Pepper Crushed
- FormFlakes / CrushedColorNatural Red
- Size3-5mm / CustomizedTaste30000-50000SHU (customized)
- Moisture≤12%Purity100% Natural
The supplied form is the first decision for this dried red pepper inquiry. Confirm whether the material is flakes/crushed granules or powder, then agree which particle, heat and ingredient requirements apply to the dish.
Establish the material being supplied
Request the applicable product specification and confirmation of the actual form before accepting a grade. A gochugaru-specific requirement also needs the exact ingredient and preparation to be agreed for that material.
Five items for the initial brief
- Actual supplied form and exact pepper ingredient.
- Applicable particle and lot-heat criteria.
- Complete ingredient and additive statement.
- Records for any required color-dye exclusion.
- Matching treatment, moisture and handling specification.
Match particle and heat to that form
A 5-25Mesh description and customizable 3–5 mm size need confirmation of their applicability to the selected material. Keep the mesh and millimetre criteria separate rather than assuming a conversion or a single selected grade.
The 30000-50000SHU description is customizable rather than an agreed heat result for the selected lot. Give the dish's required heat specification and obtain the relevant product and batch evidence for acceptance.
Complete formula and handling acceptance
If color-dye exclusion matters, obtain the complete ingredient/additive statement and applicable product or batch records addressing that condition. Request the actual air-drying, preparation and any additional treatment sequence required by the receiving operation.
Check that moisture no greater than 12%, a two-year/24-month shelf-life description and storage in a dry, sealed container apply to the confirmed product. Complete the seasoning brief using that material's actual form, agreed grade and receiving requirements, without assuming a dose or finished-dish result.
