Whole Dried Red Pepper Pods for the Food Industry

Produktbeschreibung
  • Model Number
    YL63
    Brix (%)
    NO
  • Primary Ingredient
    Chili
    Taste
    Salty
  • Variety
    dried chilli
    Weight (kg)
    25
  • Additives
    NO
    Storage Type
    cool and dry place
  • Specification
    100g(3.53oz)
    Shelf Life
    6 month
  • Ingredients
    chilli only
    Content
    Dried Red Chile
  • Instruction for Use
    hotpot dipping
    Drying Process
    AD
  • Product Name
    Dried Red Chilli Pepper
    Packing
    Customer Requirements
  • Color
    Red
    Certificate
    HACCP
  • SHU
    000-8
    Used For
    Make Horseradish Sauce
  • Storage
    Ventilated Place
    Shape
    Elongated
  • Quality
    100 % Natural

For a food-industry purchase, define the whole dried red pepper pods required by the recipe before discussing the actual order. Hotpot dipping and sauce preparation inquiries should include the named ingredient, sensory conditions and receiving requirements that the material must meet.

Confirm the pepper required by the recipe

A bell-pepper requirement needs applicable identity and composition records for the actual pods. Agree the named ingredient before accepting a sweet or non-spicy condition as part of the purchase specification.

Make sensory acceptance specific

Set the actual sensory and measured heat requirements, including any salt-related composition condition. Obtain the full ingredient and additive statement and relevant selected-lot evidence instead of treating a descriptive name as a complete formula.

  • Identify the actual whole red-pepper ingredient.
  • Agree pod and seed preparation criteria.
  • Define the required sensory and heat specification.
  • State any moisture acceptance requirement.
  • Obtain the complete formula for the material offered.
  • Request the actual drying and further treatment sequence.
  • Specify any HACCP document requirement.
  • Confirm packing and the six-month receiving plan.

Plan around the six-month description

This material has a six-month shelf-life description with a cool, dry and ventilated place specified. Confirm the product, preparation and actual storage conditions applicable to that period before planning receipt or use.

Request the relevant acceptance records

Where HACCP acceptance matters, ask for the applicable holder, standard, scope, validity and product or process relevance. Match those records to the drying and preparation sequence actually used for the offered pods.

Close the application brief

Explain whether the intended recipe is a hotpot dipping preparation, horseradish sauce or another food-industry requirement. Accept the material only after the actual ingredient, formula, handling and packing conditions have been agreed for that use.