Raw Air-Dried Crushed Red Pepper for Food Manufacturing

Raw air-dried crushed red pepper provides a flake or granule ingredient for food-manufacturing inquiries, with Gochugaru crushed as the named model. Agree the actual ordered cut, selected heat grade and complete composition before evaluating the pepper against a food-process requirement.

Define the Crushed Pepper Cut

The red pepper has a 5-25 mesh specification and separate 3-5 mm or customized size options. Obtain the actual selected cut and particle specification, keeping the mesh and millimeter descriptions distinct when preparing an order for the coarse pepper ingredient.

Use an Agreed Manufacturing Specification

Record one applicable pepper cut and named grade for the food-manufacturing inquiry. Keep the actual composition and process requirements with that preparation before comparing the crushed pepper with another chili ingredient.

• Crushed red pepper supplies the actual coarse ingredient identity.
• Gochugaru crushed is the stated pepper model description.
• Raw, air-dried processing is explicit for the chili cut.
• 5-25 mesh is a stated pepper particle specification.
• 3-5 mm or customized size requires an agreed pepper cut.
• 30,000-50,000 SHU is a customized pepper heat description.
• The moisture specification for this crushed chili is ≤12%.
• Dry, sealed-container storage is stated for the pepper.

Set the Required Pepper Pungency

The customized 30,000-50,000 SHU description requires the actual selected pepper grade and applicable heat value. Add according to the dish and evaluate the ordered crushed ingredient for the intended food process, without assuming a fixed addition rate or finished-food heat result.

Review Composition and Process Evidence

No additives are declared for the raw air-dried crushed pepper. Request full composition and applicable processing, analytical or status records needed by the food-manufacturing requirement before ingredient approval.

Confirm the Package and Dry Storage Duration

The crushed pepper has a stated 24-month shelf life with moisture ≤12% and storage in a dry, sealed container. Agree the actual package and handling conditions for that duration alongside the selected cut, heat and composition requirements.