- Model NumberYL17Brix (%)no
- Primary IngredientChiliTasteMildly spicy
- Varietydried chilliWeight (kg)25
- AdditivesnoStorage Typestore in dry, sealed container
- Specificationnatural chili oilShelf Life24 months at -18 degree
- IngredientsNo additivesContentnatural chili oil
- Instruction for UseUse for foodDrying ProcessAD
- Product NameDried Red Chilli PepperPackingCustomer Requirements
- ColorRedCertificateHALAL ISO HACCP
- SHU5000-8000SHUUsed ForMake Horseradish Sauce
- PackagingBox
Red chili ingredient model YL17 is described as Erjingtiao for food-use and horseradish-sauce inquiries. Identify the actual delivered preparation and complete composition before assigning the applicable pepper grade, pungency, processing and handling requirements to the ingredient being evaluated.
Establish the Delivered Chili Preparation
Chili is the stated primary ingredient, with red color and Erjingtiao as the declared pepper identity. Obtain the actual preparation specification and sample, keeping that identified product with the complete ingredient list and intended food requirement before making a selection.
- Chili is the stated primary ingredient.
- Erjingtiao is the declared pepper identity.
- YL17 is the stated product model.
- Red is the described ingredient color.
- No additives are declared for the ingredient.
Agree the Applicable Pepper Taste and Heat
A mildly spicy taste description and a 5,000-8,000 SHU range are stated for the chili ingredient. Confirm their applicability to the actual delivered preparation and obtain the ordered-grade pungency specification and analytical basis before evaluating the selected ingredient.
Food use and making horseradish sauce are the described purposes. Establish the actual recipe requirement and addition for the identified preparation, with complete composition and applicable processing, analytical or status documents obtained before approval. Keep the actual preparation specification with those records.
Define the Package and Actual Handling Conditions
Dry, sealed-container storage, box packaging and packing to customer requirements are described. Agree the actual format and applicable storage temperature and duration for the delivered preparation, with package instructions, supplier identity and current order terms confirmed alongside the selected grade, composition and intended food use.
