- Storage Typecool and dry placeSpecification1-4mm(0.04-0.16in)
- Product TypeSingle Herbs & SpicesIngredientsno
- Contentred chilliInstruction for Usefood ingredients
- Drying ProcessADStyleDried
- Processing TypeRawWeight (kg)1
- Shelf Life12monthsModel NumberP6056
- TypeChilli & PepperProduct NameChlli Flakes with Seeds
- SHU7000-10000SHUSterilization method (optional)Steam Sterilization
- Graininess5*7mmPacking20kg,25kg,1kg,5kg,5BL or OEM
- Certification1HACCPCertification2Halal
- ColourRed ColourFeatureHealthy
- OEM/ODMAccpeted
These dried red chili flakes with seeds are described as a food ingredient. Raw processing and AD drying are stated, with a red color description. Define the actual flake preparation and full ingredients required for the food process in your purchasing brief.
Start with the required flake preparation
Agree actual cut dimensions and seed content for the intended food. Establish the measurement method and acceptance criteria before selecting the proposed material.
- Request the actual preparation of dried red chili flakes with seeds.
- Carry the Raw and AD descriptions into the treatment discussion.
- Use 7,000–10,000 SHU as the written heat reference, with applicable tests to agree.
- Confirm actual cut dimensions and seed requirements.
- Select any optional steam treatment explicitly and agree process acceptance.
- Check the 12-month reference against the chosen package and cool, dry handling arrangement.
- Obtain usable food-preparation instructions and relevant acceptance records.
Heat and selected treatment
The stated heat range is 7,000–10,000 SHU. Agree relevant methods, sampling and actual material or batch results for the required profile.
Steam sterilization is described as optional. Confirm the actual treatment and food-process acceptance rather than assuming an option has been applied.
Handling the selected ingredient
A cool and dry place is the storage description, and 12 months is the shelf-life reference. Establish the actual process, packing configuration and handling basis to which that period applies.
Connect the flake and seed specification with complete ingredients, technical tests and the intended food. Add the relevant process or intended-use documents when treatment or composition affects acceptance.
