- Model NumberYL65Brix (%)NO
- Primary IngredientChiliTasteSalty
- Varietysweet chilliWeight (kg)25Kg(55.12lb)
- AdditivesnoStorage TypeCool and dry ventilate place
- Specification25kg/CTNShelf LifeTwo years
- IngredientsDried chiliContentHot chili
- Instruction for UseCookingDrying ProcessAir-dried
- Product NameDried Red Chilli PepperPackingCustomer Requirements
- ColorRedCertificateHACCP
- SHU000-8Used Forcooking
- Material100% Red ChiliShipping WaySea
- Quality100 % NaturalPackagingVacuum Pack, Bag, Box
Air-dried red chili pepper is described for cooking, with packing to customer requirements. Establish the actual named pepper grade, supplied form, stem condition, taste and selected pungency before reviewing the ingredient composition and actual package scope for the intended preparation.
Identify the Air-Dried Chili for Cooking
Dried Red Chilli Pepper is the stated name, with chili as the primary ingredient and red appearance described. Air-dried is the explicit drying-process description; obtain an identified sample and confirm the actual preparation and process scope for the selected pepper grade.
Agree the actual supplied form and stem condition with the cooking requirement. Establish its taste and ordered pungency alongside complete ingredients and applicable physical, processing, analytical or status documents before ingredient approval.
- The ingredient is named Dried Red Chilli Pepper.
- Chili is the primary ingredient description.
- Red is the stated appearance.
- Air-dried is the described drying process.
- Cooking is the stated use.
- Packing to customer requirements is described.
Complete the Air-Dried Ingredient Preparation Review
Confirm actual preparation and addition instructions for the identified chili ingredient. Keep the selected named grade, form, stem condition and pungency with its composition and relevant records, using that complete ingredient requirement when comparing another pepper preparation.
Define Custom Chili Packing and Two-Year Conditions
A two-year duration is stated with storage in a cool, dry, ventilated place. Agree actual package conditions and handling instructions for the selected vacuum pack, bag or box format, completing available customer packing scope, supplier identity and current order terms with the confirmed cooking ingredient.
