- Model NumberF8045Brix (%)none
- Primary IngredientChiliTasteextra hot spicy
- VarietyHot pepperWeight (kg)10
- Storage TypeDry and cool placeSpecification10kg(22.05lb)
- Shelf Life2YEARSIngredientsFREE
- ContentNONInstruction for UseApply for food and seasoning use
- Name100% made from bhut jolokia chiliSHU5000,000-700,000shu
- Mesh size20 meshSterilization method (optional)steam heated
- Packing20kg,25kg,1kg,5kg,5BL or OEMShipping WayBy Air Shiping or By Sea Shipping
- PesticideEU food regulationAllergenFree
- CertificationHACCPPackagingVacuum Pack, Box, Bag, Bottle
Bring the intended food or seasoning formula to a Bhut Jolokia chili enquiry. The whole-pod presentation is a starting point for agreeing the actual material, complete ingredient composition and supplied preparation that your recipe requires.
Set the heat and preparation brief
Establish the actual heat endpoints and the method and selected-lot evidence supporting them. Discuss extra hot spicy as a sensory description to assess against the accepted ingredient and recipe, with the supplied pod or other preparation clearly identified.
- Accept the exact chili material and complete composition.
- Describe the supplied preparation and seed condition required.
- Agree actual heat endpoints and relevant test-method evidence.
- Define sensory acceptance for the intended food or seasoning.
- Apply 20 mesh only to the identified preparation and sieve method.
- Confirm further processing and any selected steam heating.
- Set the allergen documentation and receiving-package requirements.
Choose documents for the actual use
If steam heating is selected, establish treatment records relevant to the supplied material and process. Requested HACCP, pesticide or allergen evidence needs the actual product, relevant holder, destination or use, applicable standard, scope and validity established.
Agree the actual allergen statement and the basis for accepting it in your formulation. Relate requested documents to the same material and preparation covered by the technical brief before making an ingredient decision.
Complete the receiving conditions
Use the two-year shelf-life reference with an agreed package and handling plan for a dry and cool place. Include actual storage-temperature conditions when settling the material, preparation and packing acceptance so that the receiving brief covers the ingredient you intend to use.
