- Model NumberHK1001Primary IngredientChili
- TasteFragrant spicyVarietydried chilli
- Weight (kg)20Storage Typecool and dry place
- Specification20kg/bagShelf Life24 months
- ContentChiliInstruction for Useseafood, cooking food
Noodle seasoning starts with a recipe and ingredient specification that your operation can accept. For Bird's Eye whole dried chili, identify the actual named material and complete composition, then agree the pod preparation and sensory requirements for the cooking process you intend to use.
Start with the recipe ingredient
Obtain the full ingredient/additive statement and define the whole-pod, stem and seed condition required. Assess that preparation against the actual noodle, seafood or other cooking formula before selecting a supply.
Agree sensory acceptance and evidence
Set the desired heat and sensory criteria through applicable product information for the named material. Any measurement requirement needs an accepted method, relevant standard and selected-lot evidence.
Review preparation for the receiving process
Establish the actual preparation route and any further treatment required before use. Connect the accepted physical preparation and composition with the recipe's process requirements.
- Actual named whole dried chili.
- Composition statement covering the actual chili ingredient and any additives.
- Required pod, stem and seed condition.
- Sensory and any technical acceptance criteria.
- Applicable methods and selected-lot evidence.
- Actual recipe, processing and further-treatment requirements.
- Package and receiving arrangements for the selected ingredient.
- Agreed bag packing and commercial preparation conditions.
Complete handling before procurement
Before planning around 24 months, agree how the selected ingredient will be packed and received for storage in a cool, dry place. Finalize the material and commercial agreement after actual ingredient, recipe and handling acceptance.
