- VarietycrushedStorage Typecool and dry place
- Specification60M(196.85ft)Product TypeSingle Herbs & Spices
- IngredientsnoContentChilli Crushed
- Instruction for Usefood ingredientsDrying ProcessAD
- StyleDriedProcessing TypeRaw
- ShapePowderWeight (kg)20
- Shelf Life2yearsModel NumberP6051
- TypeChilli & PepperProduct NameWholesale Dried Red Chilli Pepper Crushed
- SHU3000-5000Sterilization method (optional)Steam Sterilization
- Graininess1.5mm/1.8mmPacking20kg,25kg,1kg,5kg,5BL or OEM
- Shipping WayBy Air Shiping or By Sea ShippingCertification1HACCP
- Certification2HalalGradeFood Garde
- FeatureHealthyColorred
Crushed dried raw red chili flakes are described for hot-sauce production and commercial-kitchen ingredient selection. Establish the actual cut, complete composition and selected pungency grade with the preparation needed for the chosen food requirement.
Define the Hot-Sauce or Kitchen Ingredient
Start with an identified flake sample and agree the cut and sizing basis. Define the supplied seed criteria with the full ingredients and named grade. The stated pungency spans 3000–5000 SHU, requiring an applicable analytical method and actual-grade lot records before the selected heat requirement is agreed.
- The ingredient form is crushed red chili flakes.
- Dried style is stated.
- Raw is the processing description.
- The stated heat range is 3000–5000 SHU.
- Steam sterilization is listed as optional.
- OEM packing scope is mentioned.
- The stated shelf duration is two years.
Agree Preparation and Treatment Selection
Establish the preparation and addition instructions for the intended hot-sauce or commercial-kitchen ingredient use. Confirm whether optional steam sterilization is selected and obtain its applicable process documents. Keep the actual treatment choice with the selected grade, full composition and intended food preparation.
Retain the agreed physical and pungency criteria with that preparation. Obtain any relevant analytical, processing or status records applying to the chosen flakes and treatment.
Specify the Package and Storage Conditions
Discuss the actual scope and format of OEM packing with supplier identity and current terms. The described cool, dry storage and two-year shelf life require the actual temperature specification and package-specific handling instructions. Complete the ingredient requirement with those agreed conditions and the supplied flake grade.
