- Primary IngredientChiliTastespicy
- VarietyHot pepperWeight (kg)20
- Shelf Life24 monthesSHU20000-25000SHU
- Sterilization method (optional)Steam SterilizationGraininess1-4mm
- Packing20kg,25kg,1kg,5kg,5BL or OEMShipping WayBy Air Shiping or By Sea Shipping
- Certification1HACCPCertification2Halal
- PackagingBox
Crushed red chili flakes can be considered as an ingredient for an accepted food formula, including a proposed kimchi recipe. Agree the actual complete composition and fragment and seed preparation before deciding whether the supplied material fits that recipe.
Build the recipe requirements first
Define the actual processing and further preparation needed for the intended food use. Assess the spicy taste through sensory criteria appropriate to the supplied flakes and the receiving recipe, rather than treating a taste description as a complete formulation specification.
Check cut and heat evidence
Evaluate 1–4 mm through a defined measurement criterion and suitable method. Relate 20000–25000 SHU to relevant heat evidence covering the actual supplied material and selected lot.
- Accept the complete ingredient and additive formula.
- Specify the required fragment and seed preparation.
- Define the measurement basis for the 1–4 mm reference.
- Review the full heat interval and its method relevance.
- Agree spicy sensory acceptance in the intended recipe.
- Establish actual storage temperature and the receiving package.
Treatment and handling acceptance
If optional steam sterilization is chosen, request treatment records applicable to that material and process. Requested HACCP or Halal documentation also needs its relevant holder, issuer or standard, validity, scope and actual product or process coverage established.
The 24-month shelf-life reference requires agreement on storage temperature, handling and receiving-package conditions. Conclude those conditions with the actual recipe process before settling the ingredient and packing requirements.
A useful enquiry states the food formula, desired flake and seed condition, measurement requirements and handling plan together.
