- Brix (%)lessPrimary IngredientChili
- TastespicyVarietydried chilli
- Weight (kg)25Additivesfree
- Storage Typecooler warehouseSpecification0.5mm(0.02in)
- Shelf Life24monthsIngredientsfree
- Content100% chiliInstruction for Useas request
- CertificationHACCPProduct TypeSingle Herbs & Spices
- colorgreenmoisture10%
- size60 meshFlavourcharacteristic for bell peppers
- Odourfree from any objectionable odourProduct NameDried Red Chillis
- Material100% ChiliNameRed Chili Seasoning
- PackagingBox, Bag
Specify dehydrated green chili powder through the color, composition and powder preparation required by your seasoning formula. Bring particle, moisture and sensory criteria into the same ingredient brief so that acceptance applies to the actual supplied material.
Accept the green powder preparation
Establish the full ingredient and additive composition and the color acceptable to the intended food use. Confirm the actual supplied powder preparation and its relevance to the receiving recipe before settling technical requirements.
Assess particle and moisture references
Review 60 mesh with an appropriate sieve standard, measurement method and selected-lot applicability. Evaluate 10% moisture through an agreed measurement basis and evidence covering that actual preparation.
- Define the complete formula and acceptable green powder presentation.
- Agree the 60 mesh sieve standard and relevant method.
- Set the measurement basis and lot evidence for 10% moisture.
- Accept spicy taste and characteristic bell-pepper flavor through sensory criteria.
- Assess freedom from objectionable odor as a sensory requirement.
- Set actual processing, cooler temperature and receiving-package conditions.
Relate flavor to the food use
Set sensory acceptance for the spicy taste and characteristic bell-pepper flavor description in the supplied ingredient. Assess freedom from objectionable odor through the same actual-material acceptance process and establish the drying, processing and further preparation required by the recipe.
Agree cooler handling and evidence
Apply 24 months with an accepted cooler-warehouse temperature and suitable receiving package. Requested HACCP evidence should identify the holder, issuer or standard, validity, scope and product or process relevance before the composition, technical criteria and handling plan are concluded.
