Dried Chili Flakes with Seeds for Cooking Formulas
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Product description
  • Storage Type
    cool and dry place
    Specification
    1-4mm(0.04-0.16in)
  • Product Type
    Single Herbs & Spices
    Ingredients
    no
  • Content
    red chilli
    Instruction for Use
    food ingredients
  • Drying Process
    AD
    Style
    Dried
  • Processing Type
    Raw
    Weight (kg)
    1
  • Shelf Life
    12months
    Model Number
    P6056
  • Type
    Chilli & Pepper
    Product Name
    Chlli Flakes with Seeds
  • SHU
    7000-10000SHU
    Sterilization method (optional)
    Steam Sterilization
  • Graininess
    5*7mm
    Packing
    20kg,25kg,1kg,5kg,5BL or OEM
  • Certification1
    HACCP
    Certification2
    Halal
  • Colour
    Red Colour
    Feature
    Healthy
  • OEM/ODM
    Accpeted
    Color
    red

Build a cooking formula around dried red chili flakes with seeds that meet the recipe's actual ingredient and preparation requirements. Agree full composition and the acceptable seeded cut, then assess measurements, heat, processing and storage through the supplied material.

Specify the cooking ingredient

Obtain the complete ingredient and additive statement for the actual flakes. Define fragment and seed acceptance for the receiving recipe and the further cooking preparation needed before ingredient use. Use that accepted cut and seed condition when reviewing technical evidence, so each measurement refers to the material proposed for the cooking recipe.

  • Describe the seeded flake preparation accepted by the cooking formula.
  • Check actual composition against the complete food recipe.
  • Assess 1–4mm on its own defined measurement basis.
  • Consider 5*7mm independently through the relevant method and lot.
  • Accept 7000–10000SHU using actual-material heat-method evidence.
  • Confirm AD/Raw relevance and the selected treatment records.
  • Agree cool-dry storage and receiving-package conditions before packing.

Give each measurement its scope

Review 1–4mm separately from 5*7mm with suitable measurement criteria, methods and selected-lot applicability. Connect 7000–10000SHU to the actual preparation through an agreed heat method before accepting the technical brief.

Set recipe processing

Confirm AD drying and Raw processing and the further preparation appropriate to the actual cooking use. If optional steam sterilization is selected, obtain records covering that ingredient and process.

Close the handling specification

Verify requested HACCP or Halal records for holder, issuer or standard, validity, scope and actual product/process relevance. Agree receiving-package applicability for 12months in a cool and dry place before completing packing arrangements.

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