- Storage TypeDry placeSpecification25KG(55.12lb)
- Product TypeSingle Herbs & SpicesIngredientsNone
- ContentNatural chili crushedInstruction for UseUsed for food
- Drying ProcessADStyleDried
- Processing TypeRawShapeGranule
- Weight (kg)1Shelf Life1 year
- TypeChilli & PepperNameChili crushed
- TasteNot spicyGradeTop Grade
- ApplicationSeasoningVariety100% Natural Product
- MOQ1 bagPacking1kg/bag
- ColourRedSize10-40 mesh,10-20mesh,60mesh
- Moisture11% MaxColorRed
Evaluate these dried crushed red chili flakes with seeds as an ingredient for seasoning or a proposed pizza or pasta recipe. Agree the actual full composition, supplied cut and seed condition before accepting sensory, technical or receiving requirements.
Agree the sensory requirement
Not spicy is a taste reference requiring acceptance in the actual recipe. Confirm every ingredient and additive and assess the identified flake preparation against the intended food requirement, with further preparation established before recommendation.
Apply criteria to the actual flakes
Keep 10-40 mesh,10-20mesh,60mesh separate. Define each relevant sieve standard, criterion, material part and method, with evidence applicable to the supplied flake preparation and selected lot.
Evaluate moisture 11% Max on an agreed measurement basis using a suitable method. Link the result to the same full formula, cut and seed condition accepted for ingredient and recipe evaluation.
- Actual named chili material and complete composition.
- Supplied flake cut and seed-preparation acceptance.
- Not spicy sensory requirement in the intended food.
- Each independent sieve criterion and standard.
- Material-part and method relevance to the flakes.
- Moisture basis and selected-lot evidence.
- Final processing and actual receiving conditions.
- Accepted preparation description for material checks.
Complete the dry handling protocol
Establish AD and Raw relevance to the final supplied ingredient and subsequent food preparation. Consider the one-year duration with dry-place handling under accepted actual temperature and package conditions.
Choose the receiving format after the composition, cut, sensory, technical and process requirements are agreed. Retain the ingredient description and selected-lot evidence with the handling plan used for the delivered flake preparation.
