- Storage Typecool and dry placeSpecification1-4mm(0.04-0.16in)
- Product TypeSingle Herbs & SpicesIngredientsno
- Contentred chilliInstruction for Usefood ingredients
- Drying ProcessADStyleDried
- Processing TypeRawWeight (kg)1
- Shelf Life12monthsModel NumberP6056
- TypeChilli & PepperProduct NameChlli Flakes with Seeds
- SHU7000-10000SHUSterilization method (optional)Steam Sterilization
- Graininess5*7mmPacking20kg,25kg,1kg,5kg,5BL or OEM
- Certification1HACCPCertification2Halal
- ColourRed ColourFeatureHealthy
- OEM/ODMAccpeted
Dried red chili flakes with seeds are described as raw and AD food ingredients. Their heat reference is 7,000–10,000 SHU. For condiment or snack-flavoring requirements, agree the actual flake preparation and required profile for the intended process before selecting a material.
Connect the flakes with the food
Define the selected cut, acceptable seed or accompanying material and complete ingredient requirements. Evaluate a representative sample in the intended food, using the texture, flavor and heat criteria set out in your brief.
- Ingredient preparation: dried red chili flakes containing seeds.
- Written process descriptions: raw and AD.
- Technical heat reference: 7,000–10,000 SHU, with the applicable method and results to establish.
- Food scope: ingredient use, with the actual condiment, snack or other process to confirm.
- Treatment option described: steam sterilization, subject to actual selection and supporting records.
- Handling reference: 12 months in a cool and dry place.
- Packing: agree the actual configuration with the preparation and handling needs.
Review the acceptance evidence
Agree heat sampling and relevant material or batch tests for the actual flakes. Confirm usable preparation instructions and any selected treatment, with relevant process, intended-use and acceptance records where composition or treatment requirements matter.
Set the handling requirements
Review the 12-month reference for the actual material, process and selected package. Establish its cool, dry handling basis before including that period in the purchasing specification. Bring the selected cut, seed material, required profile, technical tests, treatment and packing requirements together so proposed flakes can be compared against a clear food-specific brief. Confirm the final specification before ordering.
