- Varietychili pepperProduct TypeSingle Herbs & Spices
- Drying ProcessADStyleDried
- Processing TypeRawShapeBlock
- Weight (kg)20Shelf Life2 Years
- Model NumberXL01TypeChilli & Pepper
- Product NameLow price STST chilli pepper flakes with seedsFlavorSpicy & Sweet taste
- Fineness8-16meshHot5000-12000shu
- StemWithout StemMoisture8-12%
- Impurity1%maxBroken Rate2%max
- Available type of flakesspicy chilli and sweet paprikaFormSolid Dry Pepper flakes
- CertificationGMP, HACCP, ISO, KOSHER, QSColorRed
Dried chilli pepper flakes with seeds require a clear brief for the named base material, composition and supplied cut. Agree the seed content and stem condition your process needs, then assess the written technical descriptions against the actual flake preparation and selected lot.
Specify the cut and seed preparation
The fineness description is 8–16mesh, with a written heat range of 5000–12000shu. Confirm the sieve and heat-test methods, relevant standards and lot evidence for the actual accepted flakes.
Review each physical criterion
Moisture is described as 8–12%, impurity as 1% maximum and broken rate as 2% maximum. Agree each parameter meaning and measurement basis, including how the stem condition and actual cut are assessed.
- Actual named chili or paprika base for the selected preparation.
- Complete ingredient/additive statement.
- Seed-content requirement and supplied flake criterion.
- Agreed stem condition for the actual material.
- Sieve, heat and physical-parameter methods with lot evidence.
- Intended application and desired sensory acceptance.
- Drying, raw-processing and further-treatment records.
- Actual storage, package and receiving conditions.
Make the two-year period relevant
A shelf-life description of 2 Years needs an agreed actual storage environment and matching package. Establish the receiving plan for the accepted flakes before adopting that period.
Complete process and documentary acceptance
Review the actual drying and raw-processing route and any additional treatment required by your intended use. Where GMP, HACCP, ISO, Kosher or QS records are requested, verify holder, issuer or standard, scope, validity and product/process applicability before completing procurement conditions.
