- Storage Typedry, cool, placeSpecificationchili powder
- Product TypeSingle Herbs & SpicesIngredientsdry chili
- Contentchili powderInstruction for Useusd for food
- Drying ProcessADStyleDried
- Processing TypeRawShapePowder
- Weight (kg)1Shelf Life1 year
- TypeChilli & PepperNamechili powder
- TastespicyGradeTop Grade
- ApplicationseasoningVariety100% Natural Product
- MOQ1 bagPacking1kg/bag
- ColourredSize10-40 mesh,10-20mesh,60mesh
- Moisture11% MaxColorred
Evaluate a chili flake ingredient through the preparation your food recipe requires. For these dried crushed red flakes, accept the full formula and supplied cut and seed condition before considering seasoning or the proposed kimchi application.
Connect the ingredient with the recipe
Establish the actual ingredients and additives and agree the supplied preparation. Use spicy as a sensory reference in the intended seasoning or kimchi recipe, with further food preparation determined before recommending the ingredient.
- Full composition of the actual chili preparation.
- Supplied cut and seed condition for receiving checks.
- Seasoning or proposed kimchi sensory requirement.
- Independent sieve criteria and applicable standards.
- Moisture basis, methods and selected-lot relevance.
Set separate particle requirements
The written sieve references are 10-40 mesh,10-20mesh,60mesh. Assess each independently with the relevant standard, criterion, material part and method for the identified flake ingredient and lot.
Agree moisture and final processing
Use 11% Max moisture with an accepted measurement basis and suitable method. Keep the assessment connected to the actual formula and cut and seed preparation evaluated for recipe acceptance.
Establish how AD and Raw apply to the final supplied flakes. Agree any subsequent food preparation as part of the same ingredient and sensory brief.
Complete the receiving protocol
Associate the one-year duration with accepted dry, cool handling, actual temperature and package conditions. Settle the receiving format after material, technical and process acceptance.
Retain the agreed preparation and relevant lot evidence with that protocol. The receiving brief should describe the same ingredient assessed for the seasoning or proposed kimchi recipe.
