- 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
Consider these dried crushed red chili flakes when preparing a seasoning brief or evaluating a proposed kimchi recipe. Suitability depends on the actual formula, supplied cut and seed condition being accepted for the food you intend to make.
Begin with the intended recipe
Identify all ingredients and additives and agree the actual flake preparation. Use spicy as a sensory reference for recipe acceptance, and establish the further food preparation needed before recommending this ingredient for kimchi or seasoning.
- Complete composition of the actual chili preparation.
- Supplied flake cut and seed condition.
- Seasoning or proposed kimchi recipe requirement.
- Spicy sensory assessment for that preparation.
- Independent sieve standards and material-part criteria.
- Moisture measurement basis and method.
- Selected-lot evidence for the agreed technical brief.
- Final processing and receiving-package acceptance.
Assess particle and moisture criteria
The sieve references 10-40 mesh,10-20mesh,60mesh need separate evaluation. Define each applicable standard, criterion and method for the identified flake material, including the material part and selected-lot relevance.
Apply the 11% Max moisture reference using an agreed measurement basis and relevant method. Link the result to the actual preparation and lot being considered rather than assuming that the cut alone establishes moisture acceptance.
Complete the handling brief
Confirm how AD and Raw apply to the supplied ingredient and subsequent food preparation. Agree the actual temperature and receiving package for one-year dry, cool handling.
Keep the accepted composition and cut description alongside those process and storage requirements. Finalize the receiving format after the ingredient and recipe requirements are settled, allowing the delivered flakes to be checked against the same material-specific brief.
