Dried Crushed Red Chili Flakes for Cooking
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Product description
  • Variety
    crushed
    Storage Type
    cool and dry place
  • Specification
    60M(196.85ft)
    Product Type
    Single Herbs & Spices
  • Ingredients
    no
    Content
    Chilli Crushed
  • Instruction for Use
    food ingredients
    Drying Process
    AD
  • Style
    Dried
    Processing Type
    Raw
  • Shape
    Powder
    Weight (kg)
    20
  • Shelf Life
    2years
    Model Number
    P6051
  • Type
    Chilli & Pepper
    Product Name
    Wholesale Dried Red Chilli Pepper Crushed
  • SHU
    3000-5000
    Sterilization method (optional)
    Steam Sterilization
  • Graininess
    1.5mm/1.8mm
    Packing
    20kg,25kg,1kg,5kg,5BL or OEM
  • Shipping Way
    By Air Shiping or By Sea Shipping
    Certification1
    HACCP
  • Certification2
    Halal
    Grade
    Food Garde
  • Feature
    Healthy
    Color
    red

Specify dried crushed red chili flakes through the preparation your cooking operation needs. Agree full composition, crushed and seed condition, particle acceptance and the use process before selecting the ingredient for a recipe.

Keep the particle references separate

The graininess description includes 1.5mm and an independently written 1.8mm reference. Establish the actual crushed preparation, measurement method and selected-lot relevance for each reference without assuming a dimension axis.

Assess the heat criterion

The heat reference is 3000–5000SHU. Confirm the applicable material, test method and selected-lot evidence before using that reference for the supplied flakes.

Accept the cooking preparation

Obtain the actual ingredient and additive statement and agree the seed condition your formula requires. Review drying, processing and further recipe treatment, with any optional steam sterilization selected through suitable process records.

Details for the crushed ingredient brief

  • Actual chili flakes and complete composition.
  • Crushed preparation and acceptable seed condition.
  • Each particle reference and its measurement basis.
  • Heat method and applicable material/lot evidence.
  • Actual cooking recipe and processing sequence.
  • Selected treatment, documents and receiving plan.

Check requested standards and records

Identify the relevant food-grade standard if one forms part of procurement. Requested HACCP or Halal documents need an applicable holder, scope and validity for the actual product or process.

Arrange cool-dry receiving

Apply the described 2years period with a cool and dry place and accepted package conditions. Establish receiving applicability for the preparation under consideration, then agree packing against the completed cooking-ingredient specification.

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