- VarietyflakesStorage Typecool and dry places
- Specification3-5mm(0.12-0.20in)Product TypeSingle Herbs & Spices
- IngredientsnoContentchilli crushed
- Instruction for Usefood ingredientsDrying ProcessAD
- StyleDriedProcessing TypeRaw
- ShapePowderWeight (kg)20
- Shelf Life12 monthesModel NumberP6017
- TypeChilli & PepperProduct NameSpicy Pepper Dried Red Chili Circle Rings Chili Pepper Chopped
- SHU3000-5000Sterilization method (optional)Steam Sterilization
- Graininess5*7mmSeed content≤2%
- Packing20kg,25kg,1kg,5kg,5BL or OEMShipping WayBy Air Shiping or By Sea Shipping
- Certification1HACCPCertification2Halal
- Colorred
Formulate with dried crushed red chili flakes by defining the fragment and seed preparation your food recipe can accept. Agree complete composition and the meaning of each technical criterion before matching the ingredient to the intended preparation process.
Set fragment and seed acceptance
Establish the complete ingredient and additive statement for the actual crushed chili. Define acceptable fragment and seed condition in relation to the receiving food formula and its further preparation.
- Accept the actual crushed fragments and complete ingredient formula.
- Consider 3–5mm separately from 5*7mm in the measurement brief.
- Define the relevant cut criterion, methods and selected-lot evidence.
- Assess 3000–5000SHU through an appropriate actual-material heat method.
- Apply seed content≤2% with an agreed definition and measurement method.
- Confirm AD/Raw preparation and any selected steam treatment.
- Agree cool-dry handling and receiving-package conditions before packing.
Use technical references precisely
Keep 3–5mm independent of 5*7mm and establish the measurement basis and lot relevance of each reference. Relate 3000–5000SHU to a suitable heat method, and seed content≤2% to an accepted definition and measurement evidence for the actual preparation.
Connect process with the recipe
Confirm the applicability of AD drying and Raw processing to the supplied ingredient. Determine further recipe preparation and obtain appropriate treatment records if optional steam sterilization is selected.
Complete handling and document checks
Assess requested HACCP or Halal records for holder, issuer or standard, scope, validity and actual product or process coverage. Relate the 12 months shelf-life reference to cool and dry places with an accepted receiving package, then conclude the formula, technical and packing brief.
