- VarietycrushedStorage Typecool and dry place
- Specification60M(196.85ft)Product TypeSingle Herbs & Spices
- IngredientsnoContentChilli Crushed
- Instruction for Usefood ingredientsDrying ProcessAD
- StyleDriedProcessing TypeRaw
- ShapePowderWeight (kg)20
- Shelf Life2yearsModel NumberP6051
- TypeChilli & PepperProduct NameWholesale Dried Red Chilli Pepper Crushed
- SHU3000-5000Sterilization method (optional)Steam Sterilization
- Graininess1.5mm/1.8mmPacking20kg,25kg,1kg,5kg,5BL or OEM
- Shipping WayBy Air Shiping or By Sea ShippingCertification1HACCP
- Certification2HalalGradeFood Garde
- FeatureHealthyColorred
For food preparation, specify the fragmented red chili material and seed condition the operation can accept. Bring the dried crushed flakes, complete formula and technical evidence into one ingredient specification.
Identify the supplied preparation
Ask for the full composition, including ingredients and additives in the actual material. Define the cut and seed requirements before deciding how the receiving recipe will prepare it.
Assess the two particle descriptions
Consider 1.5mm as an independent reference from 1.8mm. Agree the measurement basis, relevant method and selected-lot applicability for the actual crushed preparation. Describe the fragmented material the food operation expects to receive, so the particle evidence can be assessed against that same preparation.
Include in the acceptance plan
- Actual flakes and complete composition.
- Required cut and seed condition.
- Independent particle measurement criteria.
- Heat method for the supplied preparation.
- Relevant selected-lot product evidence.
- Actual route and selected further treatment.
- Applicable documents, storage and package.
Set the heat and process basis
Accept 3000–5000SHU only with an appropriate heat method and evidence relevant to the actual material and lot. Confirm the AD drying and Raw processing description, and the further preparation required by the receiving use.
Document optional steam sterilization if selected for this ingredient. Verify requested HACCP, Halal or food-grade records through holder, issuer or standard, scope, validity and relevance to the product and process.
Agree storage and packing
The 2years period requires a cool and dry place with applicable package and receiving conditions. Settle packing once the formula, technical criteria and actual preparation are accepted.
