- 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
Dried crushed red chili flakes have Raw processing and AD drying descriptions for food-ingredient preparation. The heat reference is 3000–5000 SHU; agree sampling, test method and applicable lot acceptance for the food you intend to prepare.
Specify actual cut and seed requirements
The written graininess reference is 1.5mm/1.8mm. Define the actual cut, particle distribution, seed content and assessment method needed for the proposed food before accepting the material. Obtain complete ingredients and usable preparation directions for the flakes. Keep the physical requirements with the relevant material tests and the process and intended-use acceptance documents required by your application. Keep physical and heat assessment requirements together when checking the proposed material for acceptance.
- Ingredient form: dried crushed red chili flakes.
- Processing description: Raw.
- Drying description: AD.
- Heat reference: 3000–5000 SHU with method and lot acceptance to confirm.
- Graininess reference: 1.5mm/1.8mm, with actual cut and seed preparation agreed.
- Treatment: steam sterilization is optional.
Agree food preparation and treatment
Describe how the crushed chili will enter the food process and confirm the actual preparation instructions. Specify optional steam sterilization separately when it is required, with the applicable process acceptance and treatment arrangement.
Check cool, dry handling
The shelf-life reference is 2 years in a cool and dry place. Establish actual temperature and confirm the chosen package, treatment and handling conditions supporting that period.
Include the cut and seed requirements, heat test basis and food instructions in the ingredient request. Confirm the applicable package and shelf-life basis before adopting the period for the proposed flakes.
