Dried Crushed Red Chili Flakes for Cooking

Dried crushed red chili flakes are a food ingredient with Raw processing and AD drying descriptions. Their 3000–5000 SHU heat reference and 1.5mm/1.8mm graininess reference need acceptance against the actual crushed material, preparation and applicable test basis.

Agree the cut and seed requirements

Define the actual cut dimension, particle distribution and seed content required by the food. Establish the applicable graininess method and proposed material specification without assuming that the reference identifies selected supplied options.

• Actual form: dried crushed red chili flakes.
• Process descriptions: Raw processing and AD drying.
• Heat reference: 3000–5000 SHU, with method, sampling and lot results to confirm.
• Graininess reference: 1.5mm/1.8mm, with actual cut, distribution and seed content to agree.
• Treatment: steam sterilization is optional and requires separate agreement.
• Handling reference: two years in a cool and dry place, subject to selected process and package applicability.

Set the food profile and heat acceptance

Request full ingredients and the material tests relevant to your food profile. Assess the heat reference using the actual crushed material and an agreed method, sampling basis and lot result.

Establish usable preparation

Obtain usable food-preparation directions and confirm actual treatment requirements. Include the relevant process and intended-use acceptance documents before selecting the proposed flakes.

Agree the optional treatment separately from the actual food-process needs. Keep preparation and material requirements together in the ingredient brief.

Define cool and dry package handling

Confirm the actual treatment, selected package and handling conditions for the proposed flakes. Establish the applicability of the two-year shelf-life reference to that arrangement.

Send packing conditions with the actual cut, seed-content and food-profile requirements.