Dried Crushed Red Chili Flakes for Hot Pot Preparation

A hot-pot preparation brief can define the actual cut and food profile needed from dried crushed red chili flakes. This material has Raw processing and AD drying descriptions, with heat and graininess references to assess for the actual proposed flakes.

Specify the flakes for the food

Set out the required cut dimensions, particle distribution and seed content for the preparation. Request full ingredients and relevant material tests so the proposed crushed chili can be considered against the food requirements.

The graininess reference is 1.5mm/1.8mm. Confirm the actual cut and assessment method rather than treating that reference as selected supplied options.

• Food ingredient: dried crushed red chili flakes.
• Preparation context: an agreed hot-pot or other food-process brief.
• Actual process descriptors: Raw processing and AD drying.
• Heat reference: 3000–5000 SHU, requiring applicable material, method, sampling and lot acceptance.
• Graininess reference: 1.5mm/1.8mm, with actual cut, distribution and seeds confirmed.
• Optional treatment: steam sterilization, subject to separate agreement.
• Handling reference: two years with cool and dry storage, subject to actual treatment and selected package.

Confirm preparation and heat criteria

Obtain usable preparation instructions and establish the actual food-process acceptance conditions. Assess the heat reference using the proposed crushed material with the applicable method, sampling and lot results.

Agree the actual treatment and any relevant process and intended-use documents. An optional steam description needs its own decision against the food requirement.

Connect the handling period with packing

Define the selected package and actual handling arrangement in a cool and dry place. Confirm which treatment and packing conditions support applying the two-year shelf-life reference.

Include those conditions with the cut, seed-content and food-preparation brief when enquiring.