- VarietyAllspiceStorage Typecool and dry place
- Specification20M(65.62ft)Product TypeSingle Herbs & Spices
- IngredientsnoContentred chilli crushed
- Instruction for Usefood ingredientsDrying ProcessAD
- StyleDriedProcessing TypeRaw
- ShapePowderWeight (kg)20
- Shelf Life24 monthsModel NumberP6017
- TypeChilli & PepperProduct NameNuisanceless paprika crushed dried chilli flakes chopped chili
- 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
Choose a crushed chili ingredient around the fragment and seed condition needed by your food recipe. For these dried crushed red chili flakes, agree the actual material and complete formula before using the cut, heat and seed references in a purchase specification.
Define the supplied preparation
Obtain a full ingredient and additive statement for the actual crushed chili material. Accept its fragment and seed preparation against the receiving food formula, including the further preparation required by that use.
Establish the measurement brief
Define what 5*7mm measures and the method and selected-lot evidence relevant to that preparation. Assess 3000–5000SHU through a suitable heat method, and seed content≤2% through an agreed definition, measurement method and actual material or lot coverage.
Review process relevance
Confirm how AD drying and Raw processing apply to the ingredient being supplied. Where optional steam sterilization is selected, obtain appropriate treatment records and establish the remaining recipe preparation.
- Identify the actual chili material and complete composition.
- Agree fragment and seed condition for the receiving recipe.
- Set the 5*7mm measurement basis and selected-lot coverage.
- Review 3000–5000SHU and seed content≤2% through relevant methods.
- Accept AD/Raw processing and records for selected steam treatment.
- Connect cool-dry handling, the receiving package and packing acceptance.
Set handling and procurement conditions
The 24 months shelf-life reference needs a cool and dry place and receiving-package conditions accepted for the actual ingredient. Check requested HACCP or Halal documents for the holder, issuer or standard, scope, validity and actual product or process coverage, then finalize the composition, measurement and packing requirements.
