Dried Crushed Red Chili Flakes for Seasoning Blends
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Product description
  • Variety
    crushed
    Storage Type
    cool and dry place
  • Specification
    60M(196.85ft)
    Product Type
    Single Herbs & Spices
  • Ingredients
    no
    Content
    Chilli Crushed
  • Instruction for Use
    food ingredients
    Drying Process
    AD
  • Style
    Dried
    Processing Type
    Raw
  • Shape
    Powder
    Weight (kg)
    20
  • Shelf Life
    2years
    Model Number
    P6051
  • Type
    Chilli & Pepper
    Product Name
    Wholesale Dried Red Chilli Pepper Crushed
  • SHU
    3000-5000
    Sterilization method (optional)
    Steam Sterilization
  • Graininess
    1.5mm/1.8mm
    Packing
    20kg,25kg,1kg,5kg,5BL or OEM
  • Shipping Way
    By Air Shiping or By Sea Shipping
    Certification1
    HACCP
  • Certification2
    Halal
    Grade
    Food Garde
  • Feature
    Healthy
    Color
    red

Start a cooking or seasoning-blend specification with the dried crushed red chili flakes your recipe needs. Define the complete ingredient formula and fragmented preparation before accepting particle, heat and handling criteria.

Match the flakes to the recipe

Request the full ingredient and additive composition for the proposed material. Agree the cut and acceptable seed condition for the cooking operation or spice blend.

Keep the particle references independent

Assess 1.5mm independently from 1.8mm using the measurement basis and method relevant to the supplied preparation. Confirm selected-lot applicability before adopting either reference as an acceptance criterion.

Evaluate heat with relevant evidence

Review 3000–5000SHU against the actual material, agreed heat method and selected-lot evidence. Connect that assessment with the recipe's heat and sensory requirements before choosing the ingredient. Ask which material and sampling basis the heat records describe.

Details for the blend brief

  • Actual crushed chili and full composition.
  • Receiving recipe, cut and seed condition.
  • Independent particle references and measurement basis.
  • Heat method and relevant lot records.
  • Actual route and selected treatment.
  • Document scope and receiving package.

Agree processing and procurement records

Confirm how AD drying and Raw processing apply to the actual preparation and any further preparation needed before use. If optional steam sterilization is selected, obtain suitable process records, and check requested HACCP, Halal or food-grade documents for holder, issuer or standard, scope, validity and product/process relevance.

Plan storage before packing

Apply 2years with a cool and dry place and agreed package and receiving conditions. Finalize packing after the actual ingredient, technical and recipe-process requirements are accepted.

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