- Storage Typedry, cool, placeSpecificationchili powder
- Product TypeSingle Herbs & SpicesIngredientsdry chili
- Contentchili powderInstruction for Useusd for food
- Drying ProcessADStyleDried
- Processing TypeRawShapePowder
- Weight (kg)1Shelf Life1 year
- TypeChilli & PepperNamechili powder
- TastespicyGradeTop Grade
- ApplicationseasoningVariety100% Natural Product
- MOQ1 bagPacking1kg/bag
- ColourredSize10-40 mesh,10-20mesh,60mesh
- Moisture11% MaxColorred
Prepare a cut-and-seed brief for the dried crushed red chili flakes you intend to use in seasoning. Accept the actual composition and supplied preparation before deciding which technical, sensory and handling requirements apply to the ingredient.
Accept the actual flake material
Confirm all ingredients and additives and describe the supplied cut and seed condition. Assess spicy as a sensory reference for the intended recipe, with any further food preparation established for the preparation being purchased.
Define criteria for the identified flakes
Consider 10-40 mesh,10-20mesh,60mesh as independent sieve references. For each relevant criterion, specify the sieve standard, material part and method, then establish selected-lot applicability to the actual flake preparation.
Moisture 11% Max requires an accepted measurement basis and suitable method for the identified ingredient. Evaluate its evidence alongside the agreed formula, cut and seed description before confirming technical acceptance.
- Actual named chili material and full composition.
- Supplied flake cut and seed-condition description.
- Spicy sensory requirement in the seasoning recipe.
- Each sieve reference, standard and acceptance criterion.
- Relevant material part and selected-lot test evidence.
- Moisture basis and applicable measurement method.
- Final preparation and receiving handling requirements.
Keep process and storage with the brief
Establish AD and Raw applicability to the supplied flakes and subsequent food process. Agree the actual temperature and package conditions for the one-year duration under dry, cool handling.
Choose a receiving format after the ingredient and preparation are accepted. Retain the formula, supplied cut and material-specific criteria with the process and handling plan so the delivered lot can be checked against the same requirements used for seasoning selection.
