- Storage TypeDry placeSpecification25KG(55.12lb)
- Product TypeSingle Herbs & SpicesIngredientsNone
- ContentNatural chili crushedInstruction for UseUsed for food
- Drying ProcessADStyleDried
- Processing TypeRawShapeGranule
- Weight (kg)1Shelf Life1 year
- TypeChilli & PepperNameChili powder
- TasteSpicyGradeTop Grade
- ApplicationSeasoningVariety100% Natural Product
- MOQ1 bagPacking1kg/bag
- ColourRedSize10-40 mesh,10-20mesh,60mesh
- Moisture11% MaxColorRed
Choose dried crushed red chili flakes with seeds around the seasoning preparation you intend to make. Define the complete ingredient composition and the actual cut and seed condition so that sample evaluation addresses the material you plan to receive.
Make cut and seed criteria practical
Describe the flake preparation needed by the recipe and how its Spicy sensory reference will be assessed. Agree the actual supplied cut and relevant seed criteria rather than assuming a uniform preparation from a general ingredient name.
- Accept complete composition for the crushed chili ingredient.
- Specify the cut and seed condition for the food preparation.
- Compare Spicy under agreed recipe sensory conditions.
- Review each sieve reference for its relevant material fraction.
- Establish the measurement basis and method for moisture.
- Clarify actual processing and any further preparation needed.
- Agree the package, closure and dry-place receiving protocol.
Apply measurements to the selected flakes
The separate references 10-40 mesh,10-20mesh and60mesh need applicable sieve standards, criteria, methods and lot information. Moisture 11% Max also requires an accepted basis and a suitable measurement method for the actual flake preparation; the two decisions should address the same identified material.
Prepare before final acceptance
Confirm the relevance of AD and Raw to the selected flakes. Establish further food preparation with the seasoning recipe before accepting the ingredient.
Set a dry-place storage protocol
Associate one year with the actual dry-place temperature, package closure and handling accepted for that ingredient. Establish the final receiving format after the flake, test and storage requirements are settled, keeping them with the relevant lot information.
