- 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% Max
Describe the cut and seed condition required for your seasoning ingredient. These dried crushed red chili flakes with seeds should be evaluated through their actual full composition and supplied preparation before technical, sensory or receiving requirements are accepted.
Accept the actual flake ingredient
Confirm every ingredient and additive and agree the supplied cut and seed preparation. Assess Spicy through the intended recipe sensory brief, and establish the further food preparation needed before recommendation.
Apply measurements to the identified preparation
Review 10-40 mesh,10-20mesh,60mesh independently. Define each applicable sieve standard, criterion, material part and method, with evidence relevant to the actual flake ingredient and selected lot.
Use the 11% Max moisture reference on an agreed measurement basis. Evaluate it using a suitable method for that preparation, keeping the evidence connected to the accepted formula, cut and seed condition.
- Actual dried chili material and full ingredient formula.
- Supplied flake cut and seed-condition description.
- Spicy sensory requirement for the seasoning recipe.
- Each independent sieve reference and criterion.
- Relevant material part, method and lot applicability.
- Moisture measurement basis for the flakes.
- Final processing and accepted receiving conditions.
- Preparation description retained for ingredient checks.
Complete the dry handling agreement
Establish the relevance of AD and Raw to the final supplied flakes and subsequent food preparation. Evaluate one year with dry-place handling under an accepted actual temperature and receiving package.
Choose a format after the composition, supplied cut, sensory and technical requirements are settled. Retain the agreed process and handling protocol with the ingredient and lot description used for receiving acceptance.
