Dried Crushed Red Chili for Food Seasoning
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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

A food seasoning enquiry for dried crushed red chili should identify the granular and seed preparation your formula accepts. Agree complete ingredient and additive composition before applying the technical references to the supplied material or choosing its receiving format.

Independent particle requirements

Evaluate 1.5 mm on its own measurement criterion and assess 1.8 mm separately. Define the method and selected-lot applicability for each reference, keeping the actual granular and seed preparation central to that assessment.

  • Identify the actual crushed chili ingredient and complete formula.
  • Describe acceptable granularity and the supplied seed condition.
  • Set a defined measurement criterion for each particle reference.
  • Assess 3000–5000 SHU through a relevant heat method.
  • Confirm AD drying and Raw processing for the ingredient.
  • Agree further recipe preparation and any selected treatment.
  • Establish the receiving package and cool-dry storage temperature.

Processing for the intended food use

Establish the further preparation needed by your actual recipe and check the process requirements against that ingredient. Where optional steam sterilization is selected, obtain appropriate treatment records covering the supplied material and process.

Define document coverage

Requested HACCP or Halal documents should identify the relevant holder, issuer or standard, scope and validity. Their coverage must be relevant to the actual product or process being accepted.

Complete the handling plan

Consider 2 years together with a cool and dry place and the receiving-package conditions accepted for the ingredient. Settle those conditions after the formula, granular preparation, independent particle references and heat evidence have been assessed for the selected lot.

Use the agreed ingredient brief to conclude packing requirements for your food preparation.

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