- Varietychili powder, 100% Natural ProductStorage Typestore in dry, sealed container
- Specification10-40 mesh,10-20mesh, 60meshProduct TypeSingle Herbs & Spices
- IngredientsNo additivesContentNatural chili crush
- Instruction for UseAdd according to the dishDrying ProcessAD
- StyleDriedProcessing TypeRaw
- ShapeGranuleWeight (kg)10
- Shelf Life1 yearTypeChilli & Pepper
- NameGochugaruTasteMild spicy
- GradeTop GradeApplicationKimchi
- MOQ500 kgPackingcustomized
- Colourdark redSize10-40 mesh,10-20mesh, 60mesh
- CertificationBRC ISO HALAL KOSHERColordark red
Prepare a Gochugaru ingredient brief that describes the actual powder needed for your kimchi recipe. Accept its complete formula, supplied grinding and seed condition before deciding on sensory, technical, documentary or receiving requirements.
Define the particle acceptance
Keep 10-40 mesh,10-20mesh, 60mesh independent. Set the relevant sieve standard, criterion, material part and method for each reference, with evidence applicable to the identified powder and selected lot.
Agree the recipe and process requirements
Confirm every ingredient and additive and evaluate Mild spicy against the actual kimchi sensory brief. Establish how AD and Raw apply to the supplied preparation and the further food preparation needed before ingredient recommendation.
- Actual Gochugaru material and full ingredient formula.
- Supplied powder grinding and seed preparation.
- Each separate particle criterion and sieve standard.
- Relevant material part, method and lot evidence.
- Mild spicy sensory acceptance for the intended recipe.
- Final food process and receiving-handling requirements.
Check the relevant purchasing documents
Review BRC, ISO, HALAL or KOSHER documentation where it is required for the purchase. Verify the holder, issuer, standard, actual material coverage and validity alongside the accepted powder and composition description.
Set dry sealed receiving conditions
Evaluate the one-year duration with dry storage in a sealed container under accepted actual temperature and package conditions. Keep that protocol connected to the same preparation and selected lot evaluated for recipe suitability.
Choose the receiving format after ingredient, sensory, technical, process and document requirements are accepted. Retain the actual powder description and relevant evidence together so receiving checks use the same brief as the kimchi ingredient assessment.
