Dried Raw Red Chili Crushed Flakes, 3000–5000 SHU
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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

Dried raw red chili crushed/flakes are presented for food-ingredient selection with a stated pungency range of 3000–5000 SHU. Agree the actual selected cut, sizing basis, seed criteria and full composition with the grade and preparation required for the intended food use.

Select the Crushed-Chili Condition

Obtain an identified sample and establish the actual named grade. Keep the supplied crushed-chili condition and complete ingredient declaration with that sample before completing the food requirement.

Define Cut and Seed Criteria

Agree the actual selected cut and its sizing basis. Establish the seed criteria for the chosen ingredient, retaining those details with the sample and supplied condition.

  • The ingredient is chili in crushed/flaked form.
  • Dried is the described style.
  • Its processing description is raw.
  • The stated color is red.
  • The declared pungency covers 3000–5000 SHU.
  • Steam sterilization is mentioned as optional.

Agree the Analytical Basis

Obtain the actual heat-testing method applying to the full declared range. Keep applicable grade and lot records with the selected sample and agreed food-ingredient specification.

Complete Preparation and Treatment

Establish actual processing, preparation and addition instructions for the chosen food requirement. Confirm whether optional steam sterilization is selected and obtain the applicable process documents for that treatment choice.

Specify OEM Packing Scope

Discuss the actual OEM packing scope and selected format. Agree supplier identity and current terms with applicable analytical, processing or status records for the chosen ingredient.

Set Two-Year Storage Handling

Cool, dry storage is described with a two-year shelf life. Confirm actual storage conditions and package-specific handling applying to the selected cut, complete composition and actual treatment choice.

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