Dried Raw Red Chili Flakes with Seeds, 7000–10000 SHU
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Product description
  • Storage Type
    cool and dry place
    Specification
    1-4mm(0.04-0.16in)
  • Product Type
    Single Herbs & Spices
    Ingredients
    no
  • Content
    red chilli
    Instruction for Use
    food ingredients
  • Drying Process
    AD
    Style
    Dried
  • Processing Type
    Raw
    Weight (kg)
    1
  • Shelf Life
    12months
    Model Number
    P6056
  • Type
    Chilli & Pepper
    Product Name
    Chlli Flakes with Seeds
  • SHU
    7000-10000SHU
    Sterilization method (optional)
    Steam Sterilization
  • Graininess
    5*7mm
    Packing
    20kg,25kg,1kg,5kg,5BL or OEM
  • Certification1
    HACCP
    Certification2
    Halal
  • Colour
    Red Colour
    Feature
    Healthy
  • OEM/ODM
    Accpeted
    Color
    red

Dried raw red chili flakes with seeds are presented for food-ingredient selection with a declared 7000–10000 SHU pungency range. Establish the actual selected cut, seed proportion and named grade using an identified sample and the complete ingredient declaration for the intended food.

Set the Flake and Seed Criteria

Agree the supplied flake condition and actual cut requirements with the chosen sample. Define the seed proportion and keep those criteria with the full composition and selected ingredient grade. Confirm the actual supplied preparation and sample identity before completing those agreed ingredient criteria.

Establish the Heat-Testing Basis

The stated pungency spans 7000–10000 SHU. Obtain the relevant analytical method and applicable grade and lot records, retaining the complete range with the chosen sample and final preparation specification.

  • Red chili is the described ingredient.
  • The preparation contains flakes with seeds.
  • Dried style is stated.
  • Raw is the processing description.
  • Red is the descriptive color.
  • The full declared heat range is 7000–10000 SHU.
  • Optional steam sterilization requires an agreed treatment choice.

Complete Preparation Instructions

Obtain actual processing, preparation and addition instructions for the intended food ingredient. Keep the complete ingredients and selected flake condition with those instructions and any applicable process records.

Define OEM/ODM and Packing Scope

OEM/ODM acceptance and OEM packing are mentioned. Agree the actual accepted design scope, selected format, supplier identity and current terms for the chosen flakes.

Confirm Storage and Package Handling

A cool, dry place and 12 months are described. Establish actual storage conditions and package-specific handling applying to the selected ingredient, preparation and treatment, retaining applicable analytical, process and status records.

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