Dried Raw Red Crushed Chili with Seeds for Food
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Product description
  • Storage Type
    cold warehouse
    Specification
    0-15 degree
  • Product Type
    Single Herbs & Spices
    Ingredients
    Non
  • Content
    100% hot pepper
    Instruction for Use
    Use for food
  • Drying Process
    AD
    Style
    Dried
  • Processing Type
    Raw
    Weight (kg)
    20
  • Shelf Life
    2 years
    Model Number
    P6056
  • Type
    Chilli & Pepper
    Product Name
    Dried Red Chilli Crushed with seeds
  • SHU
    10000SHU
    Sterilization method (optional)
    Steam Sterilization
  • Graininess
    5*7mm
    Packing
    20kg,25kg,1kg,5kg,5BL or OEM
  • Certification
    HACCP\KOSHER\HALAL
    Color
    red

Dried raw red crushed chili with seeds is described for food ingredients with a stated 10000 SHU reference. Cold-warehouse storage and a two-year shelf life form part of the handling requirement, needing actual temperature conditions and package applicability for the selected ingredient preparation.

Specify Cold-Warehouse Handling

Establish the actual storage temperature, its scale and the conditions applying to the final package. Keep those instructions with the stated two years and the chosen crushed ingredient, preparation and treatment.

Select the Crushed Cut and Seeds

Choose an identified sample and agree the actual selected cut and measurement basis. Define seed criteria, named grade and complete ingredients with the applicable grade and lot records for that preparation.

  • The described ingredient is red chili.
  • The preparation is crushed with seeds.
  • The style is dried.
  • Raw processing is stated.
  • The pungency reference is 10000 SHU.
  • Food ingredients provide the use context.
  • Steam sterilization is optional.

Agree Analytical and Preparation Instructions

Obtain the relevant analytical method and applicable lot data for the declared 10000 SHU reference. Retain the actual grade, complete composition and selected cut with that pungency requirement.

Obtain actual processing, preparation and addition instructions for the intended food. Decide whether optional steam sterilization is selected and keep its applicable treatment documents with the chosen ingredient condition.

Set the Accepted Packing Arrangement

Agree actual accepted OEM-packing scope and selected format with the supplier and current terms. Keep the sample, cut and seed criteria, cold-warehouse instructions and applicable ingredient, analytical, process and status records together in the final specification.

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