- VarietycrushedStorage Typecool and dry place
- Specification60M(196.85ft)Product TypeSingle Herbs & Spices
- IngredientsnoContentChilli Crushed
- Instruction for Usefood ingredientsDrying ProcessAD
- StyleDriedProcessing TypeRaw
- ShapePowderWeight (kg)20
- Shelf Life2yearsModel NumberP6051
- TypeChilli & PepperProduct NameWholesale Dried Red Chilli Pepper Crushed
- SHU3000-5000Sterilization method (optional)Steam Sterilization
- Graininess1.5mm/1.8mmPacking20kg,25kg,1kg,5kg,5BL or OEM
- Shipping WayBy Air Shiping or By Sea ShippingCertification1HACCP
- Certification2HalalGradeFood Garde
- FeatureHealthyColorred
For a defined food-seasoning preparation, these dried red chili crushed flakes have Raw processing and AD drying descriptions. Agree the actual cut, seed content and heat acceptance needed by the recipe before selecting the ingredient.
Bring physical and heat acceptance together
The written graininess reference is 1.5mm/1.8mm, with actual cut, particle distribution, seed content and assessment method to confirm. The heat reference is 3000–5000 SHU, subject to applicable sampling, test method and lot acceptance.
Obtain a full ingredient declaration and usable preparation directions for the proposed material. Define the actual food criteria and request relevant material tests with the process and intended-use acceptance documents needed for the application. Include the applicable sampling arrangements.
Points for the ingredient brief
- Form is dried crushed red chili flakes.
- Processing is described as Raw.
- Drying is described as AD.
- Actual cut and seed preparation need agreement.
- Steam sterilization is an optional treatment.
Specify usable food preparation
Describe where the crushed chili will enter your preparation and confirm the actual instructions. Agree required treatment separately, including optional steam sterilization when needed, and keep the process requirements with the material acceptance details.
Confirm cool, dry storage and package
The shelf-life reference is 2 years in a cool and dry place. Establish actual temperature and verify the chosen package, treatment and handling conditions supporting that period.
Send the cut and seed criteria, heat test basis and food preparation details with the proposed package arrangement. Ask for the applicable shelf-life basis before adopting the period for the selected ingredient.
