- Varietychilli flakesStorage Typecool and dry place
- Specification3-5mm(0.12-0.20in)Product TypeSingle Herbs & Spices
- IngredientsnoContentred chilli
- Instruction for Usefood ingredientsDrying ProcessAD
- StyleDriedProcessing TypeRaw
- ShapePowderWeight (kg)20
- Shelf Life12 monthsModel NumberP6017
- TypeChilli & PepperProduct NameSpicy Pepper Dried Red Chili Circle Rings Chili Pepper Chopped
- SHU3000-5000Sterilization method (optional)Steam Sterilization
- Graininess5*7mmSeed content≤2%
- Packing20kg,25kg,1kg,5kg,5BL or OEMShipping WayBy Air Shiping or By Sea Shipping
- Certification1HACCPCertification2Halal
- Colorred
Dried red chili flakes are the ingredient form to specify here. Begin with the skin-fragment and seed preparation your food recipe needs, then agree the actual processing, physical criteria and analytical acceptance for the selected material.
Define cut and seed criteria
Keep the 3–5mm (0.12–0.20in) specification and 5*7mm graininess references separate. Each needs actual measured axes, a criterion, method, material fraction and applicable lot before a cut is selected.
The ≤2% seed-content reference also needs a defined measurement basis, sampling method, material and lot result. Confirm the accepted seed preparation and complete ingredients when assessing it for your recipe. Identify the material fraction covered by each measurement and record how the selected lot will be checked against those criteria before it is accepted for the actual preparation.
- Food ingredient: dried red chili flakes.
- Drying description: AD, with the actual processing route and steps to confirm.
- Heat reference: 3000–5000 SHU, subject to analytical method, sample and lot applicability.
- Two physical references: 3–5mm (0.12–0.20in) and 5*7mm, each with its own acceptance basis.
- Seed-content reference: ≤2%, requiring applicable criterion and measurement evidence.
- Treatment reference: optional steam sterilization, to agree for the actual material.
Agree food preparation and heat
Obtain usable preparation and treatment instructions together with the actual processing description. Compare the full SHU range with a relevant lot result and assess the ingredient in the intended food preparation.
Set the storage conditions
Define the actual cool, dry temperature and humidity, chosen package and handling instructions. Confirm the 12-month reference against that process, material, package and lot, including the requirements after opening.
