- 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
Dried raw red chili flakes are presented for kimchi-seasoning and cooking ingredient inquiries. The stated pungency is 3000–5000 SHU, with the selected grade, actual cut and seed criteria to be agreed for the intended preparation and chosen package.
Choose the Flake Preparation
Use an identified sample to establish the required crushed cut and sizing basis. Agree the supplied seed criteria and complete ingredient composition, keeping those requirements with the named grade rather than assuming a uniform fraction from the flake name alone.
- The ingredient is red chili in crushed flake form.
- Dried style is described.
- The processing description is raw.
- The full stated range is 3000–5000 SHU.
- Steam sterilization is optional.
- OEM packing scope is mentioned.
Match Pungency to the Food Requirement
Agree the selected pungency criteria for the kimchi-seasoning or cooking ingredient. Obtain the analytical method and applicable lot records for that named grade, retaining the full range when establishing the actual ingredient specification.
Decide on Optional Steam Treatment
Confirm whether steam sterilization is selected for the supplied flakes. Obtain the relevant process documents and preparation or addition instructions, keeping the treatment choice with the complete composition and intended food requirement.
Complete Packing and Two-Year Handling
Discuss the actual OEM packing scope, selected format, supplier identity and current terms. Cool, dry storage is described for a stated two years, requiring the actual temperature and package-specific handling instructions. Keep those conditions with the agreed flake grade and applicable analytical, processing or status documents before completing the ingredient order for the chosen cooking requirement.
