Dried Red Chili Flakes for Fried Chicken Recipes
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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

Develop a fried-chicken or fast-food ingredient brief for the actual dried red chili flakes with seeds. Accept complete composition, cut and heat requirements before recommending the preparation for the proposed recipe.

Specify the receiving food operation

Request the full ingredient and additive statement for the supplied flakes. Describe the fried-chicken or other fast-food preparation and the cut and seed condition it requires.

Decisions before ingredient acceptance

  • Actual seeded flakes and complete composition.
  • Receiving recipe and required preparation.
  • Cut and seed acceptance.
  • Independent particle measurement criteria.
  • Heat method and selected-lot relevance.
  • Actual processing and selected further treatment.
  • Document scope and storage package conditions.
  • Accepted ingredient brief for packing.

Set separate cut criteria

Consider 1–4mm separately from 5*7mm for the actual preparation. Agree measurement bases, methods and selected-lot records relevant to the flakes being purchased.

Choose the heat evidence

Evaluate 7000–10000SHU with an appropriate heat method for the supplied material. Establish preparation and selected-lot applicability before accepting that criterion for the food formula. Clarify which material and sampling basis the heat records describe so the ingredient evidence matches the actual recipe specification.

Determine processing for the recipe

Confirm AD drying and Raw processing for the actual ingredient and the further preparation needed before use. Document optional steam sterilization if selected for the receiving operation.

Check records and receiving conditions

For requested HACCP or Halal requirements, verify holder, issuer or standard, scope, validity and actual product/process relevance. Apply 12months in a cool and dry place with agreed package and receiving applicability before settling packing for the accepted recipe preparation.

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