Dried Red Chili Flakes with Seeds, 7,000–10,000 SHU
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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

Dried red chili flakes with seeds carry a written heat range of 7,000–10,000 SHU. They are described for food-ingredient use, with Raw processing and AD drying. Establish the actual flake preparation and technical requirements needed for the intended food.

Agreeing the heat profile

Use the stated range with relevant test methods, sampling and actual material or batch results. Define the required sensory or technical acceptance criteria for the proposed ingredient.

Cut and preparation details

Specify actual cut dimensions, seed content and complete ingredients. Agree the measurement and preparation criteria needed to select the flakes for the food process.

  • Work with dried red chili flakes with seeds as the ingredient.
  • Use red as the written color description.
  • Confirm the actual treatment behind the Raw and AD descriptions.
  • Set acceptance tests around the 7,000–10,000 SHU reference.
  • Select any optional steam sterilization and agree the process requirements.
  • Establish the selected-package basis for 12 months in a cool and dry place.

Selected process and handling

Steam sterilization is optional, so confirm the actual treatment rather than assuming it is applied. Obtain usable food-preparation instructions and relevant process or intended-use acceptance documents.

The stated handling references are 12 months and a cool and dry place. Check their applicability to the actual treatment, chosen packing configuration and handling arrangement.

Putting the material brief together

Include the actual cut and seed specification, full ingredients, required profile and relevant tests in the enquiry. Assess the proposed flakes and package handling against the intended food-preparation and acceptance requirements before finalizing the request.

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