Dried Red Chili Flakes with Seeds for Cooking
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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

Seed content, the supplied cut and heat acceptance are central to choosing dried red chili flakes for cooking. Define those requirements for the actual food ingredient, together with complete composition and the process your recipe needs.

Describe the seeded flake preparation

Request the complete ingredient and additive statement before agreeing a preparation. Specify acceptable seed content and establish the particle criterion and measurement basis for the actual supplied flakes.

The written heat range is 7000–10000SHU. Review the test method, standard and selected-lot evidence before accepting its applicability to the cooking ingredient.

Choose the treatment conditions

Examine the actual drying and processing sequence and decide what further preparation the intended recipe requires. Steam sterilization remains an option that must be selected and supported by relevant process records.

For requested HACCP or Halal conditions, obtain documentation covering holder, issuer or standard, scope and validity. Check that it applies to the actual product and process being considered.

Complete the selection checklist

Bring the material and use requirements into the same procurement discussion. An accepted brief should answer the following points before packing is settled.

  • What is the complete composition of the actual flakes?
  • Which seed-content criterion will be accepted?
  • What cut preparation and measurement basis apply?
  • Which heat method and lot evidence support acceptance?
  • What drying and further treatment route is required?
  • Which documents apply to that product and process?
  • What package and receiving plan will be used?

Apply the handling period

A cool, dry place accompanies the stated 12months period. Establish the package and receiving conditions for that plan, then discuss packing against the accepted cooking-ingredient requirements.

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