Dried Red Chili Flakes with Seeds for Food Preparation
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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

Dried red chili flakes with seeds have Raw processing and AD drying descriptions for food preparation. Their 7000–10000 SHU heat reference requires an agreed sampling plan, test method and applicable lot acceptance for the intended food.

Specify the actual flake preparation

Give the cut and seed content needed by the recipe and confirm the proposed particle distribution. Obtain complete ingredients and usable preparation directions before accepting a physical specification for the flakes.

  • Ingredient is dried red chili flakes with seeds.
  • Raw processing and AD drying describe preparation.
  • 7000–10000 SHU is a heat reference with method and lot acceptance to confirm.
  • Actual cut, distribution and seed proportion require agreement.
  • Steam sterilization is optional and separately specified.
  • Cool, dry handling needs actual temperature and package conditions.

Agree food process and treatment

Describe how the flakes will enter the food preparation and request relevant process and intended-use acceptance documents. Keep the actual food instructions with the cut, seed and heat requirements when assessing the ingredient. Confirm the treatment required by that food process. If optional steam sterilization is needed, agree the actual arrangement and its process acceptance before purchase.

Check the package-specific period

The shelf-life reference is 12 months in a cool and dry place. Establish actual temperature and verify the chosen package, treatment and handling conditions supporting that period.

Send the food brief and physical and heat acceptance details with the proposed storage arrangement. Confirm the applicable shelf-life basis for the selected package before using the stated period in the ingredient specification.

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