Dried Red Chili Flakes with Seeds for Food 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

Choose dried red chili flakes with seeds through the cut and composition required by your food recipe. Accept the actual preparation, technical references and processing conditions before agreeing its package and receiving plan.

Define the seeded-flake ingredient

Obtain the complete ingredient and additive statement for the proposed flakes. Describe the supplied cut and acceptable seed condition for the receiving formula.

Keep particle references separate

Review the 1–4mm description independently from the 5*7mm reference. Agree the actual cut, measurement basis and selected-lot applicability before accepting either reference for the preparation being purchased.

Assess the heat basis

The 7000–10000SHU reference requires an applicable method and relevant lot evidence. Confirm that it covers the actual supplied material and the heat criterion your recipe needs.

Put these criteria in the brief

  • Actual seeded flakes and complete composition.
  • Cut preparation and acceptable seed condition.
  • Separate particle references and measurement basis.
  • Heat method and selected-lot relevance.
  • Actual process, documents and receiving conditions.

Agree route and selected records

Review the drying and processing sequence and any further preparation required before use. Confirm the described AD drying and Raw processing for the actual flakes and the receiving food operation. Select optional steam sterilization with process records, and check requested HACCP or Halal documents for holder, issuer or standard, scope, validity and product/process relevance.

Plan the cool-dry period

Apply 12months to a cool and dry place with accepted package conditions. Establish receiving and packing arrangements after the actual material, cut, heat, recipe process and handling requirements are settled.

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