- Storage Typecool and dry placeSpecification1-4mm(0.04-0.16in)
- Product TypeSingle Herbs & SpicesIngredientsno
- Contentred chilliInstruction for Usefood ingredients
- Drying ProcessADStyleDried
- Processing TypeRawWeight (kg)1
- Shelf Life12monthsModel NumberP6056
- TypeChilli & PepperProduct NameChlli Flakes with Seeds
- SHU7000-10000SHUSterilization method (optional)Steam Sterilization
- Graininess5*7mmPacking20kg,25kg,1kg,5kg,5BL or OEM
- Certification1HACCPCertification2Halal
- ColourRed ColourFeatureHealthy
- OEM/ODMAccpetedColorred
Seeded red chili flakes need an agreed cut, composition and heat basis for the food recipe receiving them. Choose the actual dried ingredient through its technical and preparation requirements before arranging packing.
Write the ingredient brief
Obtain a complete ingredient and additive statement for the proposed flakes. Describe the food preparation and acceptable seed condition that the receiving recipe requires.
Questions to settle for the recipe
- Which actual flakes and complete formula are proposed?
- What cut and seed condition are required?
- Which particle basis and heat method apply?
- What selected-lot records cover the material?
- Which process, documents and package conditions are accepted?
Accept particle and heat criteria
Review 1–4mm separately from 5*7mm with the applicable measurement basis, method and selected-lot relevance. These independent references need agreement for the actual cut being supplied.
Assess 7000–10000SHU through a relevant heat method and evidence for that preparation and lot. Relate the technical criterion to the actual food formula before ingredient acceptance. Ask which supplied cut and sampling basis the records cover, so the recipe specification and technical evidence refer to the same preparation.
Connect processing with receiving
Establish applicability of AD drying and Raw processing to the supplied flakes, together with further preparation needed by the intended use. Select optional steam sterilization with suitable process documentation.
Check requested HACCP or Halal records for holder, issuer or standard, scope, validity and actual product/process relevance. Use 12months with a cool and dry place under accepted package and receiving conditions, then agree packing against the complete ingredient brief.
