- 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
Dried red chili flakes with seeds are described as Raw processed and AD dried for food-ingredient preparation. The heat reference is 7000–10000 SHU; agree the applicable sampling, test method and lot acceptance before using that range in a recipe specification.
Describe the flake texture you need
Specify the actual cut, particle distribution and seed proportion needed for the intended savory food. Obtain a complete ingredient declaration and confirm the proposed material against those requirements before accepting a cut specification.
- Ingredient form: dried red chili flakes with seeds.
- Processing description: Raw.
- Drying description: AD.
- Heat reference: 7000–10000 SHU, with method and lot acceptance to confirm.
- Food preparation: usable instructions are needed for the actual application.
- Steam sterilization: an optional treatment to agree separately.
- Storage reference: cool and dry, with actual temperature and package conditions established.
Agree food preparation and treatment
Describe how the flakes will be used and request the process and intended-use acceptance documents required for that food. Match any treatment request to the actual preparation and confirm the proposed arrangement before purchase. Keep cut and seed acceptance with the heat test requirements in the ingredient brief. This gives the proposed flakes a clear physical and material specification for the intended recipe.
Check the shelf-life conditions
The shelf-life reference is 12 months in a cool and dry place. Establish the actual temperature and verify the chosen package, treatment and handling conditions supporting that period.
Include those conditions with the food instructions and material acceptance details. Confirm the applicable shelf-life basis for the proposed ingredient before adopting the period for your handling arrangement.
