Dried Red Chili Flakes with Seeds for Seasoning
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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

Seasoning recipes should specify the dried red chili flakes with seeds they expect to receive. Use the complete ingredient formula, actual cut and technical evidence to decide whether the proposed preparation fits the food operation.

Define the seasoning ingredient

Obtain a full composition statement covering ingredients and additives. Agree the cut and seed condition required by the actual seasoning or food recipe before discussing packing.

Separate the particle criteria

Consider 1–4mm independently from 5*7mm when setting the cut specification. Establish the measurement basis, method and selected-lot applicability relevant to the actual flakes. Record which supplied cut each particle criterion will assess.

Prepare the ingredient acceptance brief

  • Actual dried seeded flakes and complete formula.
  • Receiving seasoning recipe and required preparation.
  • Cut and seed acceptance.
  • Independent particle measurement bases.
  • Heat method and selected-lot evidence.
  • Actual process and selected treatment.
  • Relevant documents and receiving package.

Assess heat for the actual recipe

Review 7000–10000SHU through an agreed heat method and evidence covering the supplied material. Identify the preparation and sampling basis represented by the selected-lot records before accepting that criterion for your formula.

Agree treatment and document scope

Confirm applicability of AD drying and Raw processing and the further preparation needed before use. Select optional steam sterilization with suitable process records, and check requested HACCP or Halal documentation for holder, issuer or standard, scope, validity and actual product/process relevance.

Accept storage with the package

Use 12months with a cool and dry place under agreed package and receiving conditions. Complete the packing specification after the ingredient, technical and recipe-process requirements are accepted.

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