Dried Red Chili Flakes with Seeds for Seasoning 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

A seasoning-ingredient brief should specify the dried red chili flakes with seeds and the preparation it will receive. Agree full composition, actual cut and technical acceptance before choosing the recipe process and cool-dry handling arrangements.

Accept the material and cut basis

Request the complete ingredient and additive statement for the supplied flakes. Establish the seed condition and actual cut criteria relevant to the seasoning formula.

The 1–4mm reference and the separate 5*7mm description need their own measurement basis. Agree the applicable method, axes and selected-lot relevance for the proposed preparation.

Link heat and processing to the recipe

Assess 7000–10000SHU using an accepted heat method and suitable selected-lot evidence. Confirm applicability to the actual flakes and the criterion required by the receiving food operation.

Review the real drying and processing route and any further preparation or treatment needed before use. Select optional steam sterilization with process documentation applicable to that ingredient.

Selection points to settle

  • Actual dried flakes with seeds and full formula.
  • Supplied cut and acceptable seed condition.
  • Independent particle references and measurement basis.
  • Actual preparation and selected-lot applicability.
  • Heat method and relevant product records.
  • Actual route and selected further treatment.
  • Requested documents and their product/process relevance.
  • Cool-dry package, receiving and packing conditions.

Review documentation and handling

Requested HACCP or Halal records need the relevant holder, issuer or standard, scope and validity. Establish applicability to the actual material and processing operation.

For 12months, agree a cool and dry place and suitable package conditions. Complete receiving and packing discussions against the accepted ingredient, recipe and handling requirements.

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