- 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 can be assessed for a food recipe that specifies its cut, seed and heat requirements. Agree full ingredients and a representative sample, then establish the actual delivered preparation needed for the food.
Confirm the two measurement bases
Keep 1–4mm (0.04–0.16in) and 5*7mm as separate physical references. Each needs its actual measured axis, criterion, method, material and applicable lot established before it can be used for cut acceptance.
- Ingredient form: dried red chili flakes with seeds.
- Specification reference: 1–4mm, with an actual measured-axis and criterion agreement.
- Graininess reference: 5*7mm, with its own method, material and lot applicability.
- Heat reference: 7000–10000 SHU, retained as a complete range.
- Process references to establish: Raw processing and AD drying.
Neither physical reference establishes a selected supply variant. Specify the actual cut distribution and seed preparation, with sample acceptance tied to the same full formulation and proposed material.
Assess heat and preparation
Obtain the relevant analytical method, sample and applicable lot results for the 7000–10000 SHU reference. Set recipe addition and sensory acceptance, and confirm actual Raw/AD conditions and usable food-preparation directions.
Decide the treatment required
Steam sterilization is optional and should be agreed separately if required for the intended food. Request the relevant process and intended-use acceptance records for the chosen ingredient and treatment.
Establish the storage period
The shelf-life reference is 12 months under cool, dry conditions. Define the actual temperature, selected package and handling, then confirm the period basis for the accepted material, preparation, treatment and applicable lot. Include the selected package and handling requirements in the ingredient enquiry.
