Dried Red Chili Flakes with Seeds for Food Ingredients
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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

A food-ingredient brief for dried red chili flakes with seeds should identify the preparation you actually need. Agree the named material, complete composition and seed-content criterion before selection, then review the cut, heat and processing requirements of the recipe and receiving operation.

Specify the flakes as an ingredient

Establish the supplied cut and its measurement basis before agreeing an accepted size criterion. Obtain the complete ingredient/additive statement and define the seed content appropriate to the actual preparation.

The written heat description is 7000–10000SHU. Request the applicable method, relevant standard and selected-lot evidence, then agree sensory acceptance for the intended recipe.

  • Actual named dried red chili flakes with seeds.
  • Full ingredient/additive statement and seed-content requirement.
  • Accepted cut and size-measurement basis.
  • Heat method, standard and lot-specific evidence.
  • Actual recipe, process, package and receiving conditions.

Choose preparation for the receiving process

Review the actual drying and raw-processing route for the flakes. Establish any further treatment required before use; if steam treatment is needed, confirm its selection and examine the applicable process records.

Connect the recipe and material specification

Evaluate the accepted composition and cut against the recipe you intend to make. Include those use requirements in the final ingredient specification before agreeing commercial preparation or packing.

Set the period and documentary conditions

For the stated 12months, agree a cool, dry place and a matching package and receiving plan. Where HACCP or Halal records are needed, check holder, issuer or standard, scope, validity and product/process applicability for the accepted supply.

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