- 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 an ingredient to assess against the cut, seed and heat requirements of a food recipe. Obtain complete ingredients and a representative sample before agreeing the actual preparation and acceptance criteria.
Define the flake measurements
The independent physical references are 1–4mm (0.04–0.16in) and 5*7mm. For each reference, establish its actual measured axis, criterion, method, material and applicable lot before accepting the cut.
Keep the two references separate rather than treating them as selected supply variants. Agree the cut distribution and seed preparation needed in the food, with sample acceptance linked to the same proposed material.
Assess heat and preparation together
The complete heat reference is 7,000–10,000 SHU, requiring relevant analytical method, sample and lot results. Raw processing and AD drying are the preparation descriptions for the dried flakes.
- Food presentation: red chili flakes with seeds.
- Physical reference one: 1–4mm, with measured axis and criterion to establish.
- Physical reference two: 5*7mm, requiring its own method and material applicability.
- Heat acceptance: full 7,000–10,000 SHU reference and applicable lot evidence.
- Actual seed preparation and complete formulation: requirements to agree.
- Optional treatment: steam sterilization, selected separately if required.
Agree usable food instructions
Confirm the actual preparation and treatment accepted for the intended recipe. Obtain usable directions and the material, process and intended-use records relevant to that ingredient.
Set the storage and package basis
A 12-month shelf-life reference applies only after agreeing the actual cool, dry temperature, chosen package and handling conditions. Establish its applicability to the accepted material, preparation, treatment and lot before finalizing receiving and storage requirements.
