Dried Red Chili Pepper Flakes with Seeds for Cooking
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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

Dried red chili pepper flakes with seeds are described for food-ingredient requirements. The actual processing descriptions are Dried, Raw and AD. For cooking, agree the flake preparation, complete ingredients and desired profile of the proposed material.

Defining a cooking-ingredient specification

Specify actual cut dimensions and seed content for the intended preparation. Agree the relevant measurement method and material acceptance criteria, including any sensory or technical requirements that matter to the food process.

Heat and optional process details

The written heat reference is 7,000–10,000 SHU. Establish the applicable methods, sampling and actual material or batch results before accepting a proposed profile.

Steam sterilization is listed as optional. Agree whether it is selected and obtain usable food-preparation instructions and process acceptance for the actual treatment.

  • Specific ingredient: dried red chili flakes with seeds.
  • Physical color description: red.
  • Processing descriptors: Raw and AD drying.
  • Written heat range: 7,000–10,000 SHU.
  • Storage and life references: cool and dry place; 12 months, with package applicability to confirm.

Storage, packing and acceptance

Check the handling references against the actual material, selected process and packing configuration. Establish the arrangement to which the 12-month period applies before relying on it.

Completing the food-preparation request

Include the intended food, actual cut and seed requirements, full ingredients and relevant test criteria in the enquiry. Add any process or intended-use acceptance documents needed for treatment or composition decisions, together with the selected-package storage and handling requirements for the proposed material. Record the actual flake preparation and relevant acceptance requirements with the chosen material.

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