Dried Red Chili Rings and Cuts, 20,000-50,000 SHU

Specify the actual dried red chili rings or cuts required by the ingredient brief, alongside the described 20,000-50,000 shu heat range. Agree the cut and seed preparation, complete formula and handling requirements before accepting a grade.

Clarify the cut and dimension requirement

Describe the ring or cut preparation needed by the operation and obtain the applicable product specification. For a 1.5 cm length criterion, confirm the actual named ingredient and dimension basis before adopting it as a ring dimension or cut measurement.

• Identify the actual red chili ring or cut preparation.
• Agree the cut, seed and dimension acceptance criteria.
• Obtain the full ingredient and additive statement.
• Confirm heat, moisture, impurity and broken-rate methods.
• Request applicable grade and certification records.
• Confirm actual treatment, storage, packing and receipt.

Check heat and the other technical criteria

The description gives heat of 20,000-50,000 shu, moisture of 6%, impurity of 1%max and broken rate of 2%max. Agree the methods, standards and applicability to the actual material and selected lot, including the acceptance rule for the plain moisture percentage.

Confirm the actual two-year handling plan

Obtain the storage conditions and receiving plan applicable to the two-year shelf-life description. Review the actual drying and preparation route, clarification of raw processing and any additional treatment required by the operation for the accepted cut.

Complete grade and document acceptance

If grade A is needed, request the relevant standard and actual acceptance criteria. For BRC, GMP, HACCP, ISO, KOSHER or QS requirements, obtain the applicable holder, issuer or standard, scope, validity and product/process records, then agree packing, shipment and commercial conditions against the accepted formula and ring or cut specification.