- Model NumberT3001Brix (%)free
- Primary IngredientChiliTastespicy
- Varietydried chilliWeight (kg)10
- AdditivesnoStorage Typecool and dry place
- Specification0.4mm(0.02in)Shelf Life24months
- IngredientsnoContentchilli thread
- Instruction for Usecan be used for cookingCertification 1HACCP
- Product NamePure Natural Smoked Chili Thread Chinese Red Chili Thread Dried ShredSHU3000-5000
- Sterilization method (optional)Steam SterilizationGraininess0.5mm
- Packing20kg,25kg,1kg,5kg,5BL or OEMShipping WayBy Air Shiping or By Sea Shipping
- Certification 2HalalPackagingBox, Bag
Define the dried red chili strips or threads required by the cooking formula you intend to prepare. Agree the actual ingredient composition and thread presentation before accepting dimensional, heat and sensory criteria.
Build the cooking specification
Obtain a full ingredient and additive statement for the proposed material. Describe the preparation the food operation expects to receive and how it will be prepared before the intended use.
Assess dimensions, heat and taste
Review 0.4mm independently from 0.5mm with the thread measurement axis, method and selected-lot relevance. Establish which actual preparation the dimensional evidence covers before accepting a criterion.
Assess 3000–5000SHU through a relevant heat method and evidence for the supplied material and lot. Relate the spicy taste description to sensory acceptance for that actual ingredient and cooking formula.
Questions for the thread ingredient brief
- Which actual threads and full formula are proposed?
- What preparation will the cooking operation receive?
- Which dimension axes and methods apply?
- What heat and sensory evidence cover the material?
- Which treatment and process records are accepted?
- What document and receiving package conditions are required?
Establish treatment and package applicability
Confirm the actual drying, processing and further preparation required by the receiving use, including any applicable smoking treatment. Select optional steam sterilization with process records relevant to the supplied threads.
For requested HACCP or Halal conditions, review holder, issuer or standard, scope, validity and product/process relevance. Apply 24months with a cool and dry place under an accepted package and receiving plan, then complete packing against the agreed ingredient requirements.
