- Varietychili pepperStorage Typecold warehouse
- Specification0.5mm(0.02in)Product TypeSingle Herbs & Spices
- IngredientsFreeContent100% chilli
- Instruction for UseDon't eat directlyDrying ProcessAD
- StyleDriedProcessing TypeRaw
- ShapePowderWeight (kg)15
- Shelf Life12 monthesModel NumberT3001
- TypeChilli & PepperProduct NameCheap Price Dry Hot Food Grade Chili Thread Red Pepper Threads Shred
- SHU1000-3000SHUGraininess0.5mm
- Packing10kg,5kg,1kg 0.5kg,5BL or OEMShipping WayBy Air Shiping or By Sea Shipping
- Quality certificateHACCPCertificationHalal
- Colorred
Prepare an ingredient brief for dried red chili threads that connects the actual thread condition with the intended food use. Accept full composition, measurement criteria and the use process before setting the cold-storage and receiving-package requirements.
Choose the thread preparation
Define the complete ingredient and additive formula and the actual threads required by the receiving recipe. Accept that composition against the food formula and its intended preparation process. Establish the acceptable thread presentation and further preparation needed for that supplied material.
- Identify the actual threads and complete composition for the food use.
- Define the measurement axis and method represented by 0.5mm.
- Check selected-lot relevance of the thread measurement.
- Evaluate 1000–3000SHU with suitable heat-method evidence.
- Confirm AD drying, Raw processing and preparation before eating.
- Set cold-warehouse temperature and receiving-package conditions.
Agree dimensions and heat criteria
Assess 0.5mm through the actual thread axis, measurement method and applicability to the selected lot. Relate 1000–3000SHU to an appropriate heat method covering that supplied preparation before accepting the technical criteria.
Prepare the ingredient before eating
Do not eat directly; establish the further preparation appropriate to the actual food use. Confirm the applicability of AD drying and Raw processing to the supplied threads and the process used by the receiving recipe.
Set cold receiving conditions
Apply the 12 months shelf-life reference with accepted cold-warehouse temperature and receiving-package conditions. Requested HACCP or Halal documents need relevant holder, issuer or standard, validity, scope and actual product or process coverage before formula, thread, heat, handling and packing acceptance are complete.
