- Storage Typecool and dry placeSpecification0.5mm(0.02in)
- Product TypeSingle Herbs & SpicesIngredientsno
- Contentred chilliInstruction for Usespice
- Drying ProcessADStyleDried
- Processing TypeRawShapePowder
- Weight (kg)15Shelf Life12 months
- Model NumberT3001TypeChilli & Pepper
- Product NameQuality Dry Red Threads Pure Natural 3000-5000SHU Chili Thread ChineseSHU3000-5000
- Sterilization method (optional)Steam SterilizationGraininess0.5mm
- Packing20kg,25kg,1kg,5kg,5BL or OEMShipping WayBy Air Shiping or By Sea Shipping
- Certification 1HACCPCertification 2Halal
- Colorred
Dried red chili threads are described for spice use with Raw processing and AD drying. Set the recipe and accepted strand condition before comparing physical and heat requirements for the actual material.
Start with the spice preparation
Confirm complete ingredients, usable preparation and the actual treatment that will apply to the threads. Evaluate representative material at the intended recipe stage and define the sensory acceptance required for that food preparation.
- Spice form: dried red chili threads.
- Actual process descriptions: Raw and AD, with preparation and treatment scope to agree.
- Heat reference: 3000–5000 SHU, subject to analytical method and selected-lot acceptance.
- Specification reference: 0.5mm (0.02in), with its actual measured axis, criterion, method, material part and lot to confirm.
- Graininess reference: 0.5mm, requiring a separate physical acceptance basis.
- Steam sterilization: optional treatment for an agreed process.
- Period and environment: 12 months in a cool and dry place, conditional on the actual process and package.
Keep physical criteria separate
Agree how each physical reference is measured and which material part it covers. Neither reference alone establishes a selected strand width or replaces an applicable lot measurement.
Use the full SHU range with the relevant method and lot result when comparing heat. The recipe assessment should refer to the same accepted material and preparation as the technical specification. Identify the lot and agreed strand condition clearly when recording the recipe evaluation.
Confirm package and handling
Specify the actual cool, dry temperature and humidity together with selected packaging and closure. Obtain handling and opening instructions, and verify the 12-month basis against that process, package and lot before acceptance.
