- Storage Typecool and dry placeSpecification1-4mm(0.04-0.16in)
- Product TypeSingle Herbs & SpicesIngredientsno
- Contentred chilliInstruction for Usefood ingredients
- Drying ProcessADStyleDried
- Processing TypeRawWeight (kg)1
- Shelf Life12monthsModel NumberP6056
- TypeChilli & PepperProduct NameChlli Flakes with Seeds
- SHU7000-10000SHUSterilization method (optional)Steam Sterilization
- Graininess5*7mmPacking20kg,25kg,1kg,5kg,5BL or OEM
- Certification1HACCPCertification2Halal
- ColourRed ColourFeatureHealthy
- OEM/ODMAccpetedColorred
Prepare a food-ingredient specification for dried red chili flakes with seeds by defining the cut and composition your recipe can accept. Keep particle measurements, heat evidence, processing and receiving-package requirements connected to the actual supplied preparation.
Agree the seeded cut
Set the acceptable fragment and seed condition and obtain the full ingredient and additive composition. Assess those details against the receiving food formula and the further preparation required before ingredient use. Include the accepted seed and fragment condition in the same ingredient brief as the independent particle and heat requirements.
Keep the particle criteria separate
Review 1–4mm independently from 5*7mm, agreeing the relevant measurement basis, method and selected-lot applicability. Neither description should replace an accepted specification for the actual seeded cut required by the recipe.
- State the accepted seeded fragment preparation in the food brief.
- Check the complete composition against the receiving recipe.
- Define the measurement basis for 1–4mm and, separately, 5*7mm.
- Assess 7000–10000SHU through a suitable actual-material heat method.
- Agree AD/Raw processing and any further recipe preparation.
- Connect treatment, documents and handling to the receiving package.
Evaluate heat and processing
Use 7000–10000SHU with an agreed heat method and selected-lot evidence covering the supplied flakes. Confirm applicability of AD drying and Raw processing, and obtain suitable process records for optional steam sterilization if chosen.
Complete cool-dry receiving
Apply 12months in a cool and dry place through an accepted package and receiving plan. Requested HACCP or Halal documents should establish the holder, issuer or standard, scope, validity and actual product/process coverage before packing is finalized.
