Dried Whole Red Chili Pepper for Color Extraction
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Product description
  • Model Number
    Jinta
    Primary Ingredient
    Chili
  • Taste
    Moderate spicy
    Variety
    dried chilli
  • Storage Type
    Cool place with ventilation
    Specification
    25lb per carton
  • Shelf Life
    6 Month
    Ingredients
    N/A
  • Content
    Chili whole with stem
    Instruction for Use
    Medium spicy chili, similar Guajillo
  • Product Name
    Factory price dried red chili sweet paprika per kg
    Flavor
    Strong&Pungent Chilli Flavor
  • Size
    11-14cm
    Hot
    8,000-12,000shu
  • Stem
    With/Without Stem
    Moisture
    12-14%
  • Impurity
    1%max
    Broken Rate
    2%max
  • Certification
    Halal certified
    Function
    color extraction, add color to food
  • Packaging
    Bag

Dried whole red chili is described for color extraction and adding color to food. Review actual ingredient suitability, intended process and applicable status with the full 11-14 cm size, 8000-12000 SHU and 12-14% moisture ranges for the selected pepper grade.

Set the Whole Chili for the Intended Color Use

Whole chili is the stated preparation, with dried style and red appearance. Obtain an identified sample and full composition, agreeing the actual named pepper grade and supplied condition with or without stem for the intended ingredient requirement.

  • The entire size range is 11-14 cm.
  • Pungency is described as 8000-12000 SHU.
  • The full moisture range is 12-14%.
  • Maximum impurity is stated as 1%.
  • Maximum broken rate is stated as 2%.

Review the Whole Pepper Physical Grade

Keep all physical ranges and limits with the actual identified preparation and selected stem condition. Request the dimensional and analytical basis, applicable definitions, methods and actual-grade records, confirming the moderate or medium spicy taste and strong and pungent flavor descriptors for that grade.

Confirm Color-Use Preparation and Ingredient Status

Request relevant processing, analytical or status documents for the actual intended color-extraction or food-coloring process. Agree preparation and addition instructions with the identified ingredient, complete composition and applicable use conditions before final selection.

Complete the Bag and Six-Month Handling Review

Bag packaging is described with a six-month duration and storage in a cool place with ventilation. Establish actual package conditions and handling instructions for the selected bag, completing available scope, supplier identity and current terms with the final whole-chili specification.

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