- Model NumberYL10Brix (%)No
- Primary IngredientChiliTasteMildly spicy
- Varietydried chilliWeight (kg)25
- AdditivesNoStorage TypeCool and dry ventilate place
- Specification25kg/CTNShelf LifeTwo years
- IngredientsDried chiliContentHot chili
- Instruction for UseCookingProduct Name100% Pure Nature
- PackingCustomer RequirementsColorRed
- CertificateHALAL ISO HACCPSHU3000-5000
- PackagingVacuum Pack, Box, Bag
Er Jingtiao is the declared name of dried red chili described for cooking with a 3000-5000 SHU range. Review the full range with the actual named pepper grade, supplied form and selected taste, obtaining complete composition before choosing the actual ingredient preparation for the intended cooking requirement.
Review the Full Er Jingtiao Heat Range
Retain 3000-5000 SHU with the actual selected grade and its analytical basis. Obtain methods and actual-grade records, checking the mildly spicy taste descriptor and selected pungency against an identified sample of the supplied preparation.
- Er Jingtiao is the declared chili name.
- Dried chili describes the ingredient.
- Red is the stated appearance.
- Cooking is the specified use.
- Customer-requirement packing is described.
- Vacuum pack, box and bag are packaging options.
- The stated duration is two years.
- Storage is described as a cool, dry, ventilated place.
Identify the Cooking Ingredient and Its Composition
Confirm the actual named pepper grade and supplied form with its complete ingredients. Request relevant processing, analytical or status documents and agree preparation and addition instructions for the intended cooking requirement.
Keep the actual identified sample and full heat range with the agreed ingredient specification. Review selected taste and pungency with the preparation instructions before completing approval for the actual cooking use and selected grade.
Complete Actual Packing and Two-Year Conditions
Choose the actual vacuum pack, box or bag and establish available customer-requirement packing scope. Agree package conditions and handling instructions for the described duration, completing supplier identity and current order terms with the final named grade and supplied form.
