Raw AD Dried Red Chili Flakes for Cooking
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Product description
  • Variety
    chili pepper
    Storage Type
    Cool and dry ventilate place
  • Specification
    25kg/CTN
    Product Type
    Single Herbs & Spices
  • Ingredients
    Dried chili
    Content
    Hot chili
  • Instruction for Use
    Cooking
    Drying Process
    AD
  • Style
    Dried
    Processing Type
    Raw
  • Shape
    Piece
    Weight (kg)
    25
  • Shelf Life
    Two years
    Model Number
    YL15
  • Type
    Chilli & Pepper
    Product Name
    Red Chilli Flakes
  • Packing
    Vacuum Pack
    Certification
    ISO
  • Quality
    High-quality
    MOQ
    1000kgs
  • Colour
    Red Colour
    Taste
    Hot Spicy
  • Usage
    Cooking Food
    Moisture
    12% Max
  • Color
    red

These dried red chili flakes are described as pieces for cooking, with raw and AD preparation references. Hot spicy is the qualitative taste description. Agree the actual flake size, composition and required profile for the food before comparing the ingredient with the acceptance brief.

Flake preparation and cooking texture

Specify the size distribution and accompanying material acceptable for the application. Request complete ingredients and actual process information, including any treatment requirements that affect use of the offered flakes.

Moisture criterion and profile needs

The moisture reference is 12% max. Establish applicable definitions, sampling and material or batch tests before using the maximum as an acceptance limit for the actual preparation.

  • The material is dried red chili flakes.
  • Piece is the stated physical form.
  • Raw and AD are the preparation descriptions.
  • Red is the color description.
  • Hot spicy is the stated taste description.
  • Moisture is referenced at 12% max.
  • Vacuum packing is the described format.

Required flavor and heat

Set the actual sensory and heat profile needed by the recipe. Any numerical pungency criterion should have an applicable specification and relevant tests for the ingredient being considered.

Vacuum package and two-year handling

A two-year shelf-life reference accompanies a cool, dry, ventilated place. Confirm the period and handling applicability for the selected flakes, process and vacuum-pack configuration.

Include actual preparation, full composition, required profile and technical criteria with package and storage needs in the enquiry. Relevant process, intended-use and approval documents should support requirements involving ingredients, treatment or a defined acceptance standard for the cooking application.

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