Red Chili Flakes with Seeds for Cooking Ingredient Selection
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Product description
  • Storage Type
    cool and dry place
    Specification
    1-4mm(0.04-0.16in)
  • Product Type
    Single Herbs & Spices
    Ingredients
    no
  • Content
    red chilli
    Instruction for Use
    food ingredients
  • Drying Process
    AD
    Style
    Dried
  • Processing Type
    Raw
    Weight (kg)
    1
  • Shelf Life
    12months
    Model Number
    P6056
  • Type
    Chilli & Pepper
    Product Name
    Chlli Flakes with Seeds
  • SHU
    7000-10000SHU
    Sterilization method (optional)
    Steam Sterilization
  • Graininess
    5*7mm
    Packing
    20kg,25kg,1kg,5kg,5BL or OEM
  • Certification1
    HACCP
    Certification2
    Halal
  • Colour
    Red Colour
    Feature
    Healthy
  • OEM/ODM
    Accpeted

For a cooking-ingredient inquiry, start with the cut and seed content you need from dried red chili flakes. Agree the actual material and full composition before considering a supply, then connect the heat description and treatment route to the recipe and process you intend to use.

Build the recipe ingredient brief

Define the supplied cut and the dimensional basis for an accepted size criterion. Specify the seed-content requirement and obtain the complete ingredient/additive statement for the actual flake preparation.

Assess heat within the accepted preparation

The heat description is 7000–10000SHU, requiring an applicable method, relevant standard and evidence for the selected lot. Establish sensory acceptance for your recipe through product information appropriate to the named material and preparation.

  • Actual named dried red chili flakes.
  • Full ingredient/additive statement.
  • Accepted cut and size-measurement basis.
  • Seed-content requirement for the supplied preparation.
  • Heat method, standard and selected-lot evidence.
  • Actual recipe, process and treatment-selection requirements.
  • Package, storage and applicable documentary acceptance.

Choose the actual processing route

Review the drying and raw-processing records and any further treatment needed by the receiving operation. Steam treatment needs an explicit selection and applicable process evidence before it becomes part of an agreed supply specification.

Close the handling and packing agreement

For the stated 12months, agree a cool, dry place and a matching package and receiving plan. If HACCP or Halal records are required, check holder, issuer or standard, scope, validity and product/process applicability before completing ingredient, use and packing acceptance.

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