Relia Raw AD Dried Red Chilli Slices for Food Cooking
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Product description
  • Variety
    chili pepper
    Storage Type
    Cool and dry ventilate place
  • Specification
    20kg/bag
    Product Type
    Single Herbs & Spices
  • Ingredients
    Chilli
    Content
    Dried chilli
  • Instruction for Use
    Food Cooking
    Drying Process
    AD
  • Style
    Dried
    Processing Type
    Raw
  • Shape
    Sliced
    Weight (kg)
    1
  • Shelf Life
    Two years
    Model Number
    XLJASON-50
  • Type
    Chilli & Pepper
    Color
    Red

Relia red chilli slices have raw AD dried preparation and red color for food cooking. Define the actual slice preparation, required heat and acceptance criteria for the intended food, together with the packing and handling needed for the selected ingredient.

Select the slices for the recipe

Provide the actual slice dimensions and physical requirements in the enquiry. Request the applicable material and batch specification, including the heat target and test criteria wherever measured pungency is necessary for approval.

Confirm the applicable preparation

The preparation is described as raw, AD and dried. If a particular drying or treatment requirement affects acceptance for the food, obtain the relevant process specification for the slices being considered. Where moisture is part of the food's acceptance criteria, request its applicable limit and measurement information for the slices.

  • The supported physical form is sliced red chilli.
  • Raw, AD and dried are the preparation descriptions.
  • Red is the stated color.
  • The shelf-life reference is 2 years.
  • Storage is described as a cool, dry, ventilated place.

Set packing and storage requirements

Bag packing is described, with the applicable actual format to agree for the selected preparation. Keep the cool, dry, ventilated conditions with the two-year reference, and confirm handling for the supplied slices and pack before applying the stated period.

Complete the ingredient specification

Request a complete ingredient declaration and the process information relevant to the intended cooking use. Where composition, treatment or a defined acceptance standard affects approval, obtain the applicable documents and criteria for the actual material before confirming the ingredient.

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