- Storage Typecool and dry placeSpecification1-4mm(0.04-0.16in)
- Product TypeSingle Herbs & SpicesIngredientsno
- Contentred chilliInstruction for Usefood ingredients
- Drying ProcessADStyleDried
- Processing TypeRawWeight (kg)1
- Shelf Life12monthsModel NumberP6056
- TypeChilli & PepperProduct NameChlli Flakes with Seeds
- SHU7000-10000SHUSterilization method (optional)Steam Sterilization
- Graininess5*7mmPacking20kg,25kg,1kg,5kg,5BL or OEM
- Certification1HACCPCertification2Halal
- ColourRed ColourFeatureHealthy
- OEM/ODMAccpetedColorred
Set a seasoning ingredient brief for seeded dried red chili flakes around the actual formula, cut and heat criteria required by the food recipe. Agree the process and handling conditions that will apply to that supplied material before deciding packing requirements.
Make selection criteria explicit
Obtain the complete ingredient and additive composition and define the acceptable seed and fragment condition. Consider 1–4mm separately from 5*7mm, with relevant measurement criteria, methods and selected-lot evidence for each reference. Define the fragment criterion used for each measurement so the receiving specification can be compared with evidence for the supplied seeded flakes.
- Describe the seeded cut accepted for the seasoning formula.
- Assess full composition against the actual receiving food recipe.
- Set a measurement basis for the independent 1–4mm reference.
- Evaluate 5*7mm using its relevant method and lot applicability.
- Check 7000–10000SHU against actual-material heat-method evidence.
- Accept AD drying, Raw processing and required further preparation.
- Review selected steam treatment and requested document coverage.
- Agree a cool-dry receiving package before final packing.
Connect the preparation to the recipe
Assess 7000–10000SHU through the heat method and selected-lot relevance appropriate to the supplied flakes. Confirm how AD drying, Raw processing and further preparation meet the food use, obtaining process records for optional steam sterilization when selected.
Accept records and handling
For requested HACCP or Halal requirements, verify the holder, issuer or standard, validity, scope and actual product/process coverage. Establish 12months in a cool and dry place under agreed receiving-package conditions for that ingredient before concluding the ingredient and packing specification.
