- Model NumberYL52Brix (%)NO
- TasteNumbing and spicyVarietydried chilli
- Weight (kg)25Storage TypeCool and dry ventilate place
- Specification25kg/CTNShelf LifeTwo years
- IngredientsDried chiliContentHot chili
- Instruction for UseCookingPackagingVacuum Pack, Box, Bag
Set the whole dried red chili brief around the actual material your cooking operation needs. Agree the named ingredient, complete composition and pod preparation before selecting a particular supply specification.
Make the receiving requirement clear
Specify the condition of the whole pods and the acceptable stem and seed preparation. Obtain a complete ingredient and additive statement and review it together with the physical preparation being supplied. A particular sensory or heat requirement needs applicable product information and an agreed acceptance basis for the actual material.
- Actual named ingredient and complete formula.
- Whole-pod condition at receipt.
- Stem and seed preparation requirements.
- Required sensory or heat acceptance.
- Any separately required cutting or processing.
- Preparation and additional-treatment information.
- Applicable package and receiving conditions.
Evaluate the intended cooking process
Assess cooking suitability through the accepted composition and preparation. Clarify the actual processing route and any further treatment needed before use, including any work expected at the receiving operation. Keep the ingredient specification and those process requirements together when deciding whether the supplied whole material fits the intended application.
Confirm evidence for a particular requirement
Ask for relevant product and process records where a specified acceptance condition matters. Agree the actual preparation rather than assuming that an additional cutting or processing step is part of the supplied ingredient.
Agree the two-year handling conditions
The described two-year shelf life requires the applicable package and receiving plan for storage in a cool, dry, ventilated place. Settle actual vacuum, box or bag packing and commercial conditions against the accepted whole-material and cooking specification.
