- Primary IngredientChiliVarietydried chilli
- Weight (kg)20Storage Typecooler storage
- Specification0.5mm(0.02in)Shelf Life24months
- IngredientsfreeContent100% chili
- Instruction for Usedo not eat directlyDrying ProcessAD
A cooking-ingredient specification should identify the whole dried red chili and the preparation the recipe requires. Establish complete composition, pod criteria and technical acceptance before choosing the material and its cooler receiving plan.
Identify the actual ingredient
Ask for a full ingredient and additive statement for the proposed supply. Define the whole-pod presentation and the stem or seed condition suitable for the receiving recipe.
Choose relevant physical criteria
Agree the physical measurement criterion that applies to the supplied preparation. Review the method and actual selected-lot evidence needed to assess it. Identify the material and preparation covered by that evidence, then determine whether the results are relevant to the whole-pod ingredient your recipe will receive.
Assess the recipe requirements
Specify heat or sensory acceptance where the cooking formula requires it. Obtain relevant product evidence against the agreed criteria before adopting the ingredient for that operation.
Details to settle with the material
- Actual whole chili and full composition.
- Pod presentation and stem or seed condition.
- Physical criterion with its measurement method.
- Required heat or sensory acceptance and evidence.
- Processing, use preparation and package handling.
Prepare the chili before eating
Direct eating is excluded for this ingredient. Agree the drying and processing sequence and any further preparation or treatment required by the actual cooking use.
Match the period to cooler handling
For 24months, establish the applicable cooler storage temperature and package conditions. Set receiving and packing arrangements after accepting the material, formula, technical criteria and preparation process.
