- Primary IngredientChiliVarietydried chilli
- Weight (kg)20Storage Typecooler storage
- Specification0.5mm(0.02in)Shelf Life24months
- IngredientsfreeContent100% chili
- Instruction for Usedo not eat directlyDrying ProcessAD
Begin food-ingredient selection with the actual whole dried red chili and the preparation your recipe will receive. Accept the complete formula and pod requirements before arranging technical records, processing and package handling.
Identify the proposed material
Request a complete ingredient and additive statement for the chili. Specify pod presentation, acceptable stem and seed condition and the preparation required by the receiving food recipe.
Questions for the food specification
- Which actual whole chili and complete formula apply?
- What pod, stem and seed condition is required?
- Which physical, sensory or heat criteria need evidence?
- What actual route and further preparation are accepted?
- Which records and cooler package conditions cover receiving?
Establish technical and process acceptance
Set physical or sensory acceptance for the supplied preparation, together with any heat criterion the recipe requires. Agree suitable methods and selected-lot evidence covering that actual material before ingredient acceptance. Link those acceptance records to the preparation requested by the food operation before settling supply.
Confirm how AD drying applies to the actual processing route and the further preparation needed for the intended use. This ingredient must not be eaten directly; the receiving recipe's preparation requirements need agreement.
Connect records, storage and packing
Obtain the product or process records relevant to the procurement conditions being requested. Identify the material and preparation those records cover so technical selection follows the actual ingredient brief.
Apply 24months with an agreed cooler-storage temperature and suitable package and receiving conditions. Finalize packing once the complete formula, pod criteria, actual processing and handling plan are accepted for the proposed food preparation.
