- Primary IngredientChiliVarietydried chilli
- Weight (kg)20Storage Typecooler storage
- Specification0.5mm(0.02in)Shelf Life24months
- IngredientsfreeContent100% chili
- Instruction for Usedo not eat directlyDrying ProcessAD
Define the food preparation before choosing a whole dried red chili ingredient. Agree the actual formula, pod condition and desired sensory acceptance, then connect those requirements to the processing and receiving plan.
Establish the ingredient and grade criteria
Request the named-material specification and complete ingredient and additive statement. Agree the accepted whole-pod, stem and seed preparation for the actual supplied material.
Set the dimensional or particle criterion using a clear parameter meaning and measurement basis. Any heat or sensory requirement needs applicable product information, relevant methods and standards and the selected-lot evidence required by the operation.
- Actual named chili and complete composition.
- Accepted pod, stem and seed condition.
- Defined physical criterion for the whole material.
- Required sensory and technical acceptance records.
- Drying route and preparation before use.
- Cooler temperature, package and receiving conditions.
Agree the processing and intended use
Review the actual drying and processing route against the receiving recipe. Establish any further preparation, cooking or treatment required before use.
The ingredient is not intended for direct eating. Complete process and use acceptance before recommending the whole preparation for the food operation.
Apply the period to the accepted material
Cooler storage is required for the described period of 24months. Agree the actual temperature and package together with receiving conditions applicable to the selected whole chili.
Use the completed ingredient, treatment and handling brief to settle packing requirements. Finalize commercial preparation only after the actual composition, pod and process conditions are accepted.
