- Primary IngredientChiliVarietydried chilli
- Weight (kg)20Storage Typecooler storage
- Specification0.5mm(0.02in)Shelf Life24months
- IngredientsfreeContent100% chili
- Instruction for Usedo not eat directlyDrying ProcessAD
Consider whole dried red chili for a food or snack recipe through an agreed ingredient specification. The actual composition, stem and seed criteria, preparation process and cooler-package requirements should be settled before use is recommended.
Specify the pod condition
Obtain the complete ingredient and additive statement for the proposed whole chili. Define the stem and seed acceptance criteria your operation requires, together with the pod presentation it will receive.
Agree the relevant physical measurement basis for the supplied preparation. Where the recipe needs heat, moisture or sensory criteria, review appropriate methods and product evidence for the selected lot.
Connect the ingredient with the snack process
Review the actual drying and processing route for the material being considered. Establish the further preparation or treatment required by the intended food or snack formula.
Do not eat this ingredient directly. Acceptance of the actual recipe and use process is necessary before selecting the whole chili for that operation.
Build the selection brief
- Actual chili material and full composition.
- Required pod presentation for the recipe.
- Stem and seed acceptance for the supply.
- Physical measurement criterion and applicable method.
- Heat, moisture or sensory evidence where required.
- Drying, processing and further recipe treatment.
- Cooler temperature and package conditions.
- Receiving plan and proposed packing arrangement.
Apply the handling period
The described period is 24months, with cooler-storage temperature to agree for the actual package. Confirm receiving applicability before adopting that period, then settle packing and commercial arrangements against the accepted ingredient, technical and snack-process specification.
