- Varietychili pepperWeight (kg)20
- Storage Typecooler storageSpecification0.5mm(0.02in)
- Shelf Life24monthsIngredientsfree
- Content100% chiliInstruction for Usedo not eat directly
- Drying ProcessADCertificationHACCP
- Colorredshapepiece/powder/crushed/flakes/ring
- Typepepper/chilliProduct TypeHot Pot Condiments
- TasteSpicyPackagingBag
- Primary IngredientchilliCertification1QS
- Certification2HALAL
Define the whole dried red chili needed by your hotpot or cooking recipe before agreeing supply. The ingredient brief should connect complete composition, pod acceptance and actual preparation with the receiving operation.
Accept the material and formula
Request the complete ingredient and additive composition for the proposed chili. Set pod presentation and acceptable stem and seed condition for the actual supplied preparation.
Choose relevant technical criteria
Evaluate the spicy taste description through actual sensory acceptance. Agree any heat or physical criterion with appropriate measurement methods and evidence for the selected material and lot. Identify the preparation covered by those records, then compare it with the pod condition required by the hotpot recipe.
Include these hotpot ingredient details
- Actual whole red chili and full composition.
- Pod, stem and seed requirements.
- Sensory acceptance and technical methods.
- Relevant material and selected-lot evidence.
- Actual AD drying and receiving preparation.
- Required documents and package conditions.
- Cooler temperature and handling applicability.
Agree processing before cooking
Confirm how the AD drying description applies to the actual ingredient and processing route. Establish the further preparation required by the receiving hotpot or cooking recipe; this ingredient must not be eaten directly.
Review procurement document scope
For requested HACCP, QS or Halal requirements, check holder, issuer or standard, scope and validity. Establish relevance to the actual product and processing operation before accepting those conditions.
Set cooler storage and packing
Use 24months with an agreed cooler-storage temperature and suitable package and receiving conditions. Settle packing after the material, technical, recipe-process and handling specification is accepted.
