Whole Dried Red Chili Paprika Pods

Agree the actual named whole dried red chili or paprika-pod material required by the operation. Establish its complete composition and supplied pod preparation before choosing a particular ingredient specification.

Define the whole preparation

Record the required pod, stem and seed condition. Obtain a complete ingredient and additive statement and agree any further preparation expected before the material enters the intended process.

Review the size and heat descriptions

The written size is 7–9cm and heat is 3000–5000SHU. Confirm the dimensional basis, relevant measurement methods and standards and selected-lot evidence for the actual identified whole preparation.

Set technical receiving acceptance

Moisture is 12% maximum, impurity 0.3% maximum and broken rate 1% maximum. Agree the meaning and method for each parameter and obtain relevant lot evidence before using those limits for acceptance.

• Actual named whole material and full formula.
• Pod, stem and seed preparation requirements.
• Size basis and heat measurement evidence.
• Moisture, impurity and broken-rate acceptance.
• Intended use and actual processing requirements.
• Package, records and receiving conditions.

Assess the hotpot preparation

Review hotpot-dipping use against the accepted composition and pod preparation. Request the actual drying and raw-processing route and any further treatment required by the receiving operation.

Plan the 24-month handling arrangement

For the stated 24-month shelf life, confirm an applicable package and receiving plan for a cool, dry place. Keep those handling requirements tied to the actual material and preparation being selected.

Complete documentation and packing

Where ISO documentation forms part of acceptance, review the holder, issuer or standard, scope, validity and product/process applicability. Agree actual vacuum bag, woven bag or customer-required packing against the accepted ingredient and handling specification.