- Primary IngredientChiliVarietydried chilli
- Weight (kg)20Storage Typecooler storage
- Specification0.5mm(0.02in)Shelf Life24months
- IngredientsfreeContent100% chili
- Instruction for Usedo not eat directlyDrying ProcessAD
Make the actual supplied pods the starting point for a whole dried red chili food-ingredient specification. Agree complete composition and preparation requirements before adopting a physical grade or recommending the ingredient for a recipe.
Choose the accepted whole preparation
Obtain the named-material description and full ingredient and additive statement. Define the actual pod, stem and seed condition required by the receiving food operation.
- Named dried chili material.
- Complete ingredient and additive statement.
- Accepted whole-pod condition.
- Stem and seed preparation requirements.
- Applicable physical criterion and measurement basis.
- Actual drying, further treatment and use process.
- Temperature-qualified cooler and package plan.
Give physical acceptance a clear basis
Agree the dimensional or particle criterion that applies to the supplied material. Any heat or sensory requirement should be supported by applicable product evidence, a defined method and relevant standard or selected-lot records.
Review the route to the recipe
Establish the actual drying and processing sequence for the accepted ingredient. Agree any preparation or further treatment required by the proposed food use.
Set the use boundary
Do not eat this ingredient directly. Complete acceptance of the receiving process and recipe before selecting the whole chili for that operation.
Plan the storage and receiving conditions
A shelf-life description of 24months is paired with cooler storage. Establish its applicability through the actual temperature, package and receiving arrangements for the accepted whole preparation.
Confirm packing against the completed ingredient and handling brief. Keep composition, pod preparation and use acceptance together in the final specification.
