- Primary IngredientChiliVarietydried chilli
- Weight (kg)20Storage Typecooler storage
- Specification0.5mm(0.02in)Shelf Life24months
- IngredientsfreeContent100% chili
- Instruction for Usedo not eat directlyDrying ProcessAD
Dried whole red chili is described for seasoning ingredient inquiries, with the instruction not to eat directly. Select the actual named grade and supplied condition with complete composition and the preparation, packing and handling requirements for the intended food use.
Identify the Whole-Chili Grade
Use an identified sample to agree the actual named pepper grade. Establish pod dimensions and physical criteria, retaining the selected supplied seed or stem condition with that whole-chili specification.
Define the Selected Pungency Requirement
Agree the actual pungency criteria needed for the intended seasoning preparation. Obtain applicable analytical methods and actual-grade records with the identified sample and complete ingredient information.
- Dried whole chili is the described form.
- Red is the appearance description.
- Chili is the primary ingredient.
- The instruction is not to eat directly.
- Cooler storage is described.
- The stated duration is 24 months.
Agree Preparation Before Ingredient Use
Obtain actual processing, preparation and addition instructions for the chosen food requirement. Keep the complete composition, named grade and supplied pod condition with those instructions for the selected seasoning ingredient.
Complete the Actual Cooler Conditions
Obtain the actual temperature specification and package-specific handling instructions associated with the stated 24 months in cooler storage. Retain the selected ingredient preparation and actual package conditions together in the storage requirement.
Agree the Chosen Package and Scope
Establish the selected packing format and available scope with supplier identity and current terms. Keep applicable analytical, process or status documents with the final whole-chili grade, intended preparation and package conditions when completing the ingredient requirement.
