- Model NumberYL40Brix (%)NO
- Primary IngredientChiliTasteNumbing and spicy
- Varietydried chilliWeight (kg)25
- AdditivesNOStorage TypeCool and dry ventilate place
- Specification25kg/CTNShelf LifeTwo years
- IngredientsDried chiliContentDried chili
- Instruction for UseCookingProduct NameDried Red Chilli Pepper
- PackingCustomer RequirementsColorRed
- CertificateISOSHU8000-10000
- Used ForcookingMaterial100% Red Chili
- Shipping WaySeaQuality100 % Natural
- PackagingBox, Bag
Build the whole dried red chili specification around the cooking result your operation requires. Settle the actual named material, complete composition and physical pod preparation before selecting a sensory grade.
Put the sensory requirement into words
Describe the taste or aroma acceptance needed by the dish and ask for applicable product information. Any particular sensory effect should be assessed against the actual formula and process rather than assumed from a general ingredient description.
The written heat description is 8000–10000 SHU. Confirm the measurement method, relevant standard and selected-lot evidence for the actual whole-pod preparation before adopting that criterion.
Specify the material entering the operation
A useful inquiry states what the receiving team must accept and what further preparation is required. Keep the whole pods and the complete composition together in that discussion.
- Actual named chili ingredient and full formula.
- Whole-pod condition and acceptable stem preparation.
- Seed requirements and any further cutting step.
- Heat method, standard and relevant lot evidence.
- Specific sensory and cooking acceptance criteria.
- Actual preparation and additional treatment needs.
- Package, receiving conditions and supporting records.
Review documentation for the selected material
Obtain the actual preparation and processing route before assessing cooking suitability. Where ISO is a procurement requirement, confirm the holder, issuer or standard, scope, validity and applicability of the product or process records.
Connect packing with the two-year period
The stated shelf life is two years in a cool, dry, ventilated place. Review the actual package and receiving plan for that period, then agree customer-required, box or bag packing against the accepted cooking-material specification.
