- Model Number05Brix (%)NO
- Primary IngredientChiliTastestrong spicy
- VarietyHot pepperWeight (kg)10/20/25
- AdditivesNOStorage TypeDry and cool place
- Specification10-12cm(3.94-4.72in)Shelf Life24 Months
- IngredientschiliContentxiaomila chilli
- Instruction for Usefor cookingDrying ProcessDehydrated
- ColorRedGradeA
- Moisture11%-13%SHU20000-30000SHU
- Used ForCookingMOQ1 Ton
- Packaging25kg/bag
A whole-pod cooking ingredient should be selected through its actual named material, complete composition and supplied condition. For these dried red chili pods, settle that ingredient brief before applying length, moisture, heat or sensory criteria to a recipe.
Agree the material before the recipe decision
Establish the actual named chili ingredient and complete ingredient and additive formula. Accept the supplied pods, stems and seeds and the further preparation needed for the intended cooking use before recommending the material.
Set independent measurement criteria
Assess 10–12cm, also expressed as 3.94–4.72in, through a defined length axis and method. Keep moisture 11–13% and 20000–30000SHU linked to the identified ingredient, appropriate measurement bases and selected-lot evidence.
Test the sensory and process fit
Use strong spicy as a sensory criterion for the proposed cooking recipe. Confirm the applicability of Dehydrated processing and any further preparation or relevant material and process documents needed for that food use.
- Confirm the actual named material and complete supplied composition.
- Accept the required pod, stem and seed preparation for cooking.
- Define how length, moisture and heat will be measured for the lot.
- Evaluate strong spicy through the intended recipe and sensory requirements.
- Approve processing, storage and receiving conditions before deciding packing.
Complete the receiving brief
Apply the shelf-life reference of 24months to actual temperature and handling in a dry and cool place. Set the appropriate receiving package after material identity, technical requirements and preparation acceptance have been resolved.
Keep the agreed ingredient and cooking requirements together when completing the purchase brief. Include the accepted measurement methods and selected-lot evidence in that decision.
