Whole Dried Red Chili Pods for Food Processing

Select a whole dried chili ingredient through the actual named material your food-processing brief requires. Agree the full composition and supplied pod condition before deciding on process, further preparation and receiving acceptance for that ingredient.

Establish the actual named material

Identify the chili ingredient and every component in its complete supplied formula. Accept the whole-pod, stem and seed condition and specify the further preparation needed for the intended food application.

• Accept the actual named whole dried chili material.
• Establish the complete ingredient and additive composition.
• Describe the supplied pod, stem and seed condition.
• Agree the further preparation required for the food application.
• Establish AD drying and Raw processing applicability.
• Review the relevant material and process documents.
• Define actual storage temperature, humidity and handling conditions.

Connect processing with preparation acceptance

Determine how the AD and Raw references apply to the identified ingredient. Accept any further food preparation and relevant supporting evidence before recommending the pods for the proposed application.

Keep the supplied preparation specific

Use the accepted actual material name and pod description throughout the purchase brief. Agree the assessment approach for that preparation at receiving, including the relevant stem and seed requirements.

Set the shelf and package conditions

Assess 24 months against the actual temperature, humidity, handling and package requirements of the accepted material. Consider the written carton or net-content reference after ingredient and processing acceptance, then agree the actual receiving arrangement.

Complete the preparation and package decisions together for the ingredient being selected. Retain the actual pod, stem and seed criteria with the accepted named material, and use them when assessing the preparation at receiving for the proposed food application.