- Varietychili pepperWeight (kg)20
- Storage Typecooler storageSpecification0.5mm(0.02in)
- Shelf Life24monthsIngredientsfree
- Content100% chiliInstruction for Usedo not eat directly
- Drying ProcessADCertificationHACCP
- Colorredshapepiece/powder/crushed/flakes/ring
- Typepepper/chilliProduct TypeHot Pot Condiments
- TasteSpicyPackagingBag
- Primary IngredientchilliCertification1QS
- Certification2HALAL
Whole dried red chili has an AD drying description and a spicy taste description for hot pot condiment preparation. Do not eat directly; obtain usable pod preparation instructions and agree the actual treatment and food process before using the ingredient.
Define the hot pot ingredient brief
Describe the intended food and the stage at which the whole chili will be prepared. Obtain a complete ingredient declaration and relevant material tests against the pod and food-profile criteria required by that application. Where physical characteristics affect acceptance, define the measured feature and assessment method. Keep those criteria with the preparation instructions and the process and intended-use acceptance documents needed for the food.
- Ingredient form is whole dried red chili pods.
- Drying is described as AD.
- The taste description is spicy.
- The use instruction is do not eat directly.
- Hot pot condiment preparation is the food context.
- Packaging is described as bag, with the actual arrangement to confirm.
Confirm actual preparation and treatment
Agree the usable food instructions and actual treatment for the proposed pods. Assess the material and preparation together against the intended hot pot requirements before accepting the ingredient for the intended food preparation.
Establish the cooler-storage basis
The shelf-life reference is 24 months with cooler storage. Define the actual cooler temperature and verify the chosen bag packaging, treatment and handling conditions supporting that period.
Send the actual pod, ingredient and food-profile requirements with the proposed preparation and package arrangement. Confirm the applicable shelf-life basis before adopting the period for the whole chili material.
