- Model Number05Brix (%)NO
- Primary IngredientChiliTastestrong spicy
- VarietyHot pepperWeight (kg)10/20/25
- AdditivesNOStorage TypeDry and cool place
- Specification5-6cm(1.97-2.36in)Shelf Life24 Months
- IngredientsGhost PepperContentShuanshuan Chili
- Instruction for UseFor industrial heat enhancement, hot sauce & seasDrying ProcessDehydrated
- ColorRedGradeA
- Moisture11%-13%SHU500,000-1,000,000SHU
- Used ForIndustrial heat enhancementMOQ1 Ton
- Packaging10kg/bag
Industrial food heat formulation needs an agreed chili ingredient before a heat number becomes useful. Consider these whole dried red chili pods for a proposed hot-sauce recipe only after the actual named material, complete formula and supplied pod preparation have been accepted.
Establish the formulation ingredient
Identify the actual named chili material and complete ingredient and additive composition. Specify acceptable pods, stems and seeds, then confirm the further preparation required for the intended industrial food use.
Keep the full heat interval in the brief
The technical references are 5–6cm (1.97–2.36in), moisture 11–13% and 500,000–1,000,000SHU. Assess length on a defined axis and moisture on an agreed basis, using relevant methods and selected-lot evidence for the identified ingredient.
Relate sensory acceptance to the food formula
Evaluate strong spicy through the actual formulation and its sensory requirements. A selected heat endpoint should follow material and method acceptance rather than substitute for them.
- Agree the actual named chili material before recommending it.
- Accept complete composition and the supplied pod, stem and seed condition.
- Define the dimension axis and method for the 5–6cm reference.
- Assess moisture 11–13% through an agreed measurement basis.
- Evaluate the entire 500,000–1,000,000SHU interval for the selected lot.
- Confirm strong spicy criteria and Dehydrated processing applicability.
- Set further food preparation, documentation and receiving requirements.
- Approve the package and dry-cool temperature and handling plan.
Finish with process and receiving acceptance
Confirm the Dehydrated processing sequence relevant to the actual ingredient and hot-sauce recipe. Assess 24months against actual temperature, handling in a dry and cool place and the agreed receiving package before completing the purchase decision.
