- Primary IngredientChiliVarietydried chilli
- Weight (kg)20Storage Typecooler storage
- Specification0.5mm(0.02in)Shelf Life24months
- IngredientsfreeContent100% chili
- Instruction for Usedo not eat directlyDrying ProcessAD
Choose whole dried red chili pods around the seasoning recipe and receiving preparation you intend to use. The material needs an accepted composition, pod specification and handling plan before commercial packing is settled.
Identify the ingredient for the formula
Obtain the proposed chili's full ingredient and additive statement. Agree the actual whole-pod preparation, including the stem and seed condition required by the receiving operation.
Define physical and sensory criteria
Specify the physical measurement basis that is relevant to the supplied material. Establish any heat or sensory acceptance through applicable product evidence and selected-lot methods.
Prepare before eating
Direct eating is excluded for this ingredient, making an accepted preparation process essential. Review the actual drying and processing sequence and determine any further treatment required by the seasoning recipe.
Set the cooler conditions
The 24months description needs an agreed cooler storage temperature and actual package applicability. Confirm receiving conditions for the proposed preparation before adopting that period for the ingredient.
Questions for the supply discussion
- Which whole chili material and complete formula are proposed?
- What pod presentation will the recipe receive?
- Which stem and seed criteria apply?
- How will relevant physical properties be measured?
- What heat or sensory evidence is required?
- Which preparation, treatment and cooler-package conditions are accepted?
Complete the packing brief
Discuss the actual packing arrangement after settling material, technical and use requirements. Keep the accepted pod preparation and cooler receiving plan with that agreement so the commercial discussion refers to the same ingredient and handling conditions throughout.
