- Primary IngredientChiliVarietydried chilli
- Weight (kg)20Storage Typecooler storage
- Specification0.5mm(0.02in)Shelf Life24months
- IngredientsfreeContent100% chili
- Instruction for Usedo not eat directlyDrying ProcessAD
For a seasoning operation, begin with the actual whole dried red chili and a complete ingredient statement. Agree the supplied pod preparation and use process before deciding whether the material fits the receiving recipe.
Identify the material and formula
Request the full composition, including any additives, for the proposed chili ingredient. Define the whole-pod presentation required by the actual seasoning process.
Agree the pod criteria
Set acceptable stem and seed condition for the preparation under consideration. Establish the relevant physical or particle criterion and the measurement basis that applies to that supplied material.
Review technical requirements
Where heat or sensory characteristics matter, define the actual acceptance criteria. Use appropriate product evidence and measurement methods relevant to the selected lot.
Put the decisions in writing
- Actual named chili material and complete composition.
- Whole-pod, stem and seed requirements.
- Physical or particle measurement criterion.
- Heat or sensory evidence when required.
- Drying route and further preparation or treatment.
- Cooler temperature, package and receiving plan.
Accept preparation before use
Confirm the actual drying and processing sequence and the further treatment required by the recipe. The ingredient must not be eaten directly, so preparation and use acceptance precede recommendation.
Apply the cooler period
The stated period is 24months under cooler storage. Establish the actual storage temperature and package and receiving conditions before adopting that period.
Settle packing once the material, process and handling requirements are accepted. Send the agreed ingredient brief with the commercial requirements so the proposed whole chili and receiving plan stay connected.
