- Varietychili pepperStorage Typecooler storage
- Specification0.5mm(0.02in)Product TypeSingle Herbs & Spices, Hot Pot Condiments
- IngredientsfreeContent100% chili
- Instruction for Usedo not eat directlyDrying ProcessAD
- StyleDriedProcessing TypeRaw
- ShapePieceWeight (kg)20
- Shelf Life24monthsTypeChilli & Pepper, pepper/chilli
- CertificationHACCPColorred, red
- shapepiece/powder/crushed/flakes/ringTasteSpicy
- PackagingBagPrimary Ingredientchilli
- Certification1QSCertification2HALAL
A food-seasoning recipe can define its whole dried red chili ingredient through the actual formula and pod preparation. Accept sensory, technical and process requirements before arranging documents, storage and packing for the receiving operation.
Specify the proposed seasoning ingredient
Request complete composition covering ingredients and additives in the chili. Describe the food-seasoning, hotpot or cooking preparation and the pod, stem and seed condition it requires.
Assess sensory and technical relevance
Evaluate the spicy taste description through actual sensory acceptance for that supplied preparation. Set any required heat or physical criterion with appropriate methods and selected-lot evidence.
Identify the material covered by the evidence and compare it with the preparation the recipe expects to receive. Agree any remaining acceptance questions before choosing the proposed ingredient. Describe the preparation used for sensory assessment and the relevant sampling basis for technical records, so both refer to the ingredient being purchased.
Points for the receiving recipe brief
- Actual whole chili and complete formula.
- Seasoning or hotpot preparation.
- Pod, stem and seed criteria.
- Sensory and technical evidence.
- Actual AD/Raw processing and receiving-recipe preparation.
- Relevant records and cooler package conditions.
Agree the actual route and documents
Confirm AD drying and Raw processing for the supplied material and the further preparation required by the intended use. This ingredient must not be eaten directly.
For requested HACCP, QS or Halal requirements, establish holder, issuer or standard, scope, validity and actual product/process relevance. Accept 24months with an agreed cooler-storage temperature and suitable package and receiving conditions before settling packing against the approved ingredient and preparation brief.
