- Primary IngredientChiliVarietydried chilli
- Weight (kg)20Storage Typecooler storage
- Specification0.5mm(0.02in)Shelf Life24months
- IngredientsfreeContent100% chili
- Instruction for Usedo not eat directlyDrying ProcessAD
Develop a seasoning-sauce ingredient brief around the actual whole dried red chili and the preparation your formula needs. Agree composition, pod criteria, drying route and handling before recommending the material for that recipe.
Choose the whole chili preparation
Request the complete ingredient and additive statement for the proposed supply. Establish the pod, stem and seed acceptance criteria appropriate to the ingredient your operation will receive.
Define the physical measurement basis that applies to the actual preparation. Set desired heat or sensory criteria through relevant methods and selected-lot product evidence.
Confirm the route before recipe use
Agree the actual drying and processing sequence for the proposed whole chili. Review what further treatment or preparation is required by the seasoning-sauce formula.
The ingredient cannot be eaten directly, so actual use depends on an accepted preparation process. Connect that process with the complete formula and pod condition when evaluating the proposed supply.
Set the cooler-package conditions
For the 24months description, agree the actual cooler storage temperature and package plan. Confirm receiving applicability for the selected preparation before adopting the period.
Details for the sauce-ingredient brief
- Actual whole red chili and full composition.
- Pod presentation and stem or seed acceptance.
- Relevant physical criterion and measurement method.
- Heat or sensory requirements and product evidence.
- Confirmed drying, processing and further treatment.
- Cooler temperature, package and receiving arrangements.
Complete the commercial preparation
Discuss packing after the formula, pod, process and handling decisions are settled. Keep the accepted seasoning-sauce recipe requirements with that arrangement so the proposed chili ingredient can be assessed against the operation that will use it.
