Whole Dried Red Chili for Soup Bases and Stews
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Product description
  • Primary Ingredient
    Chili
    Variety
    dried chilli
  • Weight (kg)
    20
    Storage Type
    cooler storage
  • Specification
    0.5mm(0.02in)
    Shelf Life
    24months
  • Ingredients
    free
    Content
    100% chili
  • Instruction for Use
    do not eat directly
    Drying Process
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For a soup base or stew, specify the whole dried red chili that meets the actual ingredient and process brief. Establish the named material and complete composition, then define pod preparation and treatment before use together with the receiving operation's cooler-handling requirements.

Build the whole-chili specification

Agree the pod, stem and seed condition your process needs. Establish an applicable dimensional or particle-measurement basis and an accepted criterion for the actual material to be supplied.

Keep preparation before use clear

Do not eat directly is part of the ingredient instruction. Review the actual preparation, cooking or further treatment needed before the chili enters the accepted soup or stew process.

  • Actual named whole dried chili and full ingredient/additive statement.
  • Pod, stem and seed preparation for the intended operation.
  • Accepted dimensional or particle criterion and its measurement basis.
  • Recipe, cooking and further-treatment requirements.
  • Actual drying-route and relevant process records.
  • Cooler temperature, package and receiving arrangements.

Assess the recipe and actual process

Review the drying route and the preparation requirements of the receiving operation. Set any desired heat or sensory acceptance through applicable product evidence for the named whole material.

Evaluate the ingredient's role through the complete composition and agreed physical preparation. Carry the accepted recipe and treatment requirements into the final material specification before procurement conditions are settled.

Define cooler handling for the period

For the written 24months, establish the actual cooler storage temperature and matching package for the selected whole chili. Confirm receiving conditions and finalize packing after the material, process and handling requirements have been accepted.

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