- Primary IngredientChiliVarietydried chilli
- Weight (kg)20Storage Typecooler storage
- Specification0.5mm(0.02in)Shelf Life24months
- IngredientsfreeContent100% chili
- Instruction for Usedo not eat directlyDrying ProcessAD
Whole dried red chili is presented as wrinkled red pods, with AD as the stated drying process. Define the actual preparation and the food in which the chili will be used. Complete ingredients and the required sensory or technical profile need agreement for the proposed material.
Confirming usable preparation
The instruction is do not eat directly. Obtain usable preparation instructions and establish acceptance for the actual food process, including any relevant treatment requirements and material tests.
Whole-chili details for selection
The ingredient descriptions below help organize the buying brief. Add the actual pod specification and acceptance criteria needed for the intended preparation.
- Start with whole dried red chili as the required ingredient.
- Use whole wrinkled red pods as the limited appearance description.
- AD describes the stated drying process.
- Do not eat directly; agree actual food preparation before use.
- Cooler storage is the written storage description.
- Twenty-four months is the shelf-life reference for a handling basis that needs confirmation.
Defining the storage arrangement
Establish the actual cooler conditions and the selected packing configuration. Confirm the process, package and handling arrangement to which the 24-month reference applies; no numerical storage temperature is specified here.
Completing the material request
Include the intended food, pod preparation, full ingredients and required profile in the enquiry. Identify relevant process or intended-use acceptance documents when composition or treatment affects the decision.
Connect those material requirements with the selected-package handling conditions. Confirm that the proposed chili meets the actual preparation and acceptance brief before finalizing the request. Include any relevant material tests with the actual preparation requirements.
