- Storage Typecool and drySpecification12-18cm
- Shelf Life24 monthsIngredientschili
- ContentSweet Paprika ChiliInstruction for Usefor cook
- Model Number02StemWith/Without stem
- GradeAMoisture8%-20%
- SHU300-1000SHUTasteLight Spicy
- Used ForCookMOQ1 Ton
- PackingVacuum Pack
Whole Sweet Paprika Chili peppers can be assessed around the actual cooking preparation you need. Begin with the complete ingredient formula, stem condition and seed handling, then agree the technical and packaging requirements for the order.
Assess the commercial chili in your recipe
Light Spicy is the taste description to evaluate with a representative food sample. Keep the full 300–1000 SHU analytical reference separate from sensory acceptance and confirm its actual method, sampled fraction and lot result.
Establish the usable processing and any necessary treatment for the selected material. The preparation details should describe the whole peppers that will enter your food process.
Define physical and moisture acceptance
The 12–18cm reference needs a measured axis, pod part, criterion and method. Evaluate the independent 8%–20% moisture reference using its own analytical and sampling basis.
- Identify the actual Sweet Paprika Chili material and full composition.
- Describe the whole-pod cooking process and accepted seed preparation.
- Choose the order condition from the With/Without stem reference.
- Connect the dimension, heat and moisture criteria to the applicable material lot.
- Select and qualify the vacuum package material, closure and handling.
Confirm the period under actual conditions
A 24-month requirement needs defined temperature and humidity for the cool, dry place. Obtain instructions for handling after opening as part of the selected vacuum packaging arrangement.
Ask for the period basis covering the actual composition, executed process, package and lot. Keep relevant intended-use documents with the accepted material specification so that the recipe sample and storage plan concern the same whole chili preparation.
