Yidu Whole Dried Chili Pods for Food Processing

Consider commercially named Yidu whole dried chili pods in relation to the food process you intend to run. Agree the actual complete formula and supplied pod, stem and seed condition before accepting the technical, sensory and processing requirements.

Keep the full heat interval in the brief

Assess 3000–5000 SHU through relevant heat-method and selected-lot evidence for the actual ingredient. Discuss mildly spicy and Low Heat as sensory descriptions to accept in the intended food formula, alongside that complete analytical reference.

Define length and moisture acceptance

Apply 8–12 cm (3.15–4.72 in) to an agreed length axis and measurement method. Evaluate moisture 8–20% on a defined basis using evidence relevant to the accepted pod preparation and selected lot.

• Actual Yidu-named chili identity and full ingredient composition.
• Supplied pod, stem and seed condition accepted for the food process.
• Complete 3000–5000 SHU interval and heat-method relevance.
• Length and moisture measurement criteria for the actual pods.
• Mildly spicy and Low Heat sensory acceptance.
• Applicability of Sun-dried processing and the further preparation required.
• Receiving-package, temperature and handling requirements.

Agree the processing route for the recipe

Confirm applicability of Sun-dried processing to the ingredient being supplied. Establish the further preparation and material or process documents needed for the intended food application.

Conclude dry-cool receiving

Relate the 24-month shelf-life reference to actual storage temperature and accepted handling in a dry and cool place. Settle the receiving format after accepting the ingredient composition, pod preparation and technical and process requirements for that material.

State the intended food formula when requesting further evidence for the supplied preparation and receiving conditions.