Dried Red Pepper for Form, Shelf Life and Grade Selection

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Описание продукта
  • Variety
    chili flakes
    Storage Type
    store in dry, sealed container
  • Specification
    10-40 mesh,10-20mesh, 60mesh
    Product Type
    Single Herbs & Spices
  • Ingredients
    No additives
    Content
    Natural chili crush
  • Instruction for Use
    Add according to the dish
    Drying Process
    AD
  • Style
    Dried
    Processing Type
    Raw
  • Shape
    Granule
    Weight (kg)
    25
  • Shelf Life
    2 year
    Model Number
    paprika/chili powder
  • Type
    Chilli & Pepper
    Product Name
    Red Chilli Flakes
  • Packing
    Customers' Requirements
    Certification
    ISO
  • Grade
    Premium Grade
    Colour
    Red Colour
  • Quality
    High Qulaity
    Taste
    Hot Spicy
  • MOQ
    3 Tons
    Moisture
    12% Max
  • Color
    dark red

Agree the actual supplied form and applicable shelf life before selecting this dried red pepper ingredient. Confirm flakes/crushed granules versus powder through the product specification, then connect the accepted material with the recipe's receiving requirements.

Confirm the material and its life requirement

Request the specification identifying the actual preparation and the shelf-life condition applicable to that supply. Agree the storage and receiving plan needed to meet the accepted life requirement before proceeding with a grade.

  • Actual supplied form and complete ingredient formula.
  • Applicable shelf-life and storage specification.
  • Selected particle and actual heat criteria.
  • Required quality-grade or food-grade evidence.
  • Applicable ISO documents when required.
  • Actual processing, packing and receiving records.

Select particle and heat criteria

The listed 10–40 mesh, 10–20 mesh and 60 mesh descriptions require agreement of the criterion applicable to the confirmed material. Keep those descriptions distinct rather than assuming one selected grind.

Hot spicy is a qualitative sensory description rather than a measured SHU result. Give the recipe's actual heat specification and request the relevant selected-lot evidence needed for acceptance.

Agree grade and certification acceptance

If a quality grade or food-grade condition matters, agree the criteria and applicable product/batch records. An ISO requirement needs the relevant holder, issuer or standard, scope, validity and product relevance reviewed against the receiving specification.

Complete handling and product records

Moisture is stated as 12% maximum, with storage in a dry, sealed container. Confirm those conditions together with the agreed shelf-life requirement in the actual product and receiving plan.

Obtain the complete ingredient/additive statement and actual drying, preparation and any additional treatment sequence. Confirm the actual packing and commercial order conditions before completing the accepted material brief.

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