IQF frozen chili is offered in whole or cut directions for food-ingredient supply. Fresh chili is named as the ingredient, with frozen chili as the supplied material. Select the physical form together with the frozen receiving and storage requirements of your operation.
Choose whole chili or pieces for the preparation
The offering describes a whole-chili specification and a piece-shaped supply direction. Agree which form you need rather than assume both are included in one pack. Add dimensions and any stem or seed condition that affects handling or the finished food.
Maintain the stated frozen holding arrangement
The instruction is to keep frozen at −18°C or below, with a twenty-four-month shelf life. Confirm the selected presentation carries the applicable instruction before arranging receiving or stock. A frozen ingredient description does not supply a detailed thawing or preparation procedure.
- Select whole or cut chili.
- Define the pepper size and heat requirement.
- Agree packing and frozen handling for receiving.
Request the information needed for the food trial
No measured heat, fixed color or additional processing treatment is supplied. Discuss the pepper characteristics your recipe requires and obtain the applicable preparation instruction. Keep the agreed form and handling information with the proposed packing so the food trial assesses the actual supply.
