CiCi Foods Maghreb Shakshuka & Tagine Stew Culinary Broad Flakes Crown Reserve Signature Batch 22,500 SHU
Commercial grade flakes CiCi Foods Maghreb Shakshuka & Tagine Stew Culinary Broad Flakes Crown Reserve Signature Batch 22,500 SHU, verified heat 22,500 SHU, color 139 ASTA, cut/granulometry 2-4 mm Flakes, seed content 10%. Tailored for Mediterranean & North African Foodservice in Morocco, Tunisia, France, Middle East. Rich aromatic oil extraction during slow tagine simmering. Pure Capsicum profile, steam sterilized, tested for international B2B food processing.
CiCi Foods Industry — Global B2B Export & Factory Direct Inquiry
Official Verified Supplier
SKU: CICI-CHF-NAF-20 · Brand: CiCi Foods Industry (Brand ID 133) · Catalog: B2B Commercial Export Inquiries on https://cicifoods.chinaspice.org/ · Export Hub: Qingdao Port, China
1. Executive Summary & Botanical Lineage
Specially cultivated and engineered for commercial food manufacturers and industrial spice blenders requiring uncompromising heat precision, color vibrancy, and microbiological safety. Targeted specifically for Mediterranean & North African Foodservice across Morocco, Tunisia, France, Middle East. Sourced from contract agricultural plots in Xinjiang / Shandong / Henan High-Latitude Crop (Capsicum frutescens / Capsicum annuum L.). Selected pods are sun-dried, sanitized via superheated steam, and precision-processed into flakes format. Calibrated heat at 22,500 SHU and color at 139 ASTA guarantee repeatable batch performance.
Engineered to meet the exact commercial tolerances of multinational spice corporations, food manufacturers, wholesale ingredient re-packagers, and commercial foodservice operations, CICI-CHF-NAF-20 delivers unmatched batch-to-batch consistency. Our agricultural supply chain operates under rigorous Good Agricultural Practices (GAP), full farm-to-table digital lot tracking, and Global Food Safety Initiative (GFSI) certified processing infrastructure. Every outbound maritime shipping container is accompanied by third-party verified Certificates of Analysis (CoA) confirming chemical purity, physical grade parameters, heavy metal limits, and pesticide compliance.
Commercial Highlights for Industrial Food Processors
- Standardized Heat & Color Profiles: Calibrated strictly to 22,500 SHU and 139 ASTA, guaranteeing sensory uniformity across long-term production schedules.
- Optimized Physical Granulometry / Pod Dimensions: Manufactured to 2-4 mm Flakes, ensuring seamless mechanical handling, uniform dispersion, and zero clogging in industrial dosing hoppers.
- Clean-Label Botanical Integrity: 100% pure Capsicum frutescens / Capsicum annuum L.. Zero synthetic coloring agents, zero adulterants, zero artificial flavor enhancers, and strictly non-GMO.
- EU & FDA Contaminant Compliance: Batch-tested to confirm total absence of banned Sudan dyes (I–IV), Para Red, and Rhodamine B, with heavy metals and mycotoxins well below European Commission Regulation (EU) 2023/915 and US FDA limits.
- Superheated Steam Sterilization Option (HTST): Continuous dry superheated steam treatment available upon customer request, reducing Total Aerobic Microbial Count to <10,000 CFU/g without sacrificing volatile flavor oils or color integrity.
- Certified Supply Chain Governance: Audited and certified under FSSC 22000 (Version 6.0), ISO 22000:2018, HACCP, Kosher Pareve, and International Halal frameworks.
2. Comprehensive Technical Specifications & Quality Parameters
The following technical parameters establish the mandatory physical, chemical, microbiological, and safety thresholds enforced on every production lot of CICI-CHF-NAF-20 prior to container loading at Qingdao port.
Table 2.1: Physical & Organoleptic Properties
| Testing Parameter | Specification Standard | Test Methodology | Acceptance / Release Threshold |
|---|---|---|---|
| Appearance | Homogeneous, free-flowing, clean product matrix | Visual inspection under D65 standard illuminant | Conforms strictly to approved reference standard |
| Visual Color | Vibrant, deep characteristic red hue | Visual and instrumental colorimetry (CIELAB) | Uniform lot coloration without dark burnt particles |
| Flavor & Aroma | Pure, clean, pungent capsicum bouquet typical of cultivar | Sensory Descriptive Panel (ISO 6658 / ASTM E1870) | Free from musty, fermented, sour, burnt, or foreign off-odors |
| Physical Dimension / Mesh | 2-4 mm Flakes | Standard mechanical sieving or digital caliper measurement | >95% conforming to stated dimensional tolerance |
| Extraneous Foreign Matter | Absent / Non-Detectable | Visual light microscopy and air-flotation (ISO 1208) | Zero tolerance for metal, glass, plastic, stone, or hair |
| Bulk Density | 0.45 – 0.65 g/cm³ (form dependent) | Tapped Volumetric Cylinder Method | Recorded on Certificate of Analysis |
Table 2.2: Chemical & Physico-Chemical Parameters
| Analytical Factor | Target Specification | Standard Test Protocol | Technical Significance |
|---|---|---|---|
| Pungency / Capsaicinoids | 22,500 SHU | High-Performance Liquid Chromatography (AOAC 995.03 / ASTA 21.3) | Guarantees exact, repeatable culinary heat delivery |
| Extractable Color (ASTA) | 139 ASTA | Spectrophotometric Absorption (ASTA 20.1 / ISO 7541) | Determines red color yield and visual tinctorial power |
| Moisture Content | ≤ 11.0% by weight | Vacuum Oven Desiccation (ASTA 2.0 / ISO 939) | Critical for preventing caking, clumping, and microbial growth |
| Total Ash Content | ≤ 8.5% on dry basis | Muffle Furnace Incineration at 550°C (ASTA 3.0) | Verifies mineral cleanliness of raw agricultural crop |
| Acid-Insoluble Ash | ≤ 1.2% on dry basis | 10% Hydrochloric Acid Digestion (ISO 930) | Strict confirmation of absence of soil, sand, and silica |
| Water Activity (aw at 25°C) | ≤ 0.580 aw | Chilled-Mirror Dew Point Hygrometry | Ensures biological dormancy of spores and bacteria |
| Non-Volatile Ether Extract | ≥ 12.0% on dry weight basis | Continuous Soxhlet Petroleum Ether Extraction | Measures natural essential oils and lipid carriers |
Table 2.3: Microbiological Limits & Hygienic Specifications
| Microbiological Target | Standard Commercial Limit (CFU/g) | Steam Treated Limit (HTST) | Reference Test Protocol |
|---|---|---|---|
| Total Aerobic Plate Count (TPC) | ≤ 100,000 CFU/g | ≤ 10,000 CFU/g | ISO 4833-1 (Plate Count Agar) |
| Yeasts and Molds | ≤ 1,000 CFU/g | ≤ 100 CFU/g | ISO 21527-2 (DRBC with chloramphenicol) |
| Coliform Bacteria | ≤ 100 CFU/g | ≤ 10 CFU/g | ISO 4832 (Violet Red Bile Lactose) |
| Escherichia coli | < 10 CFU/g (negative in 0.1 g) | Negative in 1.0 g | ISO 16649-2 (TBX chromogenic medium) |
| Salmonella spp. | Absent in 2 x 375 g | Absent in 2 x 375 g | ISO 6579-1 / BAX Real-Time PCR |
| Listeria monocytogenes | Absent in 25 g | Absent in 25 g | ISO 11290-1 (Chromogenic L-Agar) |
| Staphylococcus aureus (coag+) | ≤ 100 CFU/g | ≤ 10 CFU/g | ISO 6888-1 (Baird-Parker Agar) |
| Bacillus cereus | ≤ 500 CFU/g | ≤ 100 CFU/g | ISO 7932 (MYP Polymyxin Medium) |
Table 2.4: Contaminants, Synthetic Dyes & Heavy Metals (EU Reg 2023/915 Compliance)
| Regulated Substance | EU Maximum Regulatory Limit | CiCi Foods Typical Batch Result | Analytical Test Protocol |
|---|---|---|---|
| Banned Dyes (Sudan I, II, III, IV) | Not Detectable (<10 ppb) | Non-Detected / Negative | HPLC-MS/MS Triple Quadrupole |
| Para Red, Rhodamine B, Orange II | Not Detectable (<10 ppb) | Non-Detected / Negative | LC-MS/MS Multi-Analyte Targeted Screen |
| Aflatoxin B1 | ≤ 5.0 µg/kg | < 1.0 µg/kg | HPLC with Post-Column Derivatization |
| Total Aflatoxins (B1+B2+G1+G2) | ≤ 10.0 µg/kg | < 2.5 µg/kg | Immunoaffinity Column Extraction / HPLC-FLD |
| Ochratoxin A (OTA) | ≤ 15.0 µg/kg (20 µg/kg whole) | < 3.0 µg/kg | HPLC-FLD with Specialized Extraction |
| Lead (Pb) | ≤ 1.5 mg/kg | < 0.35 mg/kg | Inductively Coupled Plasma Mass Spectrometry (ICP-MS) |
| Cadmium (Cd) | ≤ 0.5 mg/kg | < 0.10 mg/kg | ICP-MS Argon Plasma Ionization |
| Arsenic (As) | ≤ 0.5 mg/kg | < 0.15 mg/kg | ICP-MS Heavy Metal Analysis |
| Mercury (Hg) | ≤ 0.05 mg/kg | < 0.01 mg/kg | Direct Mercury Analyzer (DMA-80) |
3. Agronomic Heritage, Climate Advantages & Contract Cultivation
The exceptional culinary and visual performance of CICI-CHF-NAF-20 stems from specialized contract agriculture established in Xinjiang / Shandong / Henan High-Latitude Crop. These regions feature ideal agro-ecological parameters: high altitude, extended diurnal temperature shifts exceeding 15°C, over 3,000 hours of intense annual sunshine, and pure glacier snowmelt or pristine underground aquifer irrigation.
Under contract farming agreements, our agronomists mandate pure non-hybrid botanical cultivars, standardized organic-matter soil amendment, and strict harvest timing. Pods are harvested only when 100% of the crop reaches complete botanical ripeness on the branch. This maximizes the synthesis of natural ketocarotenoids (capsanthin and capsorubin) and natural capsaicinoids within the placenta and pericarp tissue, ensuring that every harvest lot arrives at our processing facilities with peak active ingredient concentrations.
4. Processing Protocol, Destemming & Advanced Quality Sorting
Upon arrival at the CiCi Foods modern industrial plant, the raw chili crop enters an automated continuous processing line engineered to eliminate contaminants, preserve volatile aromatic terpenes, and achieve precise granulometry:
- Air-Screen Pre-Cleaning & Heavy Destoning: Raw crops pass through multi-stage vibrating screens and pneumatic air-gravity separators to remove field dust, residual leaves, pebbles, and soil clods.
- Precision High-Speed Mechanical Destemming: For whole and de-stemmed grades, rotary destemming machines cleanly sever the calyx and stem without tearing the pod wall, maintaining stem remnants below 1.0%.
- Color-Sorting with High-Definition Multi-Spectrum CCD Cameras: Optical laser sorters evaluate individual pods and flakes across RGB and infrared spectrums, automatically ejecting discolored, immature, or damaged pieces.
- Controlled Indirect Thermal Dehydration: Dehydration tunnels operate with indirect heat exchanges at gentle temperatures (50–58°C), preserving natural carotenoid double bonds and eliminating risk of scorched or bitter notes.
- Multi-Stage Milling / Crushing & Liquid Nitrogen Chilling: Depending on the required finished form, product is processed through heavy-duty roller crushers, pin mills, or cryogenic hammer mills cooled by liquid nitrogen to prevent frictional heat damage.
- High-Intensity Neodymium Magnetic Separation & End-of-Line Metal Detection: The finished product stream passes across 12,000-Gauss rare-earth magnetic grates and through triple-frequency digital metal detectors calibrated to 0.8 mm Ferrous, 1.0 mm Non-Ferrous, and 1.2 mm Stainless Steel tolerances.
5. Target Industrial Food Applications & Performance Insights
Formulated specifically for high-throughput operations in Mediterranean & North African Foodservice. Meets strict regional standards for Morocco, Tunisia, France, Middle East. Key physical and chemical strengths: Rich aromatic oil extraction during slow tagine simmering. Retains intense pungency, vibrant appearance, and clean sensory profile through rigorous thermal processing.
In industrial processing trials, this ingredient displays superior physical dispersion, outstanding thermal color stability during autoclave retorting and baking, and prolonged resistance to lipid oxidation. Whether utilized in high-shear aqueous emulsions, dry bakery blends, or high-temperature frying, CICI-CHF-NAF-20 delivers authentic color, appetizing aroma, and uniform culinary punch.
6. Global Food Safety Certifications & Traceability Architecture
CiCi Foods operates under a comprehensive, GFSI-recognized quality management architecture that ensures total farm-to-customer traceability within two hours of inquiry:
- FSSC 22000 (Version 6.0): Comprehensive food safety system certification spanning manufacturing, packaging, and prerequisite hygiene programs.
- ISO 22000:2018 & HACCP: Certified Critical Control Points (CCPs) for metal exclusion, moisture management, and pathogen validation.
- US FDA Registered & FSMA Compliant: Active Food Facility Registration with documented Foreign Supplier Verification Program (FSVP) verification.
- Kosher Pareve & Halal Certified: Certified by globally recognized Rabbinical and Islamic food boards (JAKIM, MUI, GSO) for unrestricted worldwide distribution.
- Non-GMO & Allergen-Free Guarantee: Cultivated from traditional open-pollinated seed stock; processed in a dedicated facility free from the top 14 food allergens.
7. Industrial Packaging Solutions, Storage Standards & Shelf-Life
To preserve natural color pigments and volatile essential oils throughout transoceanic shipping, CiCi Foods provides specialized barrier packaging configurations:
- Multi-Wall Kraft Paper Bags (25 kg): Heavy-duty triple-ply kraft paper exterior with an interior 80-micron heat-sealed food-grade polyethylene (PE/EVOH) liner.
- Vacuum-Sealed Aluminum Foil Barrier Bags (20 kg / 2 x 10 kg): Multilayer laminate bags (PET/AL/PA/PE) flushed with high-purity food-grade nitrogen gas (residual oxygen <0.5%), offering 100% protection against light and oxidation.
- Export Palletization Standards: 40 bags per 1,000 kg net pallet load stacked on heat-treated phytosanitary wooden pallets (ISPM-15 compliant), wrapped in UV-resistant stretch film and stabilized with heavy-duty corner boards.
Storage Recommendations: Store in a clean, dark, climate-controlled warehouse at temperatures between 10°C and 18°C with relative humidity below 60%. Under recommended conditions in unopened original packaging, commercial shelf life is guaranteed for 24 months from the date of manufacture.
8. International Maritime Logistics & Qingdao Port Routing
Operating in close proximity to Qingdao Port—one of the premier deepwater shipping terminals in northern China—CiCi Foods provides reliable, year-round maritime container shipping to all major commercial ports worldwide under Incoterms 2020 (FOB Qingdao, CFR, CIF, DDP):
- 20-Foot Dry Container (20 FCL): 16 to 18 metric tons on pallets (up to 20 metric tons floor-loaded bulk).
- 40-Foot High Cube Container (40HC): 25 to 26 metric tons palletized with optional temperature loggers.
- Refrigerated Containers (Reefer 20RF / 40HR): Recommended during summer transits across equatorial maritime routes to maintain 10–12°C and prevent carotenoid thermal fading.
9. Frequently Asked Questions (Technical & Commercial FAQ)
- Q: What guarantees batch-to-batch consistency in pungency and color?
- A: Every raw crop lot is classified by HPLC capsaicinoid testing and spectrophotometric ASTA color screening. Large batch blending in horizontal ribbon blenders ensures that final packed products match customer release specifications within narrow, agreed analytical tolerances.
- Q: Can custom particle sizes, flake cuts, or seed ratios be provided?
- A: Yes. Our modern milling and sieving line features interchangeable screens and air classifiers capable of producing customized cuts from coarse 4-mesh crushed flakes to ultra-fine 120-mesh micro-pulverized powders, along with customized seed percentages from 0% to 30%.
- Q: How do you verify compliance with EU pesticide MRLs?
- A: Every production lot is tested by accredited ISO 17025 laboratories using comprehensive LC-MS/MS and GC-MS/MS multi-residue pesticide screens covering over 500 active compounds in full compliance with European Regulation (EC) No 396/2005.
- Q: Are pre-shipment evaluation samples available for laboratory testing?
- A: Absolutely. We dispatch 200–500 g representative lot samples via air courier (DHL/FedEx) complete with lot-specific Certificates of Analysis for technical qualification by customer QA teams.
- Q: What is the Minimum Order Quantity (MOQ)?
- A: The standard MOQ is 1,000 kg (1 metric ton / 1 export pallet). Smaller trial trial quantities for industrial pilot plant testing can be arranged upon commercial review.
10. Official B2B Contact & Procurement Inquiries
To request technical datasheets, initiate plant quality audit questionnaires, obtain contract volume price quotes, or request courier evaluation samples, please connect with our international export desk:
- Brand B2B Portal: https://cicifoods.chinaspice.org/
- Corporate Group Portal: https://chinaspice.org/
- Export Procurement Desk: export@chinaspice.org | b2b@cicifoods.chinaspice.org
- Manufacturing Campus: CiCi Foods Agro-Industrial Complex, Qingdao Free Trade Port Zone, Shandong Province, China
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