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Dehydrated whole habanero chili, light brown to slightly dark, with a penetrating flavor and aroma of habanero chili, free of impurities and foreign materials. The whole dehydrated habanero pepper must meet all the quality and safety requirements of the food industry. Its high pungency (itching) represents a great opportunity for industrialists who intend to use it as a raw material, since it will provide them with a higher yield in the production processes.

Dehydration of habanero pepper

The process to dehydrate the habanero chile was designed based on the basic principles of operation, safety, security, cleaning and maintenance. 

The basic stages of this process are:

• Selection

The habanero pepper destined for the dehydration process is strictly selected in the Selection and Packaging Line based on its color, size and defects.

Wash and Rinse

This operation is carried out with the objective of eliminating the adhering dust on the surface of the fruit, coming from the field, as well as reducing the microbial load. You must have an industrial washing machine to perform these operations effectively.

• Extended

The washed and rinsed fruit is spread on trays to allow a greater contact surface, and subsequently placed in a tray holder, which is introduced into the drying chamber.

Dehydrated

The dehydration process is carried out in ovens in which the fruit is exposed to hot air currents at a temperature between 60-70 ° C. The fruit remains in dehydration for a standardized time in order to obtain a product with acceptable moisture and color.

• Grinding

The dried chili is passed a mill that pulverizes the product, obtaining different grain size depending on the needs of the client.

• Packing

The whole dehydrated habanero chili and flake are packed in corrugated cardboard boxes with an inner polythene bag.

Dehydrated habanero chili powder is packaged in a double package, the primary packaging being a plastic bag and as a secondary packaging a corrugated cardboard box.