- VarietyHot Pepper PowderStorage TypeTemperature ≤25°C humidity ≤ 60%
- Specification60-70 mesh/customizedProduct TypeSingle Herbs & Spices
- Ingredients100% pure hot pepperContentRed Chili Powder
- Instruction for UseFoodDrying ProcessAD
- StyleDriedProcessing TypeStir-Fried
- ShapePowderWeight (kg)20
- Shelf Life24 months, 24 MonthsModel Numberchili powder
- TypeChilli & PepperProduct NameRed Chilli Powder
- Color ValuecustomizedRaw MaterialFood Grade
- AppearanceFine Red PowderFlavorSpicy
- Moisture≤ 9 %AdditivesNone
- ApplicationFood Processing, Seasoning, Sauce, Meat ProductsColorPrimary color
Connect the ingredient formula to the actual production requirements when requesting hot chili powder in bulk. Agree the selected grade and obtain the processing and handling documents needed by the receiving recipe before acceptance.
Review the ingredient and process together
Request a complete ingredient and additive statement and the actual drying and processing sequence required by the operation. A pure-hot-pepper, additive-absence or food-grade condition should be assessed through applicable product and batch records rather than a general label.
- Actual pepper ingredient and complete formula.
- Required processing and treatment specification.
- Selected particle and color criteria.
- Required lot sensory or measured heat evidence.
- Applicable handling and receiving records.
Agree the powder grade
Mesh is described as customizable 60–70 mesh, while color value is customizable without a measured ASTA value. State the actual particle and color requirements and request the evidence needed for the order rather than assuming a fixed grade.
Specify the actual lot heat
Hot and spicy describe a qualitative sensory direction rather than a numerical SHU result for the selected lot. Give the recipe's actual heat condition and obtain relevant lot evidence whenever it is part of acceptance.
Complete the handling and production brief
The handling description gives a 9% moisture ceiling and a 24-month shelf life. Storage limits are a temperature no higher than 25°C and humidity no higher than 60%, to be confirmed in the applicable specification and receiving plan.
Food processing, seasoning, sauce and meat products are declared inquiry directions subject to actual ingredient and treatment needs. Complete the bulk brief with the agreed grade, full formula and product/batch documents required by the receiving operation.
