Dried Red Chili Powder, 60-70 Mesh, Stir-Fried Processing

Dried red chili powder supplies a red powdered ingredient with a 60-70 mesh specification and stir-fried processing stated. Select the actual pepper grade and agree color, heat and composition requirements before evaluating the powder in a food formulation.

Choose the Chili Powder Grade

Red chili powder is the supported ingredient identity for this inquiry. Confirm the exact selected pepper grade and its applicable color and pungency specifications before deciding whether it meets the requirements of the intended recipe.

Agree the Powder Particle Specification

The chili powder has a stated 60-70 mesh specification. Keep that grind in the selected pepper order specification and assess the actual powder in the food preparation alongside the agreed heat and color requirements.

Review Stir-Fried Processing and Composition

Stir-fried processing is an actual descriptor for the dried chili powder. Request the applicable processing description, complete composition and relevant analytical or status documents rather than assuming that a process word establishes treatment performance.

Retain the Chili Storage Limits

The maximum moisture specification for the chili powder is 8%, with storage at temperature ≤25°C and humidity ≤60%. Confirm the actual pepper package and handling conditions associated with the stated 24-month shelf life before ingredient storage is planned.

• Dried red chili powder supplies the supported ingredient form.
• 60-70 mesh is the actual chili powder specification.
• Stir-fried processing is described for this pepper ingredient.
• The maximum moisture specification for the powder is 8%.
• The stated 24-month pepper duration requires applicable storage and package conditions.

Complete the Packing and Order Specification

Packing to customer requirements is stated for the red chili powder. Agree the actual package format and current order terms together with the selected grade, composition and process evidence to complete one defined food-ingredient inquiry.