- 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 Numbersweet paprika powder
- TypeChilli & PepperProduct NameRed Sweet Chilli Powder
- Color ValuecustomizedRaw MaterialFood Grade
- AppearanceFine Red PowderFlavorMild Sweet Taste, Non-Spicy
- Moisture≤ 9 %AdditivesNone
- ApplicationFood Processing, Seasoning, Sauce, Meat ProductsColorPrimary color
A formula requirement should be established before accepting a sweet, non-spicy or color-dye exclusion condition for red chili powder. Agree the actual ingredient and selected-lot sensory specification together with the records required by the receiving recipe.
Confirm the formula and color condition
If exclusion of color dyes matters, request the complete ingredient/additive statement and relevant product or batch records that address that requirement. A customizable color value does not itself establish dye absence or a measured ASTA result.
Information for the ingredient brief
- Exact pepper ingredient and complete formula.
- Applicable additive statement.
- Evidence for any required dye-exclusion condition.
- Actual sensory or measured lot heat.
- Agreed particle and color criteria.
- Documented drying and processing sequence.
- Applicable moisture and storage specification.
- Required product and batch acceptance records.
Agree sensory and particle criteria
Specify the actual sensory or SHU condition and obtain the relevant lot evidence before accepting a sweet or non-spicy requirement. The 60–70 mesh criterion is customizable and needs an agreed order selection rather than an assumption that every supply has one fixed grade.
Obtain the actual drying and processing sequence and full formula needed by the receiving operation. Any composition, additive or food-grade acceptance condition should be matched to the applicable product and batch records.
Complete handling and recipe acceptance
The handling description gives a 24-month shelf life and moisture no greater than 9%. Storage limits are a maximum temperature of 25°C and maximum humidity of 60%, to be confirmed in the applicable product specification and receiving plan.
Seasoning, food processing, sauce and meat products are declared inquiry directions subject to actual ingredient, heat and treatment requirements. Complete the brief with the agreed formula, particle, color and lot criteria and the relevant receiving documents.
