- Varietychili pepperStorage TypeTemperature ≤25°C humidity ≤ 60%
- Specification70 meshProduct TypeSingle Herbs & Spices
- IngredientsspiceContentred pepper powder
- Instruction for UseSpice industryDrying ProcessAD
- StyleDriedProcessing TypeRaw
- ShapePowderWeight (kg)25
- Shelf Life24 MonthsModel NumberPaprika Powder
- TypePaprikaProduct NameSweet Paprika Powder
- Color Value80-220 ASTA (Customizable)Mesh Size60-70 Mesh(Customizable)
- Moisture≤8 %Total Plate Count<1 000 000 cfu/g
- Coliforms< 100 cfu/gE.Coli<10 cfu/g
- SalmonellaND/25gTotal Aflatoxins (B1 B2 G1 G2)10 ppb
- Ochratoxin A15 ppb
This sweet red pepper powder is described for seasoning production with a customizable 80–220 ASTA color scope. Begin with the actual color requirement and final grind needed for the formulation, then agree the applicable powder specification.
Define the Paprika Color Specification
Match the paprika color requirement to the actual seasoning formulation, with its tolerance and applicable test scope. The customizable 80–220 ASTA range describes the available selection scope rather than one fixed batch result. Keep the required color and powder preparation together when comparing ingredients.
Define the Raw AD Powder Preparation
The product is identified as sweet paprika powder, with dried, raw and AD processing stated. Ask for the final mesh that applies to the order so the red pepper powder can be assessed against the intended seasoning formula. Where a particular process or application standard matters, request the relevant product information before introducing this paprika into the production brief.
- Sweet paprika powder names the ingredient for the seasoning enquiry.
- Color and grind need an actual order specification.
- The described customizable color scope spans 80–220 ASTA.
- Dried, raw and AD are the stated processing labels.
- Moisture is specified as ≤8% for this paprika powder.
- Final mesh should match the agreed seasoning formulation brief.
Store the Powder Within Its Stated Conditions
The paprika storage specification gives a temperature of ≤25°C and humidity of ≤60%, with a shelf life of 24 months. Retain those conditions when planning ingredient storage and ask for applicable batch documents if microbiological or mycotoxin requirements affect selection. Close the seasoning enquiry with an actual color-and-grind specification tied to the required paprika preparation.
