- 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
Build the manufacturing brief around the pepper ingredient and acceptance conditions required by the recipe. For this dried red chili powder, agree the exact ingredient, particle, color and lot heat before reviewing the processing and handling documents.
Establish the recipe ingredient
A cayenne-specific condition should be confirmed through applicable ingredient identification and the full formula. Request the complete ingredient and additive statement rather than assuming a particular pepper composition from a general powder name.
Information for the production inquiry
- Exact pepper ingredient and complete formula.
- Agreed particle and color criteria.
- Required lot sensory or measured heat evidence.
- Actual drying and processing sequence.
- Applicable handling and receiving-process records.
Agree the selected powder grade
The described 60–70 mesh criterion and color value are customizable, without a selected color measurement for the order. Agree the required grind and color, and request the relevant product or lot evidence whenever a numerical criterion is part of acceptance.
Hot and spicy are qualitative descriptions rather than a numerical SHU result for the selected lot. Give the actual recipe's sensory or heat requirement before selecting the powder.
Complete process and handling review
Moisture is stated at no more than 9%, with a 24-month shelf-life description. The storage limits are a temperature no higher than 25°C and humidity no higher than 60%, to be confirmed in the applicable product specification and receiving storage plan.
Food processing, seasoning, sauce and meat products are declared inquiry directions, each dependent on actual ingredient and treatment acceptance. Obtain the actual drying and processing sequence and the product or batch records needed for any composition or food-grade condition in the receiving operation.
