- Varietychili pepperStorage TypeTemperature ≤25°C humidity ≤ 60%
- Specification60-70 meshProduct TypeSingle Herbs & Spices
- IngredientsNoContentred pepper powder
- Instruction for UseFoodDrying ProcessAD
- StyleDriedProcessing TypeStir-Fried
- ShapePowderWeight (kg)20
- Shelf Life24 monthsModel Numberpaprika/chili powder
- TypeChilli & PepperProduct NameDried Red Chilli Powder
- PackingCustomers' RequirementsCertificationISO
- GradePremium GradeColourRed Colour
- QualityHigh QulaityTasteHot Spicy
- MOQ1MTMoisture8% Max
- ColorPrimary color
State the actual heat limit when requesting this dried red chili powder in bulk. A hot-spicy sensory description should be connected to the selected lot's evidence and the receiving recipe, together with the particle, packing and process specification.
Specify the lot heat
Hot and spicy describes a sensory direction rather than a numerical SHU limit. Give the recipe's required sensory or measured heat condition and obtain the applicable lot result before accepting the powder.
Check the powder criterion
The particle specification is described as 60–70 mesh for the dried red chili powder. Confirm that criterion in the applicable product specification and match it to the actual ingredient and receiving recipe.
- Required lot sensory or measured heat limit.
- Applicable 60–70 mesh powder specification.
- Complete ingredient and additive statement.
- Actual drying and processing records.
- Agreed packing and acceptance documents.
Retain the handling conditions
Moisture is stated at a maximum 8%, with a 24-month shelf life. The storage limits are a temperature no higher than 25°C and humidity no higher than 60%, to be confirmed in the receiving storage plan.
Agree the packing arrangement
Include any bulk-bag requirement in the order brief and confirm the accepted packing specification. State the actual handling needs rather than assuming a particular arrangement from a general packing description.
Complete process and certificate review
Request the actual drying and processing sequence and product or batch records required by the receiving operation. If certification is an acceptance condition, obtain the certificate holder, standard, scope, validity and applicability together with the full formula documents.
Use the agreed heat, powder criterion, handling and packing conditions to complete the bulk inquiry for the intended recipe.
