- Varietysingle herbs & spicesStorage Typecold store or ventilate
- Specification5-25 mesh,40-120meshProduct TypeSingle Herbs & Spices
- Ingredientsno additivesContentwith &without seeds
- Instruction for Usefoods material process, family cookingDrying ProcessAD
- StyleDriedProcessing TypeRaw
- ShapePowderWeight (kg)25
- Shelf Life24month (-18°C)Model NumberChili Powder
- TypeChilli & Peppertypepaprika/chilli/hot pepper/cayenne pepper /capsicum
- packingbulk,gift packing,vacuum pack, carton, pressed pp bagmax moisture(%)9
- mesh sizepowder 40-120content typeseed&seedless;stem&stemless
- biological contaminationnonchemical contaminationnon
- selling unitsmoistute ratefarm&factorytraceable
- Chili Scoville Heat Units100-80000Color60-240ASTA
Confirm the actual pepper ingredient, full formula and preparation before accepting a powder grade. Establish whether the required material is ground pepper or an extract-derived preparation, using applicable product and process records.
Identify the accepted preparation
Request the specification identifying the actual supplied material and its complete composition. Match a ground-pepper or extract-derived requirement to those ingredient and processing records before selecting a grade.
Select material-specific grade criteria
The particle descriptions list 5–25 and 40–120 mesh, with powder explicitly described at 40–120. Agree the criterion applying to the accepted preparation without assuming one selected grind.
A 60–240 ASTA color range and 100–80000 SHU range require actual specification and relevant selected-lot evidence. Keep those grade conditions tied to the confirmed material and receiving requirements.
- Exact ingredient, complete formula and actual preparation.
- Applicable particle, color and heat criteria.
- Actual seed/stem and processing sequence.
- Required certification and batch acceptance records.
- Matching moisture and frozen-life specification.
- Confirmed packaging and traceability requirements.
Confirm handling applicability
Check that the 9% moisture maximum and 24month (-18°C) shelf-life condition apply to the actual accepted material. Agree cold-storage or ventilation directions through the matching handling and receiving plan.
Obtain required certification records
If HACCP-related, Halal or Kosher conditions matter, obtain the applicable holder, issuer or standard, scope, validity and product/process relevance. Review those documents against the actual supplied ingredient and required acceptance conditions.
Complete processing and batch acceptance
Obtain the complete ingredient/additive statement and actual seed/stem preparation and drying/processing sequence needed by the operation. State any chemical or biological acceptance criteria and request relevant batch results, alongside actual packaging and product/batch traceability records.
