- Varietychili pepperStorage TypeTemperature ≤25°C humidity ≤ 60%
- Specification70 meshProduct TypeSingle Herbs & Spices
- IngredientsNoContentred 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
A spice-processing paprika brief should establish the ingredient formula as well as the requested color grade. This sweet paprika powder is a candidate for a specification discussion, with the selected color, grind and acceptance records to be agreed before the batch is approved.
Obtain a complete paprika ingredient statement
Request the full formulation applicable to the selected sweet paprika powder. A product name or general supply description does not establish the actual composition or replace the ingredient records required by the receiving spice process.
Agree the actual paprika color target
The customizable color options span 80–220 ASTA; select the actual target required by the spice process. Agree that actual target and obtain matching batch color evidence before accepting the selected powder.
- Identify sweet paprika powder for the intended spice-industry inquiry.
- Obtain the ingredient statement applicable to the actual paprika order.
- Agree the paprika color target and selected grind with supporting batch evidence.
- Retain the paprika moisture ceiling of 8% in the acceptance specification.
- Request product-specific paprika supplier, treatment and analytical records when required for approval.
Select paprika powder mesh independently
A 70 mesh point accompanies customizable 60–70 mesh for the paprika powder. Record the actual grind agreed for the order, separately from its ASTA target and any process acceptance conditions.
Keep paprika supplier identity supported by records
Confirm the supplier identity through documents applicable to the paprika purchase when that is part of the decision. A general supply phrase does not establish the product-specific identity or acceptance conditions your operation may require.
Use paprika storage conditions with the stated period
The paprika storage limits are temperature no higher than 25°C and humidity no higher than 60%. Consider the stated 24-month shelf life with those conditions and the receiving operation's handling plan before approving the powder.
