- 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
A seasoning-production specification should connect the selected powder grade to the actual receiving process. Agree the ingredient, particle and color criteria for this dried chili pepper powder, then request the lot heat and processing evidence needed by the recipe.
Choose the particle and color criteria
The described 60–70 mesh criterion and color value are customizable rather than a selected order grade. State the actual particle and color conditions and obtain relevant product or lot evidence when a numerical criterion is part of acceptance.
- Exact pepper ingredient and complete formula.
- Agreed powder particle criterion.
- Required color specification and evidence.
- Actual sensory or measured lot heat.
- Documented processing and treatment sequence.
- Applicable handling and receiving records.
Specify the actual recipe heat
Hot and spicy are qualitative descriptions without a numerical SHU result for the selected lot. Give the recipe's actual sensory or heat requirement and request the applicable lot evidence before accepting the powder.
Keep the handling limits together
Moisture is stated at no more than 9%, with a 24-month shelf-life description. Storage limits are a temperature no higher than 25°C and humidity no higher than 60%, to be confirmed in the applicable specification and receiving plan.
Complete the production acceptance
Obtain the full ingredient/additive statement and actual drying and processing sequence required by the operation. A pure-hot-pepper, additive-absence or food-grade condition needs applicable formula and product/batch records rather than an assumption from a general label.
Food processing, seasoning, sauce and meat products are declared inquiry directions subject to the actual recipe. Complete the bulk brief with the agreed ingredient, grade and receiving-process requirements.
