- 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
Include handling and process acceptance alongside the selected powder grade in a bulk food-processing inquiry. Agree the actual pepper ingredient, particle, color and lot heat required by the recipe before accepting this dried chili powder.
Retain the handling specification
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 product specification and receiving plan.
Agree the powder grade
The 60–70 mesh criterion and color value are described as customizable rather than a selected grind or measured ASTA result. State the actual particle and color conditions and request the relevant product or lot evidence needed for acceptance.
- Exact pepper ingredient for the recipe.
- Complete ingredient and additive statement.
- Selected 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 lot heat
Hot and spicy are qualitative descriptions without a numerical SHU result for the selected lot. Give the recipe's actual heat condition and obtain relevant evidence before accepting the powder.
Obtain the actual process records
Request the complete formula and actual drying and processing sequence required by the receiving operation. Pure-hot-pepper, additive-absence or food-grade conditions need applicable ingredient and product/batch acceptance records.
Complete the production inquiry
Food processing, seasoning, sauce and meat products are declared directions subject to actual recipe requirements. Complete the bulk brief using the agreed grade, ingredient, treatment and handling conditions required by the receiving operation.
