- Storage TypeDry, cool, placeSpecificationChili powder
- Product TypeSingle Herbs & SpicesIngredientsDry chili
- ContentChili powderInstruction for UseUsd for food
- Drying ProcessADStyleDried
- Processing TypeRawShapePowder
- Weight (kg)1Shelf Life1 year
- TypeChilli & PepperNameCayenne pepper powder
- TasteSpicyGradeTop Grade
- ApplicationSeasoningVariety100% Natural Product
- MOQ1 bagPackingCustomized
- ColourRedSize10-40 mesh,10-20mesh,60mesh
- Moisture11% Max
Assess dried Cayenne chili pepper powder through the actual formula and supplied preparation your seasoning blend requires. Agree the powder and seed condition before applying sieve, moisture, process and sensory criteria to that identified ingredient.
Keep the three sieve criteria distinct
The particle references are 10–40mesh, 10–20mesh and 60mesh. Evaluate each independently through a defined sieve standard, criterion and method, using selected-lot evidence for the actual powder preparation being considered.
Assess moisture and food preparation
Apply moisture 11% Max through an agreed measurement basis and relevant method for the identified ingredient and lot. Establish AD drying and Raw processing applicability and any further food preparation, then evaluate Spicy through sensory criteria in the intended seasoning blend.
- Accept the actual Cayenne-named powder and complete formula.
- Describe the supplied grinding and seed condition.
- Evaluate 10–40mesh, 10–20mesh and 60mesh independently.
- Define sieve standards, criteria, methods and selected-lot evidence.
- Assess 11% Max moisture on an agreed basis and method.
- Establish AD, Raw and further food-preparation applicability.
- Agree Spicy sensory acceptance in the seasoning recipe.
- Set actual temperature, dry-cool handling and package requirements.
Complete the receiving brief for the blend ingredient
Connect the 1-year shelf-life reference with actual temperature, dry and cool handling and the accepted package. Obtain relevant material or process documents and complete technical and preparation acceptance before finalizing the receiving arrangement.
Keep each sieve decision and the moisture criterion attached to the accepted powder preparation and selected-lot evidence when completing the ingredient purchase brief. Agree how the supplied grinding and seed condition will be assessed at receiving, with the accepted formula and relevant technical evidence for that identified seasoning ingredient.
