- 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
Choose Cayenne chili pepper powder for a seasoning recipe through an agreed actual composition and supplied grind. Accept the powder and seed condition before comparing independent sieve criteria, moisture, process and sensory requirements for that ingredient.
Define the preparation and technical criteria
Establish the complete ingredient and additive formula and the actual supplied grinding and seed preparation. Treat 10–40mesh, 10–20mesh and 60mesh as separate sieve criteria, with a relevant standard, method and selected-lot basis for each.
- Accept the actual Cayenne-named powder and complete composition.
- Describe the supplied grind and seed condition.
- Assess each of the three sieve references independently.
- Define standards, methods and selected-lot evidence for the identified preparation.
- Evaluate moisture 11% Max on an agreed basis and method.
- Agree how AD and Raw processing apply to the identified powder and its further food preparation.
- Agree Spicy sensory and receiving-package requirements.
Connect process with the recipe decision
Confirm how AD drying and Raw processing apply to the actual ingredient and its further food preparation. Evaluate Spicy through the intended seasoning recipe and accepted sensory criteria, with relevant material or process documents where required.
Keep moisture evidence material-specific
Assess 11% Max moisture through the agreed measurement basis and method. Use evidence applicable to the identified powder and selected lot when completing technical acceptance.
Set the shelf and receiving requirements
Apply the 1-year reference through actual temperature, dry-cool handling and package conditions. Finalize the receiving arrangement after actual composition, preparation, technical and process requirements have been accepted for the ingredient. Keep the supplied powder and seed description with each sieve criterion and the moisture acceptance, so receiving assessment concerns the same ingredient evaluated in the seasoning recipe.
