- Varietypepper powderStorage Typecool and dry place
- Specification25kg(55.12lb)Product TypeSingle Herbs & Spices
- Ingredients0, 100% PepperContentchili pepper or powder
- Instruction for Usehotpot dippingStyleDried
- Processing TypeRawShapePiece
- Shelf Life12 monthTypeChilli & Pepper
- Product Namepepper powderCertificationJAS
- PackingCustomer RequirementsTasteHot Spicy
- GradePremium GradeKeywordDried Chili Pepper
- ColourRed ColourStorageCool Dried
- ColorRED
Define the supplied chili pepper powder before choosing it for a hotpot dipping recipe. Agree the complete formula, grinding and seed condition, with particle, process and sensory requirements tied to the actual material and food preparation being considered.
Accept the ground ingredient and formula
Identify the actual dried chili pepper powder and every ingredient and additive in the supplied composition. Specify the grind and seed condition and agree a particle criterion and assessment approach relevant to that preparation.
Establish preparation and sensory acceptance
Confirm Raw processing applicability and any further food preparation required for the proposed dipping use. Assess Hot Spicy against the intended recipe and its accepted sensory requirements before recommending the ingredient.
Check the documentary requirements
Establish the holder, issuer, standard, material coverage and validity of any relevant JAS document. Keep that coverage connected to the actual powder and preparation being considered for purchase.
- Accept the actual powder and complete supplied formula.
- Agree grinding, seed and particle criteria for that preparation.
- Establish Raw applicability and further food preparation.
- Evaluate Hot Spicy in the intended recipe.
- Set relevant documentary, storage and receiving requirements.
Finalize the package and handling brief
Relate the 12-month shelf-life reference to actual temperature, cool-dry handling and package conditions. Consider the written package or net-content specification after material, preparation and documentary acceptance.
Keep the supplied grind and seed description with the food-preparation requirements. Agree the receiving assessment for that powder so that sensory, package and handling decisions concern the same ingredient accepted for the dipping recipe.
