- Model NumberYLFOURBrix (%)no
- Primary IngredientChiliTasteSalty
- VarietyPaprikaWeight (kg)25
- AdditivesNOStorage TypeCool and dry ventilate place
- Specification25kg/CTNShelf LifeTwo years
- IngredientsDried chiliContenthot chili
- Instruction for UsecookingProduct NameSweet Paprika Powder
- PackingCustomer RequirementsColorRed
- CertificateHACCPSHU000-8
- Used ForMake Horseradish SauceShipping WaySea
- Quality100 % NaturalPackagingBox, Bag
Whole dried chili pods in a paprika ingredient inquiry should be chosen through the actual material and preparation required. Establish the complete composition and pod condition first, then define the sensory, cooking and handling criteria that make the ingredient suitable for your operation.
Identify the actual whole ingredient
Request the named-material specification and full ingredient/additive statement. Agree the pod, stem and seed preparation you intend to receive before accepting a commercial grade.
Establish heat and sensory criteria
Set the actual heat endpoints using an agreed measurement method, relevant standard and selected-lot evidence. Define the desired sensory acceptance for the named whole material and the recipe you plan to make.
Review the cooking process
Assess cooking suitability through the accepted composition and physical preparation. For a proposed horseradish-sauce application, agree the recipe and process requirements before recommending a particular chili supply.
- Actual named whole chili and complete composition.
- Pod, stem and seed preparation requirements.
- Heat endpoints, method and lot-specific acceptance.
- Cooking recipe and any further treatment needed.
- Package, handling and applicable documentary requirements.
Plan ventilated storage
The shelf-life description is two years in a cool, dry, ventilated place. Agree a matching package and receiving plan for the selected whole-pod ingredient.
Check the relevant records
Review the actual preparation and any treatment required by the receiving process. If HACCP documentation is requested, confirm its holder, issuer or standard, scope, validity and product/process applicability.
Finish the packing specification
Settle box or bag packing after the material and use criteria are accepted. Carry the agreed whole preparation and handling conditions into the final procurement brief.
