- Varietychili pepperStorage Typestore in a dry, cool place
- Specification10-40mesh, 60meshProduct TypeSingle Herbs & Spices
- IngredientsWithout addtivesContentchili powder
- Instruction for UseUse for foodDrying ProcessAD
- StyleDriedProcessing TypeRaw
- ShapePowderWeight (kg)25
- Shelf Life24 months -18 ℃Model Number60mesh
- TypeChilli & PepperGradeTop Food Grade
- Formchilli powderFeature100% natural
- ApplicationFood IndustrySHU60000
- Moisture12% MaxStoragedry cool place
- CertificationISO, HALAL, BRCColorred
Define the actual chili powder and acceptance requirements for your food-industry preparation. This dried ingredient needs agreement on its named material, complete formula, supplied grinding and seed condition before process or storage suitability is decided.
Keep technical checks connected to the lot
The heat reference is 60000 SHU, subject to a relevant measurement method and evidence for the selected material and lot. Evaluate moisture 12% Max on an agreed basis using a suitable method for the same identified powder.
Treat 10-40mesh, 60mesh as independent sieve references. Define each relevant standard, criterion, material part and method before accepting the applicability of a reference to the actual preparation.
- Actual named chili powder and full composition.
- Supplied grinding and seed-condition acceptance.
- Heat method and relevant selected-lot evidence.
- Moisture basis and method for the identified ingredient.
- Each independent particle criterion and standard.
- Actual processing and further food-preparation requirements.
Accept temperature-specific handling
The complete duration reference is 24 months -18 ℃. Keep its temperature attached to that period, and assess the separate dry, cool handling requirement through the accepted actual protocol, package and lot evidence before relying on a duration.
Confirm the process and purchasing documents
Establish AD and Raw relevance to the supplied powder and final food process. Agree any further preparation alongside the accepted formula, grinding and technical brief.
Check relevant ISO, HALAL or BRC documents through holder, issuer, standard, actual material coverage and validity. Settle receiving arrangements after ingredient, methods, processing, storage protocol and documentary requirements have been accepted for the same identified material.
