- 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 & PepperNamechili powder
- TastespicyGradeTop Grade
- ApplicationseasoningVariety100% Natural Product
- MOQ1 bagPackingcustomized
- ColourredSize10-40 mesh,10-20mesh,60mesh
- Moisture11% MaxColorred
Prepare an ingredient-specific brief before choosing chili powder for your seasoning formulation. Agree the actual named material, complete composition, supplied grinding and seed condition, then define how that preparation will be evaluated for the food you intend to make.
Define independent technical acceptance
Keep 10-40 mesh,10-20mesh,60mesh as individual sieve references. Specify the applicable standard, criterion, material part and method for each, with evidence relevant to the identified powder and selected lot.
Assess moisture 11% Max using an agreed measurement basis and suitable method. Retain the result with the same formula, grinding and seed description accepted for the ingredient.
- Actual chili material name and complete composition.
- Supplied grind and seed-preparation acceptance.
- Each independent sieve criterion and standard.
- Material-part, method and selected-lot relevance.
- Moisture basis for the identified powder.
Accept the recipe and processing requirements
Confirm every ingredient and additive and evaluate spicy against the intended recipe sensory brief. Establish the relevance of AD and Raw and the further food preparation needed for the final supplied ingredient.
Receiving description
Keep the actual powder preparation and accepted composition attached to the technical criteria. Agree how the received material will be checked against that same description.
Complete the handling protocol
Consider the one-year duration with dry, cool handling under accepted actual temperature and package conditions. Choose a receiving format after ingredient, sensory, process and technical acceptance, retaining the agreed storage protocol and lot evidence with the purchasing brief used for the preparation being delivered. Retain the agreed sensory requirement and actual preparation description when checking the received powder against that brief.
