- Storage Typedry placeSpecification25KG(55.12lb)
- Product TypeSingle Herbs & SpicesIngredientsnone
- Contentchili powderInstruction for Useused for food
- Drying ProcessADStyleDried
- Processing TypeRawShapePowder
- Weight (kg)25Shelf Life1 year
- TypeChilli & PepperNamechili powder
- Tastehot chili powderGradeTop Grade
- ApplicationseasoningVariety100% Natural Product
- MOQ1 bagPacking1kg/bag
- ColourredSize10-40 mesh,10-20mesh,60mesh
- Moisture11% MaxColorred
Choose dried chili powder for a seasoning formulation by accepting the complete ingredient composition before assessing a sample. Define the actual grinding and seed condition with the intended food preparation, so that the powder and recipe requirements can be compared on the same basis.
Make formulation acceptance the first decision
Agree the full ingredient declaration and the powder preparation you intend to receive. Use hot chili powder as a sensory reference in the actual recipe, establishing the acceptance conditions without turning the descriptor into a numerical heat result.
Identify the relevant measurement criteria
Keep 10-40 mesh,10-20mesh and60mesh independent until each applicable sieve standard, criterion, material fraction, method and lot is agreed. Apply moisture 11% Max on an accepted basis with a suitable measurement method for the identified powder preparation.
- Accept the complete seasoning-ingredient formula.
- Define actual grinding and seed condition.
- Agree sensory comparison in the intended recipe.
- Select relevant independent sieve criteria.
- Establish moisture basis, method and lot applicability.
- Clarify AD and Raw relevance before final acceptance.
- Agree further preparation and dry-place package handling.
Connect preparation, storage and receiving
Establish the food preparation needed for the actual selected powder and retain those instructions with the ingredient specification. Use the one-year reference with accepted dry-place temperature, package closure and handling conditions for that material and lot.
Settle final receiving format after the formulation, analytical and preparation requirements are accepted. When comparing a later sample, confirm that the complete composition and supplied grinding still match the recipe brief before applying the same storage and receiving protocol.
