- 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 bagPacking1kg/bag
- ColourredSize10-40 mesh,10-20mesh,60mesh
- Moisture11% MaxColorred
Establish the complete ingredient and additive composition before choosing this dried chili powder for a seasoning formulation. Agree the actual named material, supplied grinding and seed condition, with sensory requirements defined for the recipe you intend to make.
Accept the complete formula
Identify every ingredient and additive in the actual preparation. Assess spicy as a sensory reference for the intended food, and establish any further food preparation needed before recommending that identified ingredient.
Set independent technical requirements
Review 10-40 mesh,10-20mesh,60mesh separately. Define the relevant sieve standard, criterion, material part and method for each reference, with selected-lot evidence applicable to the actual powder and preparation.
Evaluate moisture 11% Max on an agreed measurement basis using a suitable method. Retain the result with the same full formula, grinding and seed condition accepted for ingredient and recipe evaluation.
- Actual named material and all ingredients and additives.
- Supplied powder grind and seed-preparation description.
- Spicy sensory acceptance for the actual seasoning recipe.
- Each separate particle criterion and sieve standard.
- Moisture basis and relevant methods and lot evidence.
Agree final processing relevance
Establish AD and Raw applicability to the final supplied ingredient. Confirm further food preparation together with the accepted formula and recipe requirements.
Plan the receiving protocol
Associate the one-year duration with dry, cool handling under accepted actual temperature and package conditions. Choose the receiving format after composition, preparation and technical acceptance.
Keep the complete formula, actual powder description and relevant lot evidence attached to those conditions. Receiving checks should assess the same preparation accepted for the intended seasoning formulation.
