- 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
Build the seasoning brief around the actual chili powder and preparation being considered. Accept its named material, complete composition, supplied grinding and seed condition, then establish the sensory, technical and handling requirements for the intended recipe and lot.
Accept the full ingredient description
Identify every ingredient and additive and agree the supplied powder preparation. Evaluate spicy against the actual recipe sensory requirement, with any further food preparation determined before recommending the ingredient for seasoning.
- Actual named chili powder and complete formula.
- Supplied grinding and seed-condition acceptance.
- Spicy sensory requirements for the intended recipe.
- Each independent particle criterion and standard.
- Moisture basis and relevant method and lot evidence.
Keep the particle references separate
Review 10-40 mesh,10-20mesh,60mesh independently. Define the applicable sieve standard, criterion, material part and method for each, establishing relevance to the identified powder and selected lot.
Confirm moisture and processing acceptance
Use moisture 11% Max on an agreed measurement basis with a suitable method. Retain the result with the same formula, grinding and seed condition evaluated for ingredient and recipe suitability.
Establish how AD and Raw relate to the final supplied powder and subsequent food preparation. Keep those process requirements attached to the accepted ingredient description.
Agree the receiving protocol
Associate the one-year reference with dry, cool handling under accepted actual temperature and package conditions. Choose the format after material, sensory, technical and process acceptance.
Retain the actual powder preparation and relevant lot evidence with that protocol. Receiving checks should concern the same ingredient assessed for the intended seasoning recipe.
