- 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 a seasoning recipe around an agreed crushed chili preparation. These dried red chili flakes need acceptance of their actual composition, supplied cut and seed condition, with the sensory result defined for the food you plan to prepare.
Set the sensory requirement first
Spicy is a taste reference for the identified ingredient. Agree what that means in the intended recipe, then confirm the complete ingredient and additive formula and the further food preparation required for the supplied flakes.
- Actual chili material and complete formulation.
- Supplied coarse cut and seed condition.
- Recipe sensory requirement for the selected preparation.
- Each independent sieve reference and criterion.
- Relevant material part, standard and method.
- Moisture basis and selected-lot applicability.
- Final process and accepted receiving conditions.
Match tests to the flake material
Treat 10-40 mesh,10-20mesh,60mesh as individual sieve references. For every relevant criterion, define the method and standard for the actual material part and agree how the selected lot will be assessed.
Use the 11% Max moisture reference with a defined measurement basis and suitable method. Keep the resulting acceptance connected to the same flake preparation described in the ingredient and sensory brief.
Complete the process and storage plan
Establish how AD and Raw apply to the actual ingredient and final food process. Evaluate the one-year shelf-life reference with dry, cool handling and an agreed temperature and receiving package.
Settle those requirements before choosing the receiving format. Carry the accepted composition, cut, seed and technical criteria into the receiving brief, allowing the delivered preparation to be compared with the material evaluated for your seasoning recipe.
