- Storage Typecool and dry placeSpecification8M(26.25ft)
- Product TypeSingle Herbs & SpicesIngredientsno
- Contentsweet paprikaInstruction for Usefood ingredients
- Drying ProcessADStyleDried
- Processing TypeRawShapePowder
- Weight (kg)20Shelf Life12 months
- Model NumberP6017TypeChilli & Pepper
- Product NameFactory Direct Sales Chili Pepper Dried Red Hot Chili CrushedSHU3000-5000
- Sterilization method (optional)Steam SterilizationGraininess5*7mm
- Seed content≤2%Packing20kg,25kg,1kg,5kg,5BL or OEM
- Shipping WayBy Air Shiping or By Sea ShippingCertification2HACCP
- Certification3Halal
Set a paprika food formula around dried crushed red chili flakes with an accepted composition and fragment preparation. Establish the actual paprika content and seed condition before agreeing the cut, heat, process and handling criteria for your receiving recipe.
Specify the paprika composition
Review the complete ingredient and additive statement for the supplied crushed chili. Define the paprika content represented in that formula and assess the actual fragment and seed preparation for the intended food use.
Give cut and heat a clear basis
Connect 5*7mm to a defined measurement criterion, relevant method and selected-lot evidence. Evaluate 3000–5000SHU through an appropriate heat method covering the actual supplied preparation and agree its relevance to the recipe.
Define the seed criterion
Apply seed content≤2% with an accepted definition of the material being measured. Establish the measurement method and actual material or lot evidence before accepting that criterion for the crushed ingredient.
- Accept the paprika content within the complete ingredient formula.
- Agree fragments, seeds and 5*7mm measurement relevance.
- Use suitable methods for 3000–5000SHU and seed content≤2%.
- Confirm AD drying, Raw processing and further preparation.
- Set the receiving package and cool-dry handling plan.
Check the actual treatment
Accept the applicability of AD drying and Raw processing for the receiving use. Review suitable treatment records when optional steam sterilization is chosen and establish any further recipe preparation.
Finish package and document acceptance
Use 12 months with a cool and dry place and receiving-package conditions appropriate to the ingredient. Requested HACCP or Halal records should cover relevant holder, issuer or standard, scope, validity and actual product or process before packing is settled.
