- 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
Choose a crushed chili ingredient by defining the cut and seed condition your seasoning recipe needs. This dried red chili flake preparation should be evaluated with its complete composition and actual supplied condition before technical acceptance.
Accept the flake preparation
Confirm the actual ingredients and additives, supplied cut and seed condition. Evaluate the spicy sensory reference in the intended recipe and agree the further food preparation needed for that particular ingredient.
Apply measurements to the identified material
Keep 10-40 mesh,10-20mesh,60mesh as separate sieve references with individual standards, criteria and methods. Identify the material part and selected-lot relevance for the actual flake preparation before applying any of those criteria.
Moisture is referenced at 11% Max. Agree the measurement basis and suitable method for the identified ingredient, and check the relevant lot evidence together with the accepted cut and seed description.
- Full chili ingredient and additive formula.
- Actual supplied cut and seed condition.
- Recipe-specific spicy sensory acceptance.
- Each separate sieve criterion and standard.
- Material-part and method applicability to the flakes.
- Moisture basis and selected-lot evidence.
Plan processing and receiving together
Establish AD and Raw applicability to the supplied preparation and final food process. Consider the one-year duration under dry, cool handling, with actual temperature and package conditions accepted for the ingredient.
Choose the receiving format once composition, cut, sensory and technical requirements are settled. Preserve those agreed criteria with the processing and handling plan so the flake material can be assessed consistently when received and when considered for your seasoning recipe. Agree how the received cut and seed condition will be checked.
