- Storage Typedry, cool, placeSpecificationghost chili powder
- Product TypeSingle Herbs & SpicesIngredientsdry chili
- Contentghost chili powderInstruction for Useusd for food
- Drying ProcessADStyleDried
- Processing TypeRawShapePowder
- Weight (kg)1Shelf Life1 year
- TypeChilli & PepperNameghost chili powder
- Tasteghost spicyGradeTop Grade
- ApplicationseasoningVariety100% Natural Product
- MOQ1 bagPacking1kg/bag
- ColourredSize10-40 mesh,10-20mesh,60mesh
- Moisture11% Max
Evaluate the actual Ghost chili powder preparation for the seasoning recipe you intend to make. Accept the complete formula, supplied grinding and seed condition before deciding on sensory, technical or receiving requirements for this dried ingredient.
Agree the ingredient and sensory description
Confirm every ingredient and additive and define the supplied powder preparation. Use ghost spicy as a qualitative taste reference against the actual recipe requirement, with further food preparation established before a suitability recommendation.
Define the independent particle criteria
The sieve references are 10-40 mesh,10-20mesh,60mesh. Assess each with its own applicable standard, criterion, material part and method, then agree selected-lot relevance for the identified powder and supplied preparation.
Use 11% Max moisture on a defined measurement basis with a suitable method. Keep the evidence attached to the same full formula, grinding and seed condition accepted for recipe evaluation.
- Actual Ghost chili ingredient and full composition.
- Supplied grinding and seed-condition acceptance.
- Qualitative ghost spicy sensory requirement.
- Each independent sieve criterion and standard.
- Material-part, method and relevant lot evidence.
- Moisture basis for the identified preparation.
- Final food process and receiving conditions.
Accept processing and handling together
Agree AD and Raw applicability to the supplied Ghost ingredient and any subsequent food preparation. Evaluate the one-year reference with dry, cool handling at an accepted actual temperature and in an agreed receiving package.
Finalize the format after ingredient, sensory, technical and process acceptance. Retain the actual preparation description and selected-lot evidence with the handling protocol so receiving checks concern the same powder assessed for your seasoning recipe.
