- Model NumberF8027Primary IngredientChili
- TastespicyVarietydried chilli
- Weight (kg)25Storage Typecool and dry place
- Specification60M(196.85ft)Shelf Life24months
- IngredientsnoContentred chilli powder
- Instruction for Usefood ingredientsCertification 1HACCP
- Product Name100% Pure Nature Price 1 Kg Dry Red 120 Asta Chilli Paprika PowderSHU8000-10000
- Sterilization method (optional)Steam SterilizationGraininess40Mesh
- Packing20kg,25kg,1kg,5kg,5BL or OEMShipping WayBy Air Shiping or By Sea Shipping
- Certification 2HalalPackagingBox, Bag
Choose the ground chili preparation your food recipe needs before agreeing this dried red powder specification. The spicy description, heat reference and grind criterion each need acceptance against the actual material being ordered.
Match the ground preparation to the food
Define the full ingredient formula and the usable powder preparation for your process. Test a representative sample in the intended food recipe to establish the sensory criteria behind the spicy description.
Keep the heat range and grind distinct
The complete heat reference is 8000–10000 SHU. Agree the analytical method, sampled material and applicable lot result without reducing that range to a single selected value.
The separate graininess reference is 40Mesh and needs its own sieve standard, method and powder fraction. A grind requirement should be established through those criteria rather than through a promised fine texture.
- Describe the cooking or food formulation in which the powder will be used.
- Link the 8000–10000 SHU assessment to the actual sample and lot.
- Define the material fraction tested against the 40Mesh criterion.
- Agree whether optional steam sterilization is selected and confirm execution.
- Choose the actual Box or Bag package and closure.
- Obtain the preparation and intended-use documents relevant to the order.
Connect storage to the chosen package
The 24-month reference requires an actual cool, dry storage arrangement. Confirm temperature, humidity and the selected packaging, including instructions for handling the powder after opening.
Ask for the period basis applicable to the formula, executed process and lot you intend to purchase. Keep that basis with the accepted recipe and analytical requirements so the food preparation and storage decisions concern the same ground chili material.
