- Storage Typedry placeSpecification25KG(55.12lb)
- Product TypeSingle Herbs & SpicesIngredientsnone
- ContentpaprikaInstruction for Useused for food
- Drying ProcessADStyleDried
- Processing TypeRawShapePowder
- Weight (kg)25Shelf Life1 year
- TypeChilli & PepperNamechili powder
- Tastehot chili powderGradeTop Grade
- ApplicationseasoningVariety100% Natural Product
- MOQ1 bagPacking1kg/bag
- ColourredSize10-40 mesh,10-20mesh,60mesh
- Moisture11% MaxColorred
Consider dried paprika chili powder as a commercial seasoning ingredient by defining the actual powder and complete composition first. Agree its supplied grinding and seed condition with the intended food preparation before evaluating a representative material and lot.
Match the powder to the food operation
Use the hot chili powder sensory reference to establish comparison conditions in the recipe. Accept the actual ingredients and preparation together, keeping any numerical heat or colour requirement subject to its own relevant measurement and lot evidence.
- Agree the full ingredient declaration.
- Define actual grinding and seed preparation.
- Accept sensory conditions for the intended food.
- Select the relevant sieve criterion and material fraction.
- Establish moisture basis, method and lot applicability.
- Clarify actual processing and further food preparation.
Review independent grinding references
Assess 10-40 mesh,10-20mesh and60mesh separately rather than treating them as one selected grade. Define each applicable sieve standard, criterion, fraction, method and lot relevance for the powder considered.
Keep moisture and processing material-specific
Evaluate moisture 11% Max using an agreed basis and appropriate method for the actual preparation. Establish how AD and Raw relate to that powder and determine any further preparation required by the seasoning operation.
Settle dry-place handling before receiving
Link one year to accepted actual temperature, dry-place package closure and handling for the selected ingredient. Choose final receiving format after the material, analytical and storage requirements are agreed.
Carry the accepted commercial material name, full ingredients and grinding criteria into the receiving brief. Recheck their relevance when considering a different preparation or later lot for the same recipe.
