- 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/sweet chili powderGradeTop Grade
- ApplicationseasoningVariety100% Natural Product
- MOQ1 bagPacking1kg/bag
- ColourredSize10-40 mesh,10-20mesh,60mesh
- Moisture11% MaxColorred
Choose a paprika chili powder ingredient through the actual seasoning requirements of your recipe. Accept its full composition, supplied grinding and seed condition before deciding on sensory, technical and handling requirements for the preparation being purchased.
Agree the actual sensory brief
Hot/sweet chili powder is an unselected taste reference for this ingredient. Define the sensory requirement for the actual recipe and confirm all ingredients and additives together with the supplied powder preparation.
Keep the particle criteria independent
Use 10-40 mesh,10-20mesh,60mesh as separate sieve references. Specify the relevant standard, criterion, material part and method for each, then establish applicability to the identified powder and selected lot.
Assess moisture 11% Max through an agreed measurement basis and suitable method. Keep the evidence linked to the same formula, supplied grind and seed condition accepted for recipe evaluation.
- Actual paprika chili ingredient and full formulation.
- Supplied grinding and seed-preparation acceptance.
- Agreed sensory requirement for the intended seasoning.
- Each independent sieve standard and criterion.
- Material-part and method relevance to the powder.
- Moisture basis and selected-lot evidence.
- Final food preparation and receiving conditions.
Complete the preparation and handling plan
Establish how AD and Raw apply to the final supplied ingredient. Agree any further food preparation before recommending the powder for the intended recipe.
Evaluate the one-year reference under accepted dry-place handling with an actual temperature and receiving package. Choose the format after ingredient, sensory, technical and process acceptance, retaining the agreed powder description and storage protocol with the lot so the delivered preparation can be assessed against the same purchasing brief.
