- Varietysingle herbs & spicesStorage Typecold store or ventilate
- Specification5-25 mesh,40-120meshProduct TypeSingle Herbs & Spices
- Ingredientsno additivesContentwith &without seeds
- Instruction for Usemultiple seasoningDrying ProcessAD
- StyleDriedProcessing TypeRaw
- ShapePowderWeight (kg)25
- Shelf Life24month (-18°C)Model Numberpaprika powder
- TypeChilli & PepperProduct NameHigh ASTA 140 Steam Sterilized Paprika Powder
- Botanical SourceCapsicum annuumColor Value (ASTA)140 ASTA (Customizable: 120-180 ASTA)
- Color AppearanceBright red / Deep redFlavor ProfileMild, slightly sweet, non-pungent (No heat)
- Particle Size / Mesh60-70 mesh (Customizable)Moisture Content≤ 9%
- Capsaicin Level< 500 SHU (Non-spicy)ApplicationSausage, Salami, Processed Meat, Cured Meat, Seasoning Blends
- AdditivesNone (100% Pure Paprika)Color60-240ASTA
A sausage or salami brief should connect the required paprika color with the operation's actual treatment and ingredient conditions. Agree the ASTA criterion, particle specification and lot heat evidence before accepting a selected paprika-powder grade.
Specify color for the meat recipe
State the numerical ASTA criterion when color is part of the receiving specification and obtain the applicable product and lot evidence. Bright-red or deep-red appearance alone does not select the measured color grade needed by the recipe.
- Required ASTA criterion and selected-lot result.
- Actual powder particle specification.
- Seed preparation required by the recipe.
- Required low-heat evidence for the lot.
- Documented drying and treatment sequence.
- Full formula and frozen-handling specification.
Agree particle and heat criteria
Confirm whether a customizable 60–70 mesh criterion fits the powder order; any 5–25 or 40–120 mesh requirement needs the actual form and matching particle specification. Agree seed preparation where it matters and request the relevant selected-lot evidence for a low-heat condition.
The stated less-than-500 SHU description should be checked against the lot and the recipe's actual heat limit. A non-pungent or no-heat sensory phrase does not establish a measured zero-SHU result.
Request the actual treatment records
Obtain the documented drying and processing sequence and any steam-treatment records required by the receiving operation. A treatment condition should be assessed through the applicable product and batch documents together with the complete ingredient and additive statement.
Keep the frozen period explicit
Moisture is stated at no more than 9%, and the 24-month shelf-life period is tied to -18°C storage. Confirm the applicable packaging and temperature regime without extending that frozen-storage period to ventilated ambient conditions.
Processed meat, cured meat and seasoning blends are additional declared inquiry directions. Use the actual recipe's color, particle, heat and treatment conditions to complete the ingredient review.
