- Varietychili pepperStorage TypeCool and dry ventilate place
- Specification25kg/CTNProduct TypeSingle Herbs & Spices
- Ingredientschili powderContentpaprika
- Instruction for Useseasonings and cookingDrying ProcessAD
- StyleDriedProcessing TypeRaw
- ShapePowderWeight (kg)25
- Shelf Life1yearModel NumberYL13
- TypeChilli & PepperProduct NameDried Red Chili Pepper
- PackingVacuum PackCertificationHACCP ISO
- MOQ1000 KilogramsColourRed Colour
- QualityHigh QulaityTasteSweet
- UsageCooking FoodMoisture12% Max
- Colorred
Define the paprika powder your seasoning or cooking process requires before selecting a grade. Agree the actual grind, complete formula and process acceptance records alongside the stated moisture maximum and one-year handling period.
Start with the actual powder specification
Obtain the preparation specification and complete ingredient or additive statement for the paprika powder being considered. Record the particle criterion needed by the receiving operation, together with any sweetness, measured-heat or color requirement that affects acceptance.
- Actual paprika powder and complete formula.
- Selected grind and applicable particle criterion.
- Relevant sensory, heat or color acceptance records.
- Method and lot evidence for the moisture maximum.
- Actual process and required HACCP or ISO documents.
- Vacuum packing and one-year receiving conditions.
Apply the 12% moisture maximum
Moisture is stated as 12% maximum. Agree the method, acceptance standard and applicability to the actual powder and selected lot, keeping this criterion separate from any particle, color or sensory requirement in the ingredient brief.
Review process and document requirements
Clarify the actual drying and preparation route, raw processing and any additional treatment required for the seasoning or cooking operation. For HACCP or ISO-related purchase criteria, obtain the relevant holder, issuer or standard, scope, validity and product/process records applicable to the selected powder.
Retain the one-year handling period
Use the stated 1year shelf-life specification with storage in a cool, dry, ventilated place. Agree the actual vacuum package and receiving plan for that period, then complete the ingredient selection against the accepted formula, grind and process conditions rather than assuming a numerical heat or color grade.
