- Storage Typecoold and dry placeSpecification60M(196.85ft)
- Product TypeSingle Herbs & SpicesIngredientsno
- ContentpaprikaInstruction for Usefood ingredients
- Drying ProcessADStyleDried
- Processing TypeRawShapePowder
- Weight (kg)1Shelf Life12 months
- Model NumberF8011TypeChilli & Pepper
- Product NameRed Dried Chilli PowderPurity100 % Pure Natural
- Sterilization method (optional)Steam SterilizationGraininess60Mesh
- PackingCustomers' RequirementsShipping WayBy Air Shiping or By Sea Shipping
- Certification1HACCPCertification2ISO
- Certification3HalalFeatureHealthy
- Colorred
Dried raw red chili powder, also described as paprika, is presented for cooking and traditional-pickle ingredient inquiries. Establish the actual named grade and complete composition with the selected 60 Mesh sieve basis and the preparation required for the intended food process.
Choose the Cooking or Pickle Ingredient
Obtain an identified sample and the full ingredient declaration for the selected powder. Agree the actual supplied condition and named pepper grade, then define the color and pungency criteria with relevant analytical methods. Keep applicable grade and lot records with that ingredient requirement.
- Red chili powder is the described preparation.
- The style is dried.
- The processing description is raw.
- Red is the stated color.
- Graininess is described as 60 Mesh.
- Steam sterilization is optional.
- The stated shelf life is 12 months.
Agree Sizing and Food Preparation
Clarify the actual sieve basis for the 60 Mesh graininess description. Obtain processing, preparation and addition instructions for the intended cooking or traditional-pickle ingredient requirement.
Establish whether optional steam sterilization is chosen and obtain the applicable process documents. Retain that treatment choice with the full ingredients and selected sample when completing the food preparation specification. Agree the actual supplied powder condition and handling requirements with the ingredient grade before finalizing the chosen preparation.
Complete Packing and Dry Storage
Discuss the actual scope and format of packing to customer requirements, with supplier identity and current terms. For the stated 12 months, obtain actual temperature and package-specific instructions for dry storage. Keep the selected analytical criteria and applicable process or status records with those agreed handling conditions.
