Dried Red Chili Powder 60 Mesh for Hotpot Dipping

Review dried red chili powder with the described 60-mesh preparation for a hotpot-dipping ingredient brief. Confirm the actual powder fraction, complete formula and acceptance requirements before choosing the material.

Define the powder and flavor requirement

Agree the applicable mesh standard and actual fraction rather than assuming a direct micron conversion. If smoking or a sweet character is required, establish the actual preparation sequence and sensory or measured heat acceptance; AD and raw-processing descriptions do not define an agreed smoking treatment.

• Actual dried red chili powder identity and the complete ingredient/additive record.
• The 60-mesh standard, actual powder fraction and selected-lot evidence.
• Any required smoking route and actual flavor or heat acceptance.
• Moisture no more than 7%, with its applicable method.
• The total-ash parameter, stated unit and test basis for the below-0.1 mg/kg criterion.
• Broken rate below 1%, including its definition for the actual powder.
• Preparation, packing and 24-month cool/dry receiving applicability.
• Required additional treatment and ISO records relevant to the operation.

Confirm the technical test definitions

The described moisture limit is no more than 7% and broken rate is below 1%, requiring actual powder/selected-lot applicability and agreed methods. For the total-ash criterion stated below 0.1 mg/kg, confirm the actual parameter, unit and test basis before using the requirement for acceptance.

Bring handling into the inquiry

The shelf-life description is 24 months with storage in a cool, dry place. Establish the preparation, packaging and receiving conditions applicable to that period and obtain the real drying/preparation route and any additionally required treatment records.

Where ISO documents are required, check their holder, issuer or standard, scope, validity and product/process relevance. Agree actual packing and commercial terms for the accepted powder specification.