- 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
- CertificationHACCP,HalalFeatureHealthy
- Colorred
Choose the red chili powder preparation that your food formula actually requires. Agree the named paprika or chili material and complete composition before adopting the 60Mesh reference or planning the receiving process.
Specify the composition
Request the full ingredient and additive statement for the actual powder. Match it to the intended food-ingredient use and accepted recipe rather than assuming a complete formula from a general material name.
Agree the sieve basis
The graininess reference is 60Mesh. Define the applicable sieve meaning, test standard and selected-lot acceptance so that the particle criterion refers to the powder being supplied.
Establish the processing route
Review the actual drying and processing sequence. Select any optional steam-sterilization condition and further treatment through the process requirements of the receiving operation.
- Actual paprika/chili material and complete composition.
- Accepted powder preparation and 60Mesh sieve basis.
- Required processing and optional treatment records.
- Applicable product/process documentation.
- Storage temperature, dry-place package and receiving plan.
Review the required documents
If HACCP or Halal records are needed, request the holder, issuer or standard, scope and validity. Establish their applicability to the accepted product and process before procurement acceptance.
Complete the storage conditions
Keep a dry storage place and agree the actual temperature required for the accepted powder. Those conditions and the package must be established before applying the described 12-month period.
Finish the ingredient brief
Set any desired heat or sensory criterion using relevant product evidence and agreed measurement requirements. Complete formula, process and handling acceptance before finalizing packing and receiving arrangements.
