- 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
Specify dried red chili powder as a culinary ingredient through its actual composition and the preparation needed by the food formula. Agree the paprika content, applicable particle criterion, processing and storage temperature before accepting the powder for a receiving recipe.
Set material acceptance first
Establish the complete ingredient and additive statement and the preparation represented by the paprika content description. Confirm how that actual material fits the receiving food formula and the further preparation needed before use. Include the accepted powder preparation in the receiving specification.
- Identify the actual powder and complete composition for the recipe.
- Define the paprika content covered by the ingredient statement.
- Agree the 60Mesh sieve standard, method and selected-lot applicability.
- Review AD drying, Raw processing and required further preparation.
- Obtain records for optional steam sterilization if selected.
- Set dry-storage temperature, receiving package and packing acceptance.
Assess the powder and process
Relate 60Mesh to a suitable sieve standard, measurement method and evidence for the actual selected lot. Accept AD drying and Raw processing through their relevance to that supplied preparation and intended food use.
When a treatment is requested
Determine whether optional steam sterilization forms part of the agreed process. Review suitable treatment records along with the further preparation needed by the receiving recipe.
Agree documents and dry handling
Requested HACCP, ISO or Halal documents need applicable holder, issuer or standard, scope, validity and product or process coverage. Apply 12 months with a dry place, agreed actual temperature and suitable receiving-package conditions, then settle packing against the accepted composition, particle and process brief.
