- Varietychili pepperStorage Typestore in a dry, cool place
- Specification10-40mesh, 60meshProduct TypeSingle Herbs & Spices
- IngredientsWithout addtivesContentchili powder
- Instruction for UseUse for foodDrying ProcessAD
- StyleDriedProcessing TypeRaw
- ShapePowderWeight (kg)25
- Shelf Life24 months -18 ℃Model Number60mesh
- TypeChilli & PepperGradeTop Food Grade
- Formchilli powderFeature100% natural
- ApplicationFood IndustrySHU60000
- Moisture12% MaxStoragedry cool place
- CertificationISO, HALAL, BRCColorred
Use an identified chili powder and a complete technical brief when selecting this dried red ingredient for food-industry preparation. Agree the actual named material, full composition, supplied grind and seed condition before accepting a process or storage protocol.
Evaluate heat and moisture by method
The heat reference is 60000 SHU, requiring a relevant measurement method and evidence for the selected lot. Assess moisture 12% Max using an agreed basis and suitable method for the identified powder, keeping both requirements connected to that actual preparation.
Define independent particle criteria
Review 10-40mesh, 60mesh as separate sieve references. Establish the standard, criterion, material part, method and lot applicability for each before accepting a supplied grinding.
- Actual named chili ingredient and full formulation.
- Supplied grind and seed preparation.
- Each independent sieve criterion and standard.
- Heat method and relevant selected-lot evidence.
- Moisture basis and method for the actual powder.
- AD and Raw applicability and further food preparation.
- Temperature-specific duration and receiving-package protocol.
Keep temperature attached to duration
The complete shelf-life reference is 24 months -18 ℃. Establish how the separate dry, cool handling requirement applies, and accept the actual storage temperature, protocol, package and lot evidence before relying on a duration.
Confirm AD and Raw applicability to the supplied ingredient and the final food process. Agree any further preparation alongside the accepted composition and technical criteria.
Relevant purchasing documents
Where ISO, HALAL or BRC documentation is required, verify the holder, issuer, standard, actual material coverage and validity. Finalize receiving arrangements only after the ingredient, process, measurements and storage requirements have been accepted together.
