- VarietyAllspiceStorage Type/
- Specification/Product TypeSingle Herbs & Spices
- Ingredients/Content/
- Instruction for Use/Drying ProcessAD
- StyleDriedProcessing TypeRaw
- ShapePowderWeight (kg)2.27
- Shelf Life24 MonthsModel NumberF8005
- TypeChilli & PepperProduct NameFood Grade Paprika Crushed Dry Paprika Powder Red Chili
- Cayenne Pepper SHU40000-50000SHUSterilization method (optional)Steam Sterilization
- Graininess60MeshPacking5LB,20kg,25kg,1kg,5kg,5BL or OEM
- Shipping WayBy Air Shiping or By Sea ShippingCertificationHACCP
- Colorred
A useful dried red chili powder specification starts with the ingredient that will enter your food formula. Agree the actual chili material, complete ingredient and additive composition, and supplied powder preparation before selecting the technical and handling requirements.
Connect sieve and heat evidence
Assess 60Mesh through a defined sieve standard and measurement method applicable to the actual powder. Keep the full 40000–50000SHU interval linked to appropriate heat-method evidence and the selected lot, rather than treating a heat figure as a complete ingredient specification.
Confirm the food preparation route
Check the applicability of AD drying and Raw processing to the supplied material and establish the further preparation your recipe needs. When optional steam sterilization is chosen, request treatment records covering the actual product and process.
Details for the powder enquiry
- Actual chili identity and complete ingredient or additive formula.
- Accepted supplied powder preparation for the intended food use.
- Relevant sieve standard and method for 60Mesh.
- Heat-method and lot evidence for the full SHU interval.
- Applicable processing and further recipe preparation.
- Storage temperature, handling conditions and receiving format.
Set document and storage acceptance
For requested HACCP requirements, establish the relevant holder, issuer or standard, validity and actual product or process coverage. Identify the storage temperature and package conditions supporting the 24-month shelf-life reference before accepting packing.
Combine those decisions in one ingredient brief so that composition, sieve and heat evidence, processing and receiving conditions describe the same supplied powder. Any additional document requirements should follow the actual food application and the material being considered.
