- 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
Accept an identified chili powder and material-specific technical brief before choosing this dried red ingredient for food preparation. Establish the actual named material, complete formula and supplied grind and seed condition for the intended food-industry recipe.
Define the independent measurements
Assess SHU 60000 using the relevant heat-measurement method and selected-lot evidence. Apply moisture 12% Max through an agreed basis and suitable method for the actual powder, keeping both requirements attached to the same accepted preparation.
Evaluate 10-40mesh, 60mesh independently with relevant sieve standards and criteria. Identify the material part, method and lot applicability for each reference before accepting a particular supplied grinding.
- Actual named chili powder and full formulation.
- Supplied grind and seed-condition acceptance.
- Heat method, relevant analyte and lot evidence.
- Moisture basis and method for the identified powder.
- Each independent sieve criterion and standard.
- AD and Raw applicability and subsequent food preparation.
Accept the actual storage protocol
The shelf-life reference is 24 months -18 ℃, with temperature retained as part of that duration. Assess the separate dry, cool handling requirement through the actual storage protocol, accepted package and lot evidence before relying on a shelf period.
Confirm process and document coverage
Establish AD and Raw relevance to the final supplied ingredient and agree any further food preparation. Keep that processing acceptance with the actual formula and technical criteria for the selected material.
Review relevant ISO, HALAL or BRC documents for holder, issuer, standard, material coverage and validity. Settle receiving arrangements after ingredient, methods, process, temperature-specific handling and documentary requirements have been accepted together.
