- 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
- Colorred
Dried red chili powder is described with Raw processing, AD drying and a 60Mesh graininess reference. State the heat, aroma and color criteria needed by the intended food, then obtain applicable material results for that requirement.
Make the food profile specific
Give the actual recipe context and the stage at which the powder will be used. Request a full ingredient declaration and usable preparation directions, with the assessment methods and results required for material acceptance.
- Use dried red chili powder as the ingredient form.
- Define the actual heat acceptance for the food.
- Set aroma and color criteria where relevant to the recipe.
- Assess the 60Mesh reference with an agreed sieve method.
- Confirm applicable sample and lot results for the powder.
- Keep Raw processing and AD drying in the preparation brief.
- Specify any optional steam treatment separately.
Confirm process and treatment
Obtain the process and intended-use acceptance documents that apply to your food preparation. Agree the actual treatment and instructions before accepting the material, including steam sterilization when that optional treatment is required. Keep the food-profile criteria with the complete ingredient declaration and grind results. This allows the proposed powder to be assessed against the preparation rather than a general description of a spice.
Define storage conditions for the period
The storage requirement is a dry place, with the actual temperature to confirm. The 12-month shelf-life reference needs a basis that applies to the chosen package, treatment and handling arrangement.
Send those conditions with the food brief and material acceptance requirements. Establish the applicable temperature and package support before using the stated period for the selected ingredient.
