- 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 the ingredient form for this food preparation enquiry. Specify the recipe, accepted composition and required processing before deciding whether the material fits your application.
Define the food preparation
For a ham or bacon recipe, identify the formulation, addition stage and evaluation criteria you intend to use. The ingredient request should establish actual preparation and treatment without assuming a finished-meat color, flavor or performance result.
Set a usable sieve criterion
The independent sieve reference is 60Mesh. Agree the sieve criterion, method, relevant material fraction and lot result before adopting it as an acceptance specification.
- Supplied ingredient description: dried red chili powder.
- Food use: ingredient selection for an agreed formulation.
- Drying reference: AD; actual processing route and steps need confirmation.
- Grind reference: 60Mesh, with its actual method and lot applicability defined.
- Steam sterilization: optional treatment to agree separately.
Ask for complete ingredients and the actual processing description together with representative material. This provides a basis for comparing the powder with your recipe requirements and applicable food-use documentation. Include the actual material and lot identification so the recipe evaluation and technical acceptance concern the same ingredient.
Choose any required treatment
Decide whether optional steam sterilization belongs in the agreed process. Obtain usable preparation instructions and the relevant treatment parameters for the actual material and intended food use.
Confirm temperature and package
Use a dry place as the storage requirement and obtain the actual temperature instruction. The 12-month reference needs a basis applicable to the selected package, process and lot, with handling and opening instructions agreed before acceptance.
