- 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 an ingredient to assess for a specified food recipe. Begin with the intended preparation, complete ingredient requirements and the flavor, heat and grind acceptance needed by that food.
Request a relevant powder sample
The graininess reference is 60Mesh. Establish the sieve criterion, method, actual material and applicable lot evidence before accepting the grind of the proposed sample.
Use the sample to agree addition and sensory acceptance in the intended recipe. Full composition and any ingredient restrictions should be linked to the same material and preparation used in that assessment.
Establish usable preparation
Raw processing and AD drying are the preparation descriptions for the dried powder. Confirm their actual conditions and obtain usable directions and the material, process and intended-use records relevant to the food.
- Ingredient presentation: dried red chili powder.
- Recipe brief: full ingredients, flavor and heat acceptance.
- Grind: 60Mesh reference with applicable sieve and lot evidence.
- Processing: Raw description, with actual preparation to establish.
- Drying: AD description, with method and material applicability.
- Treatment: optional steam sterilization, requiring a separate agreement.
- Storage: dry place, with actual temperature and selected package to confirm.
Agree treatment and shelf-life conditions
If optional steam sterilization is required, set the treatment conditions for the accepted food preparation. Identify the chosen package and handling, including any requirements after opening.
A 12-month shelf-life reference needs an actual dry-place temperature and applicable package and process basis. Confirm its scope for the accepted ingredient, preparation, treatment and lot before applying that period to receiving and storage requirements.
