- VarietyAllspiceStorage Typedry and cool
- Specification60meshProduct TypeSingle Herbs & Spices
- IngredientsnonContentchilli
- Instruction for Useuse for foodDrying ProcessAD
- StyleDriedProcessing TypeRaw
- ShapePowderWeight (kg)25
- Shelf Life24 monthsModel NumberDRY CHILLI-001
- TypeChilli & PepperColorRed, red
- CropNewest CropPackingCustomized Packing
- Moisture10% MaxSize3x3, 6x6, 9x9mm or as required
- Price TermFOB CNF CIFGradePremium Grade
- Taste8000-10000SHUProduct nameChinese red chilli dry red chilli price
Select dried red chili powder by accepting the actual named material, complete composition and supplied preparation. The food-use brief should establish the powder, cut and seed requirements before sieve, moisture, heat or receiving criteria are applied to the ingredient.
Set the powder acceptance brief
Define the actual named chili ingredient and full ingredient and additive formula. Agree the supplied powder and seed condition and any further food preparation needed before making a recommendation.
Evaluate distinct particle references
Use a suitable sieve standard and criterion when assessing 60mesh for the identified preparation. Keep 3x3, 6x6 and 9x9mm as independent cut references with defined dimension axes, methods and selected-lot applicability, and agree any other preparation specifically.
Keep material and measurement together
Apply moisture 10%Max on an agreed analyte and measurement basis. Assess the complete 8000–10000SHU interval through a relevant heat method and selected-lot evidence for that actual ingredient.
- Accept the named chili material and complete formula before selection.
- Agree the supplied powder, cut and seed preparation for the food recipe.
- Assess sieve and cut references independently for the relevant preparation.
- Check moisture and heat using agreed bases, methods and lot evidence.
- Confirm AD, Raw and further food-preparation applicability.
- Approve actual temperature, package and dry-cool handling requirements.
Choose packing after receiving acceptance
Connect the shelf-life reference of 24months with the actual storage temperature and handling in a dry and cool place. Set the receiving package after agreeing material, technical and processing requirements for the intended food use.
Carry that accepted brief through the final ingredient and packing decision.
