- Varietychili powder, 100% Natural ProductStorage Typestore in dry, sealed container
- Specification10-40 mesh,10-20mesh, 60meshProduct TypeSingle Herbs & Spices
- IngredientsNo additivesContentNatural chili crush
- Instruction for UseAdd according to the dishDrying ProcessAD
- StyleDriedProcessing TypeRaw
- ShapeGranuleWeight (kg)10
- Shelf Life1 yearTypeChilli & Pepper
- NameChili PowderTasteMild/Medium/High/Extra
- GradeTop GradeApplicationKimchi, sauce, ect
- MOQ500 kgPackingcustomized
- Colourdark redSize10-40 mesh,10-20mesh, 60mesh
- CertificationBRC ISO HALAL KOSHER
Choose a dried red chili powder ingredient through the preparation your kimchi or sauce recipe requires. Agree the complete formula, grinding and seed condition before assessing independent sieve, process, sensory and receiving requirements for the actual material.
Define the supplied preparation
Establish every ingredient and additive in the complete formula of the powder being considered. Evaluate 10–40mesh, 10–20mesh and 60mesh separately, using defined sieve standards and criteria, methods, relevant material part and selected-lot evidence for that preparation.
Agree the process and sensory brief
Establish the actual processing route and applicability of AD drying and Raw processing, together with the further food preparation needed. Relate Mild/Medium/High/Extra to the actual recipe sensory requirement before recommending the ingredient for the intended food use.
- Accept the actual chili powder and complete composition.
- Describe the supplied grinding and seed preparation.
- Assess the three sieve references independently.
- Define standards, criteria, methods, material part and selected-lot evidence.
- Agree the actual route, AD and Raw applicability and further preparation.
- Establish the recipe sensory requirement for the material.
- Review relevant BRC, ISO, HALAL or KOSHER documentary coverage.
- Set actual temperature, dry sealed-storage and package requirements.
Complete document and receiving acceptance
Establish the holder, issuer, standard, material scope and validity of any applicable BRC, ISO, HALAL or KOSHER document. Connect the 1-year shelf-life reference to actual temperature and package conditions under dry, sealed-container storage.
Keep each independent sieve decision with the actual powder preparation. Finalize composition, processing, sensory and documentary acceptance before choosing the receiving arrangement for the ingredient. Agree the receiving assessment for that grind and seed condition using the accepted preparation and recipe requirements.
