- Storage Typedry, cool, placeSpecificationchili powder
- Product TypeSingle Herbs & SpicesIngredientsdry chili
- Contentchili powderInstruction for Useusd for food
- Drying ProcessADStyleDried
- Processing TypeRawShapePowder
- Weight (kg)1Shelf Life1 year
- TypeChilli & PepperNamechili powder
- TastespicyGradeTop Grade
- ApplicationseasoningVariety100% Natural Product
- MOQ1 bagPacking1kg/bag
- ColourredSize10-40 mesh,10-20mesh,60mesh
- Moisture11% MaxColorred
Evaluate dried red chili powder as an ingredient for seasoning and a proposed kimchi recipe. Accept the actual full formula and supplied grind first, then define sensory, technical and handling requirements for the preparation being considered.
Start with the recipe brief
Confirm the actual named ingredient, all ingredients and additives, and the supplied seed condition. Assess spicy as a sensory reference in the intended food, and establish the further preparation needed before deciding on recipe suitability.
- Actual chili ingredient and complete formula.
- Supplied powder grind and seed condition.
- Seasoning or proposed kimchi sensory requirement.
- Separate sieve criteria and material-part applicability.
- Moisture basis, method and selected-lot evidence.
Agree how the powder will be assessed
The sieve references are 10-40 mesh,10-20mesh,60mesh, each requiring its own applicability assessment. Define the standard, criterion, relevant material part and method for each, keeping those requirements connected to the identified powder and lot.
Apply 11% Max moisture through an agreed measurement basis and suitable method. Review the evidence for the actual preparation alongside the accepted grinding and seed description.
Confirm the final process
Establish AD and Raw applicability to the supplied material. Agree any subsequent food preparation as part of the same ingredient and recipe acceptance, so the selected powder is evaluated for the use actually intended.
Set storage and receiving requirements
Consider one year with dry, cool handling under an accepted actual temperature and receiving package. Keep that protocol with the ingredient and lot description.
Choose a receiving format after formula, grinding, sensory and technical requirements are accepted. Retain the completed brief for assessing the preparation delivered for your recipe.
