- Storage TypeDry placeSpecification25KG(55.12lb)
- Product TypeSingle Herbs & SpicesIngredientsNone
- ContentNatural chili powderInstruction for UseUsed 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
Set the ingredient requirements for your seasoning before choosing this dried red chili powder. Accept the actual named material, full composition, supplied grinding and seed condition, then agree the sensory, technical and handling requirements for the preparation being purchased.
Define the actual powder description
Identify every ingredient and additive and agree how the supplied grind and seed condition will be assessed. Evaluate Spicy as a sensory reference for the actual food recipe, with any further food preparation established before ingredient recommendation.
Assess independent particle criteria
Review 10-40 mesh,10-20mesh,60mesh as separate references. Define the relevant sieve standard, criterion, material part and method for each, and establish selected-lot applicability to the actual powder and supplied preparation.
Use moisture 11% Max on an agreed basis with a suitable measurement method. Link the evidence to the same formula, grinding and seed condition accepted for recipe and ingredient evaluation.
- Actual named chili material and complete formula.
- Supplied powder grind and seed-condition description.
- Spicy sensory acceptance for the intended seasoning.
- Each independent sieve standard and criterion.
- Material-part and method relevance to the powder.
- Moisture basis and relevant selected-lot evidence.
- Final process and actual receiving requirements.
Agree the dry handling protocol
Establish how AD and Raw apply to the final supplied ingredient and subsequent food preparation. Evaluate the one-year duration with dry-place handling under an accepted actual temperature and package.
Settle the receiving format after material, sensory, technical and process requirements are agreed. Retain the preparation description and selected-lot evidence with the handling protocol used to assess the powder delivered for your seasoning recipe.
