- 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% Max
Begin with the actual chili powder preparation needed for your seasoning recipe. Agree the complete composition, supplied grinding and seed condition before deciding on sensory and technical acceptance or choosing a receiving format.
Match the ingredient to the food
Confirm the actual named material and all ingredients and additives. Assess spicy against the intended recipe sensory requirement and establish any further food preparation necessary for the identified powder.
Use independent measurement criteria
The sieve references are 10-40 mesh,10-20mesh,60mesh. Define a separate standard, acceptance criterion, material part and method for each applicable reference, then establish selected-lot relevance to the actual preparation.
Apply 11% Max moisture through an agreed measurement basis and suitable method for that powder. Keep the evidence connected to the same full formula, supplied grind and seed description accepted for recipe evaluation.
- Actual chili material and complete ingredient composition.
- Supplied powder and seed-preparation acceptance.
- Spicy sensory requirement for the seasoning.
- Each applicable sieve standard and particle criterion.
- Moisture basis, relevant methods and lot evidence.
- Final process and actual receiving-package conditions.
Complete the processing and handling agreement
Agree AD and Raw relevance to the final supplied ingredient and any subsequent food preparation. Evaluate the one-year reference with dry, cool handling at an accepted actual temperature and in an agreed receiving package.
Finalize a format only after the ingredient and preparation requirements are settled. Retain the formula, powder condition, measurement criteria and handling protocol with the lot description so the material received can be checked against the preparation assessed for your seasoning recipe.
