- 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
- TasteCustomGradeTop Grade
- ApplicationSeasoningVariety100% Natural Product
- MOQ1 bagPackingcustomized
- ColourRedSize10-40 mesh,10-20mesh,60mesh
- Moisture11% Max
Turn your seasoning requirements into an accepted chili powder brief. Evaluate this dried red powder by its actual named material, complete composition and supplied grind, then define the sensory and technical requirements appropriate to your recipe.
Agree the recipe acceptance
Confirm the ingredient and additive formula together with the powder and seed condition. Set the actual sensory requirement for that preparation and identify any further food preparation needed before recommending it for the intended seasoning.
- Actual named chili powder and complete composition.
- Supplied grinding and seed-condition description.
- Sensory acceptance in the intended seasoning recipe.
- Separate particle criteria and relevant sieve standards.
- Material-part, test-method and lot applicability.
- Moisture basis for the identified powder.
- Final process, actual temperature and receiving package.
Define particle and moisture checks
Consider 10-40 mesh,10-20mesh,60mesh individually. Establish the sieve standard, criterion, material part and method for every applicable reference, with evidence relevant to the actual powder and selected lot.
Use the 11% Max moisture reference on an agreed measurement basis. Assess it with a suitable method for the identified preparation alongside the accepted grinding and seed condition.
Confirm processing relevance
Establish how AD and Raw apply to the supplied ingredient and subsequent food process. Keep those conditions attached to the same formula and preparation evaluated for sensory and technical acceptance.
Set the dry handling plan
Evaluate the one-year duration with dry-place storage, an accepted actual temperature and receiving package. Finalize the format once ingredient and preparation requirements are settled, and retain the agreed protocol with the lot being purchased.
