- 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
Make the complete ingredient and additive composition the starting point for this dried red chili powder. Accept the actual named material and supplied grind and seed condition before considering its place in a seasoning recipe.
Confirm the full formulation
Identify every ingredient and additive rather than relying on a shortened ingredient description. Agree the actual powder preparation and assess spicy through the sensory requirements of the food being made.
Set the material-specific checks
The sieve references 10-40 mesh,10-20mesh,60mesh need independent evaluation. Define the standard, criterion, relevant material part and method for each reference, with evidence applicable to the actual powder and selected lot.
Evaluate moisture 11% Max using an agreed measurement basis and suitable method. Keep that assessment connected to the same complete formula, grinding and seed condition accepted for recipe suitability.
- Actual named material and all ingredients and additives.
- Supplied grinding and seed preparation.
- Spicy sensory acceptance in the intended recipe.
- Each independent sieve standard and criterion.
- Material-part, method and selected-lot applicability.
- Moisture basis for the identified powder.
Agree process and receiving conditions
Establish AD and Raw relevance to the final supplied ingredient and any further food preparation. Consider the one-year duration with accepted actual temperature, dry, cool handling and receiving-package requirements.
Finalize a format after the formula, powder preparation and technical requirements are settled. Retain the agreed sensory and process conditions with the receiving brief so the delivered ingredient can be assessed against the composition and preparation evaluated for the seasoning recipe. Agree receiving checks for that named material and retain the accepted formulation description.
