- 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
Make the actual named chili material part of the purchasing brief for this dried red powder. Suitability for a seasoning recipe depends on accepting the complete composition, supplied grind and seed condition alongside the intended food-preparation requirements.
Identify the preparation before selection
Confirm all ingredients and additives and agree the powder condition to be received. Assess spicy as a sensory reference in the actual recipe, with further food preparation established for that identified ingredient.
- Actual named chili material and complete composition.
- Supplied grinding and seed-condition acceptance.
- Intended seasoning recipe and sensory requirement.
- Each separate sieve standard and criterion.
- Relevant material part, method and lot evidence.
- Moisture measurement basis for the powder.
- Final process and receiving-package requirements.
Keep technical references material-specific
Consider 10-40 mesh,10-20mesh,60mesh independently. Define the sieve standard, criterion and measurement method applicable to each, including the material part and relevance to the selected lot.
Apply moisture 11% Max through an agreed basis and suitable method for the actual preparation. Keep that evidence linked to the accepted composition, grind and seed description.
Confirm process and receiving applicability
Agree how AD and Raw apply to the supplied ingredient and final food process. Evaluate the one-year shelf-life reference under dry, cool handling, with actual temperature and package conditions accepted for the material.
Finalize the receiving format after the ingredient, sensory and technical brief is settled. Retain the agreed named material, preparation and handling conditions with the lot so the powder received can be assessed against the same requirements used for recipe selection.
