- 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
Prepare a material-specific brief for this dried red chili powder. The starting point is the full composition and supplied grinding, followed by acceptance of its seed condition and sensory requirements in your intended seasoning recipe.
Choose through recipe acceptance
Identify all ingredients and additives and agree the actual powder preparation. Evaluate spicy as a sensory reference for the food being made, while establishing any further food preparation needed before recommending the ingredient.
Make the measurements specific
Consider 10-40 mesh,10-20mesh,60mesh as separate sieve references. Define the relevant standard, criterion, material part and method for each, and establish which evidence applies to the selected lot of the identified powder.
Assess moisture 11% Max on an agreed measurement basis. Use a suitable method for the actual preparation and keep that result linked to the powder and seed description accepted for the recipe.
- Actual named chili material and complete formula.
- Powder grinding and seed-condition acceptance.
- Recipe-specific spicy sensory requirement.
- Separate particle standards, criteria and methods.
- Moisture basis and relevant lot evidence.
- AD and Raw applicability and final food process.
- Actual temperature and receiving-package conditions.
- Accepted preparation description for receiving checks.
Carry handling into the receiving brief
Establish the applicability of AD and Raw to the final supplied ingredient. The one-year duration should be considered with dry, cool handling and an accepted actual temperature and package.
Settle material, technical and recipe requirements before selecting the receiving format. Keep the agreed composition, grind and handling plan together so acceptance of the delivered powder follows the same criteria used when evaluating its seasoning application.
