- 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
Consider dried red chili powder for seasoning or a proposed snack or sauce recipe after accepting the actual ingredient preparation. Agree the complete formula, supplied grinding and seed condition before setting sensory, technical or receiving requirements for the intended food.
Agree the recipe acceptance brief
Confirm the actual named chili material and every ingredient and additive. Assess spicy as a reference against the recipe sensory requirement, and identify further food preparation needed before recommending the powder for the proposed application.
- Actual chili material and full ingredient composition.
- Supplied powder grind and seed preparation.
- Seasoning or proposed snack and sauce sensory needs.
- Each independent sieve criterion and standard.
- Moisture basis, methods and selected-lot applicability.
Define the independent particle checks
Keep 10-40 mesh,10-20mesh,60mesh separate. Specify the standard, criterion, relevant material part and method for every applicable reference, with evidence relating to the actual powder and selected lot.
Confirm moisture and final processing
Apply the 11% Max moisture reference on a defined measurement basis using a suitable method. Retain the evidence with the same formula, supplied grinding and seed condition evaluated for recipe suitability.
Establish AD and Raw relevance to the final supplied ingredient. Agree subsequent food preparation together with the accepted material and sensory brief.
Set the receiving conditions
Relate the one-year duration to dry, cool handling at an accepted actual temperature and in an agreed package. Choose a receiving format after ingredient, technical and process acceptance.
Retain the preparation description and lot evidence with that protocol. Receiving checks should concern the powder assessed for the seasoning or proposed snack and sauce recipe.
