- 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
- TasteSpicyGradeTop Grade
- ApplicationSeasoningVariety100% Natural Product
- MOQ1 bagPacking1kg/bag
- ColourRedSize10-40 mesh,10-20mesh,60mesh
- Moisture11% MaxColorRed
Build a seasoning brief around the actual dried red chili powder being considered. Accept its complete ingredient formula, supplied grinding and seed preparation, then assess the sensory requirement your recipe needs before choosing a lot.
Define the sensory requirement
Spicy is a qualitative reference for evaluating this preparation. Agree its relevance to the intended recipe together with the full ingredient and additive composition and the further food preparation required for the actual powder.
Keep particle references separate
The sieve references 10-40 mesh,10-20mesh,60mesh should each have an independent acceptance criterion. Specify the relevant standard, material part and measurement method, and establish the evidence applicable to the identified powder and selected lot.
- Actual named chili ingredient and accepted full formula.
- Powder grinding and seed-preparation requirements.
- Spicy sensory acceptance in the actual food recipe.
- Individual sieve criteria, standards and methods.
- Material-part and selected-lot relevance of each test.
- Moisture measurement basis for the preparation.
- AD and Raw relevance and final food process.
- Actual temperature and receiving-package agreement.
Assess moisture with handling
Evaluate 11% Max moisture using a defined basis and relevant method for the ingredient and lot. Keep that assessment connected to the same formula, grinding and seed condition accepted for recipe evaluation.
Establish AD and Raw applicability and any subsequent food preparation. Relate the one-year duration to dry-place handling, an accepted actual temperature and suitable package.
Agree these preparation and handling requirements before settling a receiving format. Carry the material description and independent technical criteria into the receiving brief used to assess the actual lot delivered.
