- Storage Typedry placeSpecification25KG(55.12lb)
- Product TypeSingle Herbs & SpicesIngredientsnone
- Contentblended SpicesInstruction for Useused for food
- Drying ProcessADStyleDried
- Processing TypeRawShapePowder
- Weight (kg)25Shelf Life1 year
- TypeChilli & PepperNamechili powder
- Tasteblended SpicesGradeTop Grade
- ApplicationseasoningVariety100% Natural Product
- MOQ1 bagPacking1kg/bag
- ColourredSize10-40 mesh,10-20mesh,60mesh
- Moisture11% MaxColorred
Describe the cut chili ingredient your seasoning preparation needs. These dried red chili strips and sections require agreement on the actual supplied form and full composition before sensory, technical or receiving acceptance is settled.
Establish the ingredient composition
Identify every ingredient and additive and confirm whether a blended preparation is involved. Agree the actual strips or sections, seed condition and further food preparation for the seasoning you intend to make, keeping that accepted description with the ingredient brief.
Apply criteria to the supplied cut
The written sieve references are 10-40 mesh,10-20mesh,60mesh, each requiring an independent applicability assessment. Define its standard, criterion, relevant material part and method for the identified cut preparation and selected lot.
Evaluate moisture 11% Max through a measurement basis and method accepted for that actual ingredient. Link the evidence to the preparation described in the formula and cut brief before treating the material as technically suitable.
- Actual named chili material and complete blend composition.
- Supplied strip or section form and seed condition.
- Sensory requirements for the intended seasoning.
- Each independent sieve standard and material-part criterion.
- Moisture basis and relevant selected-lot evidence.
- AD and Raw applicability and subsequent food preparation.
Agree dry receiving conditions
A one-year duration accompanies dry-place handling for this ingredient. Establish the actual temperature, receiving package and storage protocol associated with the accepted preparation.
Choose a format after composition, cut, technical and process requirements have been agreed. Retain the formula and material-specific acceptance criteria with the handling plan so the ingredient received can be compared with the cut chili preparation evaluated for your seasoning.
