Dried Red Paprika Chili Powder for Kimchi Ingredients

Dried red paprika chili powder is described in ground form for kimchi and food ingredients, with declared references of 40000–50000 SHU, 60 Mesh and 14% maximum moisture. Agree an identified sample, actual named grade, complete ingredients and selected powder fraction for the intended preparation.

Define the Kimchi Ingredient Grade

Paprika and chili are ingredient descriptions requiring an actual named-grade agreement. Establish the supplied powder condition and complete composition, keeping the chosen sample with the intended kimchi or food-ingredient requirement.

Retain the Full Pungency Description

The stated heat range spans 40000–50000 SHU. Obtain the relevant analytical method and applicable grade and lot records, retaining both endpoints with the selected ingredient specification.

• The concrete preparation is ground powder.
• The style is dried.
• Red paprika is a descriptive content name.
• Red and dark red are color descriptions.
• The declared heat range is 40000–50000 SHU.
• The graininess description is 60 Mesh.
• The stated moisture reference is 14% maximum.
• Steam sterilization is optional.

Agree Sieve and Moisture Methods

Establish the actual sieve basis and selected fraction associated with 60 Mesh. Confirm the relevant moisture method and applicable grade and lot records for the 14% maximum reference.

Complete Actual Processing and Preparation

Agree actual processing, preparation and addition instructions for the chosen ingredient. Confirm whether optional steam sterilization is selected and retain applicable process documents with the complete ingredients and actual color criteria.

Set Storage and Final Format Requirements

Cool, dry storage and 24 months are described. Establish actual conditions and package-specific handling, together with supplier identity, actual packing scope, chosen format and current terms, retaining applicable analytical, process and status records.