- Varietychili pepperStorage TypeStore in a cool dry place
- Specification20-40Product TypeSingle Herbs & Spices
- IngredientsNONContentChilli
- Instruction for Useuse for spiceDrying ProcessFD
- StyleDriedProcessing TypeBlended
- ShapePowderWeight (kg)25
- Shelf Life24monthsModel Numberchilli
- TypeChilli & PepperProduct nameChilli crushed paprika powder
- Colorred, redIngredient100% chilli
- GradeA GradeSampleFreely Offered
- Price TermFOB CNF CIFMOQ20KGS
- KeywordChilli
Choose a ground dried red chili ingredient by the preparation needed for the seasoning recipe. Accept the complete formula and the supplied ground cut and seed condition before defining the particle, sensory and processing criteria for the powder.
Match the ground preparation to seasoning
Describe the actual supplied powder or ground cut, including the seed condition the recipe can accept. Establish the complete ingredient and additive composition before making the material part of a seasoning purchase brief.
Set the particle and sensory decisions
Agree a particle criterion and relevant assessment method for that identified preparation. Evaluate sensory acceptance in the intended seasoning recipe and keep those requirements with the actual material being considered.
Clarify the processing before use
Determine the actual Blended processing definition and the applicability of FD drying for the chili ingredient. Accept the further food preparation and material or process evidence needed for the intended use before recommending a receiving format.
- Identify the ground chili preparation and its complete formula.
- Agree the supplied cut and acceptable seed condition.
- Define the particle assessment and recipe sensory criteria.
- Accept Blended and FD processing applicability and further food preparation.
- Set the storage temperature, cool-dry handling and relevant receiving package.
Apply the shelf reference to receiving
Connect 24months with the actual temperature, cool and dry handling and accepted package. Finalize the receiving arrangement after the ingredient, supplied preparation and process requirements are agreed.
Use the complete seasoning brief to compare the actual ingredient before confirming packing. Record the agreed cut and seed condition with the formula, keeping particle and sensory acceptance relevant to the preparation actually selected.
