- 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 bagPackingcustomized
- ColourRedSize10-40 mesh,10-20mesh,60mesh
- Moisture11% MaxColorRed
Agree the ingredient preparation behind your seasoning choice. This dried red chili powder requires acceptance of the actual named material, complete composition and supplied grinding and seed condition, with sensory and technical requirements defined for the intended food recipe.
Set the recipe and sensory requirement
Confirm all ingredients and additives and describe the supplied powder. Evaluate Spicy as a sensory reference in the actual recipe, while identifying further food preparation required before recommending the ingredient.
- Actual named chili powder and full composition.
- Supplied grinding and seed-condition acceptance.
- Spicy sensory needs for the intended seasoning.
- Each separate sieve standard and particle criterion.
- Moisture basis and relevant selected-lot evidence.
Assess the particle references separately
Keep 10-40 mesh,10-20mesh,60mesh independent. Establish the applicable standard, criterion, material part and method for each, then agree the evidence needed for the identified powder and selected lot.
Define moisture and processing acceptance
Use 11% Max moisture with an agreed measurement basis and suitable method. Link the result to the actual formula, grinding and seed preparation evaluated for recipe suitability.
Determine AD and Raw relevance to the final supplied ingredient and further food preparation. Keep that processing acceptance with the same ingredient and technical brief.
Agree the receiving protocol
Evaluate the one-year duration under accepted dry-place handling with an actual temperature and receiving package. Settle the format after the material, sensory, process and technical requirements have been accepted.
Retain the agreed preparation and relevant lot evidence with those conditions. Receiving checks should concern the same chili powder assessed for the seasoning recipe.
