- Storage Typecoold and dry placeSpecification60M(196.85ft)
- Product TypeSingle Herbs & SpicesIngredientsno
- ContentpaprikaInstruction for Usefood ingredients
- Drying ProcessADStyleDried
- Processing TypeRawShapePowder
- Weight (kg)1Shelf Life12 months
- Model NumberF8011TypeChilli & Pepper
- Product NameRed Dried Chilli PowderPurity100 % Pure Natural
- Sterilization method (optional)Steam SterilizationGraininess60Mesh
- PackingCustomers' RequirementsShipping WayBy Air Shiping or By Sea Shipping
- Certification1HACCPCertification2ISO
- Certification3HalalFeatureHealthy
- Colorred
Raw processing, AD drying and a 60Mesh graininess reference describe this dried red chilli powder for food preparation. Define the actual food and the ingredient criteria needed for its flavor, heat, color and grind acceptance.
Specify ingredients and recipe requirements
Obtain the complete ingredient declaration for the proposed material and give the preparation stage at which the powder will be used. Agree relevant material tests and the acceptance results needed for that food. State the relevant sampling basis for any material tests.
- Ingredient form is dried red chilli powder.
- 60Mesh is the graininess reference for an agreed sieve assessment.
- Raw processing and AD drying are the preparation descriptions.
- Usable food instructions should accompany the ingredient brief.
- Steam sterilization is optional and separately agreed.
- Dry-place storage requires an actual temperature definition.
Complete the grind and process brief
Request the sieve method, sampling arrangement and applicable lot results for the proposed powder. Keep those details with the process and intended-use acceptance documents required by the food application. Confirm actual treatment before accepting the ingredient. If optional steam sterilization is required, agree that arrangement together with the usable preparation directions and material acceptance criteria.
Check the selected package and period
The shelf-life reference is 12 months, with storage in a dry place. Establish the actual temperature and confirm the treatment, chosen package and handling conditions supporting that period.
Send the food requirements, complete ingredients and grind criteria with the proposed preparation and storage arrangement. Confirm the applicable shelf-life basis for the selected ingredient before adopting the period in your handling specification.
