- Storage Typedry, cool, placeSpecificationchili powder
- Product TypeSingle Herbs & SpicesIngredientsdry chili
- Contentchili powderInstruction for Useusd for food
- Drying ProcessADStyleDried
- Processing TypeRawShapePowder
- Weight (kg)1Shelf Life1 year
- TypeChilli & PepperNamechili powder
- TastespicyGradeTop Grade
- ApplicationseasoningVariety100% Natural Product
- MOQ1 bagPacking1kg/bag
- ColourredSize10-40 mesh,10-20mesh,60mesh
- Moisture11% MaxColorred
Raw dried ground red chili powder is described as spicy for food-seasoning ingredient preparation. Agree the complete composition, actual supplied fraction and sensory acceptance against an identified sample relevant to the intended food formulation.
Plan the Actual Food Preparation
Confirm raw-process applicability to the actual selected material and route. Obtain preparation and addition instructions for the intended food, relating the procedure to the accepted composition, fraction and sensory criteria.
Establish the actual spicy sensory profile and its assessment method. Retain the accepted sample and relevant analytical, material, grade and lot records with the ingredient specification.
- The named ingredient is chili powder.
- The preparation is ground powder.
- The style is dried.
- Raw processing is described.
- Red is the stated color.
- Spicy is the taste description.
- Food is the use context.
- Seasoning is the ingredient purpose.
Agree the Sieve and Moisture Acceptance Basis
Keep 10–40 mesh, 10–20 mesh and 60 mesh as independent, unselected references. Obtain each criterion, sieve standard, method and actual material-fraction, grade and lot applicability before accepting a supplied specification.
Moisture is declared as 11% maximum, requiring the actual analyte and analytical method for the applicable material, grade and lot. Agree the actual selected fraction and moisture acceptance basis with the sample and relevant analytical records.
Establish Cool Dry Storage and Receiving Requirements
A one-year shelf-life reference accompanies cool dry storage, with actual temperature, humidity and package handling to establish. Agree the accepted bag format and instructions alongside supplier identity, current availability, terms and relevant ingredient, analytical, processing and status documentation.
