Red Chili Powder for Food Ingredient Formulations
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Product description
  • Storage Type
    coold and dry place
    Specification
    60M(196.85ft)
  • Product Type
    Single Herbs & Spices
    Ingredients
    no
  • Content
    paprika
    Instruction for Use
    food ingredients
  • Drying Process
    AD
    Style
    Dried
  • Processing Type
    Raw
    Shape
    Powder
  • Weight (kg)
    1
    Shelf Life
    12 months
  • Model Number
    F8011
    Type
    Chilli & Pepper
  • Product Name
    Red Dried Chilli Powder
    Purity
    100 % Pure Natural
  • Sterilization method (optional)
    Steam Sterilization
    Graininess
    60Mesh
  • Packing
    Customers' Requirements
    Shipping Way
    By Air Shiping or By Sea Shipping
  • Certification1
    HACCP
    Certification2
    ISO
  • Certification3
    Halal
    Feature
    Healthy
  • Color
    red

For an actual food formulation, this dried red chili powder has Raw processing, AD drying and a 60Mesh graininess reference. Agree the ingredients, heat acceptance and preparation process needed by the food you intend to make.

Describe the formulation requirement

Obtain the complete ingredient declaration and specify the material tests relevant to the actual food. Set the heat and any flavor or color acceptance criteria alongside usable directions for the preparation stage.

Information to include

  • The intended food and the powder addition stage.
  • The required composition and full ingredient declaration.
  • The actual heat criterion and applicable material test.
  • The 60Mesh reference and agreed sieve method.
  • The proposed food process and treatment requirements.
  • The selected package and actual storage conditions.

Agree grind and food preparation

Check the applicable sample and lot results used to assess the proposed powder. Keep the Raw processing and AD drying descriptions with the process and intended-use acceptance documents required for the food application.

Steam sterilization is optional and should be specified separately when needed. Confirm the actual treatment arrangement together with the food instructions and material acceptance requirements.

Set the dry-storage basis

Establish the actual temperature for a dry storage place and confirm the package to be used. The shelf-life reference is 12 months, subject to verification of treatment and handling conditions for that arrangement.

Complete the ingredient enquiry

Send the food formulation, heat and grind criteria, full ingredient requirements and proposed preparation together. Ask for confirmation of the material results and shelf-life basis that apply to the chosen package and storage conditions.

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