- 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
Define the red dried chili powder ingredient for the catering or food-manufacturing recipe you will receive. Agree the actual formula, powder specification and use process before settling channel, package and handling arrangements.
Match the powder to the operation
Request a full ingredient and additive composition for the proposed supply. Describe the preparation needed by the actual catering or manufacturing recipe, or by a proposed retail receiving brief.
Set the technical acceptance basis
Review 60Mesh with its applicable sieve method, standard and selected-lot preparation. Establish heat, color or sensory criteria where the receiving formula requires evidence.
Make the evidence relevant to the material and preparation being purchased. Accept the technical basis together with the composition and actual use requirements for that operation.
Include these receiving decisions
- Actual red chili powder and complete formula.
- Preparation required by the receiving recipe.
- Catering, manufacturing or proposed retail requirements.
- Sieve method, standard and selected-lot relevance.
- Heat, color or sensory acceptance and evidence.
- Actual route and selected treatment records.
- Relevant documents and package handling.
Agree processing and documentation
Confirm drying, processing and further preparation for the ingredient, with suitable records for selected optional steam sterilization. Establish how the described AD drying and Raw processing apply to the actual supplied powder. Requested HACCP, ISO or Halal documentation needs holder, issuer or standard, scope, validity and actual product/process applicability.
Complete storage and packing arrangements
Set an actual storage temperature and dry place for the 12 months period. Establish package and receiving applicability before finalizing packing against the accepted ingredient, channel-use and handling specification.
