Red Dried Chili Powder for Condiment Preparation
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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

For condiment preparation, select red dried chili powder through the formula and powder criteria your operation needs. Establish the actual composition, sieve basis and receiving process before accepting the ingredient for a recipe.

Start with the powder formula

Ask for the proposed material's full ingredient and additive statement. Define the powder preparation and any heat, color or sensory acceptance that matters to the condiment operation.

Use the sieve reference correctly

The graininess reference is 60Mesh, requiring an applicable sieve method and standard. Review the actual product records and selected-lot relevance before accepting that reference for the supplied powder.

Agree the preparation route

Confirm drying and processing details for the ingredient under consideration. Determine the further preparation or treatment required by the receiving recipe, including the actual selection and records for any optional steam sterilization.

Put these decisions in the brief

  • Actual red chili powder and complete composition.
  • Powder preparation for the condiment formula.
  • Sieve method, standard and selected-lot relevance.
  • Heat, color or sensory criteria and evidence.
  • Actual route and selected treatment records.
  • Applicable documents, storage and packing arrangements.

Review procurement documents

A requested HACCP, ISO or Halal condition needs applicable documentation. Identify the relevant holder, issuer or standard, scope and validity for the actual powder and processing operation.

Prepare the dry-place plan

For the described 12 months period, agree the actual storage temperature in a dry place. Establish package and receiving applicability, then discuss packing against the accepted formula, technical and handling specification.

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