- 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
A cooking or catering recipe should identify the chili powder preparation it will receive. Consider this red dried chili powder after agreeing its full composition, sieve acceptance and the process required for the intended food operation.
Begin with the recipe ingredient
Request the actual powder's complete ingredient and additive statement. Define the preparation and any further treatment needed by the proposed restaurant or catering recipe.
Evaluate the sieve reference
The written graininess reference is 60Mesh. Review its sieve method, standard and selected-lot acceptance for the actual powder before making it part of the recipe specification.
Set the technical expectations
Establish any heat, color or sensory criterion needed for that particular formula. Obtain relevant product evidence so acceptance concerns the supplied preparation and receiving use.
Include the following decisions
- Actual chili powder and its complete composition.
- Powder preparation for the cooking operation.
- Sieve method and selected-lot relevance.
- Required heat, color and sensory criteria.
- Actual route and any selected further treatment.
- Applicable procurement documents and storage plan.
- Packing arrangement for the accepted ingredient.
Confirm the processing records
Agree the drying and processing route before recommending the ingredient for a recipe. Select optional steam sterilization through appropriate records, and check the holder, issuer or standard, scope and validity of requested HACCP, ISO or Halal documents.
Arrange receiving and storage
The described period is 12 months, with a dry place and actual storage temperature to agree. Establish package and receiving conditions for that plan before settling packing, keeping the cooking specification and handling requirements connected.
