- 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
Choose the red dried chili powder through the ingredient and technical criteria of your cooking formula. Accept the actual composition, powder preparation and use process before deciding its documents, package and receiving conditions.
Establish formula and technical acceptance
Obtain a complete ingredient and additive statement for the proposed powder. Specify the preparation and any heat, color or sensory criteria needed by the actual recipe.
Assess 60Mesh through a relevant sieve method and standard for that preparation. Check selected-lot relevance and evidence before accepting the reference as part of the material specification.
Agree route, records and preparation
Confirm the actual drying and processing sequence for the ingredient being evaluated. Determine the further preparation needed by the receiving operation and suitable process records for any optional steam treatment selected.
Requested HACCP, ISO or Halal documentation should identify the relevant holder, issuer or standard. Check scope, validity and applicability to the actual powder and process before accepting that procurement requirement.
Questions for the cooking-ingredient brief
- What actual powder and complete formula are proposed?
- Which preparation will the cooking recipe receive?
- What sieve method and standard apply?
- Which technical criteria need product evidence?
- What route and further treatment are accepted?
- Which documents and handling conditions are relevant?
Complete the storage and package plan
For 12 months, agree the actual storage temperature and a dry place. Reach agreement on package conditions and receiving applicability before settling packing for the proposed ingredient.
Keep the accepted material, technical and process decisions with that handling plan. The final discussion should cover the preparation that the cooking operation will actually receive and use.
