Red Dried Chili Powder for Culinary Seasoning
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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

Use the culinary-seasoning brief to define the red dried chili powder your recipe needs. Agree the actual ingredient composition, powder preparation and technical evidence before choosing the process and receiving arrangements.

Begin with the seasoning formula

Ask for a complete ingredient and additive statement covering the proposed powder. Identify the preparation and any heat, color or sensory criteria required by the actual cooking formula. Choose methods and records that assess those criteria for the material your operation will receive.

Establish the sieve criterion

The graininess reference of 60Mesh needs a relevant sieve method and standard. Check the selected-lot evidence for that supplied preparation before accepting the reference as part of the ingredient specification.

Details for the culinary brief

  • Actual red chili powder and complete formula.
  • Preparation required by the cooking operation.
  • Sieve method, standard and lot relevance.
  • Heat, color or sensory criteria with evidence.
  • Actual process and selected further treatment.
  • Applicable documents, storage temperature and packing.

Agree processing and further preparation

Review the actual drying and processing route, including how AD drying and Raw processing apply to the powder. Establish the preparation or further treatment needed by the receiving recipe, with suitable records for any optional steam sterilization selected.

Check records and handling together

Requested HACCP, ISO or Halal documents need a relevant holder, issuer or standard, scope and validity. Confirm their applicability to the actual ingredient and process.

For the 12 months period, agree an actual temperature and a dry storage place. Establish package and receiving relevance, then discuss packing against the accepted culinary ingredient and handling specification.

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