- 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
Select the red dried chili powder according to the actual ingredient and technical requirements of your food formula. Establish full composition, powder preparation and relevant evidence before deciding process and receiving conditions.
Accept the proposed powder
Request a full ingredient and additive statement for the material under consideration. Define the preparation the receiving recipe needs, together with its technical acceptance criteria.
Establish the sieve basis
The independently written graininess reference is 60Mesh. Agree the relevant sieve method, standard and selected-lot applicability before adopting that reference for the supplied powder.
Define actual technical requirements
Set the heat, color or sensory criteria required by your formula. Review applicable product evidence and methods that cover the actual material and preparation being evaluated.
Points for ingredient selection
- Actual red chili powder and full composition.
- Preparation needed by the food recipe.
- Sieve evidence applicable to the selected powder preparation.
- Technical criteria with suitable product evidence.
- Actual process, records and package handling conditions.
Agree preparation and relevant records
Review applicability of AD drying and Raw processing to the actual powder, then agree the further preparation or treatment needed before use. Select optional steam sterilization with suitable process records for that ingredient.
Requested HACCP, ISO or Halal documentation needs a relevant holder, issuer or standard, scope and validity. Confirm applicability to the proposed powder and actual processing operation.
Plan dry-place receiving
Apply the 12 months description with an agreed actual temperature and a dry place. Establish package and receiving conditions, then discuss packing against the accepted formula, technical, use-process and handling specification.
