Red Dried Chili Powder for Food Ingredient Recipes
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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

Choose red dried chili powder by the complete composition, particle criterion and heat requirements of your food recipe. Define the actual powder preparation and paprika content first, then assess process evidence, dry-storage temperature and the receiving package.

Set formula and heat acceptance

Obtain a complete ingredient and additive statement for the powder proposed for the recipe. Agree any heat requirement through a suitable method and selected-lot evidence covering that actual preparation before choosing the material. Record the agreed heat criterion alongside the composition and actual powder preparation in the receiving brief.

Define the sieve requirement

Relate 60Mesh to the appropriate sieve standard, measurement method and selected-lot applicability. Establish how that criterion will be assessed for the actual powder and the receiving food formula.

  • Confirm the paprika content within the complete powder composition.
  • State actual recipe heat criteria and the relevant evidence required.
  • Agree the 60Mesh sieve standard, test method and lot coverage.
  • Accept AD/Raw processing and the use's further preparation.
  • Review selected steam treatment and relevant requested documents.
  • Define dry-storage temperature and the receiving-package conditions.

Accept preparation for the food use

Confirm the relevance of AD drying and Raw processing to the supplied ingredient and actual recipe. Optional steam sterilization, when selected, requires process records covering the preparation and treatment.

Connect documents and storage

Requested HACCP, ISO or Halal evidence should establish the holder, issuer or standard, scope, validity and actual product/process applicability. Agree 12 months in a dry place with defined temperature and receiving-package conditions before settling packing against the accepted formula, sieve and processing brief.

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