- 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
Match the red dried chili powder to a receiving food recipe through an accepted ingredient brief. Decide the actual composition, powder preparation and technical criteria before discussing its process and package arrangements.
Specify the ingredient and sieve basis
Request the full ingredient and additive composition of the proposed supply. Define the powder preparation that the receiving formula needs and the evidence required for its acceptance.
Assess the 60Mesh reference using an applicable sieve method and standard. Confirm the actual selected-lot relevance before including that particle criterion in the specification.
Define the technical and process requirements
Set any heat, color or sensory criteria needed by the food recipe. Review relevant product evidence against those criteria for the proposed powder.
Agree the actual drying and processing sequence and any further preparation required before use. If optional steam treatment is selected, obtain suitable process records for that ingredient.
Questions for ingredient selection
- What actual powder and complete composition are proposed?
- Which preparation does the receiving recipe need?
- What sieve method and standard apply?
- Which technical criteria need selected-lot evidence?
- Which route and further treatment are accepted?
- What documentation is relevant to that product?
- How will storage, receiving and packing be arranged?
Review documents and dry storage
Check requested HACCP, ISO or Halal documents for holder, issuer or standard, scope, validity and actual product/process applicability. Plan 12 months with a dry place, an agreed actual storage temperature and suitable package and receiving conditions.
Carry those accepted requirements into the packing discussion. The proposed food ingredient should match the composition, technical, process and handling brief agreed for the operation.
