- 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
Set the food-processing ingredient specification for the actual red dried chili powder. Define complete composition, sieve acceptance and the preparation required by the receiving formula before agreeing the process and handling plan.
Identify the powder preparation
Ask for a full ingredient and additive statement covering the proposed material. Describe the powder that the recipe needs and any heat, color or sensory acceptance requiring product evidence.
Review the actual sieve basis
The 60Mesh graininess reference needs an applicable sieve method and standard. Check the selected-lot records for the preparation being considered before accepting that criterion. Identify the actual material covered by those records, so the sieve basis matches the powder your operation will receive.
Confirm drying and processing applicability
Establish how AD drying and Raw processing apply to the supplied powder and its receiving use. Agree any further preparation or treatment required by the food-processing operation.
Details for the processing brief
- Actual powder and complete ingredient formula.
- Powder preparation accepted for the food-processing formula.
- Sieve method, standard and selected-lot records.
- Technical acceptance with relevant product evidence.
- Actual AD/Raw route and selected treatment.
- Applicable documents and package handling plan.
Check selected treatment and documents
Optional steam sterilization requires selection and suitable process records. For requested HACCP, ISO or Halal conditions, confirm holder, issuer or standard, scope, validity and applicability to the actual product and operation.
Arrange dry-place receiving
The described 12 months period needs a dry place with an agreed actual temperature. Establish package and receiving relevance, then discuss packing after material, technical, process and handling acceptance.
