- 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
Define the chili powder ingredient for your cooking or catering formula before discussing supply. This red dried chili powder needs an accepted composition, sieve criterion and preparation process, together with a handling plan for the actual package.
Accept the ingredient preparation
Obtain a complete ingredient and additive statement for the powder being considered. Describe the preparation and receiving use required by the proposed home-cooking or catering recipe.
Evaluate the 60Mesh graininess reference against an agreed sieve method and standard. Review its selected-lot relevance for the actual powder before making it part of ingredient acceptance.
Set recipe and document requirements
Specify heat, color and sensory criteria where your formula needs them. Assess suitable product evidence against those requirements for the proposed preparation.
Review the actual drying and processing sequence and any further preparation or treatment needed before use. Optional steam sterilization requires selection and appropriate process records for that ingredient.
For requested HACCP, ISO or Halal documentation, establish the holder, issuer or standard, scope and validity. Confirm relevance to the actual product and operation rather than assuming a procurement condition is already satisfied.
Details for the cooking brief
- Actual powder and its complete ingredient statement.
- Required preparation for the receiving formula.
- Sieve criterion and method for the selected lot.
- Technical acceptance and relevant product evidence.
- Actual process, documents and package handling.
Agree the receiving period
The 12 months description needs a dry place and an agreed actual storage temperature. Confirm package and receiving applicability for those conditions, then settle packing once the cooking-ingredient specification has been accepted.
