Red Dried Chili Powder for Home Kitchens and Food 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

Define the red dried chili powder needed by your home-kitchen or food-production recipe before arranging supply. Bring the full ingredient formula, powder criteria and actual use process into the same receiving specification.

Accept the proposed ingredient

Request a complete composition statement covering ingredients and additives in the powder. Describe the preparation the actual cooking or food-industry operation will receive.

Choose a relevant particle basis

Use the 60Mesh reference with an applicable sieve method and standard for the proposed powder. Assess selected-lot relevance before accepting that criterion for the material being purchased.

Set recipe-specific technical criteria

Agree the heat, color or sensory acceptance needed by the receiving formula. Review suitable methods and product evidence that cover the actual ingredient and preparation.

Points for the receiving brief

  • Actual red chili powder and full composition.
  • Preparation for the home-kitchen or food recipe.
  • Sieve method, standard and selected-lot relevance.
  • Technical criteria and applicable product evidence.
  • Actual processing and selected further treatment.
  • Document, storage temperature and package requirements.

Agree the route and records

Confirm the actual drying, processing and further preparation required by that use. Review how AD drying and Raw processing apply to the ingredient covered by the process records. Select optional steam sterilization with process records, and check requested HACCP, ISO or Halal documents for holder, issuer or standard, scope, validity and actual product/process applicability.

Connect storage with receiving

For 12 months, agree the actual temperature and a dry storage place. Establish package and receiving conditions before settling packing against the accepted formula, technical, process and handling brief.

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