Red Dried Chili Powder for Noodle Soup and Hotpot Seasoning
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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

Specify the red dried chili powder ingredient for your proposed noodle-soup or hotpot-seasoning formula. Agree the complete composition and preparation before defining its technical, process and package acceptance.

Describe the receiving recipe

Identify the actual food formula and the powder preparation it requires. Request an ingredient and additive statement covering the proposed supply.

Decisions for the seasoning brief

  • Actual powder and complete ingredient formula.
  • Preparation required by the noodle-soup or hotpot recipe.
  • Sieve method and standard for particle acceptance.
  • Selected-lot relevance of the powder evidence.
  • Heat, color or sensory requirements.
  • Actual route and selected further treatment.
  • Applicable product or process documentation.
  • Storage temperature, package and receiving conditions.

Assess the sieve reference

The 60Mesh reference requires an applicable method and standard. Confirm that the selected-lot records cover the actual material and preparation being accepted.

Define technical acceptance

Set heat, color or sensory criteria where the recipe needs them. Obtain relevant product evidence to assess the proposed powder against those requirements.

Agree actual preparation and treatment

Agree the described AD drying and Raw processing for this powder and the further preparation needed by the receiving use. Select optional steam sterilization with suitable process documentation for the actual ingredient.

Check document scope

Requested HACCP, ISO or Halal records need the relevant holder, issuer or standard, scope and validity. Establish their applicability to that product and processing operation.

Set the storage and packing plan

Apply 12 months with a dry place, agreed actual temperature and suitable package conditions. Complete receiving and packing arrangements after ingredient, technical and recipe-process acceptance.

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