- 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
Bring red dried chili powder into a seasoning formula through an agreed paprika composition and powder preparation. Define the complete ingredient statement, sieve requirement and use process before choosing the material for your food recipe.
Define the paprika ingredient
Establish the paprika content within the complete ingredient and additive formula. Accept the actual powder preparation against the receiving recipe, including any further treatment needed before food use.
Agree a useful sieve specification
Connect 60Mesh to a defined sieve standard and suitable measurement method. Evidence should cover the actual powder and selected lot so that the criterion has a clear meaning for your formulation.
- Identify the paprika content and full ingredient composition.
- Accept the powder preparation for the receiving food recipe.
- Define the 60Mesh standard, measurement method and lot coverage.
- Confirm AD drying, Raw processing and required further preparation.
- Set dry-storage temperature and the receiving package before packing.
Confirm the treatment plan
Review AD drying and Raw processing for the supplied preparation and intended use. Optional steam sterilization needs suitable treatment records when it forms part of the accepted process.
Check relevant procurement evidence
Review requested HACCP, ISO or Halal documents for the applicable holder, issuer or standard and scope. Check validity and coverage of the actual product and process before accepting the document requirements.
Complete dry-storage acceptance
Use the 12 months shelf-life reference with an accepted dry place, actual temperature and receiving-package conditions. Finalize packing once composition, sieve criteria, treatment records and handling requirements are settled for the intended food formula.
