Red Dried Chili Powder for Sauce and Marinade 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

A sauce or marinade formula should define the actual chili powder preparation it will receive. Consider this red dried chili powder after accepting complete composition, technical criteria and the process required by your recipe.

Describe the powder and formula

Request the full ingredient and additive statement for the proposed supply. Establish the powder preparation that is relevant to the sauce or marinade operation.

Establish the particle basis

The independent graininess reference is 60Mesh. Agree the sieve method, standard and selected-lot applicability before adopting that reference for the actual powder.

Define technical acceptance

Set moisture, heat, color or sensory criteria where your receiving formula requires them. Obtain applicable product evidence and methods to assess the proposed preparation against those criteria.

Include these selection points

  • Actual chili powder and complete composition.
  • Preparation needed by the sauce or marinade recipe.
  • Sieve method, standard and selected-lot records.
  • Required moisture, heat, color or sensory acceptance.
  • Actual drying and processing route.
  • Selected further treatment and relevant documents.
  • Storage temperature, package and receiving plan.

Agree route and records

Confirm the drying and processing sequence and any further treatment needed for the actual use. Select optional steam sterilization with process records, and check requested HACCP, ISO or Halal documents for holder, issuer or standard, scope, validity and product applicability.

Plan storage before packing

For the stated 12 months period, agree a dry place and an actual storage temperature. Establish package and receiving conditions for that preparation before finalizing packing against the accepted sauce-ingredient or marinade-ingredient brief.

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