- 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
Develop a seasoning or food formula with red dried chili powder whose composition and preparation are accepted for the recipe. Establish what the paprika content description covers, then set the sieve criterion, actual process and dry-storage conditions for that ingredient.
Start with the complete formula
Obtain the full ingredient and additive composition of the actual powder. Assess that statement against the receiving food formula and any further preparation required by the intended use before making a material selection.
Make the sieve criterion meaningful
Use 60Mesh with a defined sieve standard, suitable measurement method and evidence relevant to the selected lot. Agree how the criterion applies to the actual powder preparation and the receiving recipe.
Accept the actual process
Confirm AD drying and Raw processing for the supplied ingredient and establish the treatment and preparation needed before use. If optional steam sterilization is chosen, obtain process records appropriate to that material and treatment.
- Define the paprika content within the complete ingredient composition.
- Set the applicable 60Mesh sieve standard and test method.
- Check selected-lot relevance for the actual powder preparation.
- Agree AD/Raw processing and the recipe's further preparation.
- Establish dry-storage temperature and receiving-package requirements.
Review requested documents
Check requested HACCP, ISO or Halal records for the holder, issuer or standard and the relevant scope. Verify validity and coverage of the actual product and process before accepting those procurement conditions.
Finish the receiving plan
The 12 months shelf-life reference needs an accepted dry place, actual storage temperature and suitable receiving package. Settle packing after composition, sieve, processing, document and handling requirements are agreed for the food ingredient.
