- 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
Set the spice-preparation specification before choosing a red dried chili powder ingredient. Agree the actual composition, particle basis and preparation the receiving recipe needs, then establish the process and handling plan.
Put ingredient acceptance in the brief
Obtain the complete ingredient and additive statement for the proposed powder. Define the actual preparation and evidence needed to assess it against your spice formula.
Questions for the purchasing discussion
- Which actual powder and full composition are proposed?
- What preparation does the receiving recipe need?
- Which sieve method and standard apply?
- What technical evidence covers the selected lot?
- Which route, treatment and documents are accepted?
- How will the package be stored and received?
Evaluate 60Mesh using a relevant sieve method and standard for that preparation. Confirm selected-lot applicability, together with product evidence for any required heat, color or sensory criteria.
Agree the actual process and records
Confirm application of the AD drying and Raw processing descriptions to the powder and the further preparation needed before use. Select optional steam sterilization with process records relevant to the supplied ingredient.
For requested HACCP, ISO or Halal documentation, identify the holder, issuer or standard. Confirm scope, validity and applicability to the actual material and processing operation before accepting the procurement condition.
Complete the receiving package plan
The 12 months period needs a dry storage place and an agreed actual temperature. Establish package relevance and receiving conditions applicable to that preparation.
Use the accepted ingredient, technical and processing decisions to settle packing. The final discussion should cover the actual powder preparation and handling requirements of the receiving spice operation.
