Red Dried Chili Powder for Spice 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
  • Color
    red

Bring the red dried chili powder specification into the spice-recipe discussion before arranging supply. Accept the ingredient composition, particle basis and actual preparation needed by the receiving formula.

Establish the actual powder formula

Obtain a complete ingredient and additive statement for the powder under consideration. Describe the preparation and technical requirements relevant to the spice recipe.

Accept the sieve reference

The graininess reference of 60Mesh requires an applicable sieve method and standard. Establish its relevance to the actual selected lot before adopting it for the proposed preparation.

Choose technical and route criteria

Agree any heat, color or sensory acceptance needed by the receiving formula. Review suitable product evidence and confirm the actual drying and processing sequence.

Determine the further preparation or treatment required before the intended use. Select optional steam sterilization with process records applicable to that ingredient. Confirm the actual application of the described AD drying and Raw processing to the proposed powder.

Keep these decisions in the specification

  • Actual powder and complete ingredient composition.
  • Preparation required by the spice recipe.
  • Sieve basis and selected-lot relevance.
  • Technical criteria, actual route and treatment.
  • Relevant documents and package handling plan.

Check document applicability

For requested HACCP, ISO or Halal requirements, review the relevant holder, issuer or standard. Confirm document scope, validity and applicability to the actual material and processing operation.

Arrange the receiving period

Agree an actual storage temperature and dry place for the described 12 months period. Establish package and receiving conditions, then finalize packing against the accepted ingredient, process and handling specification.

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