- 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
Plan a food formulation with red dried chili powder by accepting the full composition represented by the paprika content description. Define the actual powder, sieve requirement, recipe preparation and handling conditions before settling a packing specification for the ingredient.
Specify composition and preparation
Obtain the complete ingredient and additive statement for the powder proposed for the food formula. Establish the paprika content and actual preparation covered by that statement, then assess suitability for the receiving recipe.
- Accept the actual powder composition and paprika content for the formula.
- Define the sieve standard and measurement method for 60Mesh.
- Check relevant selected-lot evidence for the supplied preparation.
- Agree AD drying, Raw processing and further recipe preparation.
- Review process records for optional steam sterilization if selected.
- Set dry-storage temperature and an appropriate receiving package.
- Accept requested document coverage before packing is finalized.
Assess sieve and process relevance
Apply 60Mesh through a suitable sieve standard, test method and evidence covering the actual selected lot. Confirm AD drying and Raw processing for the supplied material and the further preparation needed by its food use.
Requested treatment and records
Obtain process evidence for optional steam sterilization when it forms part of the agreed preparation. Requested HACCP, ISO or Halal documents should establish holder, issuer or standard, validity, scope and actual product/process coverage.
Agree the dry receiving conditions
Connect 12 months with a dry place, accepted actual storage temperature and suitable package conditions. Settle packing after composition, sieve, processing, documents and receiving requirements are accepted for the food formulation.
