- Varietychili powderStorage TypeSealed in dry
- Specification40-80mesh 80/100meshProduct TypeSingle Herbs & Spices
- Ingredientspaprika powderContentpaprika powder
- Instruction for UseSeasoningDrying ProcessAD
- StyleDriedProcessing TypeRaw
- ShapePowderWeight (kg)20
- Shelf Life12 monthsTypeChilli & Pepper
- Product Namered paprika powderPacking20kg/carton
- CertificationHACCP ISOGradePremium Grade
- SampleAvaliableColourRed Colour
- KeywordDried Chili Pepper PowderMOQ500 Kg
- FeatureOriginal TasteQualityExcellent
- Colorred
Define your seasoning ingredient around the red paprika chili powder you plan to prepare. Relia presents this dried powder as a commercial paprika ingredient, with the complete composition, grind and seed preparation to agree for the selected recipe.
Give the seasoning powder a defined brief
Describe the intended food preparation and obtain the full ingredient declaration for the material being evaluated. Agree the supplied grind and seed condition with a representative sample, including any further preparation required before it enters your recipe.
- Red paprika chili powder identifies the commercial ingredient.
- Dried style belongs with the powder preparation.
- Seasoning is the intended ingredient direction.
- 40-80mesh requires its own acceptance criterion.
- 80/100mesh remains a separate, unselected reference.
- Twelve months depends on agreed dry, sealed package handling.
Assess each particle criterion separately
For both sieve references, establish the relevant standard, material fraction, criterion, method and selected-lot applicability. Retain the slash notation until its meaning is agreed, and compare results only against the criterion actually accepted for this powder.
Connect preparation with receiving conditions
Clarify how Raw and AD apply to the chosen ingredient and establish its final processing and further food preparation. Define actual storage temperature, humidity, closure and handling for the package supporting the 12-month reference.
When HACCP or ISO documents are needed, check the current relevant holder, issuer, standard, material coverage and validity. Include the actual sample identity and applicable lot in the brief before agreeing a final receiving format. Keep the accepted powder specification, preparation instructions and receiving conditions together so that later samples are compared with the same seasoning brief.
