- Storage TypeTemperature ≤25°C humidity ≤ 60%Specification60-70 mesh
- Product TypeSingle Herbs & SpicesIngredientsNo
- Contentred pepper powderInstruction for UseFood
- Drying ProcessADStyleDried
- Processing TypeStir-FriedShapePowder
- Weight (kg)20Shelf Life24 months, 24 Months
- Model NumberPaprikaTypeChilli & Pepper
- Product NameSweet Paprika PowderRaw Material100% Natural Dried Red Pepper
- Color Value60-200 ASTA (Customizable)Mesh Size40-70 Mesh
- Pungency0-500 SHU (Mild)Moisture≤9%
- Ash Content≤8%AdditivesNone
- FlavorMild, Slightly SweetColorPrimary color
Frame a food-processing enquiry for mild sweet paprika powder around actual color, grind and ingredient requirements. The described customizable ASTA scope, mild-pungency scope and separate moisture and ash limits provide concrete technical details to agree for the order.
Define Color and the Mild Profile
The described color range for this sweet paprika powder is customizable across 60–200 ASTA. Pungency is described as 0–500 SHU, mild, with a mild and slightly sweet flavor description. Confirm the applicable order and batch scope for these dimensions rather than treat a range as a batch test result.
- Sweet paprika powder is the supported ingredient identity.
- Dried preservation is stated for the preparation.
- AD is the described drying-process label.
- Processing type is described as stir-fried.
- Customizable color is stated across 60–200 ASTA.
- The stated mild-pungency scope is 0–500 SHU.
- The paprika moisture limit is specified as ≤9%.
- Ash content has a separate stated limit of ≤8%.
Confirm Grind and Processing for the Formula
Agree the final mesh required by the intended paprika order before completing ingredient selection. Confirm the full processing route that applies to the preparation rather than infer a sequence from drying and processing labels. The chosen grind and route should match the actual food-processing brief.
Composition Evidence for Approval
Ask for applicable ingredient and processing documents if composition, additive status or treatment requirements affect paprika approval. The described color and flavor should remain separate from an unverified purity, superiority or service promise.
Plan the Paprika Storage Conditions
The stated storage envelope is temperature ≤25°C and humidity ≤60%, with a shelf life of 24 months for this powder. Carry those conditions into ingredient planning together with the selected color, applicable pungency scope and final mesh. A complete processing enquiry should identify the actual preparation and required evidence for the order.
