- Storage TypeDry placeSpecification25KG(55.12lb)
- Product TypeSingle Herbs & SpicesIngredientsNone
- ContentNatural chili powderInstruction for UseUsed for food
- Drying ProcessADStyleDried
- Processing TypeRawShapePowder
- Weight (kg)1Shelf Life1 year
- TypeChilli & PepperNameChili powder
- TasteSpicyGradeTop Grade
- ApplicationSeasoningVariety100% Natural Product
- MOQ1 bagPacking1kg/bag
- ColourRedSize10-40 mesh,10-20mesh,60mesh
- Moisture11% Max
Spicy raw ground red chili powder is described as a dried ingredient for food seasoning. Establish its actual complete composition, supplied fraction and sensory acceptance against a relevant sample for the intended formulation and applicable material lot.
Define Sensory Acceptance for the Seasoning Ingredient
Agree the actual spicy profile and its assessment method in relation to your food formulation. Keep the accepted sample and full ingredients with the selected fraction and relevant material, grade and lot records.
Keep Each Technical Reference Separate
The independent, unselected sieve declarations are 10–40 mesh, 10–20 mesh and 60 mesh. For each, establish its criterion, sieve standard, method and applicability to the actual material fraction, grade and lot before accepting a supplied specification.
The separate moisture reference is 11% maximum and requires its actual analyte and analytical method. Agree the acceptance basis for the actual material, grade and lot, retaining relevant analytical evidence with the selected fraction and sample records.
- Chili powder is named.
- The preparation is ground powder.
- Dried is the stated style.
- Raw processing is described.
- The color description is red.
Agree Actual Preparation and Addition Instructions
Establish raw-process applicability to the selected material and route. Obtain the preparation and addition procedure for the intended food, aligning those instructions with the agreed composition, fraction and sensory specification.
Establish Dry Storage and Accepted Bag Conditions
Dry-place storage accompanies a one-year shelf-life reference. Establish actual temperature, humidity and package handling, then agree accepted bag format and instructions with supplier identity, current availability, terms and appropriate ingredient, analytical, processing and status documentation.
