- VarietyHot Pepper PowderStorage TypeTemperature ≤25°C humidity ≤ 60%
- Specification60-70 mesh/customizedProduct TypeSingle Herbs & Spices
- Ingredients100% pure hot pepperContentRed Chili Powder
- Instruction for UseFoodDrying ProcessAD
- StyleDriedProcessing TypeStir-Fried
- ShapePowderWeight (kg)20
- Shelf Life24 months, 24 MonthsModel Numberchili powder
- TypeChilli & PepperProduct NameRed Chilli Powder
- Color ValuecustomizedRaw MaterialFood Grade
- AppearanceFine Red PowderFlavorSpicy
- Moisture≤ 9 %AdditivesNone
- ApplicationFood Processing, Seasoning, Sauce, Meat ProductsColorPrimary color
An industrial-seasoning recipe should define the required heat before a powder grade is accepted. For this hot pepper powder, connect the recipe's actual sensory or SHU condition to the selected grind, color and ingredient/process records.
State the recipe heat requirement
Hot pepper powder and spicy describe a qualitative sensory direction rather than a numerical result for a selected lot. Give the receiving recipe's actual heat requirement and obtain the relevant lot evidence before acceptance.
Agree grind and color
The 60–70 mesh criterion and color value are described as customizable. Request the agreed order specification and any required color evidence rather than assuming a fixed grind or measured ASTA value.
- Actual pepper ingredient and recipe conditions.
- Required sensory or measured lot heat.
- Selected particle and color criteria.
- Complete ingredient and additive statement.
- Actual processing and treatment sequence.
- Applicable storage and batch acceptance records.
Keep the moisture and storage limits
The stated handling conditions include a 9% moisture ceiling and a 24-month shelf life. Storage limits are a temperature no higher than 25°C and humidity no higher than 60%, to be confirmed in the product specification and receiving plan.
Obtain the actual process documents
Request the full ingredient/additive statement and actual drying and processing sequence needed by the operation. A pure-hot-pepper, additive-absence or food-grade condition should be assessed through applicable formula and receiving-process records.
Complete the production brief
Seasoning, food processing, sauce and meat products are declared inquiry directions subject to the actual recipe's requirements. Complete the wholesale inquiry with the selected heat, particle and color criteria and the product or batch documents needed for acceptance.
