Specifications — Product Specifications¶

Complete technical specifications for all paprika product forms and grades. Each spec sheet provides comprehensive data on chemical, physical, microbiological, and regulatory parameters.

How to Read These Specifications¶

Each product spec sheet includes the following standardized sections:

Overview — Product description, grade, and typical applications with customer segment
Scientific Classification — Botanical name (Capsicum annuum L.), origin, harvest season
Chemical Specifications — ASTA color value, moisture, total ash, acid-insoluble ash, volatile oils
Physical Specifications — Particle size distribution (mesh analysis), bulk density (loose & tapped), color (CIELAB Lab*)
Microbiological Limits — APC, Yeast & Mold, Salmonella, E. coli, Bacillus cereus
Heavy Metals — Pb, Cd, As, Hg limits with regulatory source references
Mycotoxin Limits — Aflatoxin B1, total aflatoxins, ochratoxin A
Storage & Shelf Life — Temperature, humidity, packaging requirements, expected shelf life
Certifications — HACCP, ISO, Kosher, Organic, Gluten-Free (as applicable per product)
Applications — Specific use cases with recommended usage rates

Grade Classification Summary¶

Paprika grades are primarily classified by ASTA color value, the international standard for color measurement:

Grade	ASTA Color Value	Color Description	Price Index (vs Superior)	Typical Application
Special	200+	Deepest red, maximum color intensity	1.5–2.0×	Oleoresin extraction, premium extracts
Premium	160–200	Deep red, high color yield	1.2–1.5×	Processed meats, surimi, gourmet foods
Superior	120–160	Medium red, good color value	1.0× (baseline)	Premium seasoning blends, snack seasonings
Standard	80–120	Moderate red, cost-effective	0.7–0.85×	General food coloring, soups, sauces

Powder Grades¶

Powder is the most common paprika form in B2B trade, offering the best color release and dispersion in food matrices.

Grade Name	ASTA Range	Particle Size	Moisture Max	Typical Bulk Density	Best For
Premium (ASTA 160–200)	160–200	≥ 95% through 40 mesh	≤ 10%	0.35–0.50 g/mL	High-color meat applications, surimi
Superior (ASTA 120–160)	120–160	≥ 95% through 40 mesh	≤ 10%	0.35–0.50 g/mL	Premium seasoning blends, sauces
Standard (ASTA 80–120)	80–120	≥ 95% through 40 mesh	≤ 10%	0.35–0.50 g/mL	General food coloring, cost-sensitive
Special ASTA200+	200+	≥ 95% through 40 mesh	≤ 10%	0.35–0.50 g/mL	Oleoresin extraction feedstock

Flake Grades¶

Flakes provide visual impact and slower color release, ideal for applications where paprika particles remain visible in the finished product.

Grade Name	ASTA Range	Particle Size	Moisture Max	Typical Bulk Density	Best For
Premium (ASTA 160–200)	160–200	4–12 mesh (2–5 mm)	≤ 10%	0.25–0.40 g/mL	Gourmet garnish, dry rubs
Superior (ASTA 120–160)	120–160	4–12 mesh	≤ 10%	0.25–0.40 g/mL	Seasoning blends, marinades
Standard (ASTA 80–120)	80–120	4–12 mesh	≤ 10%	0.25–0.40 g/mL	Cost-sensitive visible applications
Special ASTA200+	200+	4–12 mesh	≤ 10%	0.25–0.40 g/mL	Maximum color, extract use

Additional Products¶

Product	Description	Typical ASTA	Best For
Whole Pods	Dried whole paprika pods (raw material before grinding)	Varies by origin and season	On-site grinding, import processing
Grade Comparison	Side-by-side comparison of all grades across 9 parameters	80–260+	Specification selection, procurement planning

Application Guide¶

Application	Recommended Grade	Form	Why
Processed meats (sausages, surimi)	Premium (160–200)	Powder	Deep red color retention through cooking (a/b ≥ 1.8)
Premium seasoning blends	Superior (120–160)	Powder	Good color at economical cost
Dry rubs & marinades	Premium (160–200)	Flakes	Visual impact on meat surface
Sauces & soups	Standard (80–120)	Powder	Cost-effective for liquid applications
Snack seasonings	Superior (120–160)	Powder	Good adhesion, even color distribution
Oleoresin extraction	Special (200+)	Powder	Maximum color yield per kg raw material
Gourmet garnish	Premium (160–200)	Flakes	Visual appeal on finished dishes
General food coloring	Standard (80–120)	Powder	Lowest cost for acceptable color level
R&D sample requests	Any grade	As specified	Product development and evaluation

Cross-Reference: Parameters by Grade¶

Parameter	Standard	Superior	Premium	Special	Test Method
ASTA Color Value	80–120	120–160	160–200	200+	ASTA 20.1 / ISO 7541
Moisture (% max)	11	10	10	10	ISO 939 / AOAC 925.10
Total Ash (% max)	8	7	6	6	AOAC 923.03
Acid-Insoluble Ash (% max)	1.5	1.0	0.8	0.8	AOAC 941.03
APC (CFU/g max)	10⁵	10⁵	10⁵	10⁵	ISO 4833
Yeast & Mold (CFU/g max)	10⁴	10⁴	10⁴	10⁴	ISO 21527
Salmonella	Negative/25g	Negative/25g	Negative/25g	Negative/25g	FDA BAM

Grade Comparison — Side-by-side parameter comparison across all grades
Quality Control Procedures — Test methods and acceptance criteria
Frequently Asked Questions — Common procurement and specification questions
Datasets — Structured reference data tables

Specification Compliance Checklist¶

When reviewing a product specification from a supplier, use this checklist to ensure completeness:

Check	Item	Why It Matters
☐	ASTA color value range specified with method reference	Basis for acceptance/rejection
☐	Moisture maximum limit	Affects trade weight and shelf life
☐	Particle size distribution (mesh analysis)	Determines application suitability
☐	Total ash and acid-insoluble ash limits	Quality and cleanliness indicators
☐	Microbiological limits with method references	Food safety compliance
☐	Heavy metals limits per destination market	Regulatory compliance
☐	Mycotoxin limits per destination market	EU requirement (mandatory)
☐	Pesticide MRL compliance statement	Regulatory compliance
☐	Shelf life statement	Inventory management
☐	Test methods explicitly referenced	Dispute resolution basis

This document is part of the official technical documentation library for paprikabulk.com* operated by Dinweys (Qingdao).Co.,Ltd.

Product: All Bulk Paprika Products

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