Paprika Flakes — Premium Grade Specification
Product Identification
| Product Information | |
| Product Name | Paprika Flakes Premium Grade |
| Product Code | PF-PREM-001 |
| Grade | Premium |
| Product Form | Flakes (coarse cut) |
| Botanical Source | Capsicum annuum L. (selected red-ripe varieties) |
| Intended Market | EU, US, Japan, gourmet food processing, retail |
| Regulatory Status | Food-grade, GRAS 21 CFR 182.10 |
| HS Code | 0904.21.00 (dried, neither crushed nor ground) |
| Country of Origin | China (Xinjiang / Shandong) |
Description: Premium Grade paprika flakes are produced from fully ripened Capsicum annuum L. pods that are dried whole, then coarse-cut to a 4–8 mesh flake size (2.4–4.8 mm). The flakes retain bright red color (ASTA 160–200) and provide visual identity in finished products where recognizable paprika pieces are desired. The coarse cut ensures minimal fines, making them ideal for gourmet spice blends, meat rubs, and decorative garnish applications.
Physical Specifications
| Parameter | Specification | Method Reference |
| ASTA Color Value | 160–200 | ASTA 20.1 (Spectrophotometric, 460 nm) |
| Moisture Content | ≤10.0% w/w | LOD at 105°C / AOAC 945.39 |
| Particle Size | 4–8 mesh (2.4–4.8 mm) — primary cut | Sieve analysis — ISO 2591-1 |
| Fines (through 20 mesh / <841 µm) | ≤10% w/w | Sieve analysis — ISO 2591-1 |
| Oversize (retained on 4 mesh / >4.8 mm) | ≤5% w/w | Sieve analysis — ISO 2591-1 |
| Extraneous Matter | ≤0.5% w/w | Visual / Manual separation |
| Appearance | Bright red flakes, uniform, distinct piece identity | Visual inspection |
| Odor & Flavor | Characteristic sweet paprika, fresh, no off-notes | Sensory panel |
Chemical Specifications
| Parameter | Specification | Method Reference |
| Pungency (Scoville Heat Units) | ≤500 SHU | HPLC — AOAC 995.14 / ISO 7543-1 |
| Total Ash | ≤8.0% w/w | AOAC 923.03 (525°C) |
| Acid-Insoluble Ash | ≤1.0% w/w | AOAC 941.03 |
| Element | EU Limit (Default) | US FDA Limit | China GB 2762 Limit | Unit |
| Lead (Pb) | ≤3.0 | ≤3.0 | ≤3.0 | ppm |
| Cadmium (Cd) | ≤0.3 | ≤0.5 | ≤0.5 | ppm |
| Arsenic (As) | ≤1.0 | ≤1.0 | ≤1.0 | ppm |
| Mercury (Hg) | ≤0.1 | ≤0.1 | ≤0.1 | ppm |
| Method | ICP-MS (EN 15763) | ICP-MS (FDA 4.1) | ICP-MS (GB 5009.268) | |
Pesticide Residues
| Market | Standard | Method |
| EU (Default) | Regulation (EC) No 396/2005 | GC-MS/MS — EN 15662 |
| US | 40 CFR Part 180 | GC-MS/MS — FDA PAM |
| China | GB 2763 | GC-MS/MS — GB 23200.113 |
Microbiological Specifications
| Parameter | EU / US Standard | China Standard | Test Method |
| Salmonella spp. | Negative / 25 g | Negative / 25 g | ISO 6579-1 / GB 4789.4 |
| Escherichia coli | <10 CFU/g | <10 CFU/g | ISO 16649-2 / GB 4789.38 |
| Yeast & Mold | <1,000 CFU/g | <1,000 CFU/g | ISO 21527-1 / GB 4789.15 |
| Aerobic Plate Count | <100,000 CFU/g | <10,000 CFU/g | ISO 4833-1 / GB 4789.2 |
| Enterobacteriaceae | <1,000 CFU/g | <1,000 CFU/g | ISO 21528-2 |
Application Notes
Premium Grade paprika flakes (ASTA 160–200) are designed for applications where piece identity and visual appeal are critical.
| Application Segment | Suitability | Notes |
| Gourmet spice blends | ★★★★★ | Visible red flakes signal premium quality |
| Dry rubs & marinades | ★★★★★ | Coarse texture adheres well to meat surfaces |
| Retail seasoning bottles | ★★★★★ | Consumer perception of natural, unprocessed ingredient |
| Ready meals (decorative) | ★★★★☆ | Adds visual appeal to finished dishes |
| Pasta & rice mixes | ★★★★★ | Flakes remain visible and intact after cooking |
| Salad dressings & vinaigrettes | ★★★☆☆ | Flakes visible in oil; may settle over time |
| Gourmet salt blends | ★★★★☆ | Red flakes contrast with white salt crystals |
| Decorative garnish | ★★★★★ | Customer-facing applications |
Best For: Premium retail spice lines, craft seasoning blends, gourmet foodservice, and any application where visible paprika pieces command a price premium.
Processing Recommendations
Cutting & Sieving
Flakes are cut to 4–8 mesh (2.4–4.8 mm). Fines (through 20 mesh) are limited to ≤10% to maintain piece identity. For coarser cut (2–4 mesh, 4.8–9.5 mm), confirm availability with production scheduling.
Blending Guidelines
- With powders: Add flake ingredients before powders to prevent powder settling to mixer bottom. Use gentle agitation — high-shear mixing breaks flakes and increases fines.
- With other coarse ingredients: Blends uniformly with dried garlic flakes, onion flakes, bay leaves, and coarse sea salt.
- Storage after blending: Keep blended flakes in sealed containers — the increased surface area (vs. whole pods) accelerates moisture pickup.
Dosing Recommendations
- Dry rubs: 10–30% w/w
- Spice blends: 5–20% w/w
- Garnish applications: 1–5% w/w
Packaging & Logistics
| Parameter | Specification |
| Standard Pack | 25 kg multi-layer kraft paper bag with PE liner |
| Alternative Pack 1 | 10 kg corrugated carton with PE liner (retail re-pack) |
| Alternative Pack 2 | 500 g / 1 kg retail stand-up pouches |
| Palletization | 40 bags (1,000 kg net) per pallet; stretch-wrapped |
| Container Loading (20 ft FCL) | 20 pallets = ~20 MT net |
| Container Loading (40 ft FCL) | 40 pallets = ~40 MT net |
| Container Liner | Optional food-grade PE liner |
Shipping
Ambient container for temperate routes. Reefer recommended (18–22°C) for warm-climate destinations.
Storage Stability Data
| Condition | Shelf Life | Expected Outcome |
| 15–20°C, ≤55% RH, dark | 18 months | ASTA loss <10% |
| 20–25°C, ≤60% RH, dark | 12 months | ASTA loss 10–15% |
| >30°C or >65% RH | Not recommended | Caking, color loss, mold risk |
| Sealed, unopened | 12–18 months | Per temperature |
| After opening | 4–6 months | Reseal immediately; store cool & dark |
Critical: Flakes have greater void space than powder — they attract moisture more readily in humid conditions. Always store in sealed packaging.
Cross-References
This document is part of the official technical documentation library for paprikabulk.com operated by Dinweys (Qingdao).Co.,Ltd. All rights reserved. For the latest version, visit paprikabulk.com.