Paprika Flakes — Superior Grade Specification
Product Identification
| Product Information | |
| Product Name | Paprika Flakes Superior Grade |
| Product Code | PF-SUP-001 |
| Grade | Superior |
| Product Form | Flakes (coarse cut) |
| Botanical Source | Capsicum annuum L. |
| Intended Market | EU, US, general food manufacturing, bulk seasoning |
| 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: Superior Grade paprika flakes offer a balanced combination of visible piece identity and good red color (ASTA 120–160) at a cost-effective price point for volume buyers. Produced from Capsicum annuum L. pods, coarse-cut to 4–8 mesh with controlled fines. Preferred for general seasoning blends, processed meat rubs, and foodservice bulk where paprika flake identity is desired without the premium price tag.
Physical Specifications
| Parameter | Specification | Method Reference |
| ASTA Color Value | 120–160 | 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) | ≤5% w/w | Sieve analysis — ISO 2591-1 |
| Extraneous Matter | ≤0.5% w/w | Visual / Manual separation |
| Appearance | Red flakes, uniform | Visual inspection |
| Odor & Flavor | Characteristic paprika, mild | Sensory evaluation |
Chemical Specifications
| Parameter | Specification | Method Reference |
| Pungency (Scoville Heat Units) | ≤1,000 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 |
Application Notes
Superior Grade flakes (ASTA 120–160) serve as the standard flake choice for volume seasoning and processed food manufacturing.
| Application Segment | Suitability | Notes |
| Bulk seasoning blends | ★★★★★ | Best price-to-visual-impact ratio for flakes |
| Processed meat rubs | ★★★★★ | Adheres well; visible at serving |
| Foodservice seasoning | ★★★★☆ | Good quality for restaurants and canteens |
| Snack seasonings | ★★★☆☆ | Powder preferred for adhesion; flakes may separate |
| Retail value lines | ★★★★☆ | Acceptable for mid-tier retail products |
| Dry soup mixes | ★★★☆☆ | Limited; fine powder preferred for instant soups |
Best For: Volume seasonings, processed meat and poultry rubs, foodservice bulk seasoning, mid-tier retail blends.
Packaging & Logistics
| Parameter | Specification |
| Standard Pack | 25 kg multi-layer kraft paper bag with PE liner |
| Alternative Pack | 25 kg PP woven bag with PE liner |
| 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 |
Storage Stability Data
| Condition | Shelf Life | Expected Outcome |
| 15–25°C, ≤60% RH, dark | 12 months | ASTA loss 10–15% |
| 25–30°C, ≤65% RH, dark | 9 months | ASTA loss 15–20% |
| Sealed, unopened | 12 months | Per condition above |
| After opening | 3–5 months | Reseal immediately |
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.