Specifications
  • Moisture content
  • Hot water insoluble
  • Ash content
  • Acid insoluble ash
  • Major defects
  • Foreign matter
Onion kibbled/minced/granules
  • 6% max
  • 20% max
  • 4% max
  • 0.5% max
  • 1% max
  • NIL
Garlic flakes
  • 6% max
  • 20% max
  • 4% max
  • 0.5% max
  • 1% max
  • NIL
Onion / Garlic Powder / Minced / Granules
  • 6% max
  • 20% max
  • 4% max
  • 0.5% max
  • 1% max
  • NIL
Microbiological analysis
  • T.p.c.
  • Coliforms
  • E.coli
  • Molds & yeasts
  • Staph.aureus
  • B.cereus
  • Salmonella
  • < 300,000/G
  • < 100/G
  • < 10 / GM
  • < 1000/G
  • < 1000/G
  • < 1000/G
  • NIL/25 G
  • < 141,902 / G
  • .
  • < 10 / GM
  • 10/G
  • .
  • NIL
  • NIL/25 G
  • Onion : < 300,000/G, Garlic : < 194,594 / G
  • .
  • < 10 / GM
  • Onion : < 1000/G, Garlic : 157/G
  • .
  • < 100/G
  • NIL/25 G
  • Processing method
  • Organoletic properties


  •  

  • Mature, fresh white onions/garlic are washed, trimmed, cut and dehydrated by passing Hot Air Closed Continuous System.
  • Colour : Onion Kibbled/powder : Slightly off White,
    Garlic Flakes : Brownish white,
    Garlic Powder : Slightly off brown White
  • Taste : Typical of fresh white onions/garlic
    Aroma : Typical of fresh white onions/garlic

Product specification norms as per Indian Government and should be international standard.