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

• 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