Rajkot, Gujarat, India
Our Products
PROCESSING METHOD : Mature, fresh white onions are washed, trimmed, cut and dehydrated by passing Hot Air Closed Continuous System.
ORGANOLEPTIC PROPERTIES :
COLOUR : Onion powder : Slightly off White,
TASTE : Typical of fresh white onions
AROMA: Typical of fresh white onions
| SPECIFICATIONS | STANDARD SPECIFICATION OF DEHYDRATED RED GOLDEN CRISPY FRIED ONION |
| MOISTURE CONTENT | 6% max |
| HOT WATER INSOLUBLE | 20% max |
| ASH CONTENT | 4% max |
| ACID INSOLUBLE ASH | 0.5% max |
| MAJOR DEFECTS | 1% max |
| FOREIGN MATTER | NIL |
| MICROBIOLOGICAL ANALYSIS | |
| T.P.C. | Onion<300,000/G |
| COLIFORMS | <100/G |
| E.COLI | NIL |
| MOLDS & YEASTS | Onion<1000/G |
| STAPH.AUREUS | <100/G |
| B.CEREUS | <100/G |
| SALMONELLA | NIL/25 G |
PROCESSING METHOD : Mature, fresh white onions are washed, trimmed, cut and dehydrated by passing Hot Air Closed Continuous System.
ORGANOLEPTIC PROPERTIES :
COLOUR : Onion powder : Slightly off White,
TASTE : Typical of fresh white onions
AROMA: Typical of fresh white onions
| SPECIFICATIONS | STANDARD SPECIFICATION OF DEHYDRATED TOASTED ONION |
| MOISTURE CONTENT | 6% max |
| HOT WATER INSOLUBLE | 20% max |
| ASH CONTENT | 4% max |
| ACID INSOLUBLE ASH | 0.5% max |
| MAJOR DEFECTS | 1% max |
| FOREIGN MATTER | NIL |
| MICROBIOLOGICAL ANALYSIS | |
| T.P.C. | Onion<300,000/G |
| COLIFORMS | <100/G |
| E.COLI | NIL |
| MOLDS & YEASTS | Onion<1000/G |
| STAPH.AUREUS | <100/G |
| B.CEREUS | <100/G |
| SALMONELLA | NIL/25 G |
PROCESSING METHOD : Mature, fresh red onions are washed, trimmed, cut and dehydrated by passing Hot Air Closed Continuous System.
ORGANOLEPTIC PROPERTIES :
COLOUR : Onion powder : Slightly off Red,
TASTE : Typical of fresh red onions
AROMA: Typical of fresh red onions
| SPECIFICATIONS | STANDARD SPECIFICATION OF DEHYDRATED RED ONION MINCED |
| MOISTURE CONTENT | 6% max |
| HOT WATER INSOLUBLE | 20% max |
| ASH CONTENT | 4% max |
| ACID INSOLUBLE ASH | 0.5% max |
| MAJOR DEFECTS | 1% max |
| FOREIGN MATTER | NIL |
| MICROBIOLOGICAL ANALYSIS | |
| T.P.C. | Onion<300,000/G |
| COLIFORMS | <100/G |
| E.COLI | NIL |
| MOLDS & YEASTS | Onion<1000/G |
| STAPH.AUREUS | <100/G |
| B.CEREUS | <100/G |
| SALMONELLA | NIL/25 G |
PROCESSING METHOD : Mature, fresh white onions are washed, trimmed, cut and dehydrated by passing Hot Air Closed Continuous System.
ORGANOLEPTIC PROPERTIES :
COLOUR : Onion powder : Slightly off White,
TASTE : Typical of fresh white onions
AROMA: Typical of fresh white onions
| SPECIFICATIONS | STANDARD SPECIFICATION OF DEHYDRATED WHITE ONION MINCED |
| MOISTURE CONTENT | 6% max |
| HOT WATER INSOLUBLE | 20% max |
| ASH CONTENT | 4% max |
| ACID INSOLUBLE ASH | 0.5% max |
| MAJOR DEFECTS | 1% max |
| FOREIGN MATTER | NIL |
| MICROBIOLOGICAL ANALYSIS | |
| T.P.C. | Onion<300,000/G |
| COLIFORMS | <100/G |
| E.COLI | NIL |
| MOLDS & YEASTS | Onion<1000/G |
| STAPH.AUREUS | <100/G |
| B.CEREUS | <100/G |
| SALMONELLA | NIL/25 G |
