Toasted White Onion Flakes

We are involved with delivering unadulterated Toasted White Onion Flakes in the market, and our team of workers processes these products using supreme quality materials. While these products are appreciated for its aroma and rich taste, we are known to offer the finest range of products to the clients. The offered products are durable in nature and timely delivered to the clients. We are based in Ahmedabad, Gujarat, India.

Details :

• Available in foam of Kibbled/Flakes, Minced, Chopped, Granules and Powder Red and White Onion are available in standard size of 8-15 mm. The Raw Material used for producing Toasted Onions is basically finest quality of dried / dehydrated white/red to achieve uniform color, aroma, and taste.
• Toasted dehydrated onion products have long been commercially made and marketed, the several varieties being generally distinguished by the size of the pieces, from large slices to powdered.
• The toasted onion products are made from the finished dehydrated onions by providing heat for long periods of time. The products are highly desirable as food seasonings because of their unique aromatic caramelized flavor and odor of sauted onions.
• Toasted onions are regularly added to soups and liver sausage, especially Braunschweiger, liver pudding, and liverwurst. Why our Toasted Onions are best in the Business Sometimes, the distribution of the reducing sugars and other ingredients which produce the toasting, within the structure of many varieties of onions, is not uniform, and results in non-uniform toasted products if made from Raw Fresh Onions.
• The sugar content, for example, varies from the inside of the onion to the outer layers, and also from the growing root to the tip, and when onions with average low sugar content are used, the irregularity in toasting effect from piece to piece is quite apparent.
• The low average content of reducing sugars in the hard-to toast varieties is in the range of 8 to 10 per cent (bone dry basis in comparison to 30 to 45 per cent (bone dry basis) reducing sugars in the easily toasted varieties, with intermediate varieties of intermediate toasting capabilities.
• Alston has discovered that toasted onion products of improved seasoning quality and of more uniform appearance may be made by partly or wholly rehydrating the dehydrated onion pieces prior to toasting, and then subjecting them to toasting temperatures for the time necessary to produce the