Pune, Maharashtra, India 
GST :
27AAZCS7297P1ZR
Our Products
We offer the best product range of Dehydrated White Onion Flakes, Dehydrated Onion Kibbled, Dehydrated Garlic Flakes, Dehydrated Garlic Granules and Dehydrated Ginger Flakes.
Dehydrated Onion Kibbled/Flakes :
Finished product obtained on drying sliced onion, without any bleaching or precooking, the slices being sound and practically free from moulds, diseases, soil, outer skins, stems, leaves and roots
Processing Method :
Mature, fresh onions are washed, sliced and dehydrated by passing Hot Air Closed Continuous System.
COLOUR :Onion powder : Slightly off White
TASTE:Typical of fresh white/Red onions
AROMA:Typical of fresh white/Red onions
Additional Information:
Payment Terms : L/C, T/T
Packaging Details : customized
Finished product obtained on drying sliced onion, without any bleaching or precooking, the slices being sound and practically free from moulds, diseases, soil, outer skins, stems, leaves and roots
Processing Method :
Mature, fresh onions are washed, sliced and dehydrated by passing Hot Air Closed Continuous System.
Usage :
Used in various food preparations Wherever garlic flavour & taste is required & appearance & texture of garlic is desired. Mainly used in Fast Food, Pizzas, Salads, Soups and Canned Food etc. Dehydrated onions have the perfect balance of sweet and tart flavour that only comes out of the fresh onions. With their concentrated flavour, dehydrated onions, add a great zing to various culinary delicacies that call for onions. Dehydrated onions can be stored and preserved without refrigeration for a long time. These light and crisp bulbs give strong onion hits by adding an intense and pungent natural aroma come in handy in treating health problems too. So, it is the most versatile staple in every kitchen.
Organoleptic Properties :
Nutrition Fact
| 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 |
| T.P.C. | Onion<300,000/G |
| COLIFORMS | <100/G |
| E.COLIi | NIL |
| MOLDS & YEASTS | Onion<1000/G |
| STAPH.AUREUS | <100/G |
| B.CEREUS | <100/G |
| SALMONELLA | NIL/25 G |
Finished product obtained on drying the cloves of garlic sized to 8-14 mm, cultivars (Allium sativum L.) without any bleaching or precooking, the cloves being sound and practically free from moulds, diseases, soil, outer skins, stems, leaves and roots
Processing Method : Mature, fresh garlics are washed and dehydrated by passing Hot Air Closed Continuous System.
Organoleptic Properties :
Application :
Used in various food preparations Wherever garlic flavour & taste is required & appearance & texture of garlic is desired. Mainly used in Fast Food, Pizzas, Salads, Soups and Canned Food etc.
WHY YOU SHOULD TRY DEHYDRATED GARLIC ?
A lot of care is taken to ensure that the originality of garlic that is its natural colour, aroma and taste are preserved during the dehydration process. So, nothing is lost. So, Dehydrated Garlic is perfect for consumption by the health conscious too. If you too are one of them, you can go for it!
INDUSTRIES USING DEHYDRATED GARLICS :
Instant Food/ Fast Food/ Pickle/ Sauce manufacturers, Bakeries and Confectionaries, Hotels/ Restaurants, Homes etc.
Nutrition Fact
| MOISTURE CONTENT | 6 % max |
| HOT WATER INSOLUBLE | 20 % max |
| ASH CONTENT | 4 % max |
| ACID INSOLUBLE ASH | 0.5 % max |
| EXTRANEOUS MATTER (% w/w) | 1% max |
| FOREIGN MATTER | NIL |
| T.P.C. | Garlic<300,000/G |
| COLIFORMS | <100/G |
| Cholesterol | 0 mg |
| E.COLI | NIL |
| MOLDS & YEASTS | Garlic<1000/G |
| STAPH.AUREUS | <100/G |
| B.CEREUS | <100/G |
| SALMONELLA | NIL/25 G |
Finished product obtained on drying the cloves of garlic sized to 8-14 mm, cultivars (Allium sativum L.) without any bleaching or precooking, the cloves being sound and practically free from moulds, diseases, soil, outer skins, stems, leaves and roots.
Processing Method : Mature, fresh garlics are washed and dehydrated by passing Hot Air Closed Continuous System.
Organoleptic Properties :
Application :
Used in various food preparations Wherever garlic flavour & taste is required & appearance & texture of garlic is desired. Mainly used in Fast Food, Pizzas, Salads, Soups and Canned Food etc.
WHY YOU SHOULD TRY DEHYDRATED GARLIC ?
A lot of care is taken to ensure that the originality of garlic that is its natural colour, aroma and taste are preserved during the dehydration process. So, nothing is lost. So, Dehydrated Garlic is perfect for consumption by the health conscious too. If you too are one of them, you can go for it!
INDUSTRIES USING DEHYDRATED GARLICS :
Instant Food/ Fast Food/ Pickle/ Sauce manufacturers, Bakeries and Confectionaries, Hotels/ Restaurants, Homes etc.
Nutrition Fact
| MOISTURE CONTENT | 6 % max |
| HOT WATER INSOLUBLE | 20 % max |
| ASH CONTENT | 4 % max |
| ACID INSOLUBLE ASH | 0.5 % max |
| EXTRANEOUS MATTER (% w/w) | 1% max |
| FOREIGN MATTER | NIL |
| T.P.C. | Garlic<300,000/G |
| COLIFORMS | <100/G |
| Cholesterol | 0 mg |
| E.COLI | NIL |
| MOLDS & YEASTS | Garlic<1000/G |
| STAPH.AUREUS | <100/G |
| B.CEREUS | <100/G |
| SALMONELLA | NIL/25 G |
Details :
Application :
Dehydrated whole ginger is used for flavouring in many foods like salad dressings, meat sausages, gravies, pickles, curry dishes and so on. It is used in oriental and Indian cooking and in bakery and confectionery products like cakes, biscuits, sponge puddings etc. and also liqueurs.
WHY YOU SHOULD TRY DEHYDRATED GINGER ?
INDUSTRIES USING DEHYDRATED GINGER :
Dehydrated Ginger is used domestically and in the food and pharmaceutical industries. Dehydrated whole ginger is used for flavouring in many foods like salad dressings, meat sausages, gravies, pickles, curry dishes and so on.
Nutrition Fact
| Moulds and Yeasts | < 10³ ufc/g |
| Coliforms | < 10³ ufc/g |
| Mesophilic Aerobic | < 105 ufc/g |
| E.coli | Absence |
| Salmonella sp. | Absence/25g. |
| Amount Per 100 gr. Calories | 270 Kcal |
| Total Fat | 6 g |
| Cholesterol | 0 mg |
| Sodium | 32 mg |
| Total Carbohydrate | 70.8 g |
| Fiber | 12.5 g |
| Protein | 9.1 g |
| Vitamin A | 150 U.I. |
| Vitamin E | 0.2 mg |
| Vitamin B1 | 0.05 mg |
| Vitamin B6 | 1 mg |
| Vitamin B2 | 0.20 mg |
| Vitamin C | 7 mg |
| Iron | 12 mg |
| Phosphorus | 150 mg |
| Calcium | 115 mg |
| Magnesium | 180 mg |
Finished product obtained on drying chopped onion, without any bleaching or precooking, the slices being sound and practically free from moulds, diseases, soil, outer skins, stems, leaves and roots
Processing Method : Mature, fresh onions are washed and cut finely into tiny pieces, dehydrated by passing Hot Air Closed Continuous System and grind to desired particle size.
Organoleptic Properties :
Usage :
Used in various food preparations Wherever garlic flavour & taste is required & appearance & texture of garlic is desired. Mainly used in Fast Food, Pizzas, Salads, Soups and Canned Food etc. Dehydrated onions have the perfect balance of sweet and tart flavour that only comes out of the fresh onions. With their concentrated flavour, dehydrated onions, add a great zing to various culinary delicacies that call for onions. Dehydrated onions can be stored and preserved without refrigeration for a long time. These light and crisp bulbs give strong onion hits by adding an intense and pungent natural aroma come in handy in treating health problems too. So, it is the most versatile staple in every kitchen.
Nutrition Fact
| 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 |
| T.P.C. | Onion<300,000/G |
| COLIFORMS | <100/G |
| E.COLIi | NIL |
| MOLDS & YEASTS | Onion<1000/G |
| STAPH.AUREUS | <100/G |
| B.CEREUS | <100/G |
| SALMONELLA | NIL/25 G |
Finished product obtained on drying the cloves of garlic sized to 8-14 mm, cultivars (Allium sativum L.) without any bleaching or precooking, the cloves being sound and practically free from moulds, diseases, soil, outer skins, stems, leaves and roots.
Processing Method : Mature, fresh garlics are washed and dehydrated by passing Hot Air Closed Continuous System.
Organoleptic Properties :
Application :
Used in various food preparations Wherever garlic flavour & taste is required & appearance & texture of garlic is desired. Mainly used in Fast Food, Pizzas, Salads, Soups and Canned Food etc.
WHY YOU SHOULD TRY DEHYDRATED GARLIC ?
A lot of care is taken to ensure that the originality of garlic that is its natural colour, aroma and taste are preserved during the dehydration process. So, nothing is lost. So, Dehydrated Garlic is perfect for consumption by the health conscious too. If you too are one of them, you can go for it!
INDUSTRIES USING DEHYDRATED GARLICS :
Instant Food/ Fast Food/ Pickle/ Sauce manufacturers, Bakeries and Confectionaries, Hotels/ Restaurants, Homes etc.
Nutrition Fact
| MOISTURE CONTENT | 6 % max |
| HOT WATER INSOLUBLE | 20 % max |
| ASH CONTENT | 4 % max |
| ACID INSOLUBLE ASH | 0.5 % max |
| EXTRANEOUS MATTER (% w/w) | 1% max |
| FOREIGN MATTER | NIL |
| T.P.C. | Garlic<300,000/G |
| COLIFORMS | <100/G |
| Cholesterol | 0 mg |
| E.COLI | NIL |
| MOLDS & YEASTS | Garlic<1000/G |
| STAPH.AUREUS | <100/G |
| B.CEREUS | <100/G |
| SALMONELLA | NIL/25 G |
Shrava Agro And Food Processing Pvt. Ltd.
