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We are leaders in the market for providing best range of Dehydrated Garlic Chop, Dehydrated Red Onion Chop and Dehydrated Chop Garlic
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Specifications |
Onion |
Garlic |
Onion/Garlic |
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Moisture content |
6% max |
6% max |
6% max |
|
Hot water insoluble |
20% max |
20% max |
20% max |
|
Ash content |
4% max |
4% max |
4% max |
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Acid insoluble ash |
0.5% max |
0.5% max |
0.5% max |
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Major defects |
1 % max |
1 % max |
1 % max |
|
Foreign matter |
NIL |
NIL |
NIL |
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Microbiological analysis |
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T.p.c. |
<300,000/G |
<141,902 / G |
Onion<300,000/G |
|
Coliforms |
<100/G |
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E.coli |
NIL |
NIL |
NIL |
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Molds & yeasts |
<1000/G |
10/G |
Onion<1000/G |
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Staph.aureus |
<100/G |
||
|
B.cereus |
<100/G |
NIL |
<100/G |
|
Salmonella |
NIL/25 G |
NIL/25 G |
NIL/25 G |
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Processing method |
Mature, fresh white onions/garlic are washed, trimmed, cut and dehydrated by passing Hot Air Closed Continuous System. |
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|
Organoletic properties |
Colour: Onion Kibbled/powder : Slightly off White, |
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Taste : Typical of fresh white onions/garlic |
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Aroma: Typical of fresh white onions/garlic |
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SPECIFICATION |
KIBBLED/FLAKES ONION |
MINCED |
CHOPPED |
GRANULES |
POWDER |
|
MOISTURE CONTENT |
6-7% Max |
4-5% Max |
4-5% Max |
4-5% Max |
4-5% Max |
|
HOTWATER INSOLUBLE |
20% Max |
20% Max |
20% Max |
20% Max |
20% Max |
|
ASH CONTENT |
3% Max |
3% Max |
3% Max |
3% Max |
3% Max |
|
ACID INSOLUBLE ASH |
0.5% Max |
0.5% Max |
0.5% Max |
0.5% Max |
0.5% Max |
|
MAJOR DEFECTS |
1% Max |
1% Max |
1% Max |
1% Max |
1% Max |
|
FOREIGN MATTER |
NIL |
NIL |
NIL |
NIL |
NIL |
|
Specifications |
Onion |
Garlic |
Onion/Garlic |
|
Moisture content |
6% max |
6% max |
6% max |
|
Hot water insoluble |
20% max |
20% max |
20% max |
|
Ash content |
4% max |
4% max |
4% max |
|
Acid insoluble ash |
0.5% max |
0.5% max |
0.5% max |
|
Major defects |
1 % max |
1 % max |
1 % max |
|
Foreign matter |
NIL |
NIL |
NIL |
|
Microbiological analysis |
|||
|
T.p.c. |
<300,000/G |
<141,902 / G |
Onion<300,000/G |
|
Coliforms |
<100/G |
||
|
E.coli |
NIL |
NIL |
NIL |
|
Molds & yeasts |
<1000/G |
10/G |
Onion<1000/G |
|
Staph.aureus |
<100/G |
||
|
B.cereus |
<100/G |
NIL |
<100/G |
|
Salmonella |
NIL/25 G |
NIL/25 G |
NIL/25 G |
|
Processing method |
Mature, fresh white onions/garlic are washed, trimmed, cut and dehydrated by passing Hot Air Closed Continuous System. |
||
|
Organoletic properties |
Colour: Onion Kibbled/powder : Slightly off White, |
||
|
Taste : Typical of fresh white onions/garlic |
|||
|
Aroma: Typical of fresh white onions/garlic |
|||
Krunal Pandya (Skylarkimpex)
Skylark Impex B/4, Motilal Center, Karur Vaysya Bank Building, Nr. Sales India, Ashram road Ahmedabd-380009 (Gujarat) India, Ahmedabad
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