Dehydrated Garlic Flakes
Application : Used in various food preparations Wherever garlic flavour & taste is required & appearance & texture of garlic is desired.
| SPECIFICATIONS | STANDARD SPECIFICATION OF DEHYDRATED GARLIC FLAKES |
| 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. | Garlic<300,000/G |
| COLIFORMS | <100/G |
| E.COLI | NIL |
| MOLDS & YEASTS | Garlic<1000/G |
| STAPH.AUREUS | <100/G |
| B.CEREUS | <100/G |
| SALMONELLA | NIL/25 G |
PROCESSING METHOD : Mature, fresh garlics are washed, trimmed, cut and dehydrated by passing Hot Air Closed Continuous System.
ORGANOLEPTIC PROPERTIES :
COLOUR :
Garlic powder : Slightly off White,
TASTE :
Typical of fresh garlics
AROMA:
Typical of fresh garlics
Dehydrated Garlic Chopped
Application : Used in various food preparations Wherever garlic flavour & taste is required & appearance & texture of garlic is desired.
| SPECIFICATIONS | STANDARD SPECIFICATION OF DEHYDRATED GARLIC CHOPPED |
| 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. | Garlic<300,000/G |
| COLIFORMS | <100/G |
| E.COLI | NIL |
| MOLDS & YEASTS | Garlic<1000/G |
| STAPH.AUREUS | <100/G |
| B.CEREUS | <100/G |
| SALMONELLA | NIL/25 G |
PROCESSING METHOD : Mature, fresh garlic are washed, trimmed, cut and dehydrated by passing Hot Air Closed Continuous System.
ORGANOLEPTIC PROPERTIES :
COLOUR :
Garlic powder : Slightly off White,
TASTE :
Typical of fresh garlics
AROMA:
Typical of fresh garlics
Dehydrated Garlic Minced
Application : Used in various food preparations Wherever garlic flavour & taste is required & appearance & texture of garlic is desired.
| SPECIFICATIONS | STANDARD SPECIFICATION OF DEHYDRATED GARLIC 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. | Garlic<300,000/G |
| COLIFORMS | <100/G |
| E.COLI | NIL |
| MOLDS & YEASTS | Garlic<1000/G |
| STAPH.AUREUS | <100/G |
| B.CEREUS | <100/G |
| SALMONELLA | NIL/25 G |
PROCESSING METHOD : Mature, fresh garlic are washed, trimmed, cut and dehydrated by passing Hot Air Closed Continuous System.
ORGANOLEPTIC PROPERTIES :
COLOUR :
Garlic powder : Slightly off White,
TASTE :
Typical of fresh garlics
AROMA:
Typical of fresh garlics
Dehydrated Garlic Granules
Application : Used in various food preparations Wherever garlic flavour & taste is required & appearance & texture of garlic is desired.
| SPECIFICATIONS | STANDARD SPECIFICATION OF DEHYDRATED GARLIC GRANULES |
| 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. | Garlic<300,000/G |
| COLIFORMS | <100/G |
| E.COLI | NIL |
| MOLDS & YEASTS | Garlic<1000/G |
| STAPH.AUREUS | <100/G |
| B.CEREUS | <100/G |
| SALMONELLA | NIL/25 G |
PROCESSING METHOD : Mature, fresh garlic are washed, trimmed, cut and dehydrated by passing Hot Air Closed Continuous System.
ORGANOLEPTIC PROPERTIES :
COLOUR :
Garlic powder : Slightly off White,
TASTE :
Typical of fresh garlics
AROMA:
Typical of fresh garlics
Dehydrated Garlic Powder
Application : Used in various food preparations Wherever garlic flavour & taste is required & appearance & texture of garlic is desired.
| SPECIFICATIONS | STANDARD SPECIFICATION OF DEHYDRATED GARLIC POWDER |
| 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. | Garlic<300,000/G |
| COLIFORMS | <100/G |
| E.COLI | NIL |
| MOLDS & YEASTS | Garlic<1000/G |
| STAPH.AUREUS | <100/G |
| B.CEREUS | <100/G |
| SALMONELLA | NIL/25 G |
PROCESSING METHOD : Mature, fresh garlic are washed, trimmed, cut and dehydrated by passing Hot Air Closed Continuous System.
ORGANOLEPTIC PROPERTIES :
COLOUR :
Garlic powder : Slightly off White,
TASTE :
Typical of fresh garlics
AROMA:
Typical of fresh garlics
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