Dehydrated Red Onion Kibbled
Application : Used in various food preparations Wherever onion flavour & taste is required & appearance & texture of onion is desired.

SPECIFICATIONS | STANDARD SPECIFICATION OF DEHYDRATED RED ONION KIBBLED |
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
Dehydrated Red Onion Chopped
Application : Used in various food preparations Wherever onion flavour & taste is required & appearance & texture of onion is desired.

SPECIFICATIONS | STANDARD SPECIFICATION OF DEHYDRATED RED ONION 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. | 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
Dehydrated Red Onion Minced
Application : Used in various food preparations Wherever onion flavour & taste is required & appearance & texture of onion is desired.

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 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
Dehydrated Red Onion Granules
Application : Used in various food preparations Wherever onion flavour & taste is required & appearance & texture of onion is desired.

SPECIFICATIONS | STANDARD SPECIFICATION OF DEHYDRATED RED ONION 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. | 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
Dehydrated Red Onion Powder
Application : Used in various food preparations Wherever onion flavour & taste is required & appearance & texture of onion is desired.

SPECIFICATIONS | STANDARD SPECIFICATION OF DEHYDRATED RED ONION 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. | 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