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
Garlic: <194,594 / G

Coliforms

<100/G

E.Coli

NIL

NIL

NIL

Molds & Yeasts

<1000/G

10/G 

Onion<1000/G Garlic:157/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.

Organoleptic Properties

Color :

Onion Kibbled/powder : Slightly off White ,
Garlic Flakes : Brownish white,
Garlic Powder : Slightly off brown White

Taste :

Typical of fresh white onions/garlic

Aroma :

Typical of fresh white onions/garlic