Preserved Onion & Garlic
Testimonial
Product Specifications
| SPECIFICATIONS | ONION KIBBLED/MINCED/GRANULES |
GARLIC FLAKES |
ONION/GARLIC POWDER / MINCED / GRANULES |
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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 | ||||||
| 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 |
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| COLIFORMS | <100/G | ||||||||
| E.COLI | NIL | NIL | NIL | ||||||
| MOLDS & YEASTS | <1000/G | 10/G | Onion<1000/G Garlic:157/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 | ||||||
| PROCESSING METHOD | Mature, fresh white onions/garlic are washed, trimmed, cut and dehydrated by passing Hot Air Closed Continuous System. | ||||||||
| ORGANOLETIC PROPERTIES |
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