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German Foods

Specifications


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Specification Onion Garlic Onion / Garlic
kibbled / minced / granules flakes powder / minced / granules
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

< 3,00,000/G < 1,41,902/G Onion < 3,00,000/G
Garlic < 3,00,000/G
Coliforms < 100/G - -
E.coli NIL NIL NIL
Moids & yeasts < 1000/G < 10/G Onion < 1000/G
Garlic 157/G
Staph. aureus < 100/G - -
B. cereus < 100/G NIL < 100/G
Salmonella NIL/25G NIL/25G NIL/25G
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,
Garlic Flakes: Brownish white,
Garlic Powder: Slightly off brown white
Taste: Typical of fresh white onions/garlic
Aroma: Typical of fresh white onions/garlic

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