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Description
Used in various food preparations Wherever garlic flavour & taste is required & appearance & texture of garlic is desired.
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
| Specifications | Standard specification of Dehydrated GarlicChopped |
|---|---|
| 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 |
