|
|
| DEHYDRATED
GARLIC : |
| Physical
Analysis : |
| Specifications |
Garlic
Powder/Granules |
Garlic
Flakes |
| Moisture
|
6%
max. |
6%
max. |
| Broken
Rate |
5%
max. |
5%
max. |
| Size/Thickness |
8-16
mesh:1.25-0.5
mm
16-26 mesh:0.71-0.25mm
26-40 mesh: 0.45-0.71mm
40-60 mesh: 0.28-0.45mm
80-100 mesh |
1.6-1.8
mm |
| Color |
light
yellow |
normal
white or light
yellow |
| So2
Content |
30
PPM max. |
30
PPM max. |
|
|
| Microbiological
analysis : |
| TPC
|
94,594
/ gm |
41,902
/ gm |
| E.Coli
|
NIL |
NIL |
| Molds
& Yeasts
|
157
/ gm |
10
/ gm |
| Salmonella |
NIL
/ 25 GMS0 |
NIL
/ 25 GMS |
| B.
Cereus |
NIL |
NIL |
|
| Processing
Method |
Mature,
fresh white
garlic’s
are washed,
trimmed, cut
and dehydrated
by Forced
Convection
Heat Transfer
process( passing
Hot Air by
forced circulation
using blowers
in a Closed
Continuous
System) |
|
Organoletic
Properties
|
COLOUR:
Off-White
TASTE
: Typical
of fresh garlic
AROMA
: Typical
of fresh garlic |
|
|
|
|
|
|
