Physical analysis
Specifications Kibbled/ Flakes Onion Minced Onion Chopped Granules Powder Onion Moisture Content 6-7% Max 4-5% Max 4-5% Max 4-5% Max 4-5% Max Hot Water Insoluble 20% Max 20% Max 20% Max 20% Max 20% Max Ash Content 3% Max 3% Max 3% Max 3% Max 3% Max Acid Insoluble Ash 0.5% Max 0.5% Max 0.5% Max 0.5% Max 0.5% Max Major Defects 1 % Max 1 % Max 1 % Max 1 % Max 1 % Max Foreign Matters Nil Nil Nil Nil Nil
Microbiological analysis :
T.P.C. <300,000/G Coliforms <100/G E.Coli NIL Molds & Yeasts <100/G Staph.Aureus <100/G B.Cereus <100/G Salmonella NIL/25 G     Processing Method Mature, fresh white onions 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: Onion Kibbled/ powder: Slightly off White TASTE: Typical of fresh white onions AROMA: Typical of fresh white onions
These are used in: Dry soups mixes, sauces specialty / ethnic food preparations, canned, dry or frozen vegetable mixes, dry casserole mixes, stuffing mixes, food service & fast foods.
WHY DEHYDRATED ONION?
1) Nutritively as rich As Fresh Onions. 2) Hygienically Far Better Than Fresh Onion. 3) Ready To Use 4) Ready To Repacking/Reselling 5) Good vitamin retention 6) Good retention of volatile flavors 7) Long shelf life 8) Saving in preparation time 9) No waste product 10) Consistent flavor