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Finished product obtained on drying the cloves of garlic sized to 8-14 mm, cultivars (Allium sativum L.) without any bleaching or precooking, the cloves being sound and practically free from moulds, diseases, soil, outer skins, stems, leaves and roots
Processing Method : Mature, fresh garlics are washed and dehydrated by passing Hot Air Closed Continuous System.
Organoleptic Properties :
Used in various food preparations Wherever garlic flavour & taste is required & appearance & texture of garlic is desired. Mainly used in Fast Food, Pizzas, Salads, Soups and Canned Food etc.
WHY YOU SHOULD TRY DEHYDRATED GARLIC ?
A lot of care is taken to ensure that the originality of garlic that is its natural colour, aroma and taste are preserved during the dehydration process. So, nothing is lost. So, Dehydrated Garlic is perfect for consumption by the health conscious too. If you too are one of them, you can go for it!
INDUSTRIES USING DEHYDRATED GARLICS :
Instant Food/ Fast Food/ Pickle/ Sauce manufacturers, Bakeries and Confectionaries, Hotels/ Restaurants, Homes etc.
|MOISTURE CONTENT||6 % max|
|HOT WATER INSOLUBLE||20 % max|
|ASH CONTENT||4 % max|
|ACID INSOLUBLE ASH||0.5 % max|
|EXTRANEOUS MATTER (% w/w)||1% max|
|MOLDS & YEASTS||Garlic<1000/G|