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Dehydrated Garlic Powder

Dehydrated Garlic Powder

MOQ : 10 Metric Ton

Business Type Manufacturer, Supplier
Certification FSSAI Certified
Shelf Life 1 Year
Color White
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Preferred Buyer From

Location Worldwide

Product Details

Form
Powder
Grade Standard
Food Grade
Storage Instructions
Dry Place
Usage
Cooking

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 :

  • Colour : Slightly Yellow to Off White,
  • Taste : Typical of Fresh Garlics
  • Aroma : Typical of Fresh Garlics


Application :
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 ?

  • Dehydrated garlic lasts longer than fresh garlic cloves that with time begin to sprout.
  • With its antibacterial effects, Dehydrated garlic too helps reduce stomach infection though in a much more reduced form.
  • Dehydrated garlic is convenient to use and doesn’t require peeling and chopping. Using less of dehydrated garlic, you get the nutrients that equal 6 raw cloves. So, you save on the quantity used.
  • Dehydrated Garlic enhances the flavour and taste of any cooked meal that requires just slight browning and light toasting with oil/ butter or dry on its own that require only a few seconds.


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.

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Nutrition Fact

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
FOREIGN MATTER NIL
T.P.C. Garlic<300,000/G
COLIFORMS <100/G
Cholesterol 0 mg
E.COLI NIL
MOLDS & YEASTS Garlic<1000/G
STAPH.AUREUS <100/G
B.CEREUS <100/G
SALMONELLA NIL/25 G

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