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Vegetables Powder
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| SPECIFICATIONS | STANDARD SPECIFICATION OF TOMATO POWDER |
| Size | 40-50 mesh. |
| Moisture | 6-7 % |
| Colour Reddish | (Bright) |
| Species | Hybrid |
| Fresh | Dry Ratio 10: 0.45 |
| SPECIFICATIONS | STANDARD SPECIFICATION OF RED CHILLIY POWDER |
| Moisture | 10% Max. |
| Colour Reddish | (Bright) |
| Species | Hybrid |
| Fresh | Dry Ratio 10: 0.45 |
| SPECIFICATIONS | STANDARD SPECIFICATION OF GREEN CHILLY POWDER |
| Size | 40-50 mesh. |
| Moisture | 6-7 % |
| Colour Reddish | Greenish - (Bright) |
| Species | Hybrid |
| Fresh | Dry Ratio10: 0.9 |
| SPECIFICATIONS | STANDARD SPECIFICATION OF CORIANDER POWDER |
| Size | 40-50 mesh. |
| Moisture | 6-7 % |
| Colour | Greenish - (Bright) |
| Bulbs | 2.00% |
| Species | Hybrid |
| Fresh | Dry Ratio 10: 1 With 25% Sticks |
| STANDARD SPECIFICATION OF DRY FENUGREEK LEAVES | |||||
| Moisture | Particle Size | Nature | Re- hydration Period | Shelf Life | |
| 4-6% | 40-60 mesh | Free Flowing | N/A | 12 months In Our Standard Packing Conditions. | |
| 5-8 % | 3- 9 m.m. | Crispy. | Cold Water 20-30 min. Hot Water- 15-20 min. | 12 months In Our Standard Packing Conditions. | |
PROCESSING METHOD : Mature, fresh white onions are washed, trimmed, cut and dehydrated by passing Hot Air Closed Continuous System.
ORGANOLEPTIC PROPERTIES :
COLOUR : Onion powder : Slightly off White,
TASTE : Typical of fresh white onions
AROMA: Typical of fresh white onions
SPECIFICATIONS
| STANDARD SPECIFICATION OF DEHYDRATED WHITE ONION POWDER | |
| 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. | Onion<300,000/G |
| COLIFORMS | <100/G |
| E.COLI | NIL |
| MOLDS & YEASTS | Onion<1000/G |
| STAPH.AUREUS | <100/G |
| B.CEREUS | <100/G |
| SALMONELLA | NIL/25 G |
GIDC, Rajkot, Gujarat 