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Contact SupplierSPECIFICATIONS | ONION | GARLIC | ONION/GARLIC |
MOISTURE CONTENT | 6% max | 6% max. | 6% max |
HOT WATER | 20% max | 20% max | 20% max |
ASH CONTENT | 4% max | 4% max | 4% max |
ACID INSOLUBLE ASH | 0.5% max | 0.5% max | 0.5% max |
MAJOR DEFECTS | 1 % max | 1% max | 1% max |
FOREIGN MATTER | NIL | NIL | NIL |
MICROBIOLOGICAL ANALYSIS | |||
T.P.C. | <300,000/G | <141,902 / G | Onion<300,000/G |
COLIFORMS | <100/G |
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E.COLI | NIL | NIL | NIL |
MOLDS & YEASTS | <1000/G | 10/G | Onion<1000/G |
STAPH.AUREUS | <100/G |
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B.CEREUS | <100/G | NIL | <100/G |
SALMONELLA | NIL/25 G | NIL/25 G | NIL/25 G |
PROCESSING METHOD | Mature, fresh white onions/garlic are washed, trimmed, cut and dehydrated by passing Hot Air Closed Continuous | ||
ORGANOLETIC | COLOUR: |