Garlic powder

Listing ID #6481969

Name : Garlic Powder

Botanical Name : Allium Sativum

Taste / Flavour : Fresh , Aromatic & Spicy , From Mild To Pungent , Characteristic Of Garlic

Odour : Typical , Mild To Pungent . According To Species , Free From Foreign Odour

Foreign Matter : Absent - This Includes Any Foreign Matter Like Glass , Insects , Wood Pieces , Paper , Metal , Impurities Or Any Other Contaminants

Storage Condition : Cool And Dry ( 20 C )

Packaging : 10 Kg . 15 Kg . 25 Kg & 50 LBS Paper / Poly Bags

Labelling : As Per Buyer's Requirement

Specification : Detail Specification Will Be Provided Upon Request As Per Buyer

Microbiological Parameters : Requirement & Importing Country Norms

Container Capacity: 20Ft’ FCL 10MT

Garlic Is One Of The Oldest Spices Known To Human Race . Garlics Are Used For Cooking And Salad . Pungent Varieties Are Used As Condiment For Flavoring Number Of Food Items . Dehydrated Garlic Is Increasingly Becoming Popular As Spice And For Various Other Applications .

Dehydrated Garlic Can Be Further Value Added By Producing Dehydrated White Garlic Powder , Dehydrated White Garlic Flakes And Dehydrated White Garlic Granules . It Is Easy To Pack , Quality Controlled And Transported Easily For Global Destinations . Dehydrated Garlics Are Used Extensively in Pickles , Curries , Sauces , Medicine And So On In Place Of Fresh Garlic .

Garlic Powder Used In Soups , Sauces , Seasoning , And Meat Products And Suitable For Varied Food Preparations , Particularly When Strong Garlic Flavour And Taste Is Desired .

Application :

Fast Food , Snack Foods , Food Service Packs , Stuffing Mixes , Pickled Products , Meat Products , Sea Food Products , Recipes , Canned Foods , Dips , Bottle Packs , Seasoning , Bakery Topping , Gourmet Sauces , Seasoning And In Many Other As Ingredients .

Chemical Data :

Moisture : Max . 6 %

SO2 : Max . 50 PPM

Pesticides , Herbicides ,Fungicides : Not Detectable .

Microbiological Data :

Total Plate Count : Max 1,50,000 / G

Coliform Germs : Max 10 / G

E - Coll : Negative in 1 G

Yeast & Mould : Max.100 / G

Salmonella : Negative In 25 G

Bacillus Cereus : Max 10 / G

Staphylococcus Aureus : Negative In 1 G