Skylarkimpex

Ashram Road, Ahmedabad, Gujarat

SPECIFICATION

KIBBLED/FLAKES ONION

MINCED
ONION

CHOPPED

GRANULES

POWDER
ONION

MOISTURE CONTENT

6-7% Max

4-5% Max

4-5% Max

4-5% Max

4-5% Max

HOTWATER INSOLUBLE

20% Max

20% Max

20% Max

20% Max

20% Max

ASH CONTENT

3% Max

3% Max

3% Max

3% Max

3% Max

ACID INSOLUBLE ASH

0.5% Max

0.5% Max

0.5% Max

0.5% Max

0.5% Max

MAJOR DEFECTS

1% Max

1% Max

1% Max

1% Max

1% Max

FOREIGN MATTER

NIL

NIL

NIL

NIL

NIL

Specifications

Onion 
kibbled/minced/granules

Garlic
flakes

Onion/Garlic
powder / minced / granules

Moisture content

6% max

6% max

6% max

Hot water insoluble

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

Sr.No

Parameters

Units

Standard

Actual found

1

Appearance

White

White Crystalline free flow&

Crystalline free

free from Clay grit, etc –

flow & free from

Impurities

Clay grit, etc -

Impurities

2

Particle size

Passing trhr. 850 Mic

%

99+ 1

100.0

3

Moisture

%

Max 0.5

0.220

4

Water Insoluble

%

Max0.5

0.320

5

Sodium Chloride(as a Nacl)

%

Min 98.5

98.95

6

Matter Soluble in water other

%

Max 1.0

0.68

than sodium chloride

7

Calcium (As a Ca++)

%

Max 0.10

0.130

8

Magnesium (As a mg++)

%

Max 0.10

0.064

9

Sulphate (As a So4)

%

Max 0.60

0.25

10

Alkalinity(As a Na2Co3)

%

Max 0.15

0.10

11

Iodine (As a I2)

PPM

Min 30

32

12

Lead ( As a Pb)

PPM

Max 2

Less than 2 ppm

13

Arsenic (As a As)

PPM

Max 1

Less than 1 ppm

14

Iron (As a Fe)

PPM

Max 50

Less than 50ppm

15

Anti caking Agent (PFC)

PPM

Max 10

Less than 10 ppm

16

pH (5% Aqua Sol’n)

6.0 to 7.5

7.4

Specifications

Onion 
kibbled/minced/granules

Garlic
flakes

Onion/Garlic
powder / minced / granules

Moisture content

6% max

6% max

6% max

Hot water insoluble

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 
Garlic: <194,594 / G

Coliforms

<100/G

E.coli

NIL

NIL

NIL

Molds & yeasts

<1000/G

10/G

Onion<1000/G 
Garlic:157/G

Staph.aureus

<100/G

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 System.

Organoletic properties

Colour: Onion Kibbled/powder : Slightly off White, 
Garlic Flakes : Brownish white,
Garlic Powder : Slightly off brown White

Taste : Typical of fresh white onions/garlic

Aroma: Typical of fresh white onions/garlic