Garlic Is One Of The Oldest Spices Known To Human Race. Garlic Are Used For Cooking & Salad. Pungent Varieties Are Used As Condiment For Flavouring 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 Flakes , Chopped , Minced & Powder, It Is Easy To Pack, Quality Controlled And Transported Easily For Global Destinations. Dehydrated Garlic Are Used Extensively In Pickles, Curries, Sauces, Medicine.

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.

We Procure From Directly Garlic Cultivated Place & Processors Where The Processed Followed In Well Equipped Dehydration Unit Where Dehydrated Garlic Procured From Fresh Garlic. In Whole Dehydration Process, Fresh Garlic Passes From Many Steps And Testing & Sorting Then Store In Particular Temperature. So That Material Property Remains Same And Maintains Shelf Life. Here We Offer Best Quality Dehydrated Garlic In Various Forms Like Flakes, Chopped, Minced, Powder, Granules.

Application:

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

Flakes / Kibbled:

Flakes Are First Procured In Dehydration Process. All Other Forms Are Prepared From Flakes Including Roasted & Fried So It”s Very Important To Produce Good Quality Flakes To Produce All Forms. Flakes Is Available In 5 MM To 13 MM Size.

Chopped:

Which Has Standard Size That Is 3 MM To 5 MM.

Minced:

Minced Which Is Use For Various Food Recipes And Avail In 1 MM To 3 MM Size.

Granules:

Granules Is Smallest In Size 0.5 MM to 1 MM.

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-Coli : 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