Organoleptic Properties: The color of the garlic flakes is brownish white.
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.

Total Plate Count (T.P.C.): <141,902 / G.
Coliforms: <100/G.
E.coli: NIL.
Molds & Yeasts: 10/G.
Staph.aureus: <100/G.
B.cereus: <100/G.
Salmonella: NIL/25 G

Base Processing: Mature, fresh garlic is washed, trimmed, cut, and dehydrated by passing through a Hot Air Closed Continuous System.

Preparation Phase: Material is lifted from the feeding point for a dry wash. It then undergoes a peeling process, is washed with chlorinated water, sliced and cut, and spread uniformly on a dryer belt.

Refinement Phase: The product undergoes a re-drying process in a bin dryer, followed by a separation process using a huller machine, and a final process to remove skin and powder material to ensure clean flakes.

Safety & Sorting Phase: The product is sorted by a "Sortex Machine". It then passes through a magnet detector, and subsequently passes through a metal detector during the filling of bags.

Final Export Preparation: The manufacturing concludes with weighing and bag sealing. Each bag is checked for exports, followed by dispatch and storage.

Harmonized System (HS) Code: For dried garlic flakes, this is 0712.90.20.

Minimum Order Quantity (MOQ): Stated in metric tons (MT) or container loads – 1MT, 10MT, 20MT, 1FCL, etc.

Packaging Details: 250gm, 500gm - Available bulk options (e.g., 14 kg or 20 kg multi-wall paper bags/cartons with inner poly-liners).

Reviews

There are no reviews yet.