Prodcut LIst | DEHYDRATED garlic | Dehydrated Garlic Powder

  • ORGANOLETIC PROPERTIES
    • Quality
    • Clean MaterialFree From Pests, Foreign Matters and Any Additives
    • Taste
    • Typical of fresh Gralic
    • Colour
    • Off White To Creamy White
    • Aroma
    • Typical of fresh Garlic
  • LABORATORY ANALYSIS
    • Moisture content
    • 6% Max.
    • Ash content
    • 3%. Max.
    • Acid Insoluble Ash
    • 0.5% max.
    • Maor Defects
    • 1% max.
    • So2
    • Nil
  • MICROBIOLOGICAL QUALITY
    • T.P.C.
    • < 200,000/gm
    • COLIFORMS
    • < 100/gm
    • E.COLI
    • Absent in 1 gm
    • MOLDS
    • < 1000/gm
    • YEASTS
    • < 1000/gm
    • SALMONELLA
    • Absent in 25 gm
    • BACILLUS CEREUS
    • < 10/gm
    • STAPHYLOCOCCUS AUREUS
    • Absent in 1 gm