Physical Properties Taste / flavour : Fresh, aromatic & spicy, from mild to pungent, characteristic of garlic Odour : Typical, mild to pungent, according to species, free from foreign odour. Colour : Brown Foreign Matter : Absent – This includes any foreign matter like glass, insects, wood pieces, paper,
metal, Impurities or any other Contaminants
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
DEHYDRATED GARLIC CHOPPED
Physical Properties Taste / flavour : Fresh, aromatic & spicy, from mild to pungent, characteristic of garlic Odour : Typical, mild to pungent, according to species, free from foreign odour. Colour : Brown Foreign Matter : Absent – This includes any foreign matter like glass, insects, wood pieces, paper,
metal, Impurities or any other Contaminants
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
DEHYDRATED GARLIC MINCED
Physical Properties Taste / flavour : Fresh, aromatic & spicy, from mild to pungent, characteristic of garlic Odour : Typical, mild to pungent, according to species, free from foreign odour. Colour : Brown Foreign Matter : Absent – This includes any foreign matter like glass, insects, wood pieces, paper,
metal, Impurities or any other Contaminants
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
DEHYDRATED GARLIC GRANULE
Physical Properties Taste / flavour : Fresh, aromatic & spicy, from mild to pungent, characteristic of garlic Odour : Typical, mild to pungent, according to species, free from foreign odour. Colour : Brown Foreign Matter : Absent – This includes any foreign matter like glass, insects, wood pieces, paper,
metal, Impurities or any other Contaminants
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
DEHYDRATED GARLIC POWDER
Physical Properties Taste / flavour : Fresh, aromatic & spicy, from mild to pungent, characteristic of garlic Odour : Typical, mild to pungent, according to species, free from foreign odour. Colour : Brown Foreign Matter : Absent – This includes any foreign matter like glass, insects, wood pieces, paper,
metal, Impurities or any other Contaminants
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
GUJARAT FOODS - Manufacturer & Exporter of Dehydrated Onion, Garlic and other Vegetables in INDIA
