Specifications

Food specification management can be challenging. It is not enough for companies to have a record of the processes they follow. They should have access to various sources of information - ingredient lists, organic certifications for ingredients, chemical formulas used, details of temperate settings used for heating and cooling, and so on. Only when companies have easy access to such information are they able to exert proper control over food safety and quality.

Specification Standards

Specifications of Dehydrated Onion and Garlic as per the Indian Government and have to be the International Standards.

Specifications Onion Kibbled/Flakes/Chopped Garlik Flakes/Cloves Onion/Garlik Powder/Minced/Garnules
Moisture Content
6% Max
6% Max
6% Max
Hot Water Insoluble
20% Max
20% Max
20% Max
ASH INDISSOLUBLE IN HCL IN%
4% Max
4% Max
4% Max
Major Defects
1% Max
1% Max
1% Max
Foreign Matter
NIL
NIL
NIL
Coliforms
< 100/G
< 100/G
< 100/G
E.Coli
NIL
NIL
NIL
Molds & Yeasts
10/G
< 1000/G
Onion: < 500/G ; Garlic:159/G
Staph.Aureus
< 100/G
< 100/G
< 100/G
B.Cereus
< 100/G
NIL
< 100/G
Salmonella
NIL/25 G
NIL/25 G
NIL/25 G
T.P.C.
< 300,000/G
< 147,853/G
Onion: < 300,000/G ; Garlic: < 195,800/G