Garlic

DEHYDRATED GARLIC FLAKES

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

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