Dehydrated Garlic Minced

800.00 - 1700.00 USD ($)/Kilograms

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Product Details:

Style Dried
Shelf Life 1 Years
Processing Form Raw
Dehydration Method Air Dried
Drying Process AD
Supply Ability : 500 , , Ton Per Month
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Price And Quantity

Minimum Order Quantity 500 , , Ton
Price Range 800.00 - 1700.00 USD ($)/Kilograms

Product Specifications

Shelf Life 1 Years
Drying Process AD
Processing Form Raw
Style Dried
Dehydration Method Air Dried

Trade Information

FOB Port ANY PORT OF INDIA
Payment Terms Cash Against Delivery (CAD), Cash in Advance (CID)
Supply Ability 500 , , Ton Per Month
Delivery Time 7 Days
Sample Available Yes
Sample Policy Contact us for information regarding our sample policy
Packaging Details 25 Kg PP Bag Or As Per Client Requirements.
Main Export Market(s) Asia, Australia, Central America, North America, South America, Eastern Europe, Western Europe, Middle East, Africa
Main Domestic Market All India
Certifications ISO 22000 Or As Per Client Requirements.

Product Description

DRIED ONION/ DRIED GARLIC/ DRIEDPOTATO/ DRIED GINGER

We have following feature

Flakes
Kibbled
Chopped
Minced
Granules
Powder

Features:

Natural Ingredients

Technical Specifications:-

Origin:- India
Size:- 1mmto 3mm
Bacteria Level: -Standard, Low & Extra Low
Moisture:<5%
Ash Content: - 4% Max
TPC:-< 300000/ G
Feature:- Flakes/Granules/Powder
Pesticide Residue: - Under FDA & EU Regulation
Taste/Aroma: - Typical of Fresh White Onion Products
USE: Soups, sauces, canned / dry / frozen food, saladdressings, meat products, other food products wherever onion flavor & tastedesired. Ideal for repacking for retail stores.

ORGANOLEPTIC PROPERTIES:

COLOUR: Garlic powder: Slightly off White,
TASTE:Typical of fresh garlic
AROMA:Typical of fresh garlic

Other Information:-

Pay Mode Terms: - L/C (Letter of Credit), T/T (Bank Transfer), and C/D (Cashagainst Documents)
Minimum Order Quantity: - 500 kg
Port Of Dispatch: - Any Port Of India
Delivery Time: - 10 days
Packing:- PP Beg, Corrugated Box, Paper Beg As per Clients Requirement.

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