Dehydrated Garlic Flake


Specifications :

Product :

Dehydrated Garlic Flake​

Botanical Name :

Ocimum Basilicum


Natural White To Brown

Moisture Content :

Less Than 6.0% Maximum

Odour :

Typical, Mild To Pungent, According To Species, Free From Foreign Odour.

Storage Condition :

Cool And Dry (20 C).

Description :

Garlic Is One Of The Oldest Spices Known To the Human Race. Garlic Are Used For Cooking & Salad. Pungent Varieties Are Used As Condiment For Flavouring the Number Of Food Items. Dehydrated Garlic Is Increasingly Becoming Popular As Spice And For Various Other Applications.

Dehydrated Garlic Can Be Further Value Added By Producing Dehydrated Flakes, Chopped, Minced & Powder, It Is Easy To Pack, Quality Controlled And Transported Easily For Global Destinations. Dehydrated Garlic Are Used Extensively In Pickles, Curries, Sauces, and Medicine.

Garlic Powder is Used In Soups, Sauces, Seasoning, And Meat Products And is Suitable For Varied Food Preparations, Particularly When Strong Garlic Flavour And Taste Is Desired.

We Procure From Directly Garlic Cultivated Places & Processors Where The Processed Followed In Well Equipped Dehydration Unit Where Dehydrated Garlic is Procured From Fresh Garlic. In Whole Dehydration Process, Fresh Garlic Passes From Many Steps And Testing & Sorting Then Store At Particular Temperature. So That Material Property Remains the Same And Maintains Shelf Life. Here We Offer the Best Quality Dehydrated Garlic In Various Forms Like Flakes, Chopped, Minced, powdered, and Granules.


Fast Food, Snack Foods, Food Service Packs, Stuffing Mixes, Pickled Products, Meat Products, Sea Food Products, Recipes, Canned Foods, Salad Dressing, Dips, Bottle Packs, Seasoning, Bakery Topping, Gourmet Sauces, Seasoning, And In Many Other As Ingredients.

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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