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.
Specifications of Dehydrated Onion and Garlic as per the Indian Government and have to be the International Standards.
Specifications | Onion Kibbled/Flakes/Chopped | Garlic Flakes/Cloves | Onion/Garlic Powder/Minced/Granules |
---|---|---|---|
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 | < 1000/G | 10/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 |
Important Milestones