Quality Control

our products
We are having our own quality control department which facilitates us to maintain our standard as per USA and European market. We believe in the best and provide No. 1 quality products to our prestigious clients. We have assorted machinery for our fresh produce which controls the quality from starting to end of packaging. Our skilled staff maintains our quality products and supply to all around the global market. We continuous thinking of our customers with provide better products need as per there specification. Our trained staff helps us to match the exact need and fulfillment it with our services. We always derived what we committed to our clients.
Not only we care of quality but packaging is also major concern of our firm. Depends on the product characteristics and the customized requirements we packed our finish goods in a way that it reached safe and hygiene condition.
We always committed with our best efficiency and reach the goods in shorter span of time to our clients. We always match our quality which our client demanding from us and do our best to fulfill their requirements. Guarantee and maintain the certification quality and security of food products is the first motto of our firm. We also maintain the technical specification and documents for each of our products
Our quality is always customer focus. So we take care of requirements and satisfaction of the customers. Handling the customers complain, handle it properly and retained the customers. We are welcomes to join our company and get our power of spices to your customers.

Certification

DIN EN ISO 22000 : 2005

Specification

Product Specifications of Dehydrated Onion & Garlic

Specifications

Onion 
kibbled/minced/granules

Garlic
flakes

Onion/Garlic
powder / minced / granules

Moisture content

6% max

6% max

6% max

Hot water insoluble

20% max

20% max

20% max

Ash content

4% max

4% max

4% max

Acid insoluble ash

0.5% max

0.5% max

0.5% max

Major defects

1 % max

1 % max

1 % max

Foreign matter

NIL

NIL

NIL

Microbiological analysis

T.p.c.

<300,000/G

<141,902 / G

Onion<300,000/G 
Garlic: <194,594 / G

Coliforms

<100/G

E.coli

NIL

NIL

NIL

Molds & yeasts

<1000/G

10/G

Onion<1000/G 
Garlic:157/G

Staph.aureus

<100/G

B.cereus

<100/G

NIL

<100/G

Salmonella

NIL/25 G

NIL/25 G

NIL/25 G

Processing method

Mature, fresh white onions/garlic are washed, trimmed, cut and dehydrated by passing Hot Air Closed Continuous System.

Organoletic properties

Colour: Onion Kibbled/powder : Slightly off White, 
Garlic Flakes : Brownish white,
Garlic Powder : Slightly off brown White

Taste : Typical of fresh white onions/garlic

Aroma: Typical of fresh white onions/garlic

dehydrated proccess

1
lifting of material for dry wash from feeding point
2
peeling progress

4
slicing and cutting
3
washing with chlorinated water

5
sprading uniformely on dryer belt
6
re - drying process in bin dryer

8
final process for remove skin and powder material
7
separation process by huller machine

9
shorting of products by "shortex machine"
10
passing through magnet ditector

12
weighting and bag sealing progress
11
passing through metal ditector & filling of bags

13
checking of each bags for exports
14
dispatch & storage for exports