SPECIFICATION OF GARLIC FlAKES(2015)

MOISTURE CONTENET                   06% Max

HOT WATER INSOLUBLE               20% Max

ASH CONTENT                                   03% Max

ACID INSOLUBLE ASH                     0.5% Max

MAJOR DEFECTS                               0.1% Max

FOREIGH MATTER                           NIL

MICROBIOLOGICAL ANALYSIS

T.P.C.                                                     <100,000/G

CONLIFORMS                                    <100/G

E. COLI                                                  ABSENT

MOLDS &YEASTS                             <1000/G

STAPH. AUREUS                               <100/G

SALMONELLA                                     ABSENT/25G

PROCESSING METHOD

Mature, fresh GARLIC are washed, trimmed, cut and dehydrated by passing hot air closed continuous system.

ORGANOLETIC PROPERTIES

COLOR                    :            YELLOW/BEIGE

TASTE                      :            TYPICAL OF GARLIC

AROMA                  :            TYPICAL OF GARLIC