MICROBIOLOGICAL ANALYSIS

T.P.C. < 1000,000/G
CONLIFORMS < 100/G
E. COLI ABSENT
MOLDS &YEASTS < 1000/Gx
STAPH. AUREUS < 100/G
B.CEREUS < 100/G
SALMONELLA ABSENT/25G

ORGANOLETIC PROPERTIES

COLOR WHITE
TASTE Typical of fresh ONION
AROMA Typical of fresh ONION

PHYSICAL PROPERTIES

Color Creamy to Brown
Odor Fresh without Mild or Strange Odors
Flavor Pure & Pronounced. Not Hot, Typical of Garlic

PROCESSING METHOD

Mature, fresh WHITE ONION are washed, trimmed, cut and dehydrated by passing Hot Air Closed Continuous System and roasted.

MOST POPULAR APPLICATIONS

Pizza and other fast food, snack foods, food service packs, stuffing mixes, pickled products, meat products, sea food products, gravies, canned foods, salad dressing, dips, bottle packs, pet food, rice mixes, soups, potato salad, seasoning, wet and dry salsa, specialty foods, curry powder, bakery topping, gourmet sauces, seasoning and in many other snacks or as ingredients.

PACKING

20 KGS Carton
50 LBS Carton
(We also provide aluminum foil packing on request)

PARTICLE SIZE

Trace on US 6 / Tyler 6 / 3.35 mm
2% Max. on US 8 / Tyler 8 / 2.36 mm
3% Max. through US 20 / Tyler 20 / .850 mm
1% Max. through US 35 / Tyler 32 / .500 mm

MICROBIOLOGICAL

Standard
Low Bac
Extra Low Bac
MOISTURE CONTENT : MOISTURE CONTENT