Product Overview
Owing to our years of experience, we have carved out a reputed position by offering excellent quality Red Onion Flakes. Extensively utilized in a variety of food preparations such as fast foods, dry soups, sauces, vegetable mixes, etc., offered flakes have same flavor and taste as the fresh onion. At our hygienically maintained production unit by following food industry standards, the offered Red Onion Flakes are processed in dehydrated manner which ensures the effective preservation of color, flavor, texture and other properties of flakes. Features: Long shelf life Purity Rich flavor Hygiene Chemical Properties: Moisture 7 % maximum (infra red) Total Ash 3 % Acid insoluble ash 0.03 % Physical Properties: Flavor / Taste Aromatic, mild to pungent and spicy Odor Typical characteristic of onion. Color Red color with white shades Size 10-30 mm Texture Hard and crispy Bulk Density 0.180 gms/cm3 Sand content 0.01 % Microbiological Data: 1. Total Plate Count Observed 170,000 cfu/ gram Maximum 500000 cfu / gram. 2. Coliform Germs Observed 160 cfu/gm Maximum 1000 cfu/gm 3. E-Coli. Observed Negative in 25 gm Absent In 25 gms 4. Yeast & Mould. Observed 750cfu/gm Maximum 2000 cfu/gm. 5. Salmonella Negative in 25 gm Negative 6. Staphylococcus Aures Absent 7. Sulfitred Clostridien (Sulfite Reducing Clostridia) Max. 10 cfu/gm
Owing to our years of experience, we have carved out a reputed position by offering excellent quality Red Onion Flakes. Extensively utilized in a variety of food preparations such as fast foods, dry soups, sauces, vegetable mixes, etc., offered flakes have same flavor and taste as the fresh onion. At our hygienically maintained production unit by following food industry standards, the offered Red Onion Flakes are processed in dehydrated manner which ensures the effective preservation of color, flavor, texture and other properties of flakes. Features: Long shelf life Purity Rich flavor Hygiene Chemical Properties: Moisture 7 % maximum (infra red) Total Ash 3 % Acid insoluble ash 0.03 % Physical Properties: Flavor / Taste Aromatic, mild to pungent and spicy Odor Typical characteristic of onion. Color Red color with white shades Size 10-30 mm Texture Hard and crispy Bulk Density 0.180 gms/cm3 Sand content 0.01 % Microbiological Data: 1. Total Plate Count Observed 170,000 cfu/ gram Maximum 500000 cfu / gram. 2. Coliform Germs Observed 160 cfu/gm Maximum 1000 cfu/gm 3. E-Coli. Observed Negative in 25 gm Absent In 25 gms 4. Yeast & Mould. Observed 750cfu/gm Maximum 2000 cfu/gm. 5. Salmonella Negative in 25 gm Negative 6. Staphylococcus Aures Absent 7. Sulfitred Clostridien (Sulfite Reducing Clostridia) Max. 10 cfu/gm
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