dehydrated Red Onion kibbled
Physical Properties
| Taste/flavour | Fresh, aromatic & spicy, from mild to pungent, characteristic of onion |
| Odour | Typical, mild to pungent, according to species, free from foreign odour. |
| Colour | Red |
| Foreign Matter | Absent – This includes any foreign matter like glass, insects, wood pieces, paper, metal, Impurities or any other Contaminants |
Chemical Data
| Moisture | Max. 6% |
| SO2 | Max. 50 PPM |
| Pesticides, herbicides, fungicides | Not detectable. |
Microbiological Data
| Total plate count | Max 5,00,000 /g |
| Coliform germs | Max 10 / g |
| E-Coli | Negative in 1 g |
| Yeast & mould | Max.100 / g |
| Salmonella | Negative in 25 g |
| Bacillus cereus | Max 10 / g |
| Staphylococcus Aureus | Negative in 1 g |
dehydrated Red Onion chopped
Physical Properties
| Taste/flavour | Fresh, aromatic & spicy, from mild to pungent, characteristic of onion |
| Odour | Typical, mild to pungent, according to species, free from foreign odour. |
| Colour | Red |
| Foreign Matter | Absent – This includes any foreign matter like glass, insects, wood pieces, paper, metal, Impurities or any other Contaminants |
Chemical Data
| Moisture | Max. 6% |
| SO2 | Max. 50 PPM |
| Pesticides, herbicides, fungicides | Not detectable. |
Microbiological Data
| Total plate count | Max 5,00,000 /g |
| Coliform germs | Max 10 / g |
| E-Coli | Negative in 1 g |
| Yeast & mould | Max.100 / g |
| Salmonella | Negative in 25 g |
| Bacillus cereus | Max 10 / g |
| Staphylococcus Aureus | Negative in 1 g |
dehydrated Red Onion minced
Physical Properties
| Taste/flavour | Fresh, aromatic & spicy, from mild to pungent, characteristic of onion |
| Odour | Typical, mild to pungent, according to species, free from foreign odour. |
| Colour | Red |
| Foreign Matter | Absent – This includes any foreign matter like glass, insects, wood pieces, paper, metal, Impurities or any other Contaminants |
Chemical Data
| Moisture | Max. 6% |
| SO2 | Max. 50 PPM |
| Pesticides, herbicides, fungicides | Not detectable. |
Microbiological Data
| Total plate count | Max 5,00,000 /g |
| Coliform germs | Max 10 / g |
| E-Coli | Negative in 1 g |
| Yeast & mould | Max.100 / g |
| Salmonella | Negative in 25 g |
| Bacillus cereus | Max 10 / g |
| Staphylococcus Aureus | Negative in 1 g |
dehydrated Red Onion granules
Physical Properties
| Taste/flavour | Fresh, aromatic & spicy, from mild to pungent, characteristic of onion |
| Odour | Typical, mild to pungent, according to species, free from foreign odour. |
| Colour | Red |
| Foreign Matter | Absent – This includes any foreign matter like glass, insects, wood pieces, paper, metal, Impurities or any other Contaminants |
Chemical Data
| Moisture | Max. 6% |
| SO2 | Max. 50 PPM |
| Pesticides, herbicides, fungicides | Not detectable. |
Microbiological Data
| Total plate count | Max 5,00,000 /g |
| Coliform germs | Max 10 / g |
| E-Coli | Negative in 1 g |
| Yeast & mould | Max.100 / g |
| Salmonella | Negative in 25 g |
| Bacillus cereus | Max 10 / g |
| Staphylococcus Aureus | Negative in 1 g |
dehydrated Red Onion powder
Physical Properties
| Taste/flavour | Fresh, aromatic & spicy, from mild to pungent, characteristic of onion |
| Odour | Typical, mild to pungent, according to species, free from foreign odour. |
| Colour | Red |
| Foreign Matter | Absent – This includes any foreign matter like glass, insects, wood pieces, paper, metal, Impurities or any other Contaminants |
Chemical Data
| Moisture | Max. 6% |
| SO2 | Max. 50 PPM |
| Pesticides, herbicides, fungicides | Not detectable. |
Microbiological Data
| Total plate count | Max 5,00,000 /g |
| Coliform germs | Max 10 / g |
| E-Coli | Negative in 1 g |
| Yeast & mould | Max.100 / g |
| Salmonella | Negative in 25 g |
| Bacillus cereus | Max 10 / g |
| Staphylococcus Aureus | Negative in 1 g |
