الثوم المجفف

Dried Garlic Technical Specifications 

No.

Characteristics

Measurement Limit

1

Taste and Smell

Natural

It should be free from unpleasant odors caused by mold, rancidity or burning.

2

General Features

Dried garlic should be whole, healthy and clean.

3

Color

The color of dried garlic should be white. This product should not be burnt or roasted.

4

Maximum Weight Percentage of Moisture

8

5

The Maximum Weight Percentage of Total Ash on Dry Matter Basis

5.5

6

The Maximum Weight Percentage of Acid Insoluble Ash on Dry Matter Basis

0.5

7

The Minimum Weight Percentage of Volatile Sulfur-Containing Organic Compounds Based on Dry Matter Basis

0.3

8

Weight Percentage of Cold Water Soluble Extract on Dry Matter Basis

Minimum and Maximum

70 to 90

9

Pest Infestation

Negative

10

Live Pest

Negative

11

Rottenness

Negative

12

Abnormal External Humidity

Negative

13

Fraction

Negative

14

Bad Shape

Negative

15

Bad Color

Negative

16

Frostbite

Negative

17

Sprouting

Negative

Premium Grade Dried Garlic

12

This type of garlic should have its own color, be well cleaned, without defects and have hard cloves. (The presence of other types of color up to ± 2% is acceptable)

Grade 1 Dried Garlic

13

Grade 1 garlic has a natural and special color, neat and regular head and hard enough cloves. Grade 1 garlic can have very light swelling and very few tears in the outer skin.

Grade 2 Dried Garlic

14

Grade 2 garlic can have a maximum of two cloves plucked or mechanically damaged in each bunch and the general and marketable characteristics are maintained. 

Microbiology of Dried Garlic 

No.

Characteristics

Measurement Limit

(CFU/g)

1

Total Count of Microorganisms

5*10⁵

2

Coliforms

10³

3

Bacillus cereus

10²

4

Clostridium perfringens

10²

5

Mold

5*10³

6

Parasite

Negative

7

Escherichia coli

Negative