Garlic Powder
07129010Garlic is a plant with the scientific name Allium Sativum from the Liliace family. Garlic powder is obtained after separating garlic cloves, peeling, drying and finally powdering. Garlic powder, a versatile seasoning, is made by dehydrating and finely grinding garlic cloves. Its unique flavor profile sets it apart from fresh garlic, making it a valuable addition to your kitchen. Garlic powder is created by dehydrating fresh garlic cloves and then grinding them into a fine powder.
Product Technical Specifications:
Garlic Powder Technical Specifications | ||
No. | Characteristics | Measurement Limit |
1 | Taste and Smell | Natural It should be free from unpleasant odors caused by mold, rancidity or burning. |
3 | Color | The color of garlic powder should be white, and the brighter it is, the higher its quality. |
4 | Maximum Weight Percentage of Moisture | 6 |
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 |
Microbiology:
Microbiology of Garlic Powder | ||
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 |
Storage Conditions: Garlic Powder should be stored in a dry and cool place. The proper storage temperature for dry garlic storage is 0 degrees Celsius. To ensure even temperature, air circulation must exist continuously.
Certifications:
- Iran National Standards Organization
- Iran Plant Protection Organization
- Standard of Good Agricultural Practices
- Organic Agricultural Products Certification
- physical, chemical and microbial analyzes from the most reliable laboratories
- HACCP
- ISO
- FSSC
- IFS
- SGS
- BRC
| Serving Size | 100g |
|---|---|
| Calories | 83 |
| Total Fat 0g1 | 0% |
| Sodium 833mg | 36% |
| Total Carbohydrate 17g | 6% |
| Dietary Fiber 0g | 0% |
| Protein 0g | 0% |
