White Onion Granules
White Onion Flakes
Red Onion Granules
Red Onion Flakes
Specifications:
Color: White to off-white
Granules: 1–3 mm
Aroma: Fresh typical onion aroma
Taste: Mild to strong onion taste
Moisture: Max 6%
Total Ash: Max 5%
Acid Insoluble Ash: Max 0.5%
Specifications:
Color: White to off-white
Flakes: 8–25 mm
Aroma: Fresh typical onion aroma
Taste: Mild to strong onion taste
Moisture: Max 6%
Total Ash: Max 5%
Acid Insoluble Ash: Max 0.5%
Specifications:
Color: Pink to reddish
Flakes: 8–25 mm
Aroma: Strong characteristic onion aroma
Taste: Typical pungent onion taste
Moisture: Max 6%
Total Ash: Max 5%
Acid Insoluble Ash: Max 0.5%
Specifications:
Color: Pink to reddish
Granules: 1–3 mm
Aroma: Strong characteristic onion aroma
Taste: Typical pungent onion taste
Moisture: Max 6%
Total Ash: Max 5%
Acid Insoluble Ash: Max 0.5%
White Onion Powder
Red Onion Powder
Specifications:
Color: White to off-white
Powder: 80–100 mesh
Aroma: Fresh typical onion aroma
Taste: Mild to strong onion taste
Moisture: Max 6%
Total Ash: Max 5%
Acid Insoluble Ash: Max 0.5%
Specifications:
Color: Pink to reddish
Powder: 80–100 mesh
Aroma: Strong characteristic onion aroma
Taste: Typical pungent onion taste
Moisture: Max 6%
Total Ash: Max 5%
Acid Insoluble Ash: Max 0.5%
Microbiological:
Total Plate Count: < 50,000 cfu/g
Yeast & Mold: < 1,000 cfu/g
E. coli: Absent
Salmonella: Absent
Microbiological:
Total Plate Count: < 50,000 cfu/g
Yeast & Mold: < 1,000 cfu/g
E. coli: Absent
Salmonella: Absent
Microbiological:
Total Plate Count: < 50,000 cfu/g
Yeast & Mold: < 1,000 cfu/g
E. coli: Absent
Salmonella: Absent
Microbiological:
Total Plate Count: < 50,000 cfu/g
Yeast & Mold: < 1,000 cfu/g
E. coli: Absent
Salmonella: Absent
Microbiological:
Total Plate Count: < 50,000 cfu/g
Yeast & Mold: < 1,000 cfu/g
E. coli: Absent
Salmonella: Absent
Microbiological:
Total Plate Count: < 50,000 cfu/g
Yeast & Mold: < 1,000 cfu/g
E. coli: Absent
Salmonella: Absent