Dehydrated Spring Onion

Applied in instant soups, salads, toppings, seasonings, pastas, bakery products.

Physical Form	Free Flowing Flakes
Manufacturing Process	Low Temperature Dehydration Technology
Particle Size	Assorted Flakes –2-5 mm
Moisture	< 7%
Nature	Free Flowing but Hygroscopic
Microbiology	TPC –< 40000 cfu/g Coli Forms – <1000 cfu/g Yeast &Moulds –< 100 cfu/g E. Coli – <Absent Salmonella – Absent.
Additives	No External Chemicals, Colors and Preservatives Added.
Fresh : Dry Ratio (approx.)	10:0.5
Shelf Life in Sealed, 220 gsm LD liner & HDPE outer packing	12 months
Selected Raw Material	Hybrid Crop from Maharashtra, Karnataka
Color	Typical Medium Green colour
Packing size	1 & 5 kg
Sterilization Method	Non Sterile
Other Sensory Parameters	No External Impurities Total Ash contents <6%
Aroma Profile	Typical Strong Spring Onion Flavour