Dehydrated Vegetable Fruits & Flowers
Dharampal Agro is a global export company in India
WHITE ONION
White Onion Kibbled
​Moisture Content : 6% max
Hot Water Insoluble : 20% max
Ash Content : 4% max
Acid Insoluble Ash : 0.5% max
Major Defects : 1% max
Foreign Matter : NIL
​
Microbiological analysis
T.P.C. : Onion<300,000/G
Coliforms : <100/G
E.COLI : NIL
Molds & Yeasts Onion : <1000/G
Staph.Aureus : <100/G
B.Cereus : <100/G
Salmonella : NIL/25 G
White Onion Chopped
Moisture Content : 6% max
Hot Water Insoluble : 20% max
Ash Content : 4% max
Acid Insoluble Ash : 0.5% max
Major Defects : 1% max
Foreign Matter : NIL
​
Microbiological analysis
T.P.C. : Onion<300,000/G
Coliforms : <100/G
E.COLI : NIL
Molds & Yeasts Onion : <1000/G
Staph.Aureus : <100/G
B.Cereus : <100/G
Salmonella : NIL/25 G
White Onion Minced
Moisture Content : 6% max
Hot Water Insoluble : 20% max
Ash Content : 4% max
Acid Insoluble Ash : 0.5% max
Major Defects : 1% max
Foreign Matter : NIL
​
Microbiological analysis
T.P.C. Onion : <300,000/G
Coliforms : <100/G
E.COLI : NIL
Molds & Yeasts Onion : <1000/G
Staph.Aureus : <100/G
B.Cereus : <100/G
Salmonella : NIL/25 G
White Onion Granules
Moisture Content : 6% max
Hot Water Insoluble : 20% max
Ash Content : 4% max
Acid Insoluble Ash : 0.5% max
Major Defects : 1% max
Foreign Matter : NIL
​
Microbiological analysis
T.P.C. Onion : <300,000/G
Coliforms : <100/G
E.COLI : NIL
Molds & Yeasts Onion : <1000/G
Staph.Aureus : <100/G
B.Cereus : <100/G
Salmonella : NIL/25 G
White Onion Powder
Moisture Content : 6% max
Hot Water Insoluble : 20% max
Ash Content : 4% max
Acid Insoluble Ash : 0.5% max
Major Defects : 1% max
Foreign Matter : NIL
​
Microbiological analysis
T.P.C. Onion : <300,000/G
Coliforms : <100/G
E.COLI : NIL
Molds & Yeasts Onion : <1000/G
Staph.Aureus : <100/G
B.Cereus : <100/G
Salmonella : NIL/25 G
​DEHYDRATED PINK ONION
Pink Onion Kibbled
Used in various food preparations wherever onion flavor & taste is required & appearance & texture of onion is desired.
PROCESSING METHOD
Mature, fresh red onions are washed, trimmed, cut and dehydrated by passing Hot Air Closed Continuous System.
ORGANOLEPTIC PROPERTIES
Colour : Onion powder : Slightly off Red
Taste : Typical of fresh red onions
Aroma : Typical of fresh red onions
Standard Specification
Moisture Content : 6% max
Hot Water Insoluble : 20% max
Ash Content : 4% max
Acid Insoluble Ash : 0.5% max
Major Defects : 1% max
Foreign Matter : NIL
​
Microbiological analysis
T.P.C. Onion : <300,000/G
Coliforms : <100/G
E.COLI : NIL
Molds & Yeasts Onion : <1000/G
Staph.Aureus : <100/G
B.Cereus : <100/G
Salmonella : NIL/25 G
Pink Onion Chopped
Used in various food preparations Wherever onion flavor & taste is required & appearance & texture of onion is desired.
PROCESSING METHOD
Mature, fresh red onions are washed, trimmed, cut and dehydrated by passing Hot Air Closed Continuous System.
ORGANOLEPTIC PROPERTIES
Colour : Onion powder : Slightly off Red
Taste : Typical of fresh red onions
Aroma : Typical of fresh red onions
Standard Specification
Moisture Content : 6% max
Hot Water Insoluble : 20% max
Ash Content : 4% max
Acid Insoluble Ash : 0.5% max
Major Defects : 1% max
Foreign Matter : NIL
​
Microbiological analysis
T.P.C. Onion : <300,000/G
Coliforms : <100/G
E.COLI : NIL
Molds & Yeasts Onion : <1000/G
Staph.Aureus : <100/G
B.Cereus : <100/G
Salmonella : NIL/25 G
Pink Onion Minced
Used in various food preparations Wherever onion flavour & taste is required & appearance & texture of onion is desired.
PROCESSING METHOD
Mature, fresh red onions are washed, trimmed, cut and dehydrated by passing Hot Air Closed Continuous System.
ORGANOLEPTIC PROPERTIES
Colour : Onion powder : Slightly off Red
Taste : Typical of fresh red onions
Aroma : Typical of fresh red onions
Standard Specification
Moisture Content : 6% max
Hot Water Insoluble : 20% max
Ash Content : 4% max
Acid Insoluble Ash : 0.5% max
Major Defects : 1% max
Foreign Matter : NIL
​
Microbiological analysis
T.P.C. Onion : <300,000/G
Coliforms : <100/G
E.COLI NIL
Molds & Yeasts Onion : <1000/G
Staph.Aureus : <100/G
B.Cereus : <100/G
Salmonella : NIL/25 G
Pink Onion Granules
Used in various food preparations Wherever onion flavour & taste is required & appearance & texture of onion is desired.
PROCESSING METHOD
Mature, fresh red onions are washed, trimmed, cut and dehydrated by passing Hot Air Closed Continuous System.
ORGANOLEPTIC PROPERTIES
Colour : Onion powder : Slightly off Red
Taste : Typical of fresh red onions
Aroma : Typical of fresh red onions
Standard Specification
Moisture Content : 6% max
Hot Water Insoluble : 20% max
Ash Content : 4% max
Acid Insoluble Ash : 0.5% max
Major Defects : 1% max
Foreign Matter : NIL
​
Microbiological analysis
T.P.C. Onion : <300,000/G
Coliforms : <100/G
E.COLI : NIL
Molds & Yeasts Onion : <1000/G
Staph.Aureus : <100/G
B.Cereus : <100/G
Salmonella : NIL/25 G
Pink Onion Powder
Used in various food preparations Wherever onion flavor & taste is required & appearance & texture of onion is desired.
PROCESSING METHOD
Mature, fresh red onions are washed, trimmed, cut and dehydrated by passing Hot Air Closed Continuous System.
ORGANOLEPTIC PROPERTIES
Colour : Onion powder : Slightly off Red
Taste : Typical of fresh red onions
Aroma : Typical of fresh red onions
Standard Specification
Moisture Content : 6% max
Hot Water Insoluble : 20% max
Ash Content : 4% max
Acid Insoluble Ash : 0.5% max
Major Defects : 1% max
Foreign Matter : NIL
​
Microbiological analysis
T.P.C. Onion : <300,000/G
Coliforms : <100/G
E.COLI : NIL
Molds & Yeasts Onion : <1000/G
Staph.Aureus : <100/G
B.Cereus : <100/G
Salmonella : NIL/25 G
Dehydrated Garlic
Garlic Flakes
Used in various food preparations Wherever garlic flavor & taste is required & appearance & texture of garlic is desired.
PROCESSING METHOD
Mature, fresh garlics are washed, trimmed, cut and dehydrated by passing Hot Air Closed Continuous System.
ORGANOLEPTIC PROPERTIES
Colour : Garlic powder : Slightly off White
Taste : Typical of fresh garlics
Aroma : Typical of fresh garlics
Standard Specification
Moisture Content : 6% max
Hot Water Insoluble : 20% max
Ash Content : 4% max
Acid Insoluble Ash : 0.5% max
Major Defects : 1% max
Foreign Matter : NIL
​
Microbiological analysis
T.P.C. Garlic : <300,000/G
Coliforms : <100/G
E.COLI : NIL
Molds & Yeasts Garlic : <1000/G
Staph.Aureus : <100/G
B.Cereus : <100/G
Salmonella : NIL/25 G
Garlic Chopped
Used in various food preparations Wherever garlic flavour & taste is required & appearance & texture of garlic is desired.
PROCESSING METHOD
Mature, fresh garlics are washed, trimmed, cut and dehydrated by passing Hot Air Closed Continuous System.
ORGANOLEPTIC PROPERTIES
Colour : Garlic powder : Slightly off White
Taste : Typical of fresh garlics
Aroma : Typical of fresh garlics
Standard Specification
Moisture Content : 6% max
Hot Water Insoluble : 20% max
Ash Content : 4% max
Acid Insoluble Ash : 0.5% max
Major Defects : 1% max
Foreign Matter : NIL
​
Microbiological analysis
T.P.C. Garlic : <300,000/G
Coliforms : <100/G
E.COLI : NIL
Molds & Yeasts Garlic : <1000/G
Staph.Aureus : <100/G
B.Cereus : <100/G
Salmonella : NIL/25 G
Garlic Minced
Used in various food preparations Wherever garlic flavor & taste is required & appearance & texture of garlic is desired.
PROCESSING METHOD
Mature, fresh garlics are washed, trimmed, cut and dehydrated by passing Hot Air Closed Continuous System.
ORGANOLEPTIC PROPERTIES
Colour : Garlic powder : Slightly off White
Taste : Typical of fresh garlics
Aroma : Typical of fresh garlics
Standard Specification
Moisture Content : 6% max
Hot Water Insoluble : 20% max
Ash Content : 4% max
Acid Insoluble Ash : 0.5% max
Major Defects : 1% max
Foreign Matter : NIL
​
Microbiological analysis
T.P.C. Garlic : <300,000/G
Coliforms : <100/G
E.COLI : NIL
Molds & Yeasts Garlic : <1000/G
Staph.Aureus : <100/G
B.Cereus : <100/G
Salmonella : NIL/25 G
Garlic Granules
Used in various food preparations Wherever garlic flavor & taste is required & appearance & texture of garlic is desired.
PROCESSING METHOD
Mature, fresh garlics are washed, trimmed, cut and dehydrated by passing Hot Air Closed Continuous System.
​
ORGANOLEPTIC PROPERTIES
Colour : Garlic powder : Slightly off White
Taste : Typical of fresh garlics
Aroma : Typical of fresh garlics
Standard Specification
Moisture Content : 6% max
Hot Water Insoluble : 20% max
Ash Content : 4% max
Acid Insoluble Ash : 0.5% max
Major Defects : 1% max
Foreign Matter : NIL
​
Microbiological analysis
T.P.C. Garlic : <300,000/G
Coliforms : <100/G
E.COLI : NIL
Molds & Yeasts Garlic : <1000/G
Staph.Aureus : <100/G
B.Cereus : <100/G
Salmonella : NIL/25 G
Garlic Powder
Used in various food preparations Wherever garlic flavour & taste is required & appearance & texture of garlic is desired.
PROCESSING METHOD
Mature, fresh garlics are washed, trimmed, cut and dehydrated by passing Hot Air Closed Continuous System.
ORGANOLEPTIC PROPERTIES
Colour : Garlic powder : Slightly off White
Taste : Typical of fresh garlics
Aroma : Typical of fresh garlics
Standard Specification
Moisture Content : 6% max
Hot Water Insoluble : 20% max
Ash Content : 4% max
Acid Insoluble Ash : 0.5% max
Major Defects : 1% max
Foreign Matter : NIL
​
Microbiological analysis
T.P.C. Garlic : <300,000/G
Coliforms : <100/G
E.COLI : NIL
Molds & Yeasts Garlic : <1000/G
Staph.Aureus : <100/G
B.Cereus : <100/G
Salmonella : NIL/25 G
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Tomato Flakes
Length : 2-12 mm.
Moisture : 6-7 %
Colour-Reddish : (Bright)
Species : Hybrid
Fresh Dry Ratio : 10: 0.5
Tomato Powder
Size : 40-50 mesh.
Moisture : 6-7 %
Colour-Reddish : (Bright)
Species : Hybrid
Fresh Dry Ratio : 10: 0.45
Red Chilly Powder
Length : 2-12 mm.
Moisture : 6-7 %
Colour-Reddish : (Bright)
Species : Hybrid
Fresh Dry Ratio : 10: 0.5
Green Chilly Powder
Size : 40-50 mesh.
Moisture : 6-7 %
Colour-Reddish : Greenish – (Bright)
Species : Hybrid
Fresh Dry Ratio : 10: 0.9
Turmeric Powder
Moisture : 12% Basis
Impurity : 0.5%
Bulbs : 2%
Turmeric Powder : (1.8% to 5.5% Cur cumin,
1.5% to 3% volatile Oil)
Coriander Powder
Size : 40-50 mesh.
Moisture : 6-7 %
Colour-Reddish : (Bright)
Species : Hybrid
Fresh Dry Ratio : 10: 0.45
Dry Fenugreek Leaves
Size : 40-50 mesh.
Moisture : 6-7 %
Colour-Reddish : Greenish – (Bright)
Bulbs : 2%
Species : Hybrid
Fresh Dry Ratio : 10 : 1 With 25% Sticks
Ginger Powder
Size : 40-50 mesh.
Moisture : 6-7 %
Colour : Typical
Ginger Colour : (Bright)
Species : Satara
Fresh Dry Ratio : 10: 1
Pomegranate
Pomegranate
Mango
Mango
Orange
Orange
Pineapple
Pineapple
Strawberry
Strawberry
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Kiwi
Kiwi
Lime
Lime
Cherry
Cherry