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    Specs - MInced Garlic

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    Amparo Bagnisal
    This document provides specifications for dehydrated garlic in 8-16 mesh size. The garlic is obtained from high quality fresh garlic through a process of selection, washing, cutting, air drying and final processing without using genetically modified organisms. It contains 100% garlic without additives or carriers. Sensory requirements ensure the garlic has characteristic aroma and taste when rehydrated. Chemical and microbiological testing requirements include limits for moisture, ash, particle size, and levels of aerobic bacteria, coliforms, yeasts and moulds. The garlic is packaged in food grade polyethylene bags and cases and has a 24 month shelf life when stored below 22°C and 65% relative humidity.

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    Specs - MInced Garlic

    Uploaded by

    Amparo Bagnisal
    9 views2 pages
    This document provides specifications for dehydrated garlic in 8-16 mesh size. The garlic is obtained from high quality fresh garlic through a process of selection, washing, cutting, air drying and final processing without using genetically modified organisms. It contains 100% garlic without additives or carriers. Sensory requirements ensure the garlic has characteristic aroma and taste when rehydrated. Chemical and microbiological testing requirements include limits for moisture, ash, particle size, and levels of aerobic bacteria, coliforms, yeasts and moulds. The garlic is packaged in food grade polyethylene bags and cases and has a 24 month shelf life when stored below 22°C and 65% relative humidity.

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    This document provides specifications for dehydrated garlic in 8-16 mesh size. The garlic is obtained from high quality fresh garlic through a process of selection, washing, cutting, air drying and final processing without using genetically modified organisms. It contains 100% garlic without additives or carriers. Sensory requirements ensure the garlic has characteristic aroma and taste when rehydrated. Chemical and microbiological testing requirements include limits for moisture, ash, particle size, and levels of aerobic bacteria, coliforms, yeasts and moulds. The garlic is packaged in food grade polyethylene bags and cases and has a 24 month shelf life when stored below 22°C and 65% relative humidity.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    9 views2 pages

    Specs - MInced Garlic

    Uploaded by

    Amparo Bagnisal
    This document provides specifications for dehydrated garlic in 8-16 mesh size. The garlic is obtained from high quality fresh garlic through a process of selection, washing, cutting, air drying and final processing without using genetically modified organisms. It contains 100% garlic without additives or carriers. Sensory requirements ensure the garlic has characteristic aroma and taste when rehydrated. Chemical and microbiological testing requirements include limits for moisture, ash, particle size, and levels of aerobic bacteria, coliforms, yeasts and moulds. The garlic is packaged in food grade polyethylene bags and cases and has a 24 month shelf life when stored below 22°C and 65% relative humidity.

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    © All Rights Reserved
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    You are on page 1of 2

    Issued: 01-20-23

    _________________________________________________________________________________________

    1. PRODUCT NAME: Dehydrated Garlic 8-16 mesh

    2. GENERAL DESCRIPTION: Product will be obtained from high quality, freshly harvested garlic, which will
    beselected,washed, cut, air dried and finish processed. This product will not be grown from Genetically Modified Seeds.
    Prior topackagingthe product will be inspected and passed through magnets and metal detectors to remove ferrous and
    non-ferrousmetalliccontamination. Detector sensitivity shall be 1.0 mm minimum. This product complies with current Good
    Manufacturing Practice in Manufacturing.

    3. SAFETY/PURITY REQUIREMNETS

    3.1 G.M.O. Statement: GMO free. The product must be obtained without any use of genetically modified
    organismsand/orderivatives thereof. In accordance with EC Regulation No.1804/1999 and Subsequent amendments, cross
    contaminationof the product by GMO material must be avoided.

    3.2 Pesticide Residues: According to applicable local legislation of destination of country in the absence of
    suchlegislation,confirm to Codex Alimentarius Standards.

    3.3 Additional Legal Requirements/Exemptions: Heavy metals must according to Regulation (EU) No
    1881/2006oraccording to applicable local legislation of destination of country in the absence of such legislation,
    confirmtoCodexAlimentarius Standards.

    4. COMPOSITION: Garlic 100%, without additives and carriers. Not treated with SO2.

    5. SENSORIAL REQUIREMNTS
    5.1 Sensoric Examination (Unprepared)
    Organoleptic Attribute(*) Description________________________________
    Appearance/Color Light brownish yellow minced, average size: 1-2.5mm；

    Aroma Characteristic of garlic aroma；

    Texture/Consistency Free flowing minced；

    5.2 Sensoric Examination (Prepared)


    Organoleptic Attribute(*) Description________________________________________________________
    Appearance/Color Light brownish yellow minced, average size: 1-2.5mm;

    Aroma Characteristic of garlic aroma；

    Taste Characteristic taste, without off-taste；

    Texture/Consistency With a firm bite but tender, completely rehydrated；

    (*)Preparation method: pour 500 ml boiling water over 10g garlic and simmer 5 minutes for rehydration.

    6. CHEMICAL AND PHYSICAL REQUIREMENTS


    Property MIN MAX Target UOM COMMENTS___________
    Moisture ≤6,0 % Vacuumoven 4hrs./70℃
    Ash Acid insoluble ash ≤1,0 % GB 5009.4
    Particle size distribution≤1mm 10 % Sieving machine, 100g, 3minutes
    ≤2.5mm 10 % Sieving machine, 100g, 3minutes
    Foreign matter: Absent.Free of dust,stones,sticks,hairs,threads,metal and fiber or any other residue.

    Page 1 of 2
    _________________________________________________________________________________________

    7. MICROBIOLOGICAL REQUIREMENTS
    Property n c M M UOM COMMENTS__
    Aerobic Plate Count 300,000 cfu/g ISO4833

    Coliforms 1000 cfu/g ISO4832

    Yeasts & Moulds 1000 cfu/g ISO21527

    Salmonella 0 cfu/g ISO6579

    Escherichia coli 10 cfu/g ISO16649-1

    8. PACKAGING
    Products are supplied in high-density polyethylene bags and corrugated fiber cases. Packing material must be of
    foodgradequality, suitable for protection and preservation of contents. All cartons must be taped or glued. Staples must
    not beused.

    9. STORAGE
    Recommended storage is a cool (<22 ℃ and dry area (RH<65%). Shelf life under these conditions is 24 months from date
    of manufacture.

    10. DIETARY
    Product is suitable for Vegetarian: ☑YES NO
    Product is Kosher: ☑YES NO
    Product is suitable for Vegans: ☑YES NO
    Product is Halal: ☑YES NO

    Page 2 of 2

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