Due to the expansion in the processing industry and the demand for ready-to-eat products, the production and requirement for garlic paste have been continuously increasing. The processed garlic paste retains the intense flavor and aroma of the fresh garlic. The taste and nutritional value of Indian garlic are much better compared to other countries.
Garlic paste specification
| Parameter Group | Range Value |
|---|---|
| PHYSICAL & CHEMICAL | |
| Refractometric Brix @ 20 Deg Cel | Minimum 16.0 Brix |
| Acidity As % And. Citric Acid | 2.00 – 2.50 |
| pH As Natural | 3.00 – 3.50 |
| Consistency – Bostwick (20 ± 2°C ) | 2 – 6 Cm/30sec |
| Black Specks / 10 gm | NIL |
| Brown Specks / 10 gm | NMT 10 Per 10gm |
| MICROBIOLOGICAL | |
| Total Plate Count CFU / ml | <10 |
| Yeast & Mould Count CFU / ml | <10 |
| Coliform Count Per ml | Absent |
| E.Coli | Absent |
| ORGANOLEPTIC | |
| Colour | Whitish Yellow |
| Flavour & Aroma | Typical of Garlic without any off flavor |
| Taste | Characteristics of Garlic |
| Appearance | Homogenous Paste, Thick & free of any foreign matter. |
| PACKING |
|---|
| Garlic Paste is packed with HDPE carboys or MS drums with double LDPE poly liner. |
| Weight |
| Product Net weight: 50 Kg / 200 kgs / or as per customer requirement. |
| STORAGE |
| Garlic Paste should be stored at ambient temperature and not below 40C. Avoid exposure to higher temperatures and sunlight. HSN Code: 21039090 |
| SHELF – LIFE |
| Best before 24 months from the date of manufacturing |