Garlic Flakes
Specifications:
Origin: India
Moisture Content: Max 6.0% (Some premium grades are < 5%)
Particle Size: Usually 8–15 mm (or as per mesh size, e.g., 8/16 mesh)
Total Ash: Max 5.0%
Acid Insoluble Ash: Max 0.5% – 1.0%
Volatile Oil: Min 0.3% (v/w) – indicates Flavour strength
Hot Water Insoluble: Max 20%
Sulphur Dioxide ($SO_2$): Often < 10–30 ppm (if used as preservative)
Foreign Matter: Effectively Nil (typically < 0.5% by weight)
General Physical Description:
- Appearance: Thin, uniform slices or kibbled pieces.
- Colour: Ranging from creamy white to pale yellow or light ivory. High-quality flakes should be free from dark brown or black scorched pieces.
- Texture: Crisp, brittle, and dry. They should be free-flowing and not clumped together.
- Flavour/Aroma: Strong, pungent, and characteristic of fresh garlic. It should be free from “off” odours such as mustiness or fermentation.
- Rehydration: Capable of rehydrating in water (usually takes 10–15 minutes) to mimic the texture of fresh sliced garlic.