Paste
• Ginger Paste
• Garlic Paste
• Ginger Garlic Paste
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Packaging/Storage: Best kept dry and cool at 10-15° C & 60% RH. Packed 25 Kg net in Paper Bags with polythene liner inside or Bag in Box. |
Product Description:Fresh Ginger (Zingiber officinale) is Washed, steam blanched, cut into pieces, meshing and grind ginger is sieved and metal detected passed. |
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| Organoleptic Characteristics | |
| Visual Appearance | Free Fine |
| Color | Golden cream color |
| Aroma | Typical, according to species, free from foreign odour. |
| Taste | Typical of freshly cooked Ginger |
| Texture | Smoothly |
| Physical- Chemical Properties and Limits | |
| TSS | 20 % |
| pH | 5 - 6 % |
| Acidity Regulator | 4 - 5 % |
| Moisture | 87.00 % |
| Salt (%) | 5.0 % |
| Microbiological Properties | |
| Property | Maximum Limit |
| T.P.C | Max 40,000/g |
| Yeast & Mold | Max 100 /g |
| Total Coliforms | Max 10/g |
| E-Coli | Absent |
| Salmonella | Absent |
| Staphylococcus aureus | Absent |
| The product is free from GMO and does not contain any additives or preservatives. | |
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Packaging/Storage: Best kept dry and cool at 10-15° C & 60% RH. Packed 25 Kg net in Paper Bags with polythene liner inside or Bag in Box. |
Product Description:Fresh Garlic (Allium sativum) is Washed, steam blanched, cut into pieces, meshing and grind Garlic is sieved and metal detected passed. |
|
| Organoleptic Characteristics | |
| Visual Appearance | Free Fine |
| Color | Golden cream color |
| Aroma | Typical, according to species, free from foreign odour. |
| Taste | Typical of freshly cooked Garlic |
| Texture | Smoothly |
| Physical- Chemical Properties and Limits | |
| TSS | 20 % |
| pH | 5 - 6 % |
| Acidity Regulator | 4 - 5 % |
| Moisture | 87.00 % |
| Salt (%) | 5.0 % |
| Microbiological Properties | |
| Property | Maximum Limit |
| T.P.C | Max 40,000/g |
| Yeast & Mold | Max 100 /g |
| Total Coliforms | Max 10/g |
| E-Coli | Absent |
| Salmonella | Absent |
| Staphylococcus aureus | Absent |
| The product is free from GMO and does not contain any additives or preservatives. | |
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Packaging/Storage: Best kept dry and cool at 10-15° C & 60% RH. Packed 25 Kg net in Paper Bags with polythene liner inside or Bag in Box. |
Product Description:Fresh Ginger and Garlic is Washed, steam blanched, cut into pieces, meshing and grind Garlic and ginger is sieved and metal detected passed. |
|
| Organoleptic Characteristics | |
| Visual Appearance | Free Fine |
| Color | Golden cream color |
| Aroma | Typical, according to species, free from foreign odour. |
| Taste | Typical of freshly cooked Garlic and Ginger |
| Texture | Smoothly |
| Physical- Chemical Properties and Limits | |
| TSS | 20 % |
| pH | 5 - 6 % |
| Acidity Regulator | 4 - 5 % |
| Moisture | 87.00 % |
| Salt (%) | 5.0 % |
| Microbiological Properties | |
| Property | Maximum Limit |
| T.P.C | Max 40,000/g |
| Yeast & Mold | Max 100 /g |
| Total Coliforms | Max 10/g |
| E-Coli | Absent |
| Salmonella | Absent |
| Staphylococcus aureus | Absent |
| The product is free from GMO and does not contain any additives or preservatives. | |