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Ingredients:
Fresh onion, Corn flour/Wheat flour, Edible Oil
Physical Properties
Taste / Flavour: Fresh, crispy, aromatic & slightly sweet, characteristic of white onion
Odour: Typical onion aroma, free from any foreign odour
Colour: Golden brown
Foreign Matter: Absent – No glass, insects, wood, paper, metal, impurities, or other contaminants
Chemical Data
Moisture: Less than 7%
SO₂: Max. 50 PPM
Pesticides, Herbicides, Fungicides: Not detectable
Microbiological Data
Total Plate Count: Max. ≤ 50,000 cfu/g.
Coliform Germs: Max. 10 / g
E. coli: Negative in 1 g
Yeast & Mould: Max. 100 / g
Salmonella: Negative in 25 g
Bacillus cereus: Max. 10 / g
Staphylococcus aureus: Negative in 1 g
Dehydrated White Onion Flakes & Edible Oil
Taste / Flavour: Crispy, aromatic & mildly sweet to pungent, characteristic of white onion
Odour: Typical onion aroma, free from foreign or off-odours
Texture: Crisp and crunchy flakes
Dehydrated Pink Onion Flakes, Corn Flour / Wheat Flour, Edible Oil
Taste / Flavour: Crispy, aromatic, mildly sweet to pungent, characteristic of pink onion
Colour: Golden brown to light pinkish brown
Texture: Crisp and crunchy with uniform coating
Moisture: Max. 6%
Dehydrated Pink Onion Flakes & Edible Oil
Taste / Flavour: Fresh, aromatic & sweet, mildly pungent, characteristic of pink onions
Odour: Typical, free from foreign or rancid odour
Colour: Golden brown, uniform flakes
Texture: Crispy & crunchy
Foreign Matter: Absent – free from glass, insects, metal, wood, paper, or any other contaminants
SO₂ Residue: Max. 50 ppm
Pesticides / Herbicides / Fungicides: Not detectable
Coliforms: Max. 10 / g
E. Coli: Negative in 1 g
Bacillus Cereus: Max. 10 / g
Staphylococcus Aureus: Negative in 1 g
Raw Pink Onion, Corn Flour / Wheat Flour, Edible Oil
Taste / Flavour: Fresh, aromatic & sweet–pungent, characteristic of onion.
Odour: Typical, free from foreign odour.
Appearance: Golden brown, crispy flakes/strands.
Foreign Matter: Absent – no glass, insects, wood, paper, metal, or other contaminants.
SO₂ (if used): Max. 50 PPM
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