Garlic Powder


    AppearanceTypical of garlic creamy to beige colour
    TextureWhen prepared as a paste it should be smooth not gritty


    MoistureMax 7 %
    FlavourThe characteristic strong flavour and odour of garlic
    Mesh Size
    (to be retained on a 500 micron sieve)
    Max 5 %
    Foreign MatterAbsent in accordance with good manufacturing practice.
    Sensitivity2.5mm Ferrous
    3.0mm Non Ferrous
    Shelf life2 Years


    ColiformsTarget: 10per/g
    Maximum: 100per/g
    Total Viable CountTarget: 500,000 per/g
    Maximum: 750,000per/g
    YeastsTarget: 500per/g
    Maximum: 1000per/g
    MouldsTarget: 500per/g
    Maximum: 1000per/g
    Absent /25g
    Escherichia ColiMax 10 per/g

    Direct Food Ingredients will ensure that any material supplied this specification will confirm to the above physical and chemical properties. However, we have no control over the use of the material and can accept no responsibility for problems caused by the customer's failure to ensure the material supplied is suitable for the intended use.

    This specification has been last modified on Tue 27 March 2012 (1040)

Receive this spec by email

Receive this specification by email in PDF: