| ≥1 piece | 1 |
About us:
Qingdao Okay Foods Industrial I/E Corp is one of the largest dehydrated vegetable manufacturer in China.Our products mainly including dry garlic,onion,hoseradis,ginger,tomato and our annual production capacity is 40,000 mt per year.
We are Qingdao Okay Foods Industrial I/E Corp, our company has been producing and exporting Garlic Products over 20 years, we purchased the fresh garlic directly from the farmers, We produce fresh garlic into garlic flakes,garlic granule ,garlic powder and garlic extract product in our own factory. As you know, Shandong Province is the Number 1 producing place of garlic in China, our company is one of the 10 companies in Shandong Province which have the right to export garlic to Europe, we have skilled technical specialist in our factory to control the quality, we had many strong producing line,so we can produce largely. Our facilities have more than 100,000 Sq. Ft. of manufacturing space including dehydration plant, milling and sterilization capabilities. All our products are run through x-ray, color sorter, magnet, electronic metal detection prior to packaging.
With over 20 years exporting experience of garlic Products to USA and other Europe countries, we become familiar with the market of garlic in Europe and know well about European Business Custom.
Product Introduction:
Organic Attributes
| Attributes | Description |
| Color | Light Color&Creamy Yellow |
| Flavor and Aroma | Garlic Flavor |
| SO2 | <30 PPM |
Physical/Chemical
| Property | Limits |
| Moisture | <6.8% |
| Totao Ash | <5.5% |
| AIA | <0.5% |
| HWI | <12.5% |
| Foreign Material | None |
| Extraneous Material | None |
| Post Processing Treatments | None |
| Size | +45 2% max +80 25% max +100 50% max |
Microbiological
| Property | Limits |
| Standard Plate Count(cfu/g) | <300,000cfu/g |
| Total Coliforms(mpn/g) | <300mpn/g |
| Mold/Yeast(cfu/g) | <500cfu/g |
| Salmonella(cfu/g) | Negative/25g |
| E.coli(cfu/g) | <3mpn/g |
| Staphylococcus Aureus | Negative |
Different materials:
1. A is made from small purple fresh garlic( local name called six-four section fresh garlic), the quantity is less, but taste very strong and hot.
B is made from normal white fresh garlic which is half-bred garlic, the production is large, but the taste is not strong than A.
Usually, the quality of flake produced before Middle Sept is more better than that produced after end of the year., so A is better.
2, different color, B is white-yellow, A is more white.
3, different hot degree, A is more strong hot than B.
4.the different processing method, so different processing cost and different quality.
Garlic flake A is processed by steam, the processing cost is high, but quality is good, it had low SO2, more white color. Garlic flake B is processed in pipeline by hot air, the processing cost is low, but it contain more SO2 and the color is yellow-white.
5.Garlic flake A is made from fresh garlic without root,it has the high labor cost, worker must cut the root from fresh garlic, garlic flake B is made from fresh garlic with root.
Products picture shows:
Certificate: