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Description : la vente des plantes aromatiques médicinales
Description : la vente des plantes médicinales
Description : la vente des plantes aromatiques
Description : la vente des huiles
Description : la vente des huiles
Description : la vente des huiles
Description : la vente des huiles
Description : la vente des huiles
Description : la vente des huiles
Description : la vente des huiles
Description : la vente des huiles
Description : la vente des huiles
Description : la vente des huiles
Description : la vente d'huile d'amande
Description : Khushi Foods Ltd. offer best quality dehydrated organic garlic for their use in food industries.
Khushi Foods Ltd. takes meticulous measures to ensure an outstanding dehydrated garlic product. The bulbs are first dried and then carefully cracked to obtain individual cloves. Small damaged cloves are discarded and the remaining cloves are sliced and dried further to reduce the moisture. During this dehydration process, a continuous conveyer belt passes the sliced garlic through various stages with a range of temperatures, air flows and retention times, depending on the garlic variety and its proposed use.
Dehydrated garlic can be added directly to most of the foods or blended with salt, pepper and other seasonings. Garlic is almost odorless until it is cut. At this time the enzymes react very quickly to produce allicin and this break down to allyl disulfide, the odor of garlic. In the process of dehydration, the enzyme is destroyed to prevent the odor of garlic.
Dehydrated garlic is one of its many commercial forms like flakes, chopped, minced, granulated and powder having a very strong persistent aroma and taste. Garlic powder is extremely hygroscopic and should be kept in an air pack containers
Khushi Foods Ltd. takes meticulous measures to ensure an outstanding dehydrated garlic product. The bulbs are first dried and then carefully cracked to obtain individual cloves. Small damaged cloves are discarded and the remaining cloves are sliced and dried further to reduce the moisture. During this dehydration process, a continuous conveyer belt passes the sliced garlic through various stages with a range of temperatures, air flows and retention times, depending on the garlic variety and its proposed use.
Dehydrated garlic can be added directly to most of the foods or blended with salt, pepper and other seasonings. Garlic is almost odorless until it is cut. At this time the enzymes react very quickly to produce allicin and this break down to allyl disulfide, the odor of garlic. In the process of dehydration, the enzyme is destroyed to prevent the odor of garlic.
Dehydrated garlic is one of its many commercial forms like flakes, chopped, minced, granulated and powder having a very strong persistent aroma and taste. Garlic powder is extremely hygroscopic and should be kept in an air pack containers
