dried chinese garlic flakes with root second grade from China manufacturer

dried chinese garlic flakes with root second grade

Price:	2400.0~2500.0 USD
Payment Terms:	T/T,L/C,D/P,WU
Place of Origin:	Shandong, China (Mainland)


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Product Detail

Model No.: 2.0-2.2MM

Production Capacity: 500TONS

Delivery Date: 20business days after contr...

color: Milky yellow color

TPC: 100000/G MAX

E.COLI: Negative

Means of Transport: Ocean,Land,Air

Packing: 20kg/carton or as your requ...

Brand Name: Jiahe

material: cangshang garlic

SO2: 30PPM MAX

Moisture: 6% MAX

Chinese garlic flakes with root 2013 crop.
Moisture:6%max
E.coli:negative
Milky yellow color
SO2:30PPM
Supply all the year

because different kind of garlic,so garlic flakes also different.
The first garlic flakes photo is from Jingxiang garlic,it looks a little long,the second photo garlic flakes is from Cangshan garlic,also called 4/6 clove garlic,it has higher garlic allicin than cangshan garlic.the cangshan garlic flakes looks a little round.
So,cangshan garlic and Jinxing garlic price is different.Normally,cangshan garlic flakes price is higher than jinxiang garlic about USD100/MT.
Please see the photo of fresh cangshan garlic.

Dehydrated garlic flakes TECHNICAL SPECIFICATION From Chinese garlic flakes factory

Chinese GARLIC FLAKES second grade with root new crop.

We can supply all the year,also can used to produce garlic granule and garlic powder.

This garlic flakes usually export to Amerian,South Africa ,Russia,South Korea and other countries but Japan.

In the biggest dehydraged garlic flakes base on the world-Bahu town,our facotory produce and export the biggest quantity.

DESCRIPTION:

PRODUCED FROM FRESHLY CLEAN, HARVESTED GARLIC WHICH HAS PEELED, WASHED, CUT AND DEHYDRATED.

PHYSICAL AND CHEMICAL STANDARDS:

FLAVOUR: TYPICAL OF GARLIC, FREE FROM OFF

OR OBJECTIONABLE FLAVOURS

APPEARANCE: FREE FLOWING GRLIC FLAKES

ODOUR: TYPICAL OF GARLIC, FREE FROM OFF

OR OBJECTIONABLE ODOURS.

BULK INDEX: 250-300CC/1000G

MOISTURE: 5.0% MAX

SO2: 7PPM MAX

MICROBIOLOGICAL STANDARDS: