Dehydrated Garlic

Flakes, granules and powder graded on allicin and colour

CBIL arranges supply of dehydrated garlic from Gujarat's Mahuva belt and other Indian processing hubs, plus Chinese and Egyptian origins, in the standard cuts: flakes (whole dried cloves, roughly 15–40 mm), minced (1–3 mm), granules (20–40 and 40–60 mesh) and powder at 80–100 mesh. Garlic behaves differently from onion in the dryer and that shapes the specification. It is far more heat-sensitive: dry it too hard and the allicin-derived pungency that you are buying it for collapses, while the colour goes from clean white to cream and then to the yellow-brown that a QA panel rejects on sight. Root and skin content is the other grading variable that separates lots — dark specks in a white powder are the visible tell of poorly trimmed cloves, and root-and-skin-free grades carry a premium precisely because that is what your customer sees in the finished dust.

Buyers choose garlic over onion when they want the sharper, more assertive note that garlic contributes at a fraction of the inclusion rate — which is exactly why it prices well above dehydrated onion per tonne but often costs less per unit of flavour delivered. Flakes suit visible applications and buyers who mill on their own line; granules are the workhorse for seasoning blends and instant noodles; powder is the snack-coating and sauce base. Garlic carries a higher inherent microbiological load than onion, so Salmonella-absent certification is not optional for most food-safety programmes. Product is metal-detected and sieve-graded to your mesh, arranged against SGS certification of moisture, SO₂, ash, colour, root and skin content and micro — total plate count, yeast and mould, Salmonella absent in 25 g, E. coli — with ETO-free and steam-sterilised formats for EU and US entry, since ETO-treated material cannot enter the EU. Supply is structured in 10kg and 20kg lined cartons and fibre drums, container-load, on FOB, CFR and CIF terms.