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Our Spices › Dehydrated Garlic
Dehydrated — Allium sativum

Dehydrated Garlic Powder & Granules

Garlic grades are defined by physical form, mesh size, moisture (strictly ≤ 6%), and microbial load. We offer standard export grades and extra-low-bacteria EU-spec grades, all processed with strict temperature controls to preserve pungency (allicin).

Flakes, Granules & Powder Low-Bacteria EU Grades Moisture ≤ 6% Sorted Grade A Whites
<=6%
Moisture Limit
Flakes to Powder
Form
80-120
Powder Mesh
<10³ to 10⁶
TPC Limits
Dehydrated garlic flakes granules and powder Excellar Global
Form & Microbiology

Choose your spec: Mesh & TPC

Microbiology is the primary premium differentiator. Let us know if your destination requires standard, low-bacteria, or extra-low EU-spec limits.

Product / SKU Mesh / Size Microbiology Tier Best for
Garlic Powder — Standard
GR-01 		80 mesh Standard Economy/Standard bulk powder.
Garlic Powder — Fine
GR-02 		100-120 mesh Standard Fine powder for smooth seasoning blends.
Garlic Powder — Low-Bacteria
GR-03 		100 mesh Low-bacteria Reduced TPC for strict food processing.
Garlic Powder — EU-Spec
GR-04 		100-120 mesh Extra-low (EU-spec) Premium USA/EU grade, strictest microbiological controls.
Garlic Granules
GR-05 / GR-06 		8/16 or 16/24 mesh Standard Textured ingredient for sauces and rubs.
Garlic Flakes — Grade A
GR-07 		Whole/broken slices Standard Sorted, white. For repackers and visible-flake products.
Garlic Flakes — Grade B
GR-08 		Whole/broken slices Standard General bulk, accepts some colour variation.
Garlic Minced / Chopped
GR-09 		Coarse bits Standard Food service and ready-mixes.
Certificate of Analysis

Microbiology & Purity Spec

Dehydrated vegetables are prone to microbial contamination and moisture pickup. We rigorously test Total Plate Count, E. coli, Salmonella, and strictly enforce a ≤6% moisture limit.

Parameter Specification / Limit Test method
Moisture <=6% (Strict) Oven / Karl Fischer
Total ash <=6% Gravimetric
Acid-insoluble ash <=1% Gravimetric (Grit/Chalk check)
Total Plate Count (TPC) Per tier (<=10³ to <=10⁶ cfu/g) Plate count
E. coli Absent / <=10 cfu/g Culture
Salmonella Absent in 25 g Culture
Yeast & mould <=10³ cfu/g Plate count
Coliforms Absent in 1 g (EU grade) Culture
Pungency (pyruvic acid) >=15 µmol/g (Unblanched) Enzymatic
Cornstarch / Adulterant Absent Iodine / Microscopy
SO₂ (if sulphur-treated) Declared; <=200 mg/kg Ion chromatography
Mesh / particle size Per grade (80-120 mesh) Sieve analysis
The flavour vs appearance trade-off: Garlic flavour comes from an enzyme (alliinase) that is destroyed by high heat. If buyers want "perfectly white" garlic, the cloves are blanched before drying — this kills the enzyme and results in a weak flavour. We prefer controlled 60–70°C drying without blanching. It retains the maximum pyruvic acid (flavour strength) while remaining microbiologically safe.
Packaging options

Moisture-Barrier Formats

FormatNet weightTypical use
Polylined PP woven bag 25 kg Standard bulk export (moisture barrier)
Multi-layer kraft paper bag 10-25 kg Food service, institutional
BOPP laminated bag 5-25 kg Private-label branding
Carton + inner PE bag 10-20 kg Standard for flakes / minced

Container: ~16–17 MT per 20-ft FCL (powder, 25 kg bags). Dehydrated garlic is highly hygroscopic — we always use moisture-barrier liners.

Buyer FAQ
Why is the moisture limit strictly ≤6%?

Dehydrated garlic is extremely hygroscopic — it absorbs moisture from the air very quickly. If packed at higher moisture levels, or without proper poly-liners, it will cake into a hard block and is at risk of mould/aflatoxin growth during ocean transit.

What is the difference between standard and extra-low bacteria grades?

Standard grades are suitable for general culinary use and cooking, where heat will kill remaining bacteria. Extra-low-bacteria (EU-spec) grades undergo stricter sanitisation and drying controls, resulting in very low Total Plate Counts (TPC) and zero coliforms. These are required by strict EU/US food processors and for ready-to-eat seasoning blends.

Is your garlic blanched or unblanched?

We offer both, but we advocate for unblanched, temperature-controlled drying. Blanching in hot water creates a whiter, lower-bacteria flake, but the heat destroys the alliinase enzyme, severely weakening the garlic flavour. Our unblanched powder retains maximum pyruvic acid (flavour strength) while meeting safe microbial limits.

Can you match a specific mesh size for granules?

Yes. We supply standard granule meshes (8/16, 16/24, 24/40, 40/80) and standard powders (80 to 120 mesh). If your production line requires a very specific particle size distribution, let us know and we will screen it to your requirement.

Start with a free sample + COA

We send 500 g samples with the full NABL microbiology COA at no charge — you pay courier only.

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Specify your EU limits?

If you need extra-low TPC limits or specific MRL pesticide screening for EU markets, tell us your exact spec.

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