PRODUCT DESCRIPTION
Fried Onions are processed from healthy onions of species "ALLIUM CEPA L" it shall be the true vegetable substance from which no portion of its volatile, constituents have been exhausted. It shall be free from artificial colouring, adulterants and impurities.
The product is prepared, processed and packed under modern sanitary conditions in accordance with good commercial practices.

INGREDIENTS:-
ONIONS, VEGETABLE (Palm / Sunflower) OIL, CORN FLOUR & SALT


PHYSICAL ANALYSIS

Parameter Target
Aroma Characteristics of Onions.
Colour Golden Brown
Density 285-500 gms/Ltr.
Flavour Characteristics of Onions.
Moisture 3%
Particle Size L-10-15mm, W-2-3mm/ 2%+-
Salt 0.50%
Shape Flakes of Various
Texture Crispy, Brittle.
Oil 8%
Total Ash 0%


NUTRITIONAL & ENERGY VALUE

Per 100 Gms
Caloric Value (Kj / Kcal) 2410 Kj / 580 Kcal
Protein (g) 6
Carbohydrate (g) 40
Fat (g) 9
Fibre Content 4.5
Sodium (%) 0.4

MICROBIOLOGICAL ANALYSIS

E-coli 0/gm Max
Coliforms 3/gm Max
Salmonella 0/gm Max
Yeast/Mould 1000/gm Max
Total Placte Count (TPC) 100,000/gm Max
Lactobacillus 50,000/gm Max
NON ALLERGEN STATEMENT:
Herewith we declare that the Products that we produce are free from all types of Allergens.

Packed in Aluminium Foil Bags / Cartons

SHELF LIFE: 12 Months Max. From the date of production

PROCESS

Right from the beginning of Peeling till the end stage of packing an Automatic Process method has been adopted to lessen the manual contamination of the product.
Specially our Frying method which has been installed in a totally Auto Controlled way with a Continuous Frying machine made up of fully stainless steel material to achieve the accurate results, uniformity and importantly without losing its Taste, Aroma, Texture, Flavour and controlled Fat contents in the final product along with no Rancid notes which is too Critical Control Point for this product, And finally after frying, the product is passed through strong rear magnets and is Metal Detected to avoid any Ferrous or Non-ferrous contaminants.
Thus Fried Onions obtained are packed in Multi Layered Aluminium Foiled bags for preserving them for a period of 1 year.