Dehydrated Ginger Flakes

Dehydrated Ginger Flakes are produced from fresh, mature ginger rhizomes carefully selected, washed, sliced, and dehydrated under controlled conditions to preserve their natural color, aroma, and pungent flavor. The product is processed in accordance with 

Good Manufacturing Practices (GMP) to ensure consistent quality and food safety.

PRODUCT INFORMATION

• Product Name: Dehydrated Ginger Flakes (Unbleached)
• Botanical Name: Zingiber officinale
• Common Name: Adrak
• Applicable Grade: Regular Grade
• Validity Duration: Whole Year
• FSSAI Product Category: 12.2.1 – Herbs, spices, seasonings, and condiments

PRODUCT DESCRIPTION

Dehydrated Ginger Flakes are prepared from clean, sound, suitable varieties of fresh ginger which are washed, cut, dried, and packed in accordance with Good Manufacturing Practices (GMP).

PRODUCT APPLICATION

Used in fast food, snack foods, food service packs, stuffing mixes, pickled products, meat products, seafood products, recipes, canned foods, salad dressings, dips, bottled packs, seasonings, bakery toppings, gourmet sauces, herbal preparations, and other food applications.

PHYSICAL PARAMETERS

Parameter Specification Frequency

General Appearance:

Uniform, clean dried ginger flakes, practically free from dirt and foreign matter

Each Lot

Particle Size (±5%)

Thickness: Min 2 mm – Max 5 mm

Each Lot

Width: Min 5 mm – Max 35 mm

Length: Min 15 mm – Max 50 mm

Large flakes: 70%

Small flakes: 15%

Chura: 15%

Bulk Density

Min 220 – Max 260 g/lit

Each Lot

Shape: Flakes / Chips type

Each Lot

Color: Uniform light yellow to brown

Each Lot

Sensory Quality: Sour, spicy, free from musty odor or rancid/bitter taste

Texture: Fine, less fibrous

Each Lot

Extraneous Matter

Max 1%

Each Lot

Insect Damaged Matter

Max 1%

Each Lot

CHEMICAL PARAMETERS

ParameterSpecificationFrequencyTest Method

Moisture Content

Max 12%

Each Lot

IS 1797

Peroxidase Test

Negative

Each Lot

FSSAI Manual for Spices

Total Ash (Dry Basis)

Max 8%

Each Lot

IS 1797

Calcium as CaO (Dry Basis)

Max 1.1%

Each Lot

FSSAI Manual for Spices

Volatile Oil (Dry Basis)

Min 2.1% – Max 2.5%

Each Lot

IS 1797

MICROBIOLOGICAL PARAMETERS

ParameterSpecificationFrequencyTest Method

Aerobic Plate Count

Max 1 × 10⁶ cfu/g

Each Lot

IS 5402

Yeast & Mold Count

Max 1 × 10⁴ cfu/g

Each Lot

IS 5403

Enterobacteriaceae

Max 1 × 10³ cfu/g

Each Lot

ISO 21528-2

Staphylococcus aureus

Max 1 × 10² cfu/g

Each Lot

IS 5887 (Part 8/Sec 1)

Salmonella

Absent / 25 g

Each Lot

ISO 6579-1:2017 (Amd 1:2020)

Sulphite Reducing Clostridia

Max 100 cfu/g

Each Lot

ISO 15213-1:2023

Bacillus cereus

Max 1000 cfu/g

Each Lot

ISO 7932

PACKAGING

15–20 kg bulk packed in LDPE or PP woven bags or as per customer requirement.

Packaging material ensures protection against contamination, spoilage, and external influences during storage and transportation.