Our industrial flow preserves flavor profile volatiles and structural integrity using advanced sanitization, slicing, and temperature-controlled air drying.
At Dwarkadhish Foods, our production facility adheres to a highly disciplined manufacturing workflow engineered to guarantee export-grade uniformity and safety. To maintain these standards, every production batch passes through six critical processing checkpoints from raw procurement to final dispatch.
We recognize that international commercial seasoning, spice blending, and snack food manufacturers enforce extremely strict ingredient parameters. To meet these exact requirements, our low-temperature drying process explicitly prevents sugars from caramelizing, protects natural enzyme activity, and completely eliminates microbial pathogens. Furthermore, our in-house laboratory performs scheduled inline checks during every production shift to guarantee precise mesh sizing, volatile oil retention, and moisture limits.
Whether your company requires strict farm-to-shipment batch traceability or customized product specifications, our technical workflow ensures complete batch-to-batch reliability. Contact our production engineers today to discuss your specifications or request technical product data sheets (TDS).
Fresh, sound white onion and garlic bulbs are harvested from contracting farms. We check the raw crop for high solid content (minimum 14% Brix index), skin firmess, and size uniformity to minimize waste.
Bulbs enter multiple sanitizing tanks with ozonized water tunnels to wash away external mud, clay, and pesticide traces, maintaining high initial hygiene before processing starts.
High-pressure pneumatic peelers clean off dry skins cleanly without bruising the vegetable. The bulbs are sliced uniformly (1.5mm - 2.0mm thickness) on stainless steel drum cutters to guarantee uniform moisture removal.
Slices are laid onto moving mesh belts in closed continuous drying tunnels. Hot filtered air (ranging from 60°C to 75°C) is circulated gently, reducing moisture levels to under 5.0% while locking in the essential oils (alliciin/aromas).
Dried flakes pass through high-resolution optical color sorters (Sortex) to separate discolored, scorched, or black particles. The stream then passes through search-coil metal detectors to verify zero metal fragments remain.
Flakes are graded through mechanical sifter screens into specified cuts (minced, chopped, granules, powder). The finished product is vacuum sealed into dual food-grade poly bags and packed in corrugated cartons.
