Food Material

• Additives
• no

• Drying Method
• Food Dehydrators

• Processing Form
• Raw

• Shelf Life
• 12-24 Months

• Texture
• Fresh

• Additives
• no

• Drying Method
• Food Dehydrators

• Processing Form
• Raw

• Shelf Life
• 1 Years

• Texture
• Fresh

• Additives
• no

• Color
• Brown

• Drying Method
• Food Dehydrators

• Grade
• Food

• Processing Form
• Raw

• Product Name
• Ginger Powder

• Product Type
• Fresh

• Purity(%)
• 98%-99%

• Shelf Life
• 12-24 Months

• Storage
• Dry Place

• Texture
• Fresh

• Usage
• Cooking

• Additives
• no

• Dehydration Method
• Spread in a single layer with space betDry for 6 12 hours until garlic is completely dry and brittle (snaps when bent).ween pieces for good airflow.

• Drying Method
• Food Dehydrators

• Preserving Compound
• Allicin- Formed when garlic is crushed or chopped Has strong antibacterial, antifungal, and antioxidant properties Helps preserve garlic and protects it from microbes

• Processing Form
• Raw

• Shelf Life
• 12-24 Months

• Texture
• Fresh

• Additives
• no

• Dehydration Method
• Temperature: about 55 65 C (130 150 F) or lower to preserve flavor. Time: 6 12 hours (sometimes slightly longer depending on slice thickness and humidity).

• Drying Method
• Food Dehydrators

• Preserving Compound
• When garlic (Allium sativum) is dehydrated into flakes, it still contains many of the bioactive sulfur compounds that help preserve its aroma and provide natural antimicrobial properties

• Processing Form
• Raw

• Shelf Life
• 12-24 Months

• Texture
• Fresh

• Dehydration Method
• Not Applicable (Used to wrap and preserve meat, not dehydrate)

• Drying Method
• other, Air dried during paper manufacturing

• Preserving Compound
• Food-grade, No Chemical Additives

• Processing Form
• other, Sheet/Paper

• Shelf Life
• Dependent on storage conditions, generally up to 12 months in dry storage

• Texture
• Other, Smooth