Garlic Minced

Description

Minced garlic is cut and sieve-graded to 1-3 mm, one step finer than chopped and one step coarser than granules. Its commercial logic is straightforward: it removes the single most labour-intensive step in a commercial kitchen or factory line, which is peeling and mincing fresh garlic, while still delivering discrete particles rather than a powder. At 1-3 mm the particle carries enough surface area to rehydrate very quickly and disperse evenly through a wet system, but it does not dissolve or disappear the way garlic powder does, so a degree of texture and visual identity survives into the finished product. That balance makes minced the highest-volume mid-fine cut in the trade. Typical buyers are sauce, ketchup and gravy manufacturers, instant noodle and soup seasoning producers, ready-meal and frozen-food lines, pickle packers, snack seasoning houses and meat processors. Because the cut is finer, the surface-to-mass ratio is higher and moisture control matters more than it does for flakes: a lot that leaves the dryer marginally wet will cake and lose free-flow in a humid port. Lots are sortex-cleaned and metal-detected, and the same garlic-specific checks apply as on every other cut, namely residual root and skin fragments inside the 0.5 percent extraneous matter cap and freedom from scorched particles.