Red Onion Chopped

Description

Chopped dehydrated red onion sits directly below kibbled in the cut hierarchy and is defined by uniformity rather than size alone. Where kibbled is a coarse, deliberately irregular 8-25 mm chunk, chopped is engineered to a tight 3-5 mm square cut with far less spread between the largest and smallest pieces in a lot. That consistency is what buyers pay for. Production follows the same route - grading, peeling, washing, slicing, hot-air drying, cooling - but the dried material is cut and screened to a narrower band, then air-classified, colour sortexed, magnet-checked and metal-detected. The 3-5 mm size is the workhorse cut for canned and jarred salsas, meat rubs and dry marinades, burger and sausage patties, formed and emulsified meat products, sauces, dressings, savoury fillings and premix seasoning bases. Piece size matters here because oversized fragments read as defects in a smooth sauce and undersized fines change dosing and can burn on a rub surface. Red is specified over white where the formulator wants the bolder, more pungent onion note of red and can accept visible red-edged specks in the finished product; in pale sauces and light dressings white is generally preferred. Screen analysis, moisture, foreign matter and microbiological release testing are the standard controls, reported per lot on the certificate of analysis.