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Dehydrated Onion
Hot-air dried white onion cut to a uniform 3-5 mm piece, creamy white, moisture 6% max. The workhorse cut where onion should be visible but not dominant.
Dehydrated white onion chopped is produced by dicing peeled, washed white onion to a controlled 3-5 mm piece before hot-air dehydration, then colour-sorting, metal-detecting and screening the dried material to hold the cut band. It sits deliberately between kibbled and minced. Kibbled is a large irregular broken chunk of 5-25 mm intended to survive long wet cooking and stay conspicuous; chopped is a smaller, far more uniform and deliberately cut particle at 3-5 mm that disperses evenly through a recipe and rehydrates faster. That uniformity is the entire reason buyers pay for chopped rather than simply crushing kibbled: piece-size consistency drives dosing accuracy, even hydration and a clean appearance in the finished product. It is bought heavily by ready-meal and frozen-food manufacturers, bakery and savoury-snack producers, sauce, gravy and soup houses, instant-food packers, and the seasoning trade for visible-particle blends. Quality control mirrors the other cuts: moisture by vacuum oven, total and acid-insoluble ash, hot-water insoluble matter, defective and scorched piece tolerance, colour sorting for dark specks, metal detection, and the standard microbiological panel with the buyer's chosen bacteriological grade. Mahuva processors ship against FSSAI Regulation 2.9.28 with FSSAI, HACCP and FSSC 22000 certification, and Halal/Kosher on request.
A batch Certificate of Analysis is issued with every shipment. Need a different grade, mesh or packing? Message us and we will quote against your specification.
Dehydrated OnionDehydrated pink onion granules are a free-flowing 0.5-1 mm grind that carries onion flavour through dry seasoning systems without caking. Standard grade for spice blends, dry rubs and retail seasoning packs.
Dehydrated OnionDehydrated pink onion minced is a fine 1-3 mm cut that rehydrates in 2-3 minutes and blends into sauces and fillings without leaving visible pieces. This is the best-documented pink onion grade for published specifications.
Dehydrated OnionDehydrated pink onion chopped is a uniform 3-5 mm square cut, the middle grade between kibbled chunks and fine minced. It rehydrates in 2-3 minutes and disperses evenly through dry blends and wet bases.
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