Dehydrated Garlic Flakes · Food-Grade Garlic for Seasonings, Soups, Sauces & Dry Mixes

Key characteristics

• Ingredient type: dehydrated garlic flakes made from garlic cloves.
• Sensory profile: characteristic garlic aroma and taste; intensity varies with origin and processing.
• Cut size options:
  • Standard flake grades for dry mixes and visible inclusions,
  • Fine flake options for faster hydration and more uniform flavor release.
• Functional behavior:
  • Hydrates in water-based systems, releasing aroma and flavor,
  • Provides visual identity in soups, sauces and snack seasonings.
• Processing compatibility:
  • Suitable for blending into seasoning mixes, batter systems and dry premixes,
  • Works in retort, hot-fill or cooking processes when dosage is optimized.

Atlas can help match garlic flake grade to your target cut size, flavor intensity and processing constraints.

Indicative specification points

Specifications are agreed per grade and destination requirements. Typical control points include:

• Moisture: controlled to support shelf stability and prevent caking.
• Cut size distribution: defined by sieve profile or agreed grading.
• Color and appearance: typical off-white to light golden, depending on grade and origin.
• Foreign matter control: defined cleaning and sorting targets.
• Microbiological quality: limits suitable for dry seasoning and food processing applications.
• Contaminants: heavy metals and other parameters within required limits for destination markets.

Each lot is supplied with a Certificate of Analysis (COA) and specification sheet. Additional documentation can include allergen statements, GMO status (where applicable), origin declarations and compliance documentation requested for destination markets.

Seasoning blends and dry mixes

• Snack seasoning blends: visible garlic inclusions and strong aroma profile.
• Instant soup and noodle seasoning: garlic flavor in sachets and dry premixes.
• Spice blends and rubs: used with herbs, pepper, onion, paprika and functional ingredients.

Soups, sauces and ready meals

• Soup mixes: garlic flakes hydrate during cooking for flavor and appearance.
• Sauce bases and gravies: used where controlled garlic intensity is needed.
• Ready meals and prepared foods: incorporated into sauce packets and seasoning blends.

Meat, poultry and marinades

• Marinade mixes: garlic profile in dry or wet marinade systems.
• Processed meats: seasoning support in sausages and prepared meat products.

Usage and processing guidance

• Grade selection:
  • Choose flake size based on visibility needs and desired hydration rate,
  • For rapid flavor release, consider finer grades or blends.
• Blending and segregation control:
  • Match particle size with other blend components to reduce segregation,
  • Use validated mixing and packaging processes for uniformity.
• Hydration behavior:
  • Hydration depends on temperature and time; optimize for your process,
  • In low-moisture systems, flavor release occurs during cooking or reconstitution.
• Sensory optimization:
  • Dosage should be optimized to avoid harsh notes or aftertaste,
  • Pair with onion powders/flakes and herbs to build balanced savory profiles.
• Compliance and labeling:
  • Typically labeled as “dehydrated garlic” or “garlic flakes” depending on market conventions.

Quality and documentation

• Supplied as dehydrated garlic flakes with agreed specification targets for moisture, cut size, microbiology and foreign matter control.
• Each lot includes a Certificate of Analysis (COA) and specification sheet.
• Documentation can include allergen statements, GMO status (where applicable), origin declarations and compliance documents according to destination needs.
• Food safety and quality certificates can be shared on request depending on supplier and market requirements.
• Customers remain responsible for confirming local regulatory compliance and labeling in destination markets.

Packaging, storage and logistics

• Standard packaging: typically 10–25 kg cartons or bags with inner liners; alternative packs can be discussed.
• Storage: keep sealed in a cool, dry place away from humidity and strong odors to preserve aroma.
• Handling: reseal promptly after opening to prevent moisture uptake and aroma loss.
• Shelf life: stated on COA/specification; validate in your packaging and distribution conditions.
• Shipments: arranged under FOB, CFR, CIF or other agreed Incoterms with export documentation support coordinated from Ankara.

For a quotation, please share required cut size, microbiological targets, packaging preference, annual volume and destination markets.