The whole spec sheet, before you ask for it.

HS 1105.20 · 1105.10

Potato flakes and flour

Cooked, mashed and drum-dried potato from a single processing line — the same base material milled to two different jobs. Full published specification below.

• 

  Potato flakes

  HS 1105.20 · thru 1.7 mm

  Rehydrates to a mashed-potato texture with hot water or milk. The highest-volume line in the range.

• 

  Potato flour

  HS 1105.10 · mesh to requirement

  The finest mill of the range. A binder and coating carrier — it takes up water, holds a patty together, and crisps under fry.

What buyers make with it.

• 

  Instant mash

  Flakes

• 

  Snacks & pellets

  Flakes

• 

  Croquettes

  Flakes

• 

  Patties & binding

  Flour

• 

  Coating systems

  Flour

• 

  Bakery

  Flour

Specifications are typical values, confirmed per lot on the certificate of analysis.

Pack formats — potato line

Bulk sacks for intake at your facility, 1 kg pouches for retail, foodservice and sampling. Private-label and neutral packing available to your own artwork.

• 

  Potato flakes

  20 kg bulk

• 

  Potato flakes

  1 kg pouch

• 

  Potato flour

  20 kg bulk

• 

  Potato flour

  1 kg pouch

How the potato line runs — it starts with the right potato.

Only potatoes above 20% solid content enter the line. Low-solid potatoes carry water, not yield — they cost more to dry and finish inconsistently. Intake is checked at the gate and a load that misses the parameters is turned away rather than blended in.

• Chipsona-1
• Chipsona-2
• Chipsona-3
• Frysona
• Himsona
• Lady Rosetta
• Santana

1. 01

   Intake

   Every truckload checked at delivery against set parameters. Off-spec loads are refused, not downgraded.

2. 02

   Wash

   Metal detection, then high-pressure jet wash to strip soil and foreign matter so damage is visible for sorting.

3. 03

   Peel

   Mechanical peeling and a second wash. Peel waste is diverted to the by-product line, not to drain.

4. 04

   Cook

   Cut to size, then cooked on high-pressure steam. No water enters the cook, so solids stay in the potato.

5. 05

   Mash

   Cooked potato is mashed to a fluffy mass. Shelf-life additives are dosed at this point.

6. 06

   Dry

   Drum dryers draw moisture off the mash and form a thin sheet, milled down to the particle size ordered.

7. 07

   Pack

   Sorted by particle size and density, then filled into lined sacks that keep moisture out through the voyage.

The line is fully automatic and reconfigurable, so more than one customer specification can run in the same production window.

HS 0712.20 · dried onion

Onion

• White onion
• Red & pink onion
• Crispy fried onion
• Toasted onion

The volume material of the Gujarat dehydration belt. One base crop, four distinct products — sorted by colour, by cut, and by whether it has been through heat before it reaches you.

What it is

Fresh onion, dried

Sliced or diced, hot-air dried, cut to the size you order. Colour graded before drying, not after.

What it is not

Not fried onion

Fried and toasted onion have been through oil or heat and behave differently in a blend.

What it replaces

Peeling and chopping

Removes the labour, the waste and the seasonal price swing. Flavour dosed by weight, not by the sack.

Specify this

Colour and cut

Colour and cut in mm or mesh. Colour drives price more than anything else here.

• 

  White onion

  Kibbled 8–20 mm · chopped · minced 1–3 mm · granules · powder 80–100 mesh

  The default across seasoning blends, soup bases, dry mixes and ready meals. Cleanest colour of the range.

• 

  Red & pink onion

  Kibbled · chopped · minced · granules · powder

  Specified where colour carries into the finished product, or where a sharper pungency is wanted.

• 

  Crispy fried onion

  Kibbled · sliced

  Fried, not just dried. Garnish and topping for biryani, noodles, salads and ready meals. Higher value per tonne.

• 

  Toasted onion

  Kibbled · minced · powder

  Heat-treated for a darker, sweeter, roasted note. For snack seasoning houses and sauce makers.

HS 0712.90 · dried garlic

Garlic

• Flakes / cloves
• Chopped
• Minced
• Granules
• Powder

Never bought without onion, and rarely bought on its own. Same cut logic as the onion line, from whole clove down to a fine mill.

What it is

Peeled garlic, dried

Peeled, dried, cut to flake, granule or powder. Pungency depends on drying discipline, not the crop alone.

What it is not

Not garlic paste or oil

No water, no emulsion, no oleoresin. Dry material for dry dosing, ambient storage.

What it replaces

Peeling and mincing

The most labour-heavy prep on any line, plus the yield loss and the smell.

Specify this

Cut and pungency

Mesh or flake size and pungency level. Say if allicin retention matters.

• 

  Flakes & cloves

  Whole and split cloves

  Visible garlic in pickles, marinades, seasoning packs and retail blends.

• 

  Chopped & minced

  1–3 mm

  Even flavour distribution without visible pieces — instant noodles, ground meat, dry soup mixes.

• 

  Granules

  0.1–1.0 mm

  Free-flowing for automated dosing and blending lines.

• 

  Powder

  100–120 mesh

  Complete dissolution. Sauces, dressings, condiments and coating systems.

HS 0910.11 · ginger

Ginger

• Slices
• Cut
• Powder

The third aromatic. Rounds out the onion–garlic base that every seasoning house and ready-meal kitchen buys together.

What it is

Dried ginger, cut or milled

Cleaned, sliced, dried, then cut or milled. Fibre and volatile oil move with the drying curve.

What it is not

Not ginger oleoresin

No solvent extraction. Whole material, so it carries fibre and body as well as heat.

What it replaces

Wet ginger prep

Removes washing, scraping and grinding, and clears a perishable out of cold storage.

Specify this

Mesh and heat

Mesh or flake size, and whether you buy on volatile oil. Aflatoxin limits vary — name your market.

• 

  Slices & cut

  To requirement

  Infusions, pickles, marinades and visible-piece applications.

• 

  Powder

  Mesh to requirement

  Masala blends, bakery, beverage premixes and confectionery.

HS 2008 · 2007 · prepared pulps

Fire-roasted pulps

• Roasted aubergine
• Roasted capsicum
• Tomato
• Mango
• Guava

Flame-roasted, peeled and pulped, then thermally processed — aseptic drum or can, ambient shipment, no cold chain. The base a mezze, sauce or ready-meal manufacturer buys so it never has to roast and peel in its own kitchen.

What it is

Fire-roasted vegetable pulp

Roasted over open flame, pulped, packed aseptically. The char is the product, not a defect.

What it is not

Not a purée or a paste

A purée is boiled or steamed and tastes it. Roasting adds smoke and sweetness without a flavouring.

What it replaces

Roasting on your own line

Removes an open-flame step and its inconsistency. Every drum tastes like the last one.

Specify this

Char level and pack

Roast depth, and drum, pouch or bag-in-box. Ambient or chilled moves freight cost more than material.

• 

  Fire-roasted aubergine

  Roasted · peeled · pulped · aseptic drum or can

  The base for mutabbal, baba ganoush, dips and frozen curry. Charred over flame, so the smoke is in the pulp — not added afterwards as flavouring.

• 

  Roasted capsicum & tomato

  Pulp · paste · roasted or plain

  Sauce bases, mezze, soup and ready meals. Bought on the same order as the aubergine and rarely on its own.

• 

  Mango & guava pulp

  Kesar · Alphonso · pink guava · aseptic, ambient

  Juice and beverage bottling, dairy, ice cream and bakery. Kesar comes off the Gir belt.

• 

  To your formulation

  Spiced or unspiced · brix and pack to requirement

  Send the base you buy to and we process to it — seasoned, unseasoned, drum or can, your label or ours.

HS 0712.90 · 0813 · powders

Powders

• Carrot
• Beetroot
• Spray-dried fruit

The same materials milled down. Bought for colour and clean-label function as much as for flavour — a natural colourant that does not have to be declared as an additive.

What it is

Milled from dried whole material

Spray-dried or ground from the dried fruit or vegetable, not rebuilt from an extract.

What it is not

Not a flavour or a blend

No carriers, no maltodextrin, no seasoning system unless you ask. Single-ingredient by default.

What it replaces

Wet ingredient dosing

Lets a dry blend carry flavour, colour or body that used to need a wet stream.

Specify this

Mesh, colour, flow

Mesh, colour tolerance, and whether your line needs free-flow or takes a fine mill.

• 

  Vegetable powders

  Carrot · beetroot · others to requirement

  Natural colour, fibre and flavour in extruded snacks, soups, sauces and bakery.

• 

  Fruit powders

  Spray-dried

  Beverage premixes, dairy, confectionery and nutraceutical blends.

Development lines

The lines we are qualifying next.

Straight with you: these are not shipping today. India has the crop and the processing; the standard is what we are building. If you buy any of them, send your spec — you will shape which maker we qualify next.

• 

  Maker search open

  Onion & garlic oleoresin

  Concentrated oil and oleoresin extracted from the same Gujarat crop already running through our dehydration lines. Standardised on pungency, not just weight.

  Buyer: Flavour houses, seasoning and nutraceutical formulators

• 

  Maker search open

  Black garlic

  Whole bulbs and peeled cloves aged under controlled heat and humidity until the flavour turns sweet and balsamic. Long ambient shelf life, no cold chain.

  Buyer: Premium retail, gourmet foodservice, sauce and dressing

• 

  Sourcing study

  Makhana — fox nuts

  Popped lotus seed from the Bihar wetlands. Graded by size, and grading is done by hand — which is why lots vary so widely, and why it needs one house holding the standard.

  Buyer: Health-snack brands, private label, ingredient blenders

• 

  Sourcing study

  Green jackfruit & banana flour

  Milled from unripe fruit, high in resistant starch and low on the glycemic index. Sold on a nutritional claim, so the specification and the analysis carry the whole sale.

  Buyer: Diabetic and low-GI brands, gluten-free bakery, formulators

A named buyer moves a development line to the front of the queue. That is how we decide which maker to qualify next.