Dehydrated onion and garlic for snack seasoning plants
Topical seasoning is unforgiving: the powder has to flow through a duster hour after hour and land evenly on a moving belt. Mesh, moisture and bulk density matter more here than in almost any other application.
Free-flow behaviour is the whole game. A powder that cakes even slightly will bridge in a hopper and starve the belt, and the operator finds out as a run of under-seasoned product rather than as an alarm. Moisture pickup is the usual cause, so the moisture ceiling on the PO matters more than a headline mesh figure.
Bulk density needs to be consistent between lots, not just within one. Most dusters dose by volume, so a lot that is 10% lighter puts 10% less seasoning on the snack at the same setting. If your line runs volumetrically, say so on the enquiry and give us the density window you work to — it is a spec parameter, not a curiosity.
Particle size drives both appearance and adhesion. A finer cut adheres better to oil-sprayed surfaces and disappears into the coating; a coarser one stays visible as flecks. Decide which look you are selling before you specify the mesh, because you cannot fix it downstream.
What snack seasoning plants usually specify
| Parameter | Typical ask | Why |
|---|---|---|
| Cut | Powder, fine end of the range | Adheres to oiled surfaces; no visible flecks |
| Mesh | Onion ≈80–100; garlic ≈100–120 | Matches the rest of the seasoning blend |
| Moisture | Tight ceiling, stated on the PO | Caking bridges the hopper and stops the line |
| Bulk density | A window, not a single number | Volumetric dosing drifts when density moves |
| Colour | Consistent lot to lot | Shows directly on a pale chip |
These are the parameters seasoning plants generally hold us to. Send your own limits — particularly the moisture ceiling and the density window — and we quote against them. Lot results come on the COA.
Lines we quote for this sector
- Dehydrated Onion — Flakes & Powder — HS 07122000
- Dehydrated Garlic — Flakes & Powder — HS 07129090
FAQ — Snack & seasoning
Which mesh should I specify for a snack dusting line?
Finer than you would use in a wet application. Onion powder around 80–100 mesh and garlic around 100–120 are the usual asks, because fine particles adhere to an oil-sprayed surface and disappear into the coating rather than sitting on it as flecks. If you want visible specks as a product cue, say so — that is a coarser cut and a deliberate choice.
How do I stop onion powder caking in the duster?
Control moisture at intake and in storage, and specify the ceiling on the PO rather than accepting a mill default. Most caking on a seasoning line traces back to moisture picked up in a humid warehouse rather than to the factory spec. Keep bags sealed, condition the room if you can, and tell us your destination climate so we advise on pack.
Can you match bulk density between shipments?
We can quote to a density window and report the lot's result on the COA. Give us the range your duster is calibrated for. Density is not usually the first thing a buyer states and it is often the reason dose weight drifts between deliveries.
Do you supply blended seasoning or single ingredients?
Single dehydrated ingredients — onion and garlic in the cut you specify. Blending is your side of the line, and blenders generally want to control their own ratios. We supply the components against your spec.
Enquiry — Snack & seasoning
Include your spec limits, quantity, pack, and named discharge port.