Showing authentic export cut presentation & mesh sizes
Particle Size & Sieve Classification
Comparative Mesh Size Reference Guide
Conforming to US Standard Sieve & Tyler International Equivalent Standards.
| Cut Name | Particle Dimension | Mesh Sieve Range | Standard Bulk Density | Rehydration Ratio | Primary Food Application |
|---|---|---|---|---|---|
| Flakes / Cloves / Kibbled | 8 – 15 mm | Coarse Whole Slices | 0.25 – 0.32 g/ml | 1 : 4.0 – 4.5 | Dry soups, canned gravies, fast food |
| Chopped | 3 – 5 mm | USS #4 to #8 | 0.38 – 0.44 g/ml | 1 : 3.5 – 4.0 | Pizza toppings, burger patties, noodle tastemaker |
| Minced | 1 – 3 mm | USS #8 to #20 | 0.45 – 0.52 g/ml | 1 : 3.0 – 3.5 | BBQ spice rubs, sausages, salad dressings, cream dips |
| Granules | 0.5 – 1.0 mm | USS #20 to #40 | 0.55 – 0.62 g/ml | 1 : 2.5 – 3.0 | Table shakers, extruded chips, dry seasonings |
| Micro Powder | < 0.15 mm | 80 – 100 Mesh | 0.65 – 0.75 g/ml | Instant Dispersion | Snack coatings, noodle seasonings, sauces, namkeen |
High Yield Economics
1 Kg Dehydrated Onion = 8 to 10 Kg Fresh Raw Onion
By removing over 85% of water content under controlled dehydration temperatures, we help international food processors eliminate cold-chain refrigeration costs, reduce bulk shipping freight by 80%, and prevent peeling waste.
Rehydrates in 10-15 min in warm water
Zero chemical preservatives or sulfur dioxide