APPLICATIONS Mar 23, 2026 21 min read
Dehydrated Onion in Soups, Sauces and Gravies: Cut Choice, Rehydration and Dosing
Soups, sauces and gravies are the largest use of dehydrated onion in Europe and the one where cut, rehydration and dosing decide the result. Which cut for which product, water uptake by cut with times and temperatures, dosing rates and fresh equivalents, behaviour under dry blend, hot fill, retort and aseptic, the salt, acid, fat and starch interactions, tiers by process, common problems, and a worked onion soup mix.
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