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MINCED · 1-3 MM

Minced Dehydrated Red Onion 1-3 mm

Minced dehydrated red onion spreads pungency and colour evenly through masses, doughs and dry blends without changing the structure of the finished product. The 1-3 mm grain rehydrates in 5-10 minutes, or goes in dry and takes its water back from the recipe.

KlarHarvest supplies it from BRC-certified dehydration plants in Mahuva, Gujarat, with a laboratory report for every lot and shipments from a single pallet.

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Dehydrated red onion, minced grade, a fine crumb of cream flesh densely speckled with burgundy skin.
  • Sourced from BRC-certified units
  • NABL-accredited lab testing
  • Low minimums · LCL welcome
  • Lab report per lot

The range

Red Onion Minced vs Other Dehydrated Onion Cuts, To Scale

Same onion, same line, same lot documentation - a different particle size.

Drawn to relative scale. The larger the cut, the more visible the onion in the finished product; the finer the cut, the faster it rehydrates.

The product

What Is Minced Dehydrated Red Onion?

What the product is, why the cut size matters, and what it means for the price per kilo.

Minced dehydrated red onion is red onion sliced, dried on a belt dryer to about 6 % moisture, then milled and sieved so the particles fall between 1 and 3 mm. The trade also calls it "red onion minced" or "fine chopped red onion". Nothing is added: the flavour is the onion's own, and the burgundy skin shows as fine flecks through the pale grain.

The cut is chosen where red onion should be tasted throughout and seen only as speckle: spice blends with colour, meat and sausage products, dips and dressings, baking mixes. The particles rehydrate from the moisture in a dough or an emulsion, so minced dehydrated red onion is usually added dry. It stows densely - 11-13 tonnes in a 20 ft container - and the freight per kilo is among the lowest in the range.

Overview

Minced Dehydrated Red Onion: Product Overview

KlarHarvest minced dehydrated red onion comes from red onions grown in the Mahuva belt of Gujarat, harvested from March to May and dried within the season at BRCGS-certified plants. The dried slices are milled in a low-heat pass, sieved to the 1-3 mm band, colour-sorted and packed with nothing added: no sulphites, no preservatives, no colour, no anti-caking agent. Each lot is tested by an accredited laboratory before it is loaded, and the report travels with the goods.

The dryer belongs to the plant; the lot belongs to you. KlarHarvest chooses the unit, writes the specification, has the minced red onion milled, filled and sealed inside the certified line, and ships it from Pipavav under our own label. In practice: a minimum of one pallet, minced red beside granules or flakes on a mixed pallet when the line needs both, and specification, price, freight and lead time in one quotation within one business day.

A stainless bowl of red spice blend with a streak of minced dehydrated red onion folded in, a dish of the dry grain beside it on a slate board.

In numbers

Minced Dehydrated Red Onion at a Glance

8-9kg

Fresh onion

Becomes 1 kg of minced onion

6%

Moisture, max

Tested per lot

5-10

Minutes to rehydrate

Or straight into the dough

11-13t

Per 20 ft container

Fine cut, dense stow

Manufacturing process

How Minced Dehydrated Red Onion Is Made

Eight steps from a cured bulb to a sealed, lot-coded bag. Where a defect can enter the product, the step says so.

A stainless mesh belt carrying dried red onion grain into a steam tunnel, white steam curling from its hood.

  1. Red onions received

    Cured red onions from the Mahuva belt, harvested March to May, are graded at the plant gate and held in ventilated stores; 8-9 kg of them become 1 kg of minced dehydrated red onion.

  2. Topping and peeling

    Tops and roots are cut and the loose outer skin removed, while the pigmented inner skin stays - that is the colour in the finished grain.

  3. Wash and hand pick

    Chlorinated wash water and a picking belt for bruised or off-colour bulbs before the slicer.

  4. Slicing

    Slices cut to the thickness the mill needs; no sulphite dip, no added colour.

  5. Drying

    Single-layer drying on a multi-stage belt on the gentler curve red onion needs, to 5-6 % moisture, so the skin colour does not brown.

  6. Milling to 1-3 mm

    Cooled slices pass a low-heat mill and a sieve stack that keeps the 1-3 mm grain; the finer fraction goes to granules and powder, and an optical sorter removes dark particles.

  7. Steam treatment, where specified

    Low and Extra Low Bacterial lots are steam-treated and re-dried before milling; Standard tier is not.

  8. Metal detection, packing, hold

    Each bag is metal-detected, sealed with its lot code and QR, and held in the warehouse until the laboratory report is issued and you have released the lot.

Data sheet

Minced Dehydrated Red Onion Specification

Written into every quotation and confirmed on the certificate of analysis that ships with the lot.

LOT RECORDKH-26-M3-0042
Product
Red Onion Minced
Processing unit
BRC-certified · Mahuva · AA
Lab report
✓ RELEASED · moisture 5.4 % · within spec
Container
MSKU 482 710-3 · seal E-0913
Status
Ex Pipavav · in transit to destination port
LOADING VIDEO · 02:14 · 500 BAGS · 10,000 KG

Minced dehydrated red onion is quoted against the band below; the certificate of analysis that ships with each lot confirms it and carries the lot's colour reading.

Parameter Specification
Raw material Red onions, Gujarat harvest, India
Cut size 1-3 mm
Moisture ≤ 6 %
Foreign matter ≤ 1 %
Ash ≤ 4 % (acid-insoluble ≤ 0.5 %)
Microbiology Standard · Low · Extra Low Bacterial (on request, steam treatment) - values per lot COA
Additives none - no SO₂, no preservatives, no colour
Packing 20 or 25 kg laminated paper bag, double PE liner · private label
Shelf life min. 12 months, unopened, cool & dry
Container (est.) ~11-13 t / 20 ft (to be verified)
HS code 0712 20
Rehydration 5-10 min - ratio approx. 1:8 to 1:9 (dried:fresh)

Values are the standard band. Custom sieve distributions, tighter moisture and dedicated microbiology tiers are quoted against your own specification.

Grading

Minced Dehydrated Red Onion Grading

Colour as a measured value and defects as a count per 100 g - the two things a grade actually means.

In a spice blend, minced dehydrated red onion is judged by the tone it gives the whole mix rather than by single flecks, which is why it is graded by measured lightness before milling. The trade bands are below; your lot's reading and defect counts are on the certificate of analysis.

  1. Deep red

    dark red · A grade

    L*58-64

    Dense burgundy skin flecks on pale flesh, even through the lot

    Deep-pigment varieties, fresh-crop lots March to May

  2. Red

    standard red

    L*64-70

    Clear burgundy flecks, pale pink flesh, uniform

    Most export lots in season; the usual specification

  3. Light red

    pink

    L*70-76

    Sparse flecks, flesh reads pink rather than red

    Light-skinned varieties or late-season lots; specify if wanted

  4. Faded

    L*76-82

    Brownish flecks, dull flesh

    Over-dried or old stock; not offered for export

    Not exported

Defect limits · per 100 g on the sorted product

  • ≤ 0.5 %Scorched particles, by weight
  • 3-8Skin fragments
  • 1-2Root and top pieces
  • ≤ 5 %Off-size, by weight

A tighter colour band or lower defect count for minced dehydrated red onion is agreed at order stage and confirmed on the certificate of analysis - ask at inquiry.

Applications

Minced Dehydrated Red Onion Applications and Industries Served

The uses this cut is specified for most often. Tell us yours and we will say whether it is the right one.

Spice blends with colour

Minced dehydrated red onion adds pink-red flecks to spice blends and seasoning mixes where a white cut would vanish.

Meat and sausage products

At 1-3 mm the minced cut distributes evenly through kofta, kebab and sausage mince and binds free water during mixing.

Dips and dressings

Rehydrates in the dip or dressing base itself, giving red onion flavour and colour without pieces that separate out.

Baking mixes

Small enough to dose through savoury bread, muffin and cracker mixes, and visible as a red fleck in the finished crumb.

Curry pastes and masalas

Wet masalas and curry pastes carry minced red onion for sweetness and body; the cut disperses in the oil phase.

Stuffings and fillings

Samosa, pastry and stuffed-bread fillings use the minced cut so the onion is in every bite without wet pieces.

In your process

How to Use Minced Dehydrated Red Onion: Rehydration & Dosing

Three numbers decide how this cut behaves in a recipe - how fast it takes water back, how much, and how little of it you need.

  • Rehydration Five to ten minutes in cold water, faster in warm, at about 1:8 to 1:9 - one kilo of minced dehydrated red onion stands in for 8-9 kg of fresh red onion.
  • Dry addition Spice blends, sausage masses and doughs with enough free water take the grain dry from the bag; it draws water during mixing, resting or cooking.
  • Dosing Roughly one-ninth of the fresh onion weight, then adjust; the pungency is concentrated with the solids.

Food safety

Minced Dehydrated Red Onion Microbiology: Standard, Low & Extra Low Bacterial

A cooked sausage or a baked product covers Standard tier minced dehydrated red onion; a raw-filled sausage, a cold dip or a dressing has no kill step and needs Extra Low.

Standard

For cooked, baked or retorted products - the default tier for meat and bakery lines.

Low bacterial

Lower counts without the full steam treatment, for stricter customer specifications.

Extra Low Bacterial

Steam-treated before milling and re-dried, for dips, dressings and other ready-to-eat uses; counts per lot on the COA.

Packaging & export

Packaging and Export Logistics for Minced Dehydrated Red Onion

Minced dehydrated red onion stows densely: a 20 ft container is weight-limited before it is full, so the freight per kilo is among the lowest in the range and the pallet is the unit to plan with.

25kg

Per bag

Laminated kraft, double PE liner

36

Bags per Europallet

900 kg net, 4 x 9 pattern

11

Pallets per 20 ft

11-13 t net, single height

23-25t

Per 40 ft high cube

Weight-limited

How a lot ships

From Sealed Bag to Your Port

Bag, pallet, container, protection, route and documents - the things a packing instruction has to say.

  • Bag 20 or 25 kg laminated kraft paper bags with a double polyethylene liner, heat-sealed; plain or printed with your label.
  • Pallet 36 bags in a 4 x 9 pattern on a Europallet, 900 kg net, stretch-wrapped under a top sheet; industrial and GMA pallets on request.
  • Container Eleven pallets in a 20 ft box, 11-13 t net; 23-25 t in a 40 ft high cube, where the weight limit comes first. Single height.
  • Protection Kraft dunnage against the walls, top sheets on every pallet, desiccant for cold-weather routes, and a daylight inspection before loading.
  • Mixed pallets and LCL From one pallet. Minced red onion goes low in a mixed stack, flakes on top; LCL sails on the same corridor in consolidated containers.
  • Route and transit Sealed under customs self-sealing at our premises and trucked 90 minutes to Pipavav. About two weeks to the Gulf and Southeast Asia, four to five weeks to North Europe and the US east coast.
  • Documents Commercial invoice, packing list, certificate of origin, phytosanitary certificate, certificate of analysis, health certificate where required, bill of lading - drafts before the vessel sails.

Export markets

Minced Dehydrated Red Onion Export Markets

The same lot, a different document set. Where our containers go and what each destination asks for.

Germany and the EU

Spice blenders and meat processors buy minced dehydrated red onion under customs code 0712 20 00; residue tests to Regulation 396/2005, IFS/BRCGS answers in the lot file. Hamburg, Rotterdam, Antwerp.

Exporting to Germany 

United Kingdom

UK Global Tariff line 0712 20 00, IPAFFS pre-notification where it applies, residue limits per the GB MRL register and the same documentation as for the EU. Felixstowe and Southampton.

Exporting to the UK 

United States and Canada

FDA-registered source plant, prior notice filed by us, and the COA for the importer's FSVP file. New York, Savannah, Montreal.

Exporting to the USA and Canada 

Gulf states

Halal certification on request, Arabic labelling for retail packs, about two weeks from Pipavav to Jebel Ali or Dammam.

Exporting to the Gulf 

Other markets

Tell us the port and the quotation carries the document set and the lead time for minced dehydrated red onion to it.

Ask about your market 

Quality

Quality and Certifications for Minced Dehydrated Red Onion

What is certified, what is tested, and what is still in process - stated as it is today.

BRC-certified source plants

Every lot of minced dehydrated red onion is milled, filled and sealed inside a BRCGS-certified plant in Mahuva; nothing is opened or repacked outside it.

Accredited laboratory report per lot

Pesticides per EU Regulation 396/2005, microbiology, heavy metals, physical values and colour, tested by an NABL-accredited laboratory before loading; the report reaches you before the container.

No additives

No sulphites, no preservatives, no added colour. The label declares onion, nothing else.

Traceability

Lot code and QR on every bag link to the plant, the harvest window and the laboratory report of that lot.

Registrations

FSSAI licence and APEDA registration in process; the numbers go on this page the day they are issued.

Why KlarHarvest

Why Buy Minced Dehydrated Red Onion from KlarHarvest

Six things you can check before the first order, not after.

A complete quote in one business day

Specification, colour band, price, freight and lead time for minced dehydrated red onion in one document.

From one pallet

LCL and mixed pallets welcome; a tonne of minced red beside white cuts is an ordinary order here.

Price locked at order

Raw-material price fixed with the plant on the day you confirm - the reason the quote is valid 7-10 days and carries no buffer.

The report before loading

Certificate of analysis before stuffing; the box waits for your release.

Loading video and tracking

Bags counted into the container on video, the seal number, the box tracked to your port.

A client portal per order

Status, photos, video and every document behind one link.

FAQ

Minced Dehydrated Red Onion - Frequently Asked Questions

What buyers ask about this cut before the first order. Anything not covered here, send us the question - you have an answer within one business day.

Where does minced red onion work best?

In spice blends, meat and sausage products and dips that want red onion flavour spread evenly through the mass, with fine flecks of skin still showing.

Can the minced grain go dry into a dough or a sausage mass?

Yes. The 1-3 mm grain takes its water from the dough or the emulsion during resting, mixing and cooking; no soaking step.

How quickly does minced dehydrated red onion rehydrate?

Five to ten minutes in cold water, faster than chopped or flakes because of the small particle.

Minced or granules - which one?

Minced (1-3 mm) still reads as texture in the product; granules (0.5-1 mm) are free-flowing and made for dosing lines and dry blends.

What is the container load?

About 11-13 tonnes in a 20 ft box; the fine cut stows densely and the weight limit comes before the box is full.

Which colour grade is the default?

Standard red, L* 64-70, unless you specify deep red. Give a range rather than a shade; the lot reading is on the COA.

Can you mill to another band?

Yes. Send the sieve specification and we quote against it; the band is agreed at order stage.

Same category

Other Cut Sizes of Dehydrated Red Onion

Same onion, same plant, same lot documentation - a different particle size.

Five piles of dehydrated red onion in a row, stepping down in particle size from flakes to powder.

CUSTOM · 8-20 MM TO 100 MESH

Need a custom mesh or cut?

We run every cut from 8-20 mm flakes down to 100 mesh powder, and match granulation to your specification at order stage.

Ask us 

Also in white onion

The Same Cuts in Dehydrated White Onion

Same plants, same lab report, same packing - the white onion carries its skin colour through every cut.

Five piles of dehydrated white onion in a row, stepping down in particle size from flakes to powder.

CUSTOM · 8-20 MM TO 100 MESH

Need a custom mesh or cut?

We run every cut from 8-20 mm flakes down to 100 mesh powder, and match granulation to your specification at order stage.

Ask us 

Start here

Get a Dehydrated Onion Quote Within One Business Day

Product, cut size, quantity, destination port - that's all we need to start. You'll receive a written quotation with full specifications from a dehydrated onion exporter, not a one-line price.

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info@klarharvest.com · WhatsApp +91 97371 01599 · Bhavnagar, Gujarat, India