Sausage and meat products
Minced dehydrated white onion at 1-3 mm blends into a sausage or burger mince evenly and binds water the way fresh onion cannot.
MINCED · 1-3 MM
Minced Dehydrated White Onion 1-3 mm
Minced dehydrated white onion is the fine 1-3 mm grain that spreads evenly through masses and doughs without adding water. It rehydrates in 5-10 minutes - or goes in dry, straight into the recipe, and takes its water back from the product.
KlarHarvest supplies it from BRC-certified dehydration plants in Mahuva, Gujarat, with a laboratory report for every lot and shipments from a single pallet.
- Sourced from BRC-certified units
- NABL-accredited lab testing
- Low minimums · LCL welcome
- Lab report per lot
The range
White Onion Minced vs Other Dehydrated Onion Cuts, To Scale
Same onion, same line, same lot documentation - a different particle size.
- Flakes8-20 mm
- Chopped3-5 mm
- Minced1-3 mm - the cut on this page
- Granules0.5-1 mm
- Powder80-100 mesh
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 White Onion?
What the product is, why the cut size matters, and what it means for the price per kilo.
Minced dehydrated white onion is white 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 "onion minced", "fine chopped" or "1-3 mm onion". Nothing is added: the flavour is the onion's own, concentrated by drying, and the colour is the ivory of white onion flesh.
The cut is chosen when the onion should be tasted everywhere and seen nowhere: sausage masses, bread and pasta doughs, dressings and dips. Because the particles are small they rehydrate from the moisture already in a dough or an emulsion, which is why minced dehydrated white onion is usually added dry. It stows densely, too - 11-13 tonnes in a 20 ft container - so the freight per kilo is among the lowest in the range.
Overview
Minced Dehydrated White Onion: Product Overview
KlarHarvest minced dehydrated white onion comes from white 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 anti-caking agent. Each lot is tested by an accredited laboratory before it is loaded, and the report travels with the goods.
We are the exporter, not the plant, and that is deliberate: we choose the unit, write the specification, have the minced onion filled and sealed inside the certified plant and ship it under our label from Pipavav. The result for a buyer is a minimum of one pallet, a mixed pallet with granules or flakes when the line needs both, and a full quotation - specification, price, freight, lead time - inside one business day.
In numbers
Minced Dehydrated White 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 White 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.
Receiving
Cured white onions from the belt around Mahuva reach the plant between March and May, are size-graded at the gate and stored with air moving through the heap; 8-9 kg of them become 1 kg of minced dehydrated white onion.
Topping, tailing, peeling
Tops and roots are cut and the papery outer skin removed. In a fine cut a skin fragment is more visible than in flakes, so the peel station runs slower here.
Washing and picking
Chlorinated wash, then a picking belt for damaged and pink-skinned bulbs before slicing.
Slicing
Slices are cut to the thickness the mill needs later. No sulphite bath; the colour is the onion and the dryer curve.
Drying
A single layer on a multi-stage belt dryer, air temperature stepping down over several hours, until the slices read 5-6 % moisture.
Milling to 1-3 mm
Cooled slices go through a low-heat mill and a sieve stack that keeps the 1-3 mm fraction; the finer fraction feeds granules and powder. An optical sorter removes dark particles.
Steam treatment, where specified
Low and Extra Low Bacterial lots pass a validated steam step and are re-dried before milling; Standard tier does not.
Metal detection and release
Every bag is metal-detected, sealed with its lot code and QR, and held until the laboratory report is issued and you have released the lot.
Data sheet
Minced Dehydrated White Onion Specification
Written into every quotation and confirmed on the certificate of analysis that ships with the lot.
- Product
- White 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
The band below is what KlarHarvest quotes minced dehydrated white onion against; the certificate of analysis that ships with each lot confirms every line of it.
| Parameter | Specification |
|---|---|
| Raw material | White 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 |
| 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 White Onion Grading
Colour as a measured value and defects as a count per 100 g - the two things a grade actually means.
A 1-3 mm grain does not show colour piece by piece, but a lot that runs cream instead of white shows in a light dough or a dip. Minced dehydrated white onion is therefore graded by lightness, and the reading for your lot is printed on the certificate of analysis alongside the defect counts.
-
Bright white
extra white · A grade
L*88-92
Ivory white, slightly translucent, no visible tint
Fresh-crop lots from the best dryers, April to June
-
White
standard white
L*84-88
White with a faint warm tone, uniform
Most export lots in season; the usual specification
-
Off-white
cream
L*80-84
Noticeable cream tone, a few darker pieces
Late-season or stored-onion lots
-
Light tan
L*75-80
Tan overall, browned edges
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
If your recipe needs a tighter colour band or lower defect counts for minced dehydrated white onion, say so at inquiry; the limit goes into the order and onto the certificate.
Applications
Minced Dehydrated White 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.
Pasta, bread & baking mixes
Small enough to dose through a dry mix, large enough to show as a fleck in the crumb: the standard onion cut for bread and pasta mixes.
Dressings and dips
In a mayonnaise dressing or a sour-cream dip the minced cut rehydrates in the product itself and gives onion flavour without pieces on the tongue.
Seasoning pastes
Pastes, marinades and curry bases carry minced onion for body and sweetness; the cut disperses in the oil phase and stays suspended.
Rice and grain sides
Rice, couscous and grain components absorb minced onion during cooking, so one dry ingredient replaces a chop-fresh step on the line.
Savoury snacks and pastries
Filled snacks, savoury pastries and cracker toppings use the minced cut where flakes would be too coarse and powder too dusty.
In your process
How to Use Minced Dehydrated White 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 Minced dehydrated white onion is back to fresh texture in 5-10 minutes of cold water, at about 1:8 to 1:9 by weight.
- Dry addition Doughs, sausage masses and emulsions with enough free water take the minced onion dry from the bag; it draws its water during resting, mixing or cooking.
- Dosing Replace fresh onion at roughly one-ninth of its weight and adjust from there - the same onion solids, minus the water.
Food safety
Minced Dehydrated White Onion Microbiology: Standard, Low & Extra Low Bacterial
A cooked sausage or a baked loaf has its kill step, so Standard minced dehydrated white onion is the usual choice; a raw-filled sausage, a cold dip or a spread has none and calls for Extra Low.
Standard
For recipes with a kill step - baking, cooking, retorting. The default tier for meat and bakery lines.
Low bacterial
Lower counts without full steam treatment, for stricter customer specifications and sensitive emulsions.
Extra Low Bacterial
Steam-treated and re-dried for dips, spreads and other ready-to-eat products with no further heat; values per lot on the COA.
Packaging & export
Packaging and Export Logistics for Minced Dehydrated White Onion
Minced dehydrated white onion stows densely - a 20 ft container hits its weight limit before it is full - so freight per kilo is low and the pallet, not the box, is the unit to plan around.
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 with our label or printed with yours.
- Pallet 36 bags in a 4 x 9 pattern on a Europallet, 900 kg net, stretch-wrapped with a top sheet; industrial and GMA pallets on request.
- Container Eleven pallets in a 20 ft container, 11-13 t net; 23-25 t in a 40 ft high cube, where the weight limit is reached first. Single height throughout.
- Protection Kraft dunnage against the walls, top sheets on every pallet, desiccant bags for cold-weather ports, and the box inspected in daylight before loading.
- Mixed pallets and LCL From one pallet. Minced onion goes low in a mixed stack, flakes on top; LCL sails on the same corridor in consolidated containers.
- Route and transit Customs self-sealing at our premises, then 90 minutes to Pipavav port. 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 for your review before sailing.
Export markets
Minced Dehydrated White Onion Export Markets
The same lot, a different document set. Where our containers go and what each destination asks for.
Germany and the EU
Meat, bakery and dressing manufacturers specify minced dehydrated white onion under customs code 0712 20 00; residue tests to Regulation 396/2005, IFS/BRCGS answers with the lot. Hamburg, Rotterdam, Antwerp.
Exporting to GermanyUnited Kingdom
UK Global Tariff line 0712 20 00, IPAFFS pre-notification where applicable, residue limits per the GB MRL register and the same lot documentation as for the EU. Felixstowe and Southampton.
Exporting to the UKUnited States and Canada
FDA registration of the source plant, prior notice filed by us, and the COA an importer needs for the FSVP file. New York, Savannah, Montreal.
Exporting to the USA and CanadaGulf states
Halal certification on request and Arabic labelling for retail packs; about two weeks on the water from Pipavav to Jebel Ali or Dammam.
Exporting to the GulfSoutheast Asia
Singapore, Malaysia and Vietnam on the same corridor, with the documents and transit each market asks for.
Exporting to Southeast AsiaOther markets
Tell us the port and the quotation states the document set and lead time for minced dehydrated white onion to it.
Ask about your marketQuality
Quality and Certifications for Minced Dehydrated White 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 white onion is filled and sealed inside a BRCGS-certified plant in Mahuva. No bag is opened or repacked outside it.
Accredited laboratory report per lot
Pesticides per EU Regulation 396/2005, microbiology, heavy metals and physical values, tested by an NABL-accredited laboratory before loading; the report is in your hands before the container.
No additives
No sulphites, no preservatives, no flow agents - the label declares onion only.
Traceability
A lot code and QR on every bag link to the plant, the harvest window and the laboratory report for that lot.
Registrations
FSSAI licence and APEDA registration in process; numbers published on this page the day they are issued.
Why KlarHarvest
Why Buy Minced Dehydrated White Onion from KlarHarvest
Six things you can check before the first order, not after.
A complete quote in one business day
Specification, price, freight and lead time for minced dehydrated white onion in one document.
From one pallet
LCL and mixed pallets are the orders we were built for; the large exporters leave them unanswered.
Price locked at order
Raw-material price fixed with the plant on the day of confirmation - which is why the quote is valid 7-10 days and not padded.
The report before loading
Certificate of analysis issued before stuffing; nothing ships until you release it.
Loading video and tracking
Your bags on video going into the box, the seal number, and the container followed to your port.
A client portal per order
Every status, photo, video and document behind one link, inquiry to delivery.
FAQ
Minced Dehydrated White 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.
When is minced the right cut?
When the onion should disappear into the product: doughs, sausage masses, dressings - even distribution without visible pieces.
Can I add minced dehydrated white onion dry to a dough?
Yes - 1-3 mm rehydrates from the dough moisture during resting and baking; no separate soaking step is needed.
How fast does minced onion rehydrate?
About 5-10 minutes in cold water - faster than chopped or flakes because of the fine cut.
What is the difference between minced onion and granules?
Size and behaviour: minced (1-3 mm) still reads as texture; granules (0.5-1 mm) are free-flowing and made for dosing.
How much minced dehydrated white onion fits in a 20-ft container?
About 11-13 tonnes. The fine cut stows densely, so the container reaches its weight limit before it is full.
Which colour grade do you supply by default?
Standard white (L* 84-88) unless your specification asks for bright white. The reading for your lot is on the certificate of analysis.
Can I get a custom size band?
Yes. Send your target sieve specification and we quote against it; the band is agreed at order stage.
Same category
Other Cut Sizes of Dehydrated White Onion
Same onion, same plant, same lot documentation - a different particle size.
FLAKES · 8-20 MM
White Onion Flakes (Kibbled)
Large dried pieces, neutral cream-white colour. The workhorse form for soups, sauces and visible-piece applications.
View details for white onion flakes (kibbled)
CHOPPED · 3-5 MM
White Onion Chopped
Uniform pieces for even distribution in dry mixes, stuffings and ready-meal bases.
View details for white onion chopped
GRANULES · 0.5-1 MM
White Onion Granules
Free-flowing granulation for seasoning blends and coating systems. Consistent mesh size, lot after lot.
View details for white onion granules
POWDER · 100 MESH
White Onion Powder
Fine powder with concentrated flavour - the base ingredient for spice blends, marinades and snack seasonings.
View details for white onion 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 usAlso in red onion
The Same Cuts in Dehydrated Red Onion
Same plants, same lab report, same packing - the red onion carries its skin colour through every cut.
FLAKES · 8-20 MM
Red Onion Flakes (Kibbled)
Pink-red dried pieces with a sharper flavour profile - preferred where colour should be visible in the final dish.
View details for red onion flakes (kibbled)
CHOPPED · 3-5 MM
Red Onion Chopped
Red onion pieces for ethnic cuisine ranges, chutneys, curry bases and dry mixes.
View details for red onion chopped
MINCED · 1-3 MM
Red Onion Minced
Fine cut combining red onion colour with quick rehydration for pastes and sauces.
View details for red onion minced
GRANULES · 0.5-1 MM
Red Onion Granules
Free-flowing granules for blends where red onion character is specified.
View details for red onion granules
POWDER · 100 MESH
Red Onion Powder
Fine red onion powder for seasonings, snack coatings and ready-mix formulations.
View details for red onion 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 usStart 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.
info@klarharvest.com · WhatsApp +91 97371 01599 · Bhavnagar, Gujarat, India