Dehydrated Vegetables Dry Carrot Flakes For Food Industry Use
1.Description
Renze Dry Carrot Flakes are high-quality, air-dried vegetables that retain vibrant color, natural sweetness, and nutritional value, making them ideal for diverse food industry applications. With low moisture (≤8%) and excellent rehydration properties, they deliver convenience and clean-label benefits.
Key Advantages:
✔ Rich in Beta-Carotene – Natural source of Vitamin A
✔ Quick Rehydration – Ready in 3-5 minutes (hot water)
✔ Non-GMO & Allergen-Free – Clean-label solution
✔ Long Shelf Life – 24 months in proper storage
2.Dry Carrot Flakes-Technical specifications
| Parameter | Specification | Test Method |
| Product Type | Air-dried carrot flakes | - |
| Raw Material Origin | Selected premium carrots | - |
| Color | Bright orange (Hunter L≥70, a≥25) | Colorimeter (Hunter Lab) |
| Moisture Content | ≤8.0% | AOAC 934.06 |
| Beta-Carotene Content | ≥15mg/100g | HPLC |
| Particle Size | 3-5mm (Custom sizes available) | Sieve Analysis (ISO 3310) |
| Rehydration Ratio | 1:3 (water, 80°C/5min) | In-house method |
| Water Activity (aw) | ≤0.65 | ISO 21807 |
| Total Plate Count | ≤50,000 CFU/g | ISO 4833-1 |
| Yeast & Mold | ≤100 CFU/g | ISO 21527 |
| E. coli | Negative in 10g | ISO 16649-2 |
| Salmonella | Negative in 25g | ISO 6579 |
3.Key Application
✔ Instant Noodles & Soups – Enhances flavor and color
✔Bakery & Snacks – Adds nutrition and natural sweetness
✔Ready Meals – Convenient vegetable ingredient
✔Pet Food – Nutrient-rich supplement
❓ **"How can your carrot flakes improve extruded snack nutrition?"
→ Key benefits when added at 5-10%:
✔ Increases Vitamin A content by 15-20%
✔ Adds natural orange color (replaces artificial dyes)
✔ Provides 2-3g fiber per 30g serving
✔ Maintains crisp texture after extrusion
❓ **"Can your flakes replace fresh carrots in bread formulations?"
→ Conversion guide:
• 100g fresh carrots ≈ 15g flakes + 85g water
• Adjust dough hydration by +5-7%
• Add during final mixing stage
❓ **"How to prevent flake sedimentation in batter systems?"
→ Stabilization package:
• 0.2% xanthan gum
• 1-2% modified starch
• Maintain batter viscosity at 1500-2000cP
❓ **"What's the vitamin A bioavailability in your flakes?"
→ Clinical data shows:
• 85-90% retention post-drying
• 70-75% absorption rate
• Equivalent to 12,000 IU per 10g serving
❓ **"Do you offer low-sugar versions for diabetic foods?"
→ Available specialty grades:
• Reduced-sugar (≤8g/100g)
• High-fiber (≥10g/100g)
• Potassium-free (<5mg/100g)
1. Have exported for more than 15 years
2. Have professional employees and efficient management
3. Prompt shipment
4. Small quantity is welcomed.
5. Have Passed kosher halal, haccp
6. The best and professional services.
7. Best price and quality
