How to Make Garlic Powder for Sale

Garlic powder is a versatile seasoning used globally in kitchens, food manufacturing, and restaurants. Its long shelf life and convenience make it a lucrative product for commercial production. If you’re looking to start a garlic powder factory, here’s a step-by-step guide to ensure quality, efficiency, and compliance.

1. Sourcing High-Quality Garlic

Begin with fresh, high-quality garlic bulbs. Partner with reliable farmers or suppliers who provide disease-free, plump garlic with strong flavor profiles. Opt for organic garlic if targeting health-conscious markets. Ensure bulbs are free from mold or sprouting, as these affect the final product’s taste and shelf life.

2. Cleaning and Preparation

Garlic must be thoroughly cleaned to remove dirt and outer husks. Factories use mechanical peelers to automate peeling, saving time and labor. After peeling, wash the cloves in food-grade water to eliminate residual dirt. Inspect and discard damaged cloves to maintain consistency.

3. Slicing and Drying

Slice peeled cloves uniformly (1-3 mm thick) using industrial slicers for even drying. Drying is critical: too much moisture causes spoilage, while overheating destroys flavor. Use conveyor belt dryers or large-scale dehydrators at 140–160°F (60–70°C). Properly dried garlic should be brittle (6–8% moisture content) and snap easily—this takes 4–6 hours in commercial dryers.

4. Grinding into Powder

Feed dried slices into hammer mills or garlic powder making machine to pulverize them into fine powder. Sieve the powder to remove coarse particles, then regrind them for uniformity. For ultra-fine textures, use micronized grinding systems. Avoid overheating during grinding to preserve flavor.

5. Quality Control and Testing

Test batches for moisture (using moisture meters), microbial safety (via third-party labs), color, and aroma. Ensure the powder is free from contaminants like sand or husk residues. Taste-test regularly to maintain flavor consistency. Adjust drying or grinding processes if quality varies.

6. Packaging and Labeling

Use airtight, moisture-resistant packaging (like laminated pouches or glass jars). Nitrogen flushing prevents oxidation and extends shelf life. Labels must include ingredients, net weight, expiry date, certifications (e.g., organic, non-GMO), and allergen warnings. Attractive branding helps differentiate your product on shelves.

7. Compliance and Safety Standards

Adhere to food safety regulations (e.g., FDA, EU standards) and implement Good Manufacturing Practices (GMP). Obtain certifications like HACCP or ISO 22000. Regularly sanitize equipment and train staff in hygiene protocols. Maintain traceability records for recalls or audits.

Tips for Scaling Production

Automate processes: Invest in peeling, slicing, and packaging machines to boost output.

Bulk sourcing: Negotiate with garlic suppliers for volume discounts.

Optimize workflow: Arrange equipment linearly to reduce transit time between stages.

Explore markets: Consider exporting by meeting international food safety standards.

Conclusion

Producing garlic powder in a factory demands attention to detail, from sourcing to packaging. By prioritizing quality control, compliance, and efficient processes, you can create a product that stands out in a competitive market. Start small, refine your methods, and scale strategically to meet growing demand. With the right approach, your garlic powder can become a pantry staple worldwide!