Frozen Garlic Cloves Peeled

Frozen Garlic Cloves Peeled for Food Manufacturing and Wholesale

We supply individually quick frozen peeled garlic cloves for sauce plants, seasoning manufacturers, prepared-meal producers, foodservice distributors and private-label frozen food programs. The product is prepared from sound garlic bulbs, separated into cloves, peeled, trimmed, washed, individually frozen, graded and packed under frozen conditions. Buyers can order whole cloves by count per kilogram, choose an unblanched or lightly blanched process, and combine whole garlic with 4 × 4 mm or 5 × 5 mm diced garlic in the same sourcing program.

A usable quotation needs more than the words "frozen peeled garlic." It needs the clove-count range, allowed defects, blanching condition, microbiological limits, pesticide-residue market, pack format, order volume and destination. We build these variables into the commercial specification so the received product can be compared with the approved sample and the corresponding production-batch documents.

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Whole peeled garlic cloves showing the natural variation in clove shape and size.

A clear inner bag allows the buyer to assess clove color, breakage and size distribution.

A caliper beside the cloves illustrates dimensional inspection; the commercial grade remains the agreed count per kilogram.

Loose cloves provide a clear view of color distribution and trimming condition before final packing.

Bulk product view used to assess natural shape variation, broken pieces and cream-white color.

Close inspection focuses on clean peeling, trimmed root plates, surface spots and dehydration.

The close-up supports visual discussion of color, surface condition, breakage and root trimming.

Clear inner packing shows the product form; final bag weight and film specification are order-specific.

A general frozen-food container view used only to illustrate carton loading, not a garlic-specific lot claim.

General frozen-food dispatch evidence showing container loading, carton handling and temperature checks.

1. What does IQF peeled garlic cloves mean?

It means the garlic bulbs are separated, peeled, trimmed and frozen as individual cloves rather than as one solid block. The intended result is a free-flowing frozen product that can be weighed or dosed without thawing the whole bag. The contract still needs a maximum frozen-cluster limit because the term IQF alone does not define allowable clumping.

2. Which clove sizes can I order?

Regular offers include 180–300 and 260–380 cloves/kg. Narrower working grades can be 180–230, 230–260 and 260–350 cloves/kg. Select the count range according to whether cloves will remain visible, be portioned whole or be crushed. We place the selected range and sampling rule in the specification.

3. How do I compare count per kilogram with grams per clove?

Divide 1,000 g by the clove count. A grade of 180–230 cloves/kg is approximately 4.35–5.56 g per clove; 230–260 is about 3.85–4.35 g; and 260–350 is about 2.86–3.85 g. Because count ranges overlap at their boundaries, use the contracted count method as the acceptance criterion.

4. Is the garlic blanched or unblanched?

Both versions can be supplied. Unblanched garlic generally retains a stronger raw aromatic character, while a lightly blanched process can change flavor, texture and microbiological performance. State the required version in the RFQ. We do not substitute one for the other without revising the product description and sample.

5. Can you supply diced frozen garlic?

Yes. Related cut formats include 4 × 4 mm and 5 × 5 mm diced garlic. A diced specification also needs cut-size tolerance, fines, oversize pieces, peel, discoloration and clumping limits. Whole-clove count grades cannot be applied directly to diced product.

6. What color should frozen peeled garlic be?

The normal commercial description is characteristic cream-white, reasonably uniform within the agreed visual reference. A useful baseline is at least 90% color consistency, with unacceptable air-drying discoloration absent. Natural shade variation is possible; the approved sample and written defect definitions determine acceptance.

7. What physical defects are controlled?

The reference schedule controls frozen clusters at no more than 2%, surface spots at no more than 1% with each spot no larger than 3 mm, and root plates not cleanly trimmed at no more than 1%. Severe dehydration, insects and foreign matter are absent in the inspected sample. Peel, sprouts, broken cloves and undersize pieces can be added as separate order limits.

8. Which microbiological limits are available?

A practical order reference is total plate count ≤500,000 CFU/g, coliforms ≤100 CFU/g, E. coli <10 CFU/g, yeast ≤500 CFU/g, mould ≤500 CFU/g, and Salmonella plus Listeria monocytogenes absent in 25 g. The final limits must match the product process, intended use and customer program.

9. Can the garlic meet EU heavy-metal and pesticide requirements?

For an EU reference, the page uses lead ≤0.10 mg/kg and cadmium ≤0.05 mg/kg for garlic. Pesticides are managed against the applicable EU maximum residue level for each named analyte, not by a blanket residue-free claim. Send the destination and any customer analyte list with the RFQ so the correct test scope is quoted.

10. What does the batch COA include?

The COA identifies the product, grade, lot, production date, best-before date, specification limit, test unit, Actual Result and disposition. Actual Result means the value measured for the corresponding production batch. Where laboratory reports are separate from the COA, the report and lot identity are cross-referenced in the shipment file.

11. Can you control garlic pungency or Brix?

Optional pungency or soluble-solids testing can be discussed for industrial recipes. A number is meaningful only when the method, sample preparation, unit and acceptance rule are stated. We therefore do not promise a pyruvic-acid or Brix value as a universal garlic grade. Send the recipe target or current raw-material specification and we will structure the test field for quotation.

12. What packing formats are available?

Common industrial formats are 1 × 10 kg, 10 × 1 kg and 4 × 2.5 kg per carton, with 20 lb and other bulk formats available by order. Retail or foodservice units such as 500 g and 1 kg require artwork, film, barcode, date coding and carton configuration. Final net weights follow the destination labeling rules.

13. What are the MOQ, lead time and container quantities?

The normal MOQ is 10 metric tons for a regular item. Mixed frozen containers may start from about 3 metric tons per compatible item. Planning loads are about 10–12 metric tons in a 20 ft reefer and 22–24 metric tons in a 40 ft high-cube reefer. Normal production lead time is 15–21 days after the specification, packing, deposit and schedule are settled.

14. What information should I send for an accurate quotation?

Send the product form, clove-count grade, unblanched or lightly blanched choice, defect limits, microbiological and residue market, packing, private-label needs, quantity, destination port, Incoterm and requested delivery window. If you have an existing specification, COA format, artwork manual or approved sample, include it. We will map the quotation to those fields so price differences can be traced to a real product or service difference.

Send One Complete Frozen Garlic RFQ

For a comparable offer, tell us: whole or diced format; cloves/kg or cut size; unblanched or lightly blanched; required defect and microbiological limits; destination residue market; bulk or private-label pack; order quantity; destination port; and delivery schedule. We can then prepare the commercial specification, document scope, packing plan and quotation on the same basis.

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