Frozen Garlic And Ginger

IQF & BQF Aromatic Ingredients for Global B2B Supply

Frozen Garlic and Ginger: Whole, Diced, Crushed, Purée and Portioned Cubes

We supply frozen garlic, frozen ginger and garlic–ginger blends for importers, food manufacturers, sauce processors, ready-meal factories, foodservice distributors, central kitchens and private-label programs. Your purchase can be built around separate single-ingredient products, a fixed-ratio blend, or portioned purée cubes that reduce preparation labor and improve recipe dosing.

We define the product before quotation: ingredient ratio, garlic and ginger form, particle size, peeling requirement, pretreatment, portion weight, sensory profile, defect limits, microbiological program, packing, label language and destination-market documents. This prevents a generic "garlic and ginger" description from becoming an inconsistent formula after production starts.

Peeled garlic cloves show the whole-clove option and the raw material used for dices, slices, crushed garlic and purée.

Frozen peeled ginger pieces show the natural root form used for cutting, mincing, grating and purée production.

Separate Garlic and Ginger

We pack the two ingredients as independent SKUs. This gives your production team full control over dosing and works well when recipes use different garlic-to-ginger ratios across several finished products.

Fixed-Ratio Blend

Our standard commercial reference is 50:50 garlic to ginger by ingredient weight. We also quote 60:40 or 70:30 programs when your sauce, curry base, marinade or ready-meal formula needs a stronger garlic profile.

Portioned Purée Cubes

The standard reference portion is 20 g per piece. A nominal 20 g cube is controlled within an 18–22 g individual range, while average net weight and total pack weight follow the agreed packing specification.

Ingredient Declaration

The base program uses the declared garlic, ginger or garlic–ginger ingredients without added water, oil, salt or preservatives. Any recipe version is itemized separately so formula ingredients are visible in the specification and label text.

Product Forms and Exact Commercial Size Options

We do not treat whole cloves, dices, purée and portion blocks as interchangeable. Each form changes aroma release, visual distribution, processing loss, thaw behavior and packing efficiency. The following sizes create a practical quotation range for foodservice, retail and industrial ingredient programs.

Frozen Garlic

• Whole peeled cloves: 180–300 pieces/kg or 260–380 pieces/kg. Uncalibrated whole-clove supply can be quoted for crushing or further processing.
• Diced garlic: 3×3 mm, 4×4 mm, 5×5 mm or 6×6 mm. The 4×4 mm format is the principal industrial reference for visible but evenly dispersed particles.
• Garlic slices: 1.8–2.1 mm, 3–4 mm or 4–6 mm thickness for foodservice, prepared dishes and further processing.
• Minced or crushed garlic: 1–3 mm or 3–5 mm particle profile, depending on whether the final product needs a fine sauce base or visible texture.
• Garlic purée portions: 20 g standard pieces, with 10 g, 25 g or 50 g project formats used when the mould, pack count and order volume are matched.

Frozen Ginger

• Peeled ginger pieces: natural root sections or 20–40 mm pieces for further grating, slicing or industrial processing.
• Diced ginger: 4×4 mm or 5×5 mm, with the typical fibrous texture of fresh ginger retained.
• Ginger slices: 2–4 mm thickness for broth, marinade, sauce and infusion manufacturing.
• Minced or grated ginger: 1–3 mm or 3–5 mm particle profile for seasoning bases, fillings and prepared foods.
• Ginger purée portions: 20 g standard pieces or project-specific 10 g, 25 g and 50 g portions.

The image shows two real ginger forms: frozen portion blocks and peeled frozen root pieces.

Frozen garlic purée portions illustrate the moulded format used for controlled dosing; piece weight is defined in the order specification.

Sauces, Curry Bases and Marinades

Fine crushed material, 1–3 mm mince or purée disperses efficiently through the formula. We state garlic-to-ginger ratio, particle profile, added ingredients, pretreatment and microbial limits so the aromatic base can be repeated from batch to batch.

Ready Meals and Meal Components

A 3×3 or 4×4 mm dice provides visible distribution without large pieces. We link cut-size tolerance, discoloration, cluster rate and packing format with the dosing equipment and finished-meal appearance.

Foodservice and Central Kitchens

Twenty-gram portions simplify dosing when recipes are prepared repeatedly across outlets. We specify piece weight, pieces per inner pack, release condition, broken portions, bag seal and carton strength rather than selling an undefined frozen block.

Dumplings, Fillings and Prepared Foods

Minced 1–3 mm or 3–5 mm material distributes through fillings while maintaining the chosen particle visibility. Peel residue, hard root scar and coarse ginger fiber are important acceptance points for this application.

Industrial Further Processing

Whole peeled cloves, ginger pieces or 10 kg lined cartons give processors flexibility to cut, grind or blend in their own plant. We focus on raw-material condition, foreign-material control, net weight, batch documents and frozen delivery.

Retail and Private Label

Retail programs can use 400 g, 500 g or 1 kg packs, including portion cubes. We review ingredient statement, nutrition-data responsibility, allergen declaration, lot code, date format, barcode, language, artwork, carton marks and case count as one pack file.

How We Prepare Frozen Garlic, Frozen Ginger and Formula Cubes

1. Raw material receiving: We inspect maturity, firmness, decay, mould, sprouting, mechanical damage, soil contamination and abnormal odor. Garlic and ginger remain separately identified by receiving lot.
2. Sorting, washing and peeling: We remove damaged units, wash away soil and loose foreign material, then peel or trim according to the product form. Root scars, loose garlic skin and coarse ginger skin are controlled before size reduction.
3. Cutting or puréeing: We cut dices and slices to the declared dimensions. For purée, the screen or grinding target is matched to the 1–3 mm or fine-purée specification.
4. Formula dosing: For a blended product, garlic and ginger are weighed to the agreed ratio. The batch record identifies ingredient lots, target percentages, actual weighed quantities and mixing time.
5. Pretreatment: A lightly blanched program is used when the agreed sensory and microbiological profile requires it. Unblanched products are stated as such because aroma intensity, enzyme activity and microbial expectations differ.
6. Freezing: Loose dices, slices, cloves and pieces are individually quick frozen for separation. Purée is dosed into moulds or formed into blocks, then frozen rapidly to stabilize the portion shape.
7. Final inspection: We inspect color, peel residue, root scar, fibrous matter, out-of-size pieces, clusters, broken portions and foreign material. Product is metal detected under the validated pack and line conditions.
8. Weighing, packing and frozen storage: We check net weight, seals, labels, carton marks and lot codes, then transfer finished product to frozen storage at -18°C or below.

Microbiological Program, Foreign-Material Control and Laboratory Records

Garlic and ginger are aromatic root ingredients, so the pretreatment and intended use must be connected to the microbiological specification. Our standard quoted low-micro, pretreated program uses the limits below. An unblanched program is not represented by these numbers; it receives a separate specification suited to the process and destination market.

Metal detection is validated with the actual product and pack. A common starting sensitivity is Fe 1.5 mm, non-Fe 2.0 mm and stainless steel 2.5 mm; the signed specification records the achieved sensitivity because product effect, aperture size and packaging can change the validated test pieces.

Documents, Certification Scope and Batch Traceability

We prepare the buyer file around the actual shipment. Core commercial documents include the commercial invoice, packing list and bill of lading. Product and QA documents can include the signed specification, batch COA, certificate of origin, health certificate, phytosanitary certificate, microbiological report, pesticide-residue report, heavy-metal report and other destination-market files stated in the order.

Certification names are used only when the selected production facility and product scope apply. HACCP, ISO food-safety systems, BRCGS, Kosher, Halal, organic certification or FDA Food Facility Registration are not interchangeable, and a facility registration is not described as product certification.

Our traceability connection runs from garlic and ginger receiving lots through washing, peeling, cutting or puréeing, blend-formula weighing, freezing, portioning, packing, frozen storage and shipment. The finished lot code allows the production and packing records to be retrieved for repeat-order review or issue investigation.

Industrial Bulk

One 10 kg food-grade PE liner inside an export carton is the standard bulk reference. Two 5 kg inner bags reduce exposure when the factory does not consume a full 10 kg at one time.

Foodservice

Ten 1 kg bags, twenty 500 g bags or twenty-five 400 g bags fit distributor and central-kitchen handling. Portion cubes can be counted into inner pouches so the net weight and expected piece count are both stated.

Retail and OEM

We review bag dimensions, film structure, seal width, artwork, product name, ingredient order, net weight, barcode, date format, lot code, storage statement, language and carton marks. Printed-film lead time is separated from product-production lead time.

Pallet and Mixed Container

We calculate cartons per layer, layers per pallet, pallet height, gross weight and legal payload. Mixed frozen SKUs can be planned in one reefer when temperature, food-safety segregation, carton dimensions and shipment schedule are compatible.

Frozen Storage, Reefer Loading and Export Delivery

Finished garlic and ginger products are held at -18°C or below. Before loading, we review product temperature, carton condition, label and lot-code legibility, quantity, pallet condition where used, container cleanliness and reefer settings. Repeated thawing and refreezing are not part of the agreed cold-chain plan.

A 40'RH typically carries about 20–24 MT without pallets or 18–22 MT with pallets. A 20' reefer typically carries about 10–12 MT. The quotation uses the actual carton dimensions, gross weight, pallet requirement, container payload and destination rules rather than treating the maximum container weight as guaranteed cargo.

For CIF or CFR/CNF orders, the destination port and vessel schedule are stated in the quotation. For mixed containers, we prepare a SKU-by-SKU loading plan so product quantities, carton marks, batch numbers and documents match the final packing list.

1. Is Frozen Garlic and Ginger one mixed product or two separate products?

We supply both structures. You can purchase separate 100% garlic and 100% ginger SKUs, or a fixed-ratio garlic–ginger blend. The quotation and ingredient statement identify the chosen structure clearly.

2. What garlic-to-ginger ratios are available?

The standard commercial reference is 50:50 by net ingredient weight. We also quote 60:40 and 70:30 garlic-to-ginger programs for formulas that need a stronger garlic profile; the agreed percentages appear in the specification and batch formulation record.

3. Do the base products contain added water, oil, salt or preservatives?

Our base quotation defines the product as the declared garlic, ginger or garlic–ginger ingredients without those additions. If your application needs salt, oil, acid, water or another recipe ingredient, we list it separately with the formula and label declaration.

4. What is the standard weight of a frozen garlic or ginger cube?

The standard reference is 20 g per piece, with an 18–22 g individual range and pack-average control to the declared net weight. Ten-gram, 25 g and 50 g formats are project options when mould, inner-pack count and volume are aligned.

5. What diced garlic and diced ginger sizes do you supply?

Garlic dices are offered at 3×3, 4×4, 5×5 or 6×6 mm. Ginger dices are offered at 4×4 or 5×5 mm. The specification uses an out-of-size tolerance so natural variation is measured rather than ignored.

6. Can you supply whole cloves, slices, minced products and purée?

Yes. Our range covers peeled garlic cloves, peeled ginger pieces, slices, dices, minced, grated, crushed, purée and portion blocks. We quote each form with its own size, pretreatment, packing and application requirements.

7. Are frozen garlic and ginger products blanched?

Both pretreated and unblanched programs can exist, but they are not presented as the same specification. A lightly blanched program is used when the agreed enzyme, sensory and low-micro profile requires it; an unblanched order receives separate microbiological and sensory limits.

8. What defect limits apply to a standard Grade A program?

Our reference limits include foreign material 0 in the sample, loose peel/root-scar residue ≤0.5%, discolored or blemished material ≤3%, out-of-size pieces ≤10%, IQF clusters ≤5% and coarse ginger fiber/extraneous ginger matter ≤2% by weight. The signed order specification can set a tighter application-specific limit.

9. Which microbiological limits are used?

Our standard quoted low-micro pretreated program uses APC ≤100,000 cfu/g, coliforms ≤1,000 cfu/g, yeast and mould ≤1,000 cfu/g, E. coli ≤10 cfu/g, S. aureus ≤100 cfu/g and Salmonella absent in 25 g. Listeria monocytogenes absent in 25 g is used for the applicable ready-to-use or customer program.

10. What is the difference between the specification limit and the COA Actual Result?

The specification limit is the contractual acceptance threshold. The COA Actual Result is the numerical or detected/not-detected result measured for the corresponding production batch. We keep the two columns separate so a limit is never presented as a batch test value.

11. Which bulk and retail packing formats are available?

Standard commercial formats include 1×10 kg, 2×5 kg, 10×1 kg, 20×500 g and 25×400 g per carton. We also prepare portion-count pouches, printed retail bags and private-label cartons when artwork, film structure and order volume are part of the program.

12. What are the MOQ and normal lead time?

The standard MOQ is 1 metric ton for one standard SKU, while a 500 kg trial is available for selected forms already compatible with the production plan. Normal lead time is 15–21 days after the commercial order, packing and label artwork are settled; custom moulds and printed film have their own schedule.

13. Can frozen garlic and ginger be loaded with other frozen products?

Yes, mixed-container planning is available when temperature, food-safety segregation, carton dimensions and shipment timing are compatible. We prepare a SKU-level quantity and loading plan so the final packing list matches the physical container.

14. How should the product be stored and how long is the shelf life?

Store and transport the product continuously at -18°C or below. The commercial shelf life is 24 months from production under stable frozen conditions. Repeated thawing and refreezing can cause fused pieces, surface frost, texture damage and aroma loss.

15. What information should I send for a quotation?

Send the product structure, garlic-to-ginger ratio, form, cut or particle size, portion weight, pretreatment, defect and microbiological requirements, pack format, quantity, application, destination port, private-label needs, certificate/document list and target shipment date. These fields allow us to price one defined product instead of an ambiguous commodity description.