Enhance Your Products With The Unmatched Saline Taste Flavor Baisfu Onion Flavor

Enhance Your Products With The Unmatched

Saline Taste Flavor Baisfu Onion Flavor

Product Description:

Baisfu Flavour – Onion Flavour

Private Label Flavorings & Flavors/ Flavours

Private Label Onion Flavorings & Flavors/ Flavours

Onion Flavorings & Flavors/ Flavours

Onion flavor For Baking Food
Artificial Onion Flavous

Onion is a biennial herb in the allium family Lycoris. The roots of onion are stringy fibrous roots.

The stem is abbreviated into a stem disc, which is oblate and conical; The leaves are composed

of two parts: leaf body and leaf sheath. The leaves are dark green and cylindrical. The base of

the leaf sheath expands to form a bulb at the early stage of growth, and each plant will form a

similar spherical bulb, which is purple red, pink, copper yellow, light yellow or white. Flowers

and fruits in May to July. As early as the third century AD, that is, after the Western Han Dynasty

opened the Silk Road, it was gradually introduced into China, because it is a foreign thing,

it is called "Hu onion", that is, onion.

Basic Intro:

Product Application:

Harvesting and drying:

The onion for storage should be yellow skinned, flat round,

large individual, spicy taste, low water content, and small bulb neck. Harvest is best

when the bottom 1 or 2 leaves of the onion plant are dry and the above ground part

begins to lie down. After harvesting, it should be dried in time. Method: Arrange the

onion plants diagonally so that the stems and leaves in the back row are directly over

the Onions in the front row to avoid direct sunlight exposure. During the drying period,

turn once every 2 to 3 days until the leaves turn yellow.

Storage method:
Hanging storage method. The dried onion leaves will be plait into long braids, the braid

will be combined into bundles, each bundle of about 60 Onions, and then air for 5 to 6

days (to prevent rain), until the onion is fully dry, the neck is completely turned into leather,

hang it under the eaves or indoors. If it is an indoor storage room, the storage room should

be well ventilated and kept dry.

Salty Flavor Intro:

Salty flavor, also known as hot processing flavor, generally refers to the hot processing

reaction between amino acids and reducing sugars, resulting in a specific flavor mixture.

The amino acids may be derived from the breakdown of proteins or from chemically

synthesized products. Sugars are generally monosaccharides and may be derived from

natural products or chemically synthesized products.

Superiority:

1. 1000 flavourings divided into 5 categories: drink, fruit, mint, sweet, milk and Baking food series.

2. Manufactured in a certified facility in china (ISO, HACCP).

3. Quick,safe, and cost-effective deliveries due to our location in the center of China of xi’an

     and high production capacity.