Dehydrated Bell Pepper

Match the cut to the process. 10×10 mm flakes are visible in soups and stews. 1–3 mm mince (about 8–16 mesh) rehydrates quickly in patties and sauces. Granules in the 16–26, 26–40 or 40–60 mesh bands are the usual dry-mix and sachet cuts—garlic granules in those meshes are a common China manufacturer inquiry. Fine powders (80–120 mesh and below) disappear into soups, bakery and emulsions. State the sieve, not just “flakes.”

Yes. The catalog splits dehydrated onion into white, yellow and red sub-types, each in several cuts. White is the default for many soups and meat applications; yellow is often chosen for a sweeter cooked note; red is chosen for color contrast. Pyruvate (pungency) and, on red lots, anthocyanin wording appear on some listings. Specify color and cut together.

Published dehydrated garlic listings commonly state moisture at or below about 4.5–6.5%, onion about 4.5–6.2%, bell pepper about 5–7%, and carrot about 4–7.5%, with a few freeze-dried or juice-powder SKUs lower still. Shelf life is typically stated as 24 months under cool, dry storage, with some nitrogen-flushed packs stating longer. Always take the limit from the SKU and the CoA, not from a category average.