2026-03-01 · 8 min read
Why grade matters more than brand
In B2B ingredient sourcing, the grade name on your PO determines rehydration ratio, visual appearance, and price. A supplier who cannot explain the difference between flakes and minced is a broker, not an operator.
Flakes (8–15 mm)
Best for: soup bases, ready meals, toppings where visible onion pieces are desired. Typical moisture ≤6%, rehydrates in 8–12 minutes in hot water. Nisvel standard offer: 10–15 mm Grade A flakes from Mahuva belt.
Chopped & minced (3–8 mm)
Best for: seasoning blends, sauces, marinades where smaller particle size improves dispersion. Lower rehydration time than flakes. Specify mesh or mm size on your PO — 'chopped' without a size range is meaningless.
Granules (40–60 mesh) and powder (80–100 mesh)
Best for: spice mixes, snack seasonings, instant noodles. Granules flow better in automated filling lines; powder integrates faster but clumps if moisture exceeds spec. Always request COA moisture and mesh distribution.
What to put on your enquiry
State: grade name, size range, moisture max, purity min, microbiological limits, packing, and destination market (EU MRL panel vs standard). We return a spec sheet and indicative quote within 12 working hours.
Need a spec sheet or sample for your application?
Request spec sheet