We have added a few dried garlic products. We’ve taken the Northern and German Red hardneck garlic and broken them down into individual cloves, removed the skins, put them through a commercial culinary slicer (2 mm thick). The fresh sliced garlic is then dried at a low temperature for 24 to 36 hours, then 4 ounces of dried sliced garlic go into containers that are sealed with a heat shrink band to preserve freshness and to make it tamper proof.
The granulated and powdered garlic is dried at a low temperature for 36 hours then separated into the course granulated garlic and then into a fine powder. Both the granulated and the powdered garlic are placed in 6 ounce sealed containers.