Good Quality Gelatin - Abinci Grade Gelatin - Yasin
Kyakkyawan Gelatin - Matsayin Abinci Gelatin - Yasin Cikakkun bayanai:
Aikace-aikace
Kayan kayan zaki
Yawanci ana yin miya ne daga tushen sukari, syrup masara da ruwa. Zuwa wannan tushe an ƙara ɗanɗano, launi da masu gyara rubutu. Ana amfani da Gelatin sosai a cikin kayan abinci saboda yana kumfa, gels, ko ƙarfafa cikin yanki wanda ke narkewa a hankali ko narke a baki.
Abubuwan da ake amfani da su irin su ɗanɗano mai ɗanɗano suna ɗauke da adadin yawan adadin gelatins. Wadannan alewa suna narkewa da sannu a hankali don haka suna ƙara jin daɗin alewa yayin da suke sassauƙa da dandano.
Ana amfani da Gelatin a cikin abubuwan da aka yi masa bulala irin su marshmallows inda yake hidima don rage tashin hankali na syrup, daidaita kumfa ta hanyar ƙara danko, saita kumfa ta hanyar gelatin, da kuma hana crystallization sugar.
Ana amfani da Gelatin a cikin kumfa mai kumfa a matakin 2-7%, dangane da nau'in da ake so. Gummy kumfa suna amfani da kusan 7% na 200-275 Bloom gelatin. Masu kera Marshmallow gabaɗaya suna amfani da 2.5% na 250 Bloom Type A gelatin.
| Aiki | Bloom | Nau'in* | Dankowar jiki | Sashi (na cp) | |
| Kayan kayan zaki | |||||
| Gelatin gumis |
| 180-260 | A/B | low-high | 6-10% |
| Gudun ruwan inabi (gelatin + sitaci) |
| 100-180 | A/B | ƙananan matsakaici | 2-6% |
| Zaƙi masu taunawa (Taukan 'ya'yan itace, toffees) |
| 100-150 | A/B | matsakaici-high | 0.5-3% |
| Marshmallows (ajiya ko extruded) |
| 200-260 | A/B | matsakaici-high | 2-5% |
| Nougat |
| 100-150 | A/B | matsakaici-high | 0.2-1.5% |
| Giya |
| 120-220 | A/B | ƙananan matsakaici | 3-8% |
| Tufafi (tauna cingam - draagees) |
| 120-150 | A/B | matsakaici-high | 0.2-1% |
Kiwo da Desserts
Ana iya gano kayan zaki na Gelatin zuwa 1845 lokacin da aka ba da takardar izinin Amurka don amfani da “gelatin mai ɗaukuwa” don amfani da kayan zaki. Gelatin kayan zaki ya kasance sananne: kasuwar Amurka ta yanzu don kayan zaki na gelatin sun wuce fam miliyan 100 a shekara.
Masu amfani a yau sun damu da cin caloric. Gilashin kayan zaki na yau da kullun yana da sauƙin shiryawa, ɗanɗano mai daɗi, mai gina jiki, ana samun su cikin ɗanɗano iri-iri, kuma yana ɗauke da adadin kuzari 80 kacal a kowace hidimar rabin kofi. Sifofin da ba su da sukari, adadin kuzari takwas ne kawai a kowace hidima.
Ana amfani da gishirin buffer don kula da ingantaccen pH don dandano da saitin halaye. A tarihi, an ƙara ɗan ƙaramin gishiri a matsayin mai haɓaka dandano.
Ana iya shirya kayan zaki na Gelatin ta amfani da ko dai Nau'in A ko Nau'in B gelatin tare da Blooms tsakanin 175 da 275. Mafi girman Bloom ɗin ƙarancin gelatins ɗin da ake buƙata don saita daidai (watau 275 Bloom gelatin zai buƙaci kusan 1.3% gelatin yayin da 175 Bloom gelatin zai buƙaci 2.0% don samun daidaitaccen saiti). Ana iya amfani da kayan zaki banda sucrose.
| Aiki | Bloom | Nau'in* | Dankowar jiki | Sashi (na cp) | ||
| Kiwo da Desserts | ||||||
| Gelatin kayan zaki |
| 180-260 | A/B | matsakaici-high | 1.5-3% | |
| Yoghurt |
| 200-250 | A/B | matsakaici-high | 0.2-1% | |
| Aerated kayan zaki (nau'in mousse) |
| 180-240 | A/B | matsakaici-high | 0.3-2% | |
| Puddings da creams |
| 200-240 | A/B | matsakaici-high | 0.2-2% | |
| Cuku mai laushi da narkewa |
| 180-240 | A/B | matsakaici-high | 0.1 - 0.3% | |
| Ice creams |
| 120-160 | A/B | ƙananan matsakaici | 0.2 - 1.0% | |
| Icings |
| 220-280 | A/B | matsakaici-high | 0.5 - 1.0% | |
Nama da Kifi
Ana amfani da Gelatin don gel aspics, cuku mai kai, miya, rolls kaza, glazed da gwangwani gwangwani, da kayan naman jelly iri iri. Gelatin yana aiki don shayar da ruwan nama kuma don ba da tsari da tsari ga samfuran da in ba haka ba zasu rabu. Matsayin amfani na yau da kullun daga 1 zuwa 5% ya danganta da nau'in nama, adadin broth, gelatin Bloom, da rubutun da ake so a samfurin ƙarshe.
| Aiki | Bloom | Nau'in* | Dankowar jiki | Sashi (na cp) | ||
| Nama da Kifi | ||||||
| Hams |
| 200-250 | A/B | matsakaici | QS | |
| Aspics |
| 150-280 | A/B | matsakaici-high | 3.5-18% | |
| Nama gwangwani |
| 250-280 | A/B | matsakaici-high | 1.5-3% | |
| Naman masara |
| 250-280 | A/B | matsakaici-high | 1.5-3% | |
| Pies (Pâtés) |
| 180-250 | A/B | matsakaici-high | 1.3-3% | |
| Daskararre dafaffe nama |
| 200-240 | B | matsakaici-high | 0.5-3% | |
Wine da Juice Fining
Ta hanyar yin aiki azaman coagulant, ana iya amfani da gelatin don zubar da ƙazanta yayin yin giya, giya, cider da juices. Yana yana da abũbuwan amfãni daga Unlimited shiryayye rai a cikin busassun siffan, sauƙi na handling, m shiri da m bayani.
| Aiki | Bloom | Nau'in* | Dankowar jiki | Sashi (na cp) | ||||||||
| Wine da Juice tarar | ||||||||||||
| 80-120 | A/B | ƙananan matsakaici | 5-15 g/h | ||||||||
Ƙayyadaddun bayanai
| Gelatin abinci mai daraja | ||
| Abubuwan Jiki da Sinadarai | ||
| Ƙarfin Jelly | Bloom | 140-300 Bloom |
| Danko (6.67% 60°C) | mpa.s | 2.5-4.0 |
| Ragewar Danko | % | ≤10.0 |
| Danshi | % | ≤14.0 |
| Bayyana gaskiya | mm | ≥450 |
| Canja wurin 450nm | % | ≥30 |
| 620nm ku | % | ≥50 |
| Ash | % | ≤2.0 |
| Sulfur dioxide | mg/kg | ≤30 |
| Hydrogen peroxide | mg/kg | ≤10 |
| Ruwa maras narkewa | % | ≤0.2 |
| Hankali mai nauyi | mg/kg | ≤1.5 |
| Arsenic | mg/kg | ≤1.0 |
| Chromium | mg/kg | ≤2.0 |
| Kayayyakin ƙananan ƙwayoyin cuta | ||
| Jimlar Ƙididdiga na Bacteria | CFU/g | ≤10000 |
| E.Coli | MPN/g | ≤3.0 |
| Salmonella | Korau | |
Jadawalin Yawo
Kunshin
Yafi a cikin 25kgs/bag.
1. Jakar poly guda ɗaya na ciki, jakunkuna saƙa biyu na waje.
2. Jakar Poly ɗaya na ciki, jakar Kraft na waje.
3. Bisa ga abokin ciniki ta bukata.
Ikon Lodawa:
1. tare da pallet: 12Mts don kwantena 20ft, 24Mts don kwantena 40Ft
2. ba tare da Pallet: 8-15Mesh Gelatin: 17Mts
Fiye da 20Mesh Gelatin: 20 Mts
Adana
Ajiye a cikin akwati da aka rufe sosai, adana a cikin sanyi, bushe, wuri mai iska.
A kiyaye a cikin tsaftataccen yanki na GMP, ana sarrafa da kyau yanayin zafi tsakanin 45-65%, zazzabi tsakanin 10-20 ° C. Ma'ana daidaita yanayin zafi da danshi a cikin ɗakin ajiya ta hanyar daidaitawar iska, sanyaya da wuraren cire humidation.
Hotuna dalla-dalla samfurin:
Jagoran Samfuri masu alaƙa:
Mu na har abada bi su ne hali na "gare da kasuwa, la'akari da al'ada, game da kimiyya" kazalika da ka'idar "quality da asali, yi imani da 1st da kuma gudanar da ci-gaba" for Good Quality Gelatin - Abinci Grade Gelatin - Yasin , A samfurin zai wadata ga ko'ina cikin duniya, kamar: Azerbaijan , Tajikistan , Japan , Japan , Mu yi ƙoƙari mu ci gaba da himma, da ci gaba da himma da himma. "amincin abokin ciniki" da "zaɓi na farko na alamar kayan aikin injiniya" masu kaya. Zaɓi mu, raba yanayin nasara-nasara!
Daga Gabrielle daga Turin - 2018.05.13 17:00 Fata cewa kamfanin zai iya tsayawa kan ruhin kasuwanci na "Quality, Efficiency, Innovation and Integrity", zai zama mafi kyau kuma mafi kyau a nan gaba.
Daga Edwina daga Austria - 2017.10.23 10:29 
