2019 Maikaʻi Maikaʻi Kiʻekiʻe ʻIke Pipi ʻIli Edible Gelatin no Gummy Candy
He ala maikaʻi loa ia e hoʻomaikaʻi ai i kā mākou mea kūʻai a hoʻoponopono.ʻO kā mākou huakaʻi e hana i nā huahana noʻonoʻo i nā mea kūʻai aku me ka ʻike maikaʻi loa no 2019 Good Quality High Transparency Beef Skin Edible Gelatin for Gummy Candy, Welina mai e kau i kāu hāpana a me ke apo kala e hoʻokuʻu iā mākou e hana e like me kāu kikoʻī.Welcome kāu nīnau!Ke nānā nei i mua e kūkulu i ka launa pū ʻana me ʻoe!
He ala maikaʻi loa ia e hoʻomaikaʻi ai i kā mākou mea kūʻai a hoʻoponopono.ʻO kā mākou misionari ka hana ʻana i nā huahana noʻonoʻo i nā poʻe manaʻo me ka ʻike maikaʻi loa noKina Beef Gelatin a Edible Gelatin, Me ka'ōnaehana hana piha, ua lanakila kā mākou hui i kahi kaulana maika'i no kā mākou mau waiwai ki'eki'e, nā kumukū'ai kūpono a me nā lawelawe maika'i.I kēia manawa, ua hoʻokumu mākou i kahi ʻōnaehana hoʻokele maikaʻi koʻikoʻi i mālama ʻia i nā mea komo, ka hoʻoili ʻana a me ka lawe ʻana.Ke mālama nei i ke kumu o ka "Credit first and customer supremacy", mahalo mākou i nā mea kūʻai mai ka home a i waho e hui pū me mākou a holomua pū e hana i kahi wā e hiki mai ana.
Palapala noi
Mea ʻala
Hana ʻia nā confections mai ke kumu o ke kō, ka syrup kulina a me ka wai.I kēia kumu ua hoʻohui ʻia lākou i nā mea ʻono, kala a me nā mea hoʻololi.Hoʻohana nui ʻia ʻo Gelatin i nā confections no ka mea e huʻa, gels, a paʻa paha i loko o kahi ʻāpana e hoʻoheheʻe mālie a hoʻoheheʻe paha i ka waha.
Loaʻa i nā confection e like me nā bea gummy kahi pākēneka kiʻekiʻe o nā gelatins.ʻOi aku ka lohi o kēia mau lole a hoʻolōʻihi i ka leʻaleʻa o ka lole i ka hoʻomaʻamaʻa ʻana i ka ʻono.
Hoʻohana ʻia ʻo Gelatin i loko o nā kīʻaha i hui ʻia e like me nā marshmallows kahi e hoʻohaʻahaʻa ai i ka neʻe ʻana o ka ʻili o ka syrup, hoʻopaʻa i ka ʻōhū ma o ka hoʻonui ʻana i ka viscosity, hoʻonohonoho i ka ʻūhā ma o gelatin, a pale i ka crystallization kō.
Hoʻohana ʻia ʻo Gelatin i nā mea hoʻoheheʻe ʻia ma kahi pae 2-7%, ma muli o ke ʻano makemake.Hoʻohana ʻia ka huʻa gummy ma kahi o 7% o kahi gelatin 200 - 275 Bloom.Hoʻohana maʻamau nā mea hana Marshmallow i 2.5% o kahi gelatin 250 Bloom Type A.
| Hana | Mohala | ʻAno * | ʻO ka viscosity | ʻAiʻai (ma ka cp) | |
| Mea ʻala | |||||
| ʻO ke kīʻaha gelatin |
| 180-260 | A/B | haʻahaʻa-kiʻekiʻe | 6 – 10 % |
| Puka waina (gelatin + starch) |
| 100-180 | A/B | haʻahaʻa haʻahaʻa | 2 – 6 % |
| ʻO nā mea ʻono ʻono (nau hua, toffees) |
| 100-150 | A/B | waena-kiʻekiʻe | 0.5 – 3 % |
| Marshmallows (i waiho ʻia a i waho paha) |
| 200-260 | A/B | waena-kiʻekiʻe | 2 – 5 % |
| Nougat |
| 100-150 | A/B | waena-kiʻekiʻe | 0.2 – 1.5 % |
| Liquorice |
| 120-220 | A/B | haʻahaʻa haʻahaʻa | 3 – 8 % |
| Ka uhi ʻana (ka namu - dragees) |
| 120-150 | A/B | waena-kiʻekiʻe | 0.2 – 1 % |
Waiwai a me nā mea ʻai
Hiki ke huli ʻia nā mea ʻono Gelatin i ka makahiki 1845 i ka wā i hoʻopuka ʻia ai kahi patent US no ka "gelatin portable" no ka hoʻohana ʻana i nā mea ʻono.Ke kaulana nei nā mea ʻono gelatin: ʻoi aku ka nui o ka mākeke US no nā meaʻai gelatin ma mua o 100 miliona paona i kēlā me kēia makahiki.
Ke hopohopo nei ka poʻe kūʻai i kēia lā i ka ʻai caloric.He mea maʻalahi ka hoʻomākaukau ʻana i nā mea ʻono gelatin maʻamau, ʻoluʻolu, ʻono, ʻai, loaʻa i nā ʻano ʻono like ʻole, a loaʻa iā 80 calories wale nō i ka hapalua kīʻaha lawelawe.ʻEwalu calorie wale nō nā ʻano kīʻaha koʻikoʻi no ka lawelawe ʻana.
Hoʻohana ʻia nā paʻakai paʻakai e mālama i ka pH kūpono no ka ʻono a me nā ʻano hoʻonohonoho.Ma ka mōʻaukala, ua hoʻohui ʻia kahi paʻakai liʻiliʻi ma ke ʻano he mea hoʻonui ʻono.
Hiki ke hoʻomākaukau ʻia nā mea ʻai gelatin me ka hoʻohana ʻana i ka gelatin Type A a i ʻole Type B me nā pua ma waena o 175 a me 275. ʻO ke kiʻekiʻe o ka Bloom ʻoi aku ka liʻiliʻi o nā gelatins i koi ʻia no kahi hoʻonohonoho kūpono (ʻo ia hoʻi 275 Bloom gelatin e koi ʻia ma kahi o 1.3% gelatin aʻo kahi 175 Bloom gelatin e koi ai 2.0% no ka loaʻa ʻana o kahi hoʻonohonoho like).Hiki ke hoʻohana ʻia nā mea ʻono ma waho o ka sucrose.
| Hana | Mohala | ʻAno * | ʻO ka viscosity | ʻAiʻai (ma ka cp) | ||
| Waiwai a me nā mea ʻai | ||||||
| Meaʻai ʻai Gelatin |
| 180-260 | A/B | waena-kiʻekiʻe | 1.5 – 3 % | |
| ʻO ka yogurt |
| 200-250 | A/B | waena-kiʻekiʻe | 0.2 – 1 % | |
| ʻAi ʻai ʻai (ʻano ʻiole) |
| 180-240 | A/B | waena-kiʻekiʻe | 0.3 – 2 % | |
| Puddings a me ka ʻaila |
| 200-240 | A/B | waena-kiʻekiʻe | 0.2 – 2 % | |
| ʻO ka cheese palupalu a heheʻe |
| 180-240 | A/B | waena-kiʻekiʻe | 0.1 – 0.3 % | |
| Ice Cream |
| 120-160 | A/B | haʻahaʻa haʻahaʻa | 0.2 – 1.0 % | |
| Icings |
| 220-280 | A/B | waena-kiʻekiʻe | 0.5 – 1.0 % | |
ʻIʻo a me ka iʻa
Hoʻohana ʻia ka Gelatin no ka gel aspics, ka paʻakai poʻo, ka souse, nā ʻōwili moa, nā hams a me ke kini, a me nā huahana ʻiʻo jellied o kēlā me kēia ʻano.Hoʻohana ka gelatin i ka ʻai ʻana i ka wai ʻiʻo a hāʻawi i ke ʻano a me ke ʻano i nā huahana e hāʻule ʻole.Aia ka pae hoʻohana maʻamau mai 1 a 5% ma muli o ke ʻano o ka ʻiʻo, ka nui o ka broth, gelatin Bloom, a me ke ʻano i makemake ʻia i ka huahana hope.
| Hana | Mohala | ʻAno * | ʻO ka viscosity | ʻAiʻai (ma ka cp) | ||
| ʻIʻo a me ka iʻa | ||||||
| Hams |
| 200-250 | A/B | waena | QS | |
| Aspics |
| 150-280 | A/B | waena-kiʻekiʻe | 3.5 – 18 % | |
| ʻiʻo kēpau |
| 250-280 | A/B | waena-kiʻekiʻe | 1.5 – 3 % | |
| pipi kola |
| 250-280 | A/B | waena-kiʻekiʻe | 1.5 – 3% | |
| Pies |
| 180-250 | A/B | waena-kiʻekiʻe | 1.3 – 3% | |
| ʻiʻo maloʻo maloʻo |
| 200-240 | B | waena-kiʻekiʻe | 0.5 – 3% | |
Ka Waiona a me ka Waiwai
Ma ka hana ʻana ma ke ʻano he coagulant, hiki ke hoʻohana ʻia ka gelatin e hoʻoheheʻe i nā haumia i ka wā o ka hana ʻana i ka waina, ka pia, ka cider a me nā wai.Loaʻa iā ia nā mea maikaʻi o ke ola pale palena ʻole i kona ʻano maloʻo, maʻalahi o ka lawelawe ʻana, hoʻomākaukau wikiwiki a me ka hoʻomālamalama maikaʻi.
| Hana | Mohala | ʻAno * | ʻO ka viscosity | ʻAiʻai (ma ka cp) | ||||||||
| Ka waina a me ka wai inu | ||||||||||||
| 80-120 | A/B | haʻahaʻa haʻahaʻa | 5 –15 g/hl | ||||||||
Hōʻike
| ʻO ka meaʻai Gelatin | ||
| Na Mea Kino a Kimia | ||
| Ikaika Jelly | Mohala | 140-300Bloom |
| ʻAiʻoniʻoni (6.67% 60°C) | mpa.s | 2.5-4.0 |
| Hoʻohaʻahaʻa Viscosity | % | ≤10.0 |
| Māmā | % | ≤14.0 |
| ʻAlohilohi | mm | ≥450 |
| Ka hoʻouna ʻana 450nm | % | ≥30 |
| 620nm | % | ≥50 |
| Lehu | % | ≤2.0 |
| Sulfur Dioxide | mg/kg | ≤30 |
| Hydrogen Peroxide | mg/kg | ≤10 |
| Hiki ʻole i ka wai | % | ≤0.2 |
| Noʻonoʻo Kaumaha | mg/kg | ≤1.5 |
| Arsenic | mg/kg | ≤1.0 |
| Chromium | mg/kg | ≤2.0 |
| Mea Microbial | ||
| Helu Bacteria Huina | CFU/g | ≤10000 |
| E.Coli | MPN/g | ≤3.0 |
| Salmonella | ʻinoʻino | |
Palapala Kahe
Pūʻolo
Nui ma 25kgs / ʻeke.
1. Hoʻokahi ʻeke poli i loko, ʻelua ʻeke ulana ma waho.
2. Hoʻokahi ʻeke poli i loko, ʻeke Kraft waho.
3. E like me ka makemake o ka mea kūʻai aku.
Hiki ke hoʻouka:
1. me ka pallet: 12Mts no 20ft Container, 24Mts no 40Ft Container
2. me ka Pallet: 8-15Mesh Gelatin: 17Mts
ʻOi aku ma mua o 20Mesh Gelatin: 20 Mts
Waihona
E mālama i loko o kahi pahu paʻa paʻa, mālama ʻia ma kahi ʻoluʻolu, maloʻo, ea.
E mālama ma kahi maʻemaʻe GMP, mālama maikaʻi ʻia ka haʻahaʻa haʻahaʻa i loko o 45-65%, ka mahana i loko o 10-20 ° C.Hoʻoponopono kūpono i ka mahana a me ka wai i loko o ka hale kūʻai ma o ka hoʻoponopono ʻana i ka Ventilation, ka hoʻoluʻu a me ka dehumidification.ʻO kā mākou huakaʻi e hana i nā huahana noʻonoʻo i nā mea kūʻai aku me ka ʻike maikaʻi loa no 2019 Good Quality High Transparency Beef Skin Edible Gelatin for Gummy Candy, Welina mai e kau i kāu hāpana a me ke apo kala e hoʻokuʻu iā mākou e hana e like me kāu kikoʻī.Welcome kāu nīnau!Ke nānā nei i mua e kūkulu i ka launa pū ʻana me ʻoe!
2019 ʻAno maikaʻiKina Beef Gelatin a Edible Gelatin, Me ka'ōnaehana hana piha, ua lanakila kā mākou hui i kahi kaulana maika'i no kā mākou mau waiwai ki'eki'e, nā kumukū'ai kūpono a me nā lawelawe maika'i.I kēia manawa, ua hoʻokumu mākou i kahi ʻōnaehana hoʻokele maikaʻi koʻikoʻi i mālama ʻia i nā mea komo, ka hoʻoili ʻana a me ka lawe ʻana.Ke mālama nei i ke kumu o ka "Credit first and customer supremacy", mahalo mākou i nā mea kūʻai mai ka home a i waho e hui pū me mākou a holomua pū e hana i kahi wā e hiki mai ana.
ʻO ka meaʻai Gelatin
| Na Mea Kino a Kimia | ||
| Ikaika Jelly | Mohala | 140-300Bloom |
| ʻAiʻoniʻoni (6.67% 60°C) | mpa.s | 2.5-4.0 |
| Hoʻohaʻahaʻa Viscosity | % | ≤10.0 |
| Māmā | % | ≤14.0 |
| ʻAlohilohi | mm | ≥450 |
| Ka hoʻouna ʻana 450nm | % | ≥30 |
| 620nm | % | ≥50 |
| Lehu | % | ≤2.0 |
| Sulfur Dioxide | mg/kg | ≤30 |
| Hydrogen Peroxide | mg/kg | ≤10 |
| Hiki ʻole i ka wai | % | ≤0.2 |
| Noʻonoʻo Kaumaha | mg/kg | ≤1.5 |
| Arsenic | mg/kg | ≤1.0 |
| Chromium | mg/kg | ≤2.0 |
| Mea Microbial | ||
| Helu Bacteria Huina | CFU/g | ≤10000 |
| E.Coli | MPN/g | ≤3.0 |
| Salmonella | ʻinoʻino | |
KahePalapalaNo ka Gelatin Production
Mea ʻala
Hoʻohana nui ʻia ʻo Gelatin i nā confections no ka mea e huʻa, gels, a paʻa paha i loko o kahi ʻāpana e hoʻoheheʻe mālie a hoʻoheheʻe paha i ka waha.
Loaʻa i nā confection e like me nā bea gummy kahi pākēneka kiʻekiʻe o ka gelatin.ʻOi aku ka lohi o kēia mau lole a hoʻolōʻihi i ka leʻaleʻa o ka lole i ka hoʻomaʻamaʻa ʻana i ka ʻono.
Hoʻohana ʻia ʻo Gelatin i loko o nā kīʻaha i hui ʻia e like me nā marshmallows kahi e hoʻohaʻahaʻa ai i ka neʻe ʻana o ka ʻili o ka syrup, hoʻopaʻa i ka ʻōhū ma o ka hoʻonui ʻana i ka viscosity, hoʻonohonoho i ka ʻūhā ma o gelatin, a pale i ka crystallization kō.
Waiwai a me nā mea ʻai
Hiki ke hoʻomākaukau ʻia nā mea ʻono gelatin me ka hoʻohana ʻana i ka gelatin Type A a i ʻole Type B me Blooms ma waena o 175 a me 275. ʻO ke kiʻekiʻe o ka Bloom ʻoi aku ka liʻiliʻi o ka gelatin i koi ʻia no kahi hoʻonohonoho kūpono (ʻo ia hoʻi 275 Bloom gelatin e koi ʻia ma kahi o 1.3% gelatin aʻo kahi 175 Bloom gelatin e koi ai. 2.0% no ka loaʻa ʻana o kahi hoʻonohonoho like).Hiki ke hoʻohana ʻia nā mea ʻono ma waho o ka sucrose.
Ke hopohopo nei ka poʻe kūʻai i kēia lā i ka ʻai caloric.He mea maʻalahi ka hoʻomākaukau ʻana i nā mea ʻono gelatin maʻamau, ʻoluʻolu, ʻono, ʻai, loaʻa i nā ʻano ʻono like ʻole, a loaʻa iā 80 calories wale nō i ka hapalua kīʻaha lawelawe.ʻEwalu calorie wale nō nā ʻano kīʻaha koʻikoʻi no ka lawelawe ʻana.
ʻIʻo a me ka iʻa
Hoʻohana ʻia ka Gelatin no ka gel aspics, ka paʻakai poʻo, ka souse, nā ʻōwili moa, nā hams a me ke kini, a me nā huahana ʻiʻo jellied o kēlā me kēia ʻano.Hoʻohana ka gelatin i ka ʻai ʻana i ka wai ʻiʻo a hāʻawi i ke ʻano a me ke ʻano i nā huahana e hāʻule ʻole.Aia ka pae hoʻohana maʻamau mai 1 a 5% ma muli o ke ʻano o ka ʻiʻo, ka nui o ka broth, gelatin Bloom, a me ke ʻano i makemake ʻia i ka huahana hope.
Ka Waiona a me ka Waiwai
Ma ka hana ʻana ma ke ʻano he coagulant, hiki ke hoʻohana ʻia ka gelatin e hoʻoheheʻe i nā haumia i ka wā o ka hana ʻana i ka waina, ka pia, ka cider a me nā wai.Loaʻa iā ia nā mea maikaʻi o ke ola pale palena ʻole i kona ʻano maloʻo, maʻalahi o ka lawelawe ʻana, hoʻomākaukau wikiwiki a me ka hoʻomālamalama maikaʻi.
Pūʻolo
Nui ma 25kgs / ʻeke.
1. Hoʻokahi ʻeke poli i loko, ʻelua ʻeke ulana ma waho.
2. Hoʻokahi ʻeke poli i loko, ʻeke Kraft waho.
3. E like me ka makemake o ka mea kūʻai aku.
Hiki ke hoʻouka:
1. me ka pallet: 12Mts no 20ft Container, 24Mts no 40Ft Container
2. me ka Pallet: 8-15Mesh Gelatin: 17Mts
ʻOi aku ma mua o 20Mesh Gelatin: 20 Mts
Waihona
E mālama i loko o kahi pahu paʻa paʻa, mālama ʻia ma kahi ʻoluʻolu, maloʻo, ea.
E mālama ma kahi maʻemaʻe GMP, mālama maikaʻi ʻia ka haʻahaʻa haʻahaʻa i loko o 45-65%, ka mahana i loko o 10-20 ° C.Hoʻoponopono kūpono i ka mahana a me ka makū i loko o ka hale kūʻai ma o ka hoʻoponopono ʻana i ka Ventilation, ka hoʻoluʻu a me ka dehumidification.
