Umrhwebi ngaphandle kweGelatin Halal Inyama yenkomo etyiwayo kwiBanga leWholeyili kwiFactory yeBovine Ukusetyenziswa komgubo weBovine kwiGelatin yoKutya.
Ukufumana inqanaba lokuqonda amaphupha abasebenzi bethu!Ukwakha iqela elonwabileyo, elimanyeneyo nelinobuchule ngakumbi!Ukufikelela kwinzuzo efanayo yamathuba ethu, ababoneleli, uluntu kunye nathi kwi-Intanethi ye-Gelatin Halal Inyama yenkomo etyiwayo kwiBanga le-Wholesale yeFactory yeBovine Powder kuSetyenziso lweGelatin yokutya, ukunyaniseka ngumgaqo wethu, ukusebenza kweengcali kukusebenza kwethu, inkxaso yinjongo yethu, kwaye ukuzaliseka kwabathengi likamva lethu!
Ukufumana inqanaba lokuqonda amaphupha abasebenzi bethu!Ukwakha iqela elonwabileyo, elimanyeneyo nelinobuchule ngakumbi!Ukufikelela kwinzuzo efanayo yethemba lethu, ababoneleli, uluntu kunye nathi ngokwethuETshayina Ukutya kweGelatin kunye neHalal Gelatin, Iimpahla zethu zithandwa kakhulu kwigama, njengaseMzantsi Melika, i-Afrika, i-Asia kunye nokunye.Iinkampani "zokudala iimveliso zeklasi yokuqala" njengenjongo, kwaye zizame ukubonelela abathengi ngezisombululo ezikumgangatho ophezulu, ukubonelela ngenkonzo yokuthengisa emva kokuthengisa kunye nenkxaso yobugcisa, kunye nenzuzo yomthengi ngamnye, ukudala umsebenzi ongcono kunye nekamva!
Isicelo
I-Confectionery
Iiconfections zenziwa kwisiseko seswekile, isiraphu yombona kunye namanzi.Kwesi siseko zongezwa incasa, umbala kunye neziguquli zokuthungwa.I-Gelatin isetyenziswa kakhulu kwi-confections ngenxa yokuba igwebu, ijeli, okanye iqina ibe yiqhekeza elincibilika kancinane okanye linyibilike emlonyeni.
Iintsholongwane ezifana neebhere zegummy zinepesenti ephezulu yegelatin.Ezi lekese zinyibilika ngokucothayo ngaloo ndlela zandisa ukonwabela ilekese ngelixa zigudisa incasa.
I-Gelatin isetyenziswa kwi-confections etyumkileyo efana ne-marshmallows apho isebenza ukuthoba ukuxinana komphezulu wesiraphu, ukuzinzisa i-foam ngokunyuka kwe-viscosity, ukuseta i-foam nge-gelatin, kunye nokuthintela i-crystallization yeswekile.
I-Gelatin isetyenziswe kwi-confections enegwebu kwinqanaba le-2-7%, kuxhomekeke kuthungo olufunwayo.Amagwebu e-Gummy asebenzisa malunga ne-7% ye-200 - 275 ye-Bloom gelatin.Abavelisi beMarshmallow basebenzisa i-2.5% ye-250 yeBloom Type A gelatin.
Umsebenzi | Bloom | Uhlobo * | Viscosity | Umthamo (kwi-cp) | |
I-Confectionery | |||||
Iintsini zeGelatin |
| 180-260 | A/B | phantsi-phezulu | 6 - 10 % |
Iintsini zewayini (igelatin + istatshi) |
| 100-180 | A/B | ephantsi-phakathi | 2 - 6 % |
Iilekese ezihlafunwayo (iziqhamo, iitofi) |
| 100-150 | A/B | phakathi-phezulu | 0.5 - 3 % |
IiMarshmallows (ifakwe okanye ikhutshiwe) |
| 200-260 | A/B | phakathi-phezulu | 2 - 5 % |
Nougat |
| 100-150 | A/B | phakathi-phezulu | 0.2 - 1.5 % |
Utywala |
| 120-220 | A/B | ephantsi-phakathi | 3 - 8 % |
Ukwaleka (itshungama) |
| 120-150 | A/B | phakathi-phezulu | 0.2 - 1 % |
Ubisi kunye neeDesserts
Izimuncumuncu zeGelatin zingalandwa ukusukela ngo-1845 xa ilungelo elilodwa lomenzi wechiza lakhutshwa lisetyenziselwa “igelatin ephathwayo” ukuze isetyenziswe kwizimuncumuncu.Iidessert zeGelatin zihlala zithandwa: imarike yangoku yase-US yeedessert zegelatin idlula i-100 lezigidi zeeponti ngonyaka.
Abathengi banamhlanje banenkxalabo nge-caloric intake.Izimuncumuncu eziqhelekileyo zegelatin kulula ukuzilungiselela, ukungcamla okumnandi, okunesondlo, zifumaneka kwiincasa ezahlukeneyo, kwaye ziqulathe kuphela iikhalori ezingama-80 ngesiqingatha sekomityi nganye.Iinguqulelo ezingenaswekile ziikhalori ezisibhozo nje ngokuphakelwa.
Iityuwa zebuffer zisetyenziselwa ukugcina i-pH eyiyo yencasa kunye neempawu zokumisela.Ngokwembali, intwana encinci yetyuwa yongezwa njenge-flavour enhancer.
Izimuncumuncu zeGelatin zinokulungiswa kusetyenziswa nokuba kuHlobo lwe-A okanye uhlobo lwe-gelatin B eneBlooms phakathi kwe-175 kunye ne-275. Ngokuya iphezulu iBloom imbalwa igelatin efunekayo kwiseti efanelekileyo (okt. i-gelatin ye-Bloom engama-275 iya kufuna malunga ne-1.3% ye-gelatin ngelixa i-gelatin ye-175 ye-Bloom iya kufuna. 2.0% ukufumana isethi elinganayo).Iisweeteners ngaphandle kwe-sucrose zingasetyenziswa.
Umsebenzi | Bloom | Uhlobo * | Viscosity | Umthamo (kwi-cp) | ||
Ubisi kunye neeDesserts | ||||||
I-Gelatin Dessert |
| 180-260 | A/B | phakathi-phezulu | 1.5 - 3 % | |
Iyogathi |
| 200-250 | A/B | phakathi-phezulu | 0.2 - 1 % | |
Iidessert ezifakwe emoyeni (iintlobo zemouse) |
| 180-240 | A/B | phakathi-phezulu | 0.3 - 2 % | |
Iipuddings kunye ne-creams |
| 200-240 | A/B | phakathi-phezulu | 0.2 - 2 % | |
Itshizi ethambileyo kwaye inyibilike |
| 180-240 | A/B | phakathi-phezulu | 0.1 - 0.3 % | |
I-Ice Creams |
| 120-160 | A/B | ephantsi-phakathi | 0.2 - 1.0 % | |
Imikhenkce |
| 220-280 | A/B | phakathi-phezulu | 0.5 - 1.0 % |
Inyama kunye nentlanzi
I-Gelatin isetyenziselwa ukwenza i-gel aspics, i-head cheese, i-souse, i-chicken rolls, i-glazed kunye nee-hams ezinkonkxiweyo, kunye neemveliso zenyama edibeneyo yazo zonke iintlobo.Igelatin isebenza ukufunxa incindi yenyama kwaye inike ubume kunye nolwakhiwo kwiimveliso ezinokuqhekeka.Umgangatho wokusetyenziswa oqhelekileyo usuka kwi-1 ukuya kwi-5% ngokuxhomekeke kuhlobo lwenyama, isixa somhluzi, i-gelatin Bloom, kunye nokuthungwa okufunwayo kwimveliso yokugqibela.
Umsebenzi | Bloom | Uhlobo * | Viscosity | Umthamo (kwi-cp) | ||
Inyama kunye nentlanzi | ||||||
Iihams |
| 200-250 | A/B | phakathi | QS | |
Aspics |
| 150-280 | A/B | phakathi-phezulu | 3.5 - 18 % | |
Inyama enkonkxiweyo |
| 250-280 | A/B | phakathi-phezulu | 1.5 - 3 % | |
Inkomo yenkomo |
| 250-280 | A/B | phakathi-phezulu | 1.5 - 3% | |
Iipayi (pâtés) |
| 180-250 | A/B | phakathi-phezulu | 1.3 - 3% | |
Inyama ephekiweyo ekhenkcezisiweyo |
| 200-240 | B | phakathi-phezulu | 0.5 - 3% |
IWayini kunye neJuice Fining
Ngokusebenza njenge-coagulant, i-gelatin ingasetyenziselwa ukukhupha ukungcola ngexesha lokwenziwa kwewayini, ibhiya, i-cider kunye nejusi.Ineenzuzo zobomi beshelufu obungenamkhawulo kwifom eyomileyo, ukukhululeka kokusingatha, ukulungiswa ngokukhawuleza kunye nokucaciswa okuqaqambileyo.
Umsebenzi | Bloom | Uhlobo * | Viscosity | Umthamo (kwi-cp) | ||||||||
Iwayini kunye neJuice yokuhlawuliswa | ||||||||||||
| 80-120 | A/B | ephantsi-phakathi | 5 -15 g/hl |
Inkcazo
Ukutya kwiBanga leGelatin | ||
Izinto zeMzimba kunye nezeMichiza | ||
Amandla eJeli | Bloom | 140-300Bloom |
Viscosity (6.67% 60°C) | mpa.s | 2.5-4.0 |
Ukuqhekeka kweViscosity | % | ≤10.0 |
Ukufuma | % | ≤14.0 |
Ukungafihli | mm | ≥450 |
Ukuhanjiswa 450nm | % | ≥30 |
620nm | % | ≥50 |
Uthuthu | % | ≤2.0 |
I-Sulfur Dioxide | mg/kg | ≤30 |
Ihydrogen peroxide | mg/kg | ≤10 |
Amanzi anganyibilikiyo | % | ≤0.2 |
Ingqondo Enzima | mg/kg | ≤1.5 |
Arsenic | mg/kg | ≤1.0 |
Chromium | mg/kg | ≤2.0 |
Izinto zeMicrobial | ||
Ubalo lweBhaktheriya iyonke | CFU/g | ≤10000 |
E.Coli | MPN/g | ≤3.0 |
Salmonella | Ibi |
Itshathi yokuHamba
Iphakheji
Ikakhulu kwi-25kgs/ibhegi.
1. Ipoly bag enye ngaphakathi, ezimbini ezilukiweyo ngaphandle.
2. Ipoly bag enye ngaphakathi, Kraft bag ngaphandle.
3. Ngokwemfuno yomthengi.
Ukwazi ukuLayisha:
1. enephalethi: 12Mts ye20ft isikhongozeli, 24Mts ye40Ft isikhongozeli
2. ngaphandle kwePallet: 8-15Mesh Gelatin: 17Mts
Ngaphezulu kwe-20Mesh Gelatin: 20 Mts
Ugcino
Gcina kwisitya esivaliweyo, sigcinwe kwindawo epholileyo, eyomileyo, engenamoya.
Gcina kwindawo ecocekileyo ye-GMP, ulawule kakuhle ukufuma okuphakathi kwe-45-65%, ubushushu phakathi kwe-10-20 °C.Ukulungelelaniswa okufanelekileyo kweqondo lokushisa kunye nokufuma ngaphakathi kwendawo yokugcina impahla ngokulungelelanisa i-Ventilation, ukupholisa kunye neendawo zokunciphisa umswakama.Ukufumana inqanaba lokuqonda amaphupha abasebenzi bethu!Ukwakha iqela elonwabileyo, elimanyeneyo nelinobuchule ngakumbi!Ukufikelela kwinzuzo efanayo yamathuba ethu, ababoneleli, uluntu kunye nathi kwi-Intanethi ye-Gelatin Halal Inyama yenkomo etyiwayo kwiBanga le-Wholesale yeFactory yeBovine Powder kuSetyenziso lweGelatin yokutya, ukunyaniseka ngumgaqo wethu, ukusebenza kweengcali kukusebenza kwethu, inkxaso yinjongo yethu, kwaye ukuzaliseka kwabathengi likamva lethu!
Umthumeli ngaphandle kwe-IntanethiETshayina Ukutya kweGelatin kunye neHalal Gelatin, Iimpahla zethu zithandwa kakhulu kwigama, njengaseMzantsi Melika, i-Afrika, i-Asia kunye nokunye.Iinkampani "zokudala iimveliso zeklasi yokuqala" njengenjongo, kwaye zizame ukubonelela abathengi ngezisombululo ezikumgangatho ophezulu, ukubonelela ngenkonzo yokuthengisa emva kokuthengisa kunye nenkxaso yobugcisa, kunye nenzuzo yomthengi ngamnye, ukudala umsebenzi ongcono kunye nekamva!
Ukutya kwiBanga leGelatin
Izinto zeMzimba kunye nezeMichiza | ||
Amandla eJeli | Bloom | 140-300Bloom |
Viscosity (6.67% 60°C) | mpa.s | 2.5-4.0 |
Ukuqhekeka kweViscosity | % | ≤10.0 |
Ukufuma | % | ≤14.0 |
Ukungafihli | mm | ≥450 |
Ukuhanjiswa 450nm | % | ≥30 |
620nm | % | ≥50 |
Uthuthu | % | ≤2.0 |
I-Sulfur Dioxide | mg/kg | ≤30 |
Ihydrogen peroxide | mg/kg | ≤10 |
Amanzi anganyibilikiyo | % | ≤0.2 |
Ingqondo Enzima | mg/kg | ≤1.5 |
Arsenic | mg/kg | ≤1.0 |
Chromium | mg/kg | ≤2.0 |
Izinto zeMicrobial | ||
Ubalo lweBhaktheriya iyonke | CFU/g | ≤10000 |
E.Coli | MPN/g | ≤3.0 |
Salmonella | Ibi |
PhulaItshathiKwiMveliso yeGelatin
I-Confectionery
I-Gelatin isetyenziswa kakhulu kwi-confections ngenxa yokuba igwebu, ijeli, okanye iqina ibe yiqhekeza elincibilika kancinane okanye linyibilike emlonyeni.
Iintsholongwane ezifana neebhere zegummy zinepesenti ephezulu yegelatin.Ezi lekese zinyibilika ngokucothayo ngaloo ndlela zandisa ukonwabela ilekese ngelixa zigudisa incasa.
I-Gelatin isetyenziswa kwi-confections etyumkileyo efana ne-marshmallows apho isebenza ukuthoba ukuxinana komphezulu wesiraphu, ukuzinzisa i-foam ngokunyuka kwe-viscosity, ukuseta i-foam nge-gelatin, kunye nokuthintela i-crystallization yeswekile.
Ubisi kunye neeDesserts
Izimuncumuncu zeGelatin zinokulungiswa kusetyenziswa nokuba kuHlobo lwe-A okanye uhlobo lwe-gelatin B eneBlooms phakathi kwe-175 kunye ne-275. Xa iphezulu i-Bloom iyancipha i-gelatin efunekayo kwiseti efanelekileyo (okt. i-gelatin ye-Bloom engama-275 iya kufuna malunga ne-1.3% ye-gelatin ngelixa i-gelatin ye-175 2.0% ukufumana isethi elinganayo).Iisweeteners ngaphandle kwe-sucrose zingasetyenziswa.
Abathengi banamhlanje banenkxalabo nge-caloric intake.Izimuncumuncu eziqhelekileyo zegelatin kulula ukuzilungiselela, ukungcamla okumnandi, okunesondlo, zifumaneka kwiincasa ezahlukeneyo, kwaye ziqulathe kuphela iikhalori ezingama-80 ngesiqingatha sekomityi nganye.Iinguqulelo ezingenaswekile ziikhalori ezisibhozo nje ngokuphakelwa.
Inyama kunye nentlanzi
I-Gelatin isetyenziselwa ukwenza i-gel aspics, i-head cheese, i-souse, i-chicken rolls, i-glazed kunye nee-hams ezinkonkxiweyo, kunye neemveliso zenyama edibeneyo yazo zonke iintlobo.Igelatin isebenza ukufunxa incindi yenyama kwaye inike ubume kunye nolwakhiwo kwiimveliso ezinokuqhekeka.Umgangatho wokusetyenziswa oqhelekileyo usuka kwi-1 ukuya kwi-5% ngokuxhomekeke kuhlobo lwenyama, isixa somhluzi, i-gelatin Bloom, kunye nokuthungwa okufunwayo kwimveliso yokugqibela.
IWayini kunye neJuice Fining
Ngokusebenza njenge-coagulant, i-gelatin ingasetyenziselwa ukukhupha ukungcola ngexesha lokwenziwa kwewayini, ibhiya, i-cider kunye nejusi.Ineenzuzo zobomi beshelufu obungenamkhawulo kwifom eyomileyo, ukukhululeka kokusingatha, ukulungiswa ngokukhawuleza kunye nokucaciswa okuqaqambileyo.
Iphakheji
Ikakhulu kwi-25kgs/ibhegi.
1. Ipoly bag enye ngaphakathi, ezimbini ezilukiweyo ngaphandle.
2. Ipoly bag enye ngaphakathi, Kraft bag ngaphandle.
3. Ngokwemfuno yomthengi.
Ukwazi ukuLayisha:
1. enephalethi: 12Mts ye20ft isikhongozeli, 24Mts ye40Ft isikhongozeli
2. ngaphandle kwePallet: 8-15Mesh Gelatin: 17Mts
Ngaphezulu kwe-20Mesh Gelatin: 20 Mts
Ugcino
Gcina kwisitya esivaliweyo, sigcinwe kwindawo epholileyo, eyomileyo, engenamoya.
Gcina kwindawo ecocekileyo ye-GMP, ulawule kakuhle ukufuma okuphakathi kwe-45-65%, ubushushu phakathi kwe-10-20 °C.Lungisa ubushushu obufanelekileyo kunye nokufuma ngaphakathi kwendawo yokugcina izinto ngokulungelelanisa iMiphumo yokuPhumla, ukupholisa kunye nezixhobo zokuphelisa umswakama.