China Wholesale Gelatin Protein - Chikafu Giredhi Gelatin – Yasin fekitori nevagadziri

Wholesale Gelatin Protein - Chikafu Giredhi Gelatin – Yasin

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Nechiitiko chedu chakaremerwa chinoshanda uye mhinduro dzinofunga, isu tave kuzivikanwa semupi anovimbika kune akawanda maintercontinental vatengi.Iyo Collagen Yakafumiswa,Pure Nature Collagen,Gelatine Powder For Face, Tinogamuchira vatengi vatsva uye vekare kubva kumativi ese ehupenyu kuti vatibate kune ramangwana rehukama hwebhizinesi uye kubudirira pamwe chete!

Wholesale Gelatin Protein - Chikafu Giredhi Gelatin – Yasin Detail:

Application

Confectionery

Confections inowanzogadzirwa kubva pachigadziko cheshuga, sirasi yechibage nemvura. Kune ichi chigadziko ivo vanowedzerwa flavour, ruvara uye magadzirirwo emhando. Gelatin inoshandiswa zvakanyanya mumisanganiswa nekuti inopupuma, gels, kana kuoma kuita chidimbu chinonyungudika zvishoma nezvishoma kana kunyungudika mumuromo.

Confections dzakadai segummy bears dzine chikamu chepamusoro chegelatins. Zvihwitsi izvi zvinonyunguduka zvishoma nezvishoma zvichirebesa kunakirwa kwesiwiti uku uchitsetsenura kunaka.

Gelatin inoshandiswa muzvapurwa confections senge marshmallows uko inoshanda kudzikisa kusawirirana kwepasi pe sirasi, kudzikamisa furo kuburikidza nekuwedzera viscosity, kuseta furo kuburikidza negelatin, uye kudzivirira shuga crystallization.

Gelatin inoshandiswa mumafuta ane furo pachiyero che 2-7%, zvichienderana nemhando yaunoda. Gummy furo rinoshandisa 7% ye200 - 275 Bloom gelatin. Vagadziri veMarshmallow vanowanzo shandisa 2.5% ye250 Bloom Type A gelatin.

	Function	Bloom	Type*	Viscosity	Dosage (mu cp)
Confectionery
Gelatin chingamu	gelling agent texture elasticity	180-260	A/B	yakaderera-yakakwirira	6 - 10 %
Mazamu ewaini (gelatin + starch)	gelling agent texture elasticity	100-180	A/B	pasi-pakati	2 - 6 %
Maswiti anodyiwa (kutsenga michero, tofi)	aeration chewability	100-150	A/B	pakati-pamusoro	0.5 - 3%
Marshmallows (yakaiswa kana yakawedzerwa)	aeration kudzikamisa gelling agent	200-260	A/B	pakati-pamusoro	2 - 5 %
Nougat	chewability	100-150	A/B	pakati-pamusoro	0.2 - 1.5 %
Liquorice	gelling agent texture elasticity	120-220	A/B	pasi-pakati	3 - 8 %
Coating (kutsenga chingamu - dragees)	kugadzira firimu kusunga	120-150	A/B	pakati-pamusoro	0.2 - 1 %

Dairy uye Desserts

Gelatin dhizeti inogona kurondwa kumashure muna 1845 apo patent yekuUS yakapihwa kushandiswa kwe "portable gelatin" kuti ishandiswe mumadhizeti. Gelatin dhizeti inoramba ichizivikanwa: musika weUS wegelatin dessert inodarika zana remamiriyoni emapaunzi pagore.

Vatengi vemazuva ano vane hanya nekudya kwema caloric. Nguva dzose gelatin desserts zviri nyore kugadzirira, zvinonaka zvinonaka, zvinovaka muviri, zvinowanikwa mumhando dzakasiyana-siyana, uye dzine chete 80 makorikori pahafu yekapu inoshumira. Shanduro-isina shuga ingori macalorie masere pakushumira.

Iyo buffer munyu inoshandiswa kuchengetedza iyo chaiyo pH yekuravira uye yekumisikidza maitiro. Nhoroondo, munyu mudiki wakawedzerwa sechinhu chinonakisa.

Gelatin dhizeti inogona kugadzirwa uchishandisa chero Type A kana Type B gelatin ine Blooms pakati pe175 ne275. Iyo yakakwirira iyo Bloom iyo shoma gelatins inodiwa kune yakakodzera seti (kureva 275 Bloom gelatin inoda nezve 1.3% gelatin nepo 175 Bloom gelatin inoda 2.0% kuwana yakaenzana seti). Sweeteners kunze kwe sucrose inogona kushandiswa.

	Function		Bloom	Type*	Viscosity	Dosage (mu cp)
Dairy uye Desserts
Gelatin dessert		gelling agent texture	180-260	A/B	pakati-pamusoro	1.5 - 3%
Yogati		inodzivirira syneresis texture thickening, gelling agent	200-250	A/B	pakati-pamusoro	0.2 - 1 %
Aerated desserts (mhando dzemouse)		kudzikamisa texture aeration	180-240	A/B	pakati-pamusoro	0.3 - 2 %
Puddings uye creams		texture thickening / gelling agent	200-240	A/B	pakati-pamusoro	0.2 - 2 %
Chizi chakapfava uye chakanyungudutswa		texture kudzikamisa	180-240	A/B	pakati-pamusoro	0.1 - 0.3 %
Ice Creams		texture kudzikamisa	120-160	A/B	pasi-pakati	0.2 - 1.0 %
Icings		thickening / gelling agent	220-280	A/B	pakati-pamusoro	0.5 - 1.0 %

Nyama neHove

Gelatin inoshandiswa gel aspics, musoro cheese, souse, huku rolls, glazed uye makeni hams, uye jellied nyama zvigadzirwa zvemarudzi ose. Iyo gelatin inoshanda kutora majisi enyama uye kupa chimiro uye chimiro kune zvigadzirwa zvingangodonha. Chimiro chekushandisa chinotangira pa1 kusvika pa5% zvichienderana nerudzi rwenyama, huwandu hwemuto, gelatin Bloom, uye manyorerwo anodiwa muchigadzirwa chekupedzisira.

	Function	Bloom	Type*		Viscosity	Dosage (mu cp)
Nyama neHove
Hams	kusunga nyama	200-250	A/B	pakati		QS
Apics	gelling agent texture	150-280	A/B	pakati-pamusoro		3.5 - 18 %
Nyama yemumagaba	texture	250-280	A/B	pakati-pamusoro		1.5 - 3%
Nyama yemombe	kusunga nyama	250-280	A/B	pakati-pamusoro		1.5 - 3%
Pies (pâtés)	kuvhara kudzikamisa	180-250	A/B	pakati-pamusoro		1.3 - 3%
Frozen yakabikwa nyama	kusunga nyama	200-240	B	pakati-pamusoro		0.5 - 3%

Waini uye Muto Fining

Nekuita se coagulant, gelatin inogona kushandiswa kudzikisa tsvina panguva yekugadzirwa kwewaini, doro, cider uye majusi. Iine zvakanakira zvehupenyu husingagumi hwesherufu mune yakaoma fomu, nyore kubata, kukurumidza kugadzirira uye kujekesa kwakajeka.

Function

Bloom

Type*

Viscosity

Dosage

(mu cp)

Waini uye Juice fining

kujekeswa

80-120

A/B

pasi-pakati

5-15 g / h

Tsanangudzo

Chikafu Giredhi Gelatin
Zvenyama uye Kemikari Zvinhu
Jelly Simba	Bloom	140-300Bloom
Viscosity (6.67% 60°C)	mpa.s	2.5-4.0
Viscosity Kuparara	%	≤10.0
Unyoro	%	≤14.0
Transparency	mm	≥450
Transmittance 450nm	%	≥30
620nm	%	≥50
Ash	%	≤2.0
Sulfur Dioxide	mg/kg	≤30
Hydrogen Peroxide	mg/kg	≤10
Mvura Isingasviki	%	≤0.2
Heavy Mental	mg/kg	≤1.5
Arsenic	mg/kg	≤1.0
Chromium	mg/kg	≤2.0
Microbial Items
Huwandu hweMabhakitiriya	CFU/g	≤10000
E.Coli	MPN/g	≤3.0
Salmonella		Negative

Flow Chart

Package

Kunyanya mu25kgs / bhegi.

1. Imwe poly bag mukati, maviri akarukwa mabhegi kunze.

2. Imwe Poly bag mukati, Kraft bag kunze.

3. Maererano nezvinodiwa nemutengi.

Kutakura Kugona:

1. ine pallet: 12Mts ye20ft Container, 24Mts ye40Ft Container

2. pasina Pallet: 8-15Mesh Gelatin: 17Mts

Kupfuura 20Mesh Gelatin: 20 Mts

Storage

Ramba uri mumudziyo wakavharwa zvakasimba, wakachengetwa munzvimbo inotonhorera, yakaoma, ine mhepo.

Ramba uri muGMP yakachena nzvimbo, yakanyatso kudzora humidity mukati me45-65%, tembiricha iri mukati me10-20°C. Zvinonzwisisika gadzirisa tembiricha uye mwando mukati meimba yekuchengetera nekugadzirisa Ventilation, kutonhora uye dehumidification zvivakwa.

Mifananidzo yezvigadzirwa: