Igiciro gihamye Igiciro cya Gelatine Igiciro - Ibiryo Byiciro bya Gelatin - Yasin
Igiciro gihamye Igiciro cya Gelatine Igiciro - Ibiryo byo mu rwego rwa Gelatin - Yasin Ibisobanuro:
Gusaba
Ibiryo
Indwara zisanzwe ziva mubisukari, sirupe y'ibigori n'amazi. Kuri iyi shingiro bongerewe uburyohe, ibara nuburyo bwo guhindura.Gelatinikoreshwa cyane mubiryo kuko ifuro, geles, cyangwa igakomera mugice gishonga buhoro cyangwa kigashonga mumunwa.
Indwara nk'idubu ya gummy irimo ijanisha ryinshi rya gelatine. Iyi bombo irashonga buhoro buhoro bityo ikongerera umunezero wa bombo mugihe yoroshye uburyohe.
Gelatinikoreshwa mugukubitisha ibiboko nka marshmallows aho ikora kugirango igabanye uburemere bwubuso bwa sirupe, itume ifuro ikomeza kwiyongera, gushira ifuro ukoresheje gelatine, no kwirinda isukari.
Gelatin ikoreshwa mubirungo byinshi ku rwego rwa 2-7%, bitewe nuburyo bwifuzwa. Gummy ifuro ikoresha hafi 7% ya 200 - 275 Bloom gelatin. Abakora ibishanga muri rusange bakoresha 2,5% ya 250 ya Bloom Type A gelatine.
| Imikorere | Kurabya | Andika * | Viscosity | Umubare (muri cp) | |
| Ibiryo | |||||
| Gelatin |
| 180-260 | A / B. | hasi-hejuru | 6 - 10% |
| Inzoga (gelatin + ibinyamisogwe) |
| 100-180 | A / B. | giciriritse | 2 - 6% |
| Ibiryo biryoshye (guhekenya imbuto, toffe) |
| 100-150 | A / B. | hagati-hejuru | 0.5 - 3% |
| Ibishanga (yabikijwe cyangwa yatanzwe) |
| 200-260 | A / B. | hagati-hejuru | 2 - 5% |
| Nougat |
| 100-150 | A / B. | hagati-hejuru | 0.2 - 1.5% |
| Inzoga |
| 120-220 | A / B. | giciriritse | 3 - 8% |
| Igipfukisho (guhekenya amenyo - dragees) |
| 120-150 | A / B. | hagati-hejuru | 0.2 - 1% |
Amata n'ibiryo
Ubutayu bwa Gelatin bushobora kuboneka mu 1845 igihe ipatanti yo muri Amerika yatangwaga ikoreshwa rya “portable gelatin” kugirango ikoreshwe mu butayu. Ibyokurya bya Gelatin bikomeje gukundwa: isoko rya Amerika muri iki gihe ryibiryo bya gelatin rirenga miliyoni 100 zama pound buri mwaka.
Abaguzi b'iki gihe bahangayikishijwe no gufata kalori. Ibiryo bisanzwe bya gelatin biroroshye gutegura, kuryoha neza, bifite intungamubiri, biboneka muburyohe butandukanye, kandi birimo karori 80 gusa kuri kimwe cya kabiri cyigikombe. Verisiyo idafite isukari ni karori umunani gusa kuri buri serivisi.
Umunyu wa buffer ukoreshwa mukubungabunga pH ikwiye kuburyohe no gushiraho ibiranga. Amateka, umunyu muke wongeyeho nkuwongera uburyohe.
Ibyokurya bya gelatine birashobora gutegurwa ukoresheje ubwoko bwa A cyangwa Ubwoko B bwa gelatine hamwe na Blooms hagati ya 175 na 275. Iyo hejuru ya Bloom niko gelatine nkeya ikenerwa kugirango ikorwe neza (ni ukuvuga 275 Bloom gelatin izakenera gelatine igera kuri 1.3% mugihe 175 Bloom gelatine izakenera 2.0% kugirango ibone kimwe). Ibijumba bitari sucrose birashobora gukoreshwa.
| Imikorere | Kurabya | Andika * | Viscosity | Umubare (muri cp) | ||
| Amata n'ibiryo | ||||||
| Gelatin desert |
| 180-260 | A / B. | hagati-hejuru | 1.5 - 3% | |
| Yoghurt |
| 200-250 | A / B. | hagati-hejuru | 0.2 - 1% | |
| Ibyokurya bihumeka (ubwoko bwa mousse) |
| 180-240 | A / B. | hagati-hejuru | 0.3 - 2% | |
| Amavuta n'amavuta |
| 200-240 | A / B. | hagati-hejuru | 0.2 - 2% | |
| Foromaje yoroshye kandi yashonze |
| 180-240 | A / B. | hagati-hejuru | 0.1 - 0.3% | |
| Amavuta yo kwisiga |
| 120-160 | A / B. | giciriritse | 0.2 - 1.0% | |
| Ibishushanyo |
| 220-280 | A / B. | hagati-hejuru | 0.5 - 1.0% | |
Inyama n'amafi
Gelatin ikoreshwa mugukoresha gel aspike, foromaje yumutwe, souse, imizingo yinkoko, ingofero zometse hamwe na kanseri, hamwe ninyama za jelled zubwoko bwose. Gelatin ikora kugirango ikuremo imitobe yinyama no gutanga imiterere nuburyo kubicuruzwa bitandukana. Urwego rusanzwe rukoreshwa ruri hagati ya 1 na 5% bitewe nubwoko bwinyama, ingano yumunyu, gelatine Bloom, nuburyo bwifuzwa mubicuruzwa byanyuma.
| Imikorere | Kurabya | Andika * | Viscosity | Umubare (muri cp) | ||
| Inyama n'amafi | ||||||
| Hams |
| 200-250 | A / B. | giciriritse | QS | |
| Aspics |
| 150-280 | A / B. | hagati-hejuru | 3.5 - 18% | |
| Inyama |
| 250-280 | A / B. | hagati-hejuru | 1.5 - 3% | |
| Inyama zinka |
| 250-280 | A / B. | hagati-hejuru | 1.5 - 3% | |
| Pies (pâtés) |
| 180-250 | A / B. | hagati-hejuru | 1.3 - 3% | |
| Inyama zitetse |
| 200-240 | B. | hagati-hejuru | 0.5 - 3% | |
Divayi n'umutobe
Mugukora nka coagulant, gelatine irashobora gukoreshwa muguhumanya umwanda mugihe cyo gukora vino, byeri, cider numutobe. Ifite ibyiza byubuzima butagira imipaka muburyo bwumye, byoroshye gukemura, gutegura byihuse no gusobanurwa neza.
| Imikorere | Kurabya | Andika * | Viscosity | Umubare (muri cp) | ||||||||
| Amande ya divayi n'umutobe | ||||||||||||
| 80-120 | A / B. | giciriritse | 5-15 g / hl | ||||||||
Ibisobanuro
| Ibyokurya bya Grade | ||
| Ibintu bifatika na shimi | ||
| Imbaraga za Jelly | Kurabya | 140-300 |
| Ubushuhe (6.67% 60 ° C） | mpa.s | 2.5-4.0 |
| Kumeneka kwinshi | % | ≤10.0 |
| Ubushuhe | % | ≤14.0 |
| Gukorera mu mucyo | mm | 50450 |
| Kohereza 450nm | % | ≥30 |
| 620nm | % | ≥50 |
| Ivu | % | ≤2.0 |
| Dioxyde de sulfure | mg / kg | ≤30 |
| Hydrogene Peroxide | mg / kg | ≤10 |
| Amazi adashonga | % | ≤0.2 |
| Imitekerereze iremereye | mg / kg | ≤1.5 |
| Arsenic | mg / kg | ≤1.0 |
| Chromium | mg / kg | ≤2.0 |
| Ibintu bya Microbial | ||
| Umubare wa bacteri zose | CFU / g | 0010000 |
| E.Coli | MPN / g | ≤3.0 |
| Salmonella | Ibibi | |
Imbonerahamwe
Amapaki
Ahanini muri 25kgs / umufuka.
1. Umufuka umwe wa poly imbere, imifuka ibiri iboshye hanze.
2. Umufuka umwe wa Poly imbere, Kraft igikapu hanze.
3. Ukurikije ibyo umukiriya asabwa.
Ubushobozi bwo Kuremerera ：
1. Hamwe na pallet: 12Mts kuri 20ft Container, 24Mts kuri 40Ft
2. Nta Pallet: 8-15Mesh Gelatin: 17Mts
Kurenga 20Mesh Gelatin: 20 Mts
Ububiko
Bika mu kintu gifunze cyane, kibitswe ahantu hakonje, humye, gahumeka.
Gumana ahantu hasukuye GMP, ugenzurwa neza nubushyuhe buri hagati ya 45-65%, ubushyuhe buri hagati ya 10-20 ° C. Uhindure neza ubushyuhe nubushuhe imbere mububiko uhindura Ventilation, gukonjesha no kwangiza.
Ibicuruzwa birambuye:
Ibicuruzwa bifitanye isano:
Dushyigikiye abaguzi bacu nibicuruzwa byiza byujuje ubuziranenge na serivisi yo mu rwego rwo hejuru. Twahindutse uruganda rwinzobere muri uru rwego, twungutse ubunararibonye bufatika mugukora no gucunga ibiciro bihamye byo guhatanira igiciro cya Gelatine - Ibiribwa Grade Gelatin - Yasin, Ibicuruzwa bizatanga ku isi yose, nka: Porutugali, Muscat, Kazakisitani, Hamwe n’ibikorwa bigezweho byo mu rwego rwo hejuru by’ibikorwa byo mu rwego rwo hejuru kugeza ku byiciro bito by’abakozi bo mu rwego rwo hejuru kugeza ku rwego rwo hejuru rw’ibikorwa byo mu rwego rwo hejuru kugeza ku rwego rwo hejuru rw’ibikorwa byo mu rwego rwo hejuru kugeza ku rwego rwo hejuru rw’ibikorwa byo mu rwego rwo hejuru kugeza ku rwego rwo hejuru rw’ibikorwa byo mu rwego rwo hejuru kugeza ku byiciro bito by’abakozi bo mu rwego rwo hejuru kugeza ku rwego rwo hejuru rw’ibikorwa byo mu rwego rwo hejuru kugeza ku rwego rwo hejuru rw’ibikorwa byo mu rwego rwo hejuru kugeza ku rwego rwo hejuru rw’ibikorwa byo mu rwego rwo hejuru. Ihitamo ryibicuruzwa byiza bitanga abakiriya bacu amahitamo atandukanye. Uretse ibyo, isosiyete yacu ikomera ku giciro cyiza kandi cyiza, kandi tunatanga serivisi nziza za OEM kubirango byinshi bizwi.
Na Dana wo muri Ositaraliya - 2017.01.11 17:15 Ibicuruzwa bitandukanye biruzuye, byiza kandi bihendutse, gutanga birihuta kandi transport ni umutekano, nibyiza cyane, twishimiye gufatanya nisosiyete izwi!
Na Novia wo muri Romania - 2017.11.29 11:09 
