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Kuti titsimikizire kusasinthika komanso chitetezo champhamvu chazinthu, timakhazikitsa dongosolo lotsimikizira zamtundu uliwonse.

Njira za QC

Zopangidwa bwino zowongolera zowongolera zimatsogolera kuzinthu zapamwamba kwambiri.Ndife odzipereka pakugwiritsa ntchito HACCP ndi njira zina zazikulu zowongolera khalidwe, kuyambira pamakhazikitsidwe amtundu wabwino, kuphimba zinthu zopangira, zomalizidwa pang'ono ndi zinthu zomalizidwa.Zokwanira zomalizidwa zokha popanda chilema chilichonse zitha kulowa pamsika.

Core Raw Material

Kupanga kwathu madzi kuchokera kumtsinje wamapiri kumapiri, kuonetsetsa kuti zinthu zili bwino kwambiri.Zopangirazi zimachokera ku khungu la nkhumba, mafupa a ng'ombe ndi zina zotero zomwe zadutsa m'madipatimenti a zaumoyo.

Njira Yopangira

European Union ndi United States dipatimenti ya zaulimi imati: kupanga gelatin pambuyo pa masiku 3 a asidi leaching, masiku 35 a phulusa leaching, gelatin yankho pambuyo yotseketsa pa 138 ℃ kwa masekondi 4 kwa zinthu zotetezeka (ie wopanda BSE).Komabe, kampani yathu imagwiritsa ntchito kupanga hydrochloric acid leaching yokhala ndi ndende yopitilira 3.5% kwa masiku osachepera 7, kutulutsa phulusa kwa masiku osachepera 45, ndi njira yomatira yosawilitsidwa pa 140 ℃ kwa masekondi 7.

Quality Certification

Zogulitsa zathu zadutsa ISO22000, HALAL, HACCP certification, ndipo kampaniyo ili ndi "License Yopanga Mankhwala Osokoneza Bongo" ndi "License Yopanga Zakudya" yoperekedwa ndi State Food and Drug Administration.

1-Satifiketi ya Veterinary
2-FORM-E
3-Satifiketi ya Halal
4-ISO-22000
5-ISO-9001
6-PONY-KUYESA

Kuyesedwa Mokwanira

Chitetezo ndiye chofunikira kwambiri, timangopereka zinthu zotetezeka za gelatin pamsika.Ma gelatin athu adayesedwa mwamphamvu ndikutsimikiziridwa pamalo athu oyesera ndipo ali ndi miyezo yapamwamba kwambiri komanso mndandanda wathunthu woyeserera.Ndicho chifukwa chake tingathe kukwaniritsa kapena kupyola zofunikira zachitetezo zomwe zilipo kale.

1-Zida za Laboratory
2-Zida za Laboratory
4-Laboratory-Zida-Dynamometer

8613515967654

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