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Factory Introduction Manufacture

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Fresh and clean raw materials for food manufacture.

Fresh and clean raw materials for food manufacture.

Administration of raw materials

Administration of raw materials constantly and keep the room temparature, refrigeration and freeze separately to prevent pollution.

Obvious origin

GNF always has the raw material company’s certification of analysis, certification of origin

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The exact separate through date of manufacture of semi-finished and finished products identification and management keep healthy food

The exact separate through date of manufacture of semi-finished and finished products identification and management keep healthy food

separate storage

The semi-finished products and finished products managed are divided and separated at room temperature and refrigerated foods to sult conditions.

The finished product packing storage

Identification with product name, manufacture date and office name, the finished products are kept in warehouse after packing label.

To keep suitable performance and cleanliness for the production of sanitary products.

To keep suitable performance and cleanliness for the production of sanitary products.

manufacture sauce / powders

The extraction of agricultural products, aquatic products,livestock products, such as natural decomposition, vacuum concentrated to taste and desired components can be produced variety.

management vacuum concentrated

To keep the quality and secure by vacuum concentrated to a loss of flavor and aroma of the food to a minimum.
Facility: extractor, mixing tank, homo-mixer, continuous vacuum concentrator, and metal detector

To keep cleanliness in the whole process for the manufacture of food to be delivered to management.

To keep cleanliness in the whole process for the manufacture of food to be delivered to management.

Physical and chemical analysis

Analysis: Analyze the sugar content, salinity, pH, moisture, crude fat, crude protein, acid, peroxide value, such as tar colors.
Equipment: saccharimeter, semi-automatic burette and moisture meter, scales, pH meter, Light meter, gauss meter, protein measurement, potentiometric titration, crude measure.

Microbiological analysis

Analysis: normal bacteria, coliform bacilus, coliform group, fungi(yeast, mold), enterohemorrhagic E.coli,
bacillus cereus staphylococcus aureus lease te as monocytogenes jeneseu, clostriduium perfringens, vibrio.
Equipment: dryer,incubator,clean bench, micro pipettes, centrifuges, high pressure steam sterilizers.

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