E hoʻohana i ka Gelatin i nā huahana waiū me nā ʻono kū hoʻokahi
Nā Palena ʻenehana
| Noi | Nā kikoʻī o ka pua | Ikaika Jelly | Mānoanoa | Ka moakāka | ʻUpena |
| Waiū | 160 Bloom | 160-170 Bloom | 2.4-4.0 m Pa.s | ≥ 90% | 8-60 |
| 180 Bloom | 180-190 Bloom | 2.5-4.5 m Pa.s | ≥ 90% | 8-60 | |
| 200 Bloom | 200-210 Bloom | 2.7-4.5 m Pa.s | ≥ 90% | 8-60 |
Ma nā ʻōlelo loea, ʻo kona ʻano molekala i unuhi ʻia me ka pololei e hōʻoiaʻiʻo ana i ka emulsification paʻa i nā huahana waiū. ʻO ke ʻano kēia e mau ana kāu mau mea inu waiū, a mālama ka yogurt i kona ʻano laumania me ka ʻole o ka hoʻokaʻawale ʻana. ʻO ke kaʻina hana hoʻomaʻemaʻe holomua e hōʻoiaʻiʻo ana i ka gelatin ʻaʻohe haumia, e hoʻonui ana i ka maopopo a me ka ʻono o nā mea ʻono waiū e like me ka panna cotta momona.
ʻO kā mākou mau hana hoʻomalu maikaʻi koʻikoʻi e hōʻoiaʻiʻo i ka palekana a me ka hilinaʻi. Hana pū mākou me nā mea hoʻolako hilinaʻi, hana i nā hoʻokolohua i loko o ka hale ma ka ikaika o ka pua a me ka maʻemaʻe microbiological, a he ʻōnaehana traceability piha. Inā he mea hana huahana waiū ʻoe e ʻimi nei i ka maikaʻi kiʻekiʻe a i ʻole he kuke home e ʻimi nei e hoʻomaikaʻi i kāu mau meaʻai waiū, ʻo kā mākou gelatin ke koho kūpono. ʻAʻole ia e hoʻokō wale akā ʻoi aku ma mua o nā kūlana o ka ʻoihana, e hoʻohiki ana iā ʻoe i kahi huahana e hoʻonui ai i ka maikaʻi a me ka ʻono o kāu mau hana waiū.
Na LanPu No ka ʻike hou aku e pili ana iā LanPu, e ʻoluʻolu e hoʻokaʻaʻike mai iā mākou!
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