Laiwu Dunsunrise foods co.,ltd

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White and Pink Sushi Ginger for Japanese Sushi Food 10kg/carton

White and Pink Sushi Ginger for Japanese Sushi Food 10kg/carton

white and pink sushi ginger for Japanese sushi food 10kg/carton (10KG/CARTON): Quick Details Packaging & Delivery Specifications The earliest sushi ginger manufacturer in Laiwu; The most advanced equipment and technology from Japan; The most excellent production and technical workers; The...

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Product Details

All of  our products are from our own ginger planting farm, and now sells to all over the world including Japan, EU, America, Asia and Africa.  From last year, we have developed natural sushi ginger and sushi ginger without MSG and Aspartame According to the market demand. We endeavor to offer healthy sushi foods to the people around the world and glad to provide samples.

 

  

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Quick Details:

raw material: tender ginger

certification: BRC, IFS, ISO,HACCP,KOSHER,HALAL,FDA

package:1kg-bags,190g-bottled,360gbottled,3g-10gminipacked, 20lbs barrels,20g-30g bags,doypacked, any other package as the clients required.

delivery time:15days

brand: the clients' brand or OEM or our own brand-Future

color:white/pink

capacity:500 000ctns/month

  

Certification

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R&D centre

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Production line

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Ginger planting farm

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Sewage disposal facility

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Tips:


Important Note of making ginger beer;

During fermentation, DO NOT use glass bottles, because the glass can explode under pressure (yes, it builds up that much pressure!), be sure to use plastic bottles with screw tops, as noted in the recipe, so that you can relieve pressure during fermentation. After 24 hours, you will notice yeast colonies on top of the liquid and settled at the bottom. This is normal.

Once the ginger beer has finished fermenting, glass bottles may be used for bottling and storing. You must be very careful when opening the bottles because the beverage will still be very carbonated. Always point glass bottles away from your face or anyone else’s face while opening.

The longer you allow the ginger beer to ferment, the more sugar will be metabolized by the yeast, resulting in a less sweet, drier beverage. If you prefer a sweeter beverage, consider fermenting the ginger beer for one to two days only or simply start with more sugar (about 1-1/4 cups instead of 1 cup) than you need.

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