1) umthamo wokubopha amanzi aphezulu
2) umthamo wokumunca uwoyela
3) ukwanda kwe-fiber yokudla
4) ukuthuthukiswa kokuthungwa, ukuzinza kwefomu kanye nokuzwakala komlomo
5) inqubo optimization isb ngesikhathi extrusion
6) i-juiciness ethuthukisiwe nobumnene
I-7) impilo yeshalofu ende nokugcina ukuzinza
8) ukuvimbela ukulahlekelwa isisindo
9) ukukhuphuka kwevolumu
Ingasetshenziswa kabanzi ekukhiqizeni izinongo, ukugcwaliswa kwe-pastry, ukugxusha kwe-meatball, ukudla okubhaka, isiphuzo, imikhiqizo enempilo yokulahlekelwa isisindo kanye neminye imikhakha.
| Into | Izinga Lekhwalithi |
| Uhlobo lomkhiqizo | I-Pea Dietary Fiber |
| Ukubukeka | Impushana emhlophe ekhanyayo ephuzi noma emhlophe |
| Iphunga | Ukunambitheka kwemvelo nokunambitha komkhiqizo |
| Umswakama % | ≤10 |
| Umlotha % | ≤5.0 |
| Ukuqina (60-80mesh)% | ≥ 90.0 |
| Pb mg/kg | ≤1.0 |
| Njengoba mg | ≤0.5 |
| Isamba seFiber(ku dry beh) % | ≥ 70 |
| Isamba sezibalo zepuleti cfu/g | ≤30000 |
| I-Coliform BacteriaMPN/100g | ≤ 30 |
| I-Salmonella | Okubi |
| Isikhunta Nembiliso cfu/g | ≤ 50 |
| Escherichia Coli | Okubi |
Ukupakishwa:
20KG/ISIKHWAMA
Isitoreji:
Igcinwe endaweni eyomile, epholile, futhi enomthunzi enezinto ezifakiwe, gwema umswakama, gcina ekamelweni lokushisa.
