Sliced dry Porang (konjac) chip with sundry or machine method
we sell dried konjac chip,dried konjac slice
Dear Sir We are producer and Exporter of DRY KONJAC CHIPS from Bangladesh. Product DRIED KONJAC CHIPS Specifications 100% Natural Moisture 10% Min Glucomanan 70-75% Calcium Oxalate 1.70-1.75% Chips Thickness 2.0-4.0 mm Packing 20 kgs Nett in PP bag Payment Term TT /LC at sight
Konjac Chip Drying proces : Sun-Dried Condition : Clean, Dried, No Fungi Self Life : 12 Months Packing : Bulk (25kg or 30kg) Supply Ability : 50 Tons / Month
Quick Details Place of Origin Surabaya, Indonesia Material: Konjac Chips Type: Konjac Chip Packing: Bulk, 25kg/PP bags. Price FOB Konjac Chips : Call
Konjac chips are a type of food product made from the root of the konjac plant. The chips are used as a base ingredient for various food products, including noodles, snacks, and dietary supplements. The manufacturing process for konjac chips involves several steps, including washing, peeling, slicing, and oven drying the konjac root. Color: Yellow to Gold Form: Chips Impurity : 1% - 2% Moisture : < 10% Composition: 100% Amorphophallus Muelleri Viscosity: 30,000-34,000 m.Pas Thickness: 0.3 - 0.5 cm Packing: PE bag & Sack Payment Terms: T/T & LC at sight Shipping Terms: FOB/ as Requested MOQ : 1 MT / Metric Ton
Product name: JACKFRUIT CHIPS FoodStyle : Healthy Food Moisture: 1.98% Texture: Crispy Taste: Sweet Flavor: Salty Type: Slice Packing: 7kgs/ Aluminium bag/carton Color: Natural yellow Delivery time: 10 days Shelf life: 12 months Storages: dry place, avoid direct sunlight Minimum quality: One container 20Ft Supply Ability: 50 tons/month
I am supplier of Konjac Chips from Indonesia
Konjac (or konjak, English: k/ KON-yak, KON-jak) is a common name of the East and Southeast Asian plant Amorphophallus konjac (syn. A. rivieri), which has an edible corm (bulbo-tuber). It is also known as konjaku, konnyaku potato, devil's tongue, voodoo lily, snake palm, or elephant yam (though this name is also used for A. paeoniifolius). The food made from the corm of this plant is widely known in English by its Japanese name, konnyaku (yam cake), being cooked and consumed primarily in Japan and Korea. The two basic types of cake are white and black. Noodles made from konnyaku are called shirataki. The corm of the konjac is often colloquially referred to as a yam, though it is not related to tubers of the family Dioscoreaceae. HEALTH CLAIMS The dried corm of the konjac plant contains around 40% glucomannan gum. This polysaccharide makes konjac jelly highly viscous and may be responsible for many of its putative health benefits as used in traditional Chinese medicine, detoxification, tumour-suppression, blood stasis alleviation and phlegm liquefaction.[7] The dietary fiber from the corm of konjac is used as a component of weight loss supplements Other uses Konjac can also be used for facial massage accessories, which are currently popular in Korea and gaining popularity in the West. Most commonly this is through the use of a konjac sponge, which is unique in that it can be used on sensitive skin that may become easily irritated with more common exfoliating tools (such as loofahs or washcloths). In traditional hand papermaking in Japan, konnyaku imparts strength to paper for dyeing, rubbing, folding and other manipulations, such as momigami.
