Aldapi

Sliced dry Porang (konjac) chip with sundry or machine method

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.

Specification Method : Sun Dried & Oven Dried Moisture : 12% Thickness : 0.5 - 1 cm

Sun dried konjac chips

Konjac chips are dried slices of porang tubers with a moisture content of no more than 12%. The tubers must be scrubbed clean of any clinging debris before being completely washed to produce Konjac chips. Additionally, the tubers are cut into two millimeter-thin slices and dried in the sun or using a dryer. The majority of importers prefer porang in the form of chips, even if these Konjac chips are essentially a product Konjac Chips that will be utilized for food or industrial materials in the future. Good quality fresh tubers, good pre-treatment, accurate and uniform slice thickness, and intense drying procedures are all necessary in order to produce good chips. You can pick from the following six of our top-quality goods made with konjac-based components based on your needs: Amorphophallus muelleri blume, which grows Konjac tubers, has a glucomannan content that ranges from 24.5% to 58.3% (dry basis), whereas the glucomannan content of coarse porang flour is up to 64.77%. We only provide the highest-quality Konjac chips in terms of taste, texture, and cleanliness. This might be the case since the size and lack of flaws on Konjac chips serve as indicators of their quality. Defects are chips that are moldy, rotting, have black stains, holes, or contain insects