Mixue OEM Nata de coco Strawberry tsw lag luam wholesale Txiv maj phaub Jelly Txiv Hmab Txiv Ntoo Sauce jam khoom rau mis nyuj tshuaj yej milkshake deco

piav qhia luv luv:

StrawberryTxiv maj phaub Jellyyog ib qho khoom qab zib qab qab uas ua ke nrog cov qab zib ntawm cov txiv pos nphuab nrog cov txiv maj phaub tropical tsw. Cov khoom qab zib no yog ua los ntawm cov txiv pos nphuab tshiab, txiv maj phaub mis thiab agar, zaub-raws li gelatin siv los teeb jellies. Qhov tshwm sim yog lub teeb thiab savory khoom qab zib nrog chewy kev ntxhib los mos.

One Stop Solution-Bubble Tea Raw Materials

Khoom txhawb:Lag luam wholesale / OEM / ODM

OEM MOQ:0.5-1 Tuj

Nqe Txhawb:EXW/FOB/CIF/DDP

Chaw nres nkoj:Shanghai / Guangzhou

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Product Detail

Khoom cim npe

Product Detail

Qhov noStrawberryTxiv maj phaub Jellyyog zoo meej raws li lub caij ntuj sov kho, pab ntawm nws tus kheej los yog nrog whipped cream thiab tshiab strawberries. Nws cov xim liab qab thiab cov txiv maj phaub flakes ua rau nws ua cov khoom qab zib zoo nkauj kom txaus siab rau txhua tog.

Parameters

Hom Lub Npe	Sib tov
Khoom npe	Strawberry Txiv maj phaub Jelly
Tag nrho Flavors	Original, paj, lauj, Peach, Hami melon, Mango, Grape, Ntsuab txiv apples, txiv kab ntxwv, Pineapple, blueberry
Daim ntawv thov	Bubble tshuaj yej, Ice foundation dej qab zib
OEM/ODM	YOG
MOQ	Cov khoom muag tsis muaj MOQ xav tau, Kev cai MOQ 50 cartons
Daim ntawv pov thawj	HACCP, ISO, HALAL
Txee lub neej	12 Niam
Ntim	Lub raj mis
Net Nyhav (kg)	2.6KG (5.73 lbs)
Carton Specification	2.6KG * 6 / thawv
Carton Loj	46 x 30 x 21 cm
Cov khoom xyaw	compressed txiv maj phaub fiber, dej, siab fructose pob kws phoov, konjac hmoov, zaub mov additives
Lub sij hawm xa tuaj	Spot: 3-7 hnub, Kev Cai: 5-15 hnub

Kev faib tawm

Mixue Nata de coco Concentrated Strawberry tsw Txiv maj phaub

Mixue Nata de coco Concentrated Strawberry tsw

Mixue Nata de coco Concentrated Strawberry tsw Txiv maj phaub Jelly Txiv Hmab Txiv Ntoo Sauce jam khoom rau mis nyuj tshuaj yej milkshake deco

Mixue Nata de coco Concentrated Strawberry tsw Txiv maj phaub Jelly Txiv Hmab Txiv Ntoo Sauce jam khoom rau mis nyuj tshuaj yej

Daim ntawv thov

Yogurt grapes

Raw khoom npaj: Yogurt ntau lawm yog raws li nram no: 1. Noj 50 grams C40Tsis yog mis nyuj creamerthiab rhaub 50 grams dej kom tawg. 2. Ntxiv 150 grams ntawm cov dej khov nab kuab thiab ntaus sib npaug nrog lub tshuab xuab zeb kom txog thaum tsis muaj cov khoom siv. 1. Ntxiv 100 grams ntawm yogurt hmoov thiab yeej tusyees nrog lub tshuab mis nyuj. 2. Siv nws li 2 hnub, tso rau hauv tub yees, kaw nws, thiab muab tso rau hauv ib lub hnab paj

Txoj Kev 2: Mis uas muaj dej haus 100g: Flavored acidic dej haus 100g = [1:1] = [Tshwj xeeb tsw qab mis uas muaj dej haus tom qab txias: Flavored acidic dej haus] Muab tso rau hauv ib tug blender thiab do ntawm kev kub ceev rau 30 vib nas this mus rau 1 feeb (nce mus rau 2 feeb) [Cov lus pom zoo siv tsis pub dhau 2 hnub, tso rau hauv tub yees lossis kaw cia, tuaj yeem siv cov hnab zoo nkauj]

Raw khoom npaj: mixJasmine tshuaj yejTxoj kev npaj: Qhov ratio ntawm tshuaj yej rau dej yog 1:30. Tom qab lim tawm cov tshuaj yej, ntxiv cov dej khov thiab qhov sib piv ntawm cov tshuaj yej nplooj yog 1:10 (tea: dej khov = 1:10)

Soak 20g ntawm tshuaj yej nplooj, ntxiv 600ml ntawm dej kub (dej kub 70-75 ℃), thiab simmer rau 8 feeb. Do me ntsis thaum lub sij hawm braising txheej txheem, lim cov tshuaj yej nplooj, thiab ntxiv 200g ntawm ice cubes rau cov tshuaj yej kua zaub. Do me ntsis thiab tso tseg

Tshem tawm lub khob dej khov dej khov, ntxiv 250g ntawm cov dej khov nab kuab (3-4 txiv hmab txiv ntoo dub, qhov tsim nyog txaus), 100ml ntawmjasmine tshuaj yejqab zib thiab 70 gkua txiv hmab, thiab do ua ke nyob rau hauv cov xuab zeb icemaker rau 10-15 vib nas this (nco ntsoov do tusyees)

Tshem tawm cov khoom khob, ntxiv 40 g ntawmthawj lub pobthiab 50 gme me square txiv maj phaub[yuav ceev faj siv lub colander, tsis yog dej qab zib]

Ntxiv 100g ntawm yogurt rau lub khob thiab tom qab ntawd ntxiv cov txiv hmab txiv ntoo tshuaj yej ice ua nyob rau hauv kauj ruam ib.