Ibhanti yoMatshini weCake

Ibhanti yokuhambisa ukutya kunokuthiwa ibe ziintlobo ezahlukeneyo, njengezixhobo ezibalulekileyo zothutho, kwishishini lemveliso yokutya libalulekile.

Umatshini wesonka, umatshini wesonka ojijekileyo, umatshini we-bun, umatshini we-bid, umatshini wekharethi, iqhekeza lesonka, i-odor, indawo egudileyo, ilungele izixhobo zokutya kunye nezinye izinto.

IIMPAWU ZOKUGQIBELA ZENKQUBO YOKUGQIBELA

1, Sebenzisa izinto eziluhlaza, ezingenatyhefu kwaye engenabungozi, ingenakunxibelelana ngqo nokutya, ngokuhambelana nokuqinisekiswa kwenqanaba lokutya lwe-FDA;

I-2, i-Jinan Anti kunye nebhayini yomatshini yekhekhe ibunjwe kwiqhekeza elinye, kunye ne-elasticy elungileyo, ukusebenza kakuhle, i-curvature elungileyo, ukukhanya kwaye inqabile;

3, kuyachasana neoyile, ukuxhathisa i-abrasion (ukusinga), ukungavisisani koxinzelelo, ukuchasana ne-slip, ukuhlaselwa kukutya;

4, Ukuxhathisa ubushushu ngobushushu, kunokusebenza kubushushu obuphakathi -70 ℃ ~ +260 ℃, uhlengahlengiswe kwi-pastry, ubushushu besonka;

I-5, inokwenziwa ngokwezifiso ngokomsebenzisi onobunzima obahlukileyo (0.8-4.0), umbala (omhlophe, blue).

Ukongeza kokuhanjiswa kwezinto eziqhelekileyo zokutya, kunokuhlangabezana nokuxhathisa kweoyile, ukumelana nokunganyangeki, i-anti-static kunye nezinye iimfuno ezizodwa zokuhambisa izinto ezibonakalayo. Inqanaba lokusetyenziswa liphezulu kakhulu kumzi-mveliso wokutya. Zidityaniswe nemfuno yeshishini lokutya, uJinan Anai uyaziqesha zonke iintlobo zeebhanti zokuhambisa zomatshini kunye nomatshini wekhekhe.

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