| Product Name | Pearl River Bridge Soy Sauce Powder |
| Product Introduction & Serving Suggestion | Pearl River Bridge Brand Industrial series products soy sauce powder artfully maintains the distinctive fragrance, aroma, unique flavour and rich nutrition of every soya bean. We take the greatest care in our production process to perfect the flavour profile , with over 100 days fermentation and the strictest quality control. Now our concentrated series products is more and more popular for the factory.They could be used to make soy sauce liquid,sauce ingredients.Also the powder could be added in some snacks or fast food. |
| Specification | 10kgx2bags |
| Shelf Life | 24 months |
| Storage | Keep in dry and cool place |
| Certification | HALAL, BRC, HACCP, ISO, FDA |
Full Container Loading
| SPECIFIATION PER CTN | BOTTLE TYPE | CTNS/20'GP |
| 10KG*2 | plastic bag | 425 |
| 500G*2 | plastic bag | 10000 |
The Natural Brewing Process
The Manufacturing Process of Soy Sauce Powder:
**Solidified soy sauce is produced in a spray drying tower
**The source of Maltodextrin is corn(GMO-free)
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*Water content: water content criterion is a balance criterion. It is rather easy to decrease water content by increasing the temperature during process. However, the higher temperature will destroy the flavour of products. So we control this criterion at the proper level: either maintaining the stability of product or protecting the flavour of product.
*Nitrogen content: The source of nitrogen in soy sauce includes amino acid, polypeptide, soluble protein and etc.Normally, nitrogen content of amino acid is 50-60% of total nitrogen content. The nitrogen content of amino acid in dark soy sauce will be lower.
*PRB solidified soy sauce is spray-dried from naturally brewed soy sauce without any additives(E numbers)and HVP. In order to guarantee the natural quality, the highest nitrogen content of PRB product is 2.3%. However, PRB also supplied solidified soy sauce with additives(E621, E635)to instant noodle factories in Non-European countries. Such end-users care more about flavor than"natural".
*The lower ash content is better. We did not add so much salt during the spray-dry process.
*Is the colour of each batch solidified soy sauce 100% the same completely?
Due to the spray-dry temperature and time, the grain size from different batch of production is not possible 100% the same, thus cause very small different visual colour.
*Normally, the factories do not test amino acid contents. They only check the nitrogen content of amino acid. If you are interested, we can give you the data of Cantonese style soy sauce researched by Chinese scholars for your reference.
| Amino acid | g/100ML | Amino acid | g/100ML |
| ASP | 0.57 | *ILE | 0.31 |
| *THR | 0.29 | *LEU | 0.47 |
| SER | 0.61 | TYR | 0.08 |
| GLU | 0.65 | *PHE | 0.31 |
| PRO | 0.31 | HIS | 0.03 |
| GLY | 0.21 | *LYS | 0.37 |
| ALA | 0.33 | ARG | 0.22 |
| *VAL | 0.33 | *TRP | -- |
| *MET | 0.13 |
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About Us
FAQ
1. Are you a manufacturer?Yes, we're professional manufacturer since 1958 in providing high quality foodstuffs.BRC organization certified Factory with Natural, Healthy, Delicious & Safety products
2. Can you help me make my own brand product?
Sure, OEM brand can be accepted when your quantity reaches to an appointed amount.
3. Can you provide me your catalogue?
Sure, please kindly send your request to us, we are at your service all the time!