New Arrvial Fruit Lactobacillus Cheese Snack Pudding

The shape of jelly is related to the size, shape and cooling time of the mold. Generally speaking, jelly does not need large or complicated moulds for its formation. Because the gel force inside the jelly is not enough to maintain the support force of the finished product made by large molds, if the use of raw materials is increased, the quality and taste of the finished product will inevitably be reduced, or even cannot be eaten.

Innovation, quality and refinement are our corporate identity. In order to achieve such excellence, Qin Qin has been investing heavily in products, production standardization and lean management. In 2019, ORIHIRO, the No. 1 konjac jelly manufacturer in Japan, cooperated with Qingqin to introduce its last innovative production line with the most advanced technology to China, so as to provide the market with preservative free jelly. In the same year, SAP was applied internally to improve workflow efficiency. This enables us to better serve our valuable customers.