Ghonche Bulk Jelly Powder Assorted Flavors 3kg

Each 3kg bag requires 12 liters of boiling water for complete dissolution, followed by 12 liters of cold water (24 liters total water input). This yields approximately 24–25 liters of liquid jelly, generating roughly 240–260 standard 100ml individual dessert portions.

By eliminating retail folding carton overhead and reducing labor hours spent opening hundreds of 100g sachets, the 3kg pack reduces the unit cost per kilogram by 20% to 30%. It guarantees batch-to-batch color and texture uniformity when mixing in large commercial preparation kettles.

The bags are engineered from heavy-duty 4-layer co-extruded laminates (Heavy-PET/Alu-Foil/Reinforced-PE) with a thickness exceeding 120 microns. They offer extreme seal-burst and puncture resistance, eliminating moisture ingress and caking under long warehouse storage.

Commercial buyers can customize mixed assortments across an extensive profile: Orange, Strawberry, Sour Cherry, Pineapple, Banana, Kiwi, Raspberry, Blue Raspberry (Blueberry), Pomegranate, and Lemon, matching specific culinary operations.

After dispensing, expel headspace air, fold the foil cuff tightly multiple times, and secure with a commercial sealing clamp, or transfer the remaining powder into a clean, dry HDPE food bucket with an airtight lid, isolated from cooking steam and ovens.

Master cartons house 4 bags of 3kg each (12kg net, ~12.7kg gross) constructed from heavy-duty 5-ply corrugated cardboard. Standard export pallets carry 60 to 70 master cartons (720–840kg net product), stretch-wrapped and corner-reinforced for container freight.

Bulk powder lots undergo standardized ribbon-blending in stainless industrial mixers. Stratified samples drawn from upper, middle, and lower mixer zones are tested via calibrated Bloom gelometers and texture analyzers, validating 100% homogenous gelling performance before bagging.