Wednesday, May 19, 2010

Processing Steps

Heating – All ingredients that are needed for the bak kut the spice. Heated above 100°C at the production area 1


Mixing – All cooked ingredients will be weighed and now all the ingredients needed will be combined needed for one packet at mixing area. It will then be brought back into the the Production Area 1 for heating above 100°C again.


Grinding – All ingredients that were needed for each and every packet will be grinded into powder using the powder making machine at the production area 2


Adding of food enhancers – After the ingredients are being grinded into powder, they will be added with the food enhancers using a big mixer at production area 2


Prepacking – Everything will be brought to the prepacking room to put the powder into various tea bags using the packaging machine at the prepacking area


Final Packing – All teabags will be packed into the aluminium packaging using the a different packaging machine at the final packaging area


Final Check – All packets will be brought to the checking/holding area to packed into cartons and then it will be sent to various department stores.

Ingredients

1. Chinese Angelica
2. Barbary Wolfberry fruit
3. Szechwan Lovage Rhizome
4. Liquorice Root
5. Cinnamon
6. Star Anise
7. Pepper
8. Fennel
9. Coriander
10. Salt
11. Sugar
12. MSG
13. Disodium InosinateDisodium guanylate

Gobbled BAK KUT TEH at 11:39 PM