Konjac chips are dried slices of porang tubers with a
moisture content of no more than 12%. The tubers must be
scrubbed clean of any clinging debris before being
completely washed to produce Konjac chips. Additionally,
the tubers are cut into two millimeter-thin slices and dried
in the sun or using a dryer.
The majority of importers prefer porang in the form of
chips, even if these Konjac chips are essentially a product
Konjac Chips that will be utilized for food or industrial materials in the future. Good quality fresh tubers, good pre-treatment, accurate and uniform slice thickness, and intense drying procedures are all necessary in order to produce good chips.
You can pick from the following six of our top-quality goods made with konjac-based components based on your needs:
Amorphophallus muelleri blume, which
grows Konjac tubers, has a glucomannan
content that ranges from 24.5% to 58.3%
(dry basis), whereas the glucomannan
content of coarse porang flour is up to
64.77%.
We only provide the highest-quality Konjac chips in terms of taste, texture, and cleanliness. This might be the case since the size and lack of flaws on Konjac chips serve as indicators of their quality. Defects are chips that are moldy, rotting, have black
stains, holes, or contain insects
