2025 Soti nan materyèl bwit rive nan pwodwi fini: Devwale Pwosesis Kontwòl Kalite 360° yon faktori sak pen

Lè ou ranmase yon pen ki fèk kwit, sak pen an se premye li “pwotèktè”—and behind this simple packaging lies a strict quality journey that starts with Soti nan matyè premyè to finished products. Sistèm bon jan kalite 360 ​​° faktori nou an, built around the principle of Soti nan matyè premyè to end, asire chak sak an sekirite, dirab, and up to global standards. Let’s break down the key steps of this Soti nan matyè premyè-to-finished process!,

🌱 1. Raw Material Selection: The Core of “From Raw Materials to Finished” Quality​

Raw materials are the starting line of our Soti nan matyè premyè-driven quality control—we focus on two main options: food-grade PE epi kraft paper, both screened to meet the highest safety benchmarks.​

For Food-Grade PE (Polyethylene):,

✅ Only source from suppliers with FDA & SGS certifications—this is the first checkpoint in our Soti nan matyè premyè pwosesis (global food safety standards non-negotiable).,

✅ 3-step inspection before factory entry (a must for Soti nan matyè premyè bon jan kalite):,

1. Check certification docs to confirm compliance with food contact material rules (no shortcuts in Soti nan matyè premyè screening).,

2. Laboratory sensory test: No strange smells, dekolorasyon, or impurities (even a tiny black spot = rejection—we don’t compromise on Soti nan matyè premyè bon jan kalite).,

3. Migration test: Soak PE film in simulated food solution (Eg., acetic acid for acidic foods) at 40°C for 24h—test for heavy metals/plasticizers (critical for Soti nan matyè premyè sekirite).,

✅ Must meet China’s GB 4806.7-2016 standard (food contact plastics) to move from Soti nan matyè premyè stage to production.​

For Kraft Paper (Premium Bread Packaging):,

🌿 Prioritize 100% recycled fibers with FSC certification—eco-friendliness is part of our Soti nan matyè premyè criteria (no toxic additives allowed).,

✅ Random sampling tests (key for Soti nan matyè premyè consistency):,

1. Basis weight: Minimum 80g/m² (prevents tearing when holding bread—durability starts at Soti nan matyè premyè).,

2. Moisture content: 8%-12% (too wet = mold; too dry = brittleness—we control this at Soti nan matyè premyè stage).,

3. Grease resistance test: Apply edible oil, observe 24h—no seepage allowed (seepage ruins bread texture, so we eliminate this risk at Soti nan matyè premyè).,
   

🎨 2. Printing Ink Testing: San danje & Beautiful—A Link Between From Raw Materials and Finished​

After passing Soti nan matyè premyè checks, the next step is printing—and ink safety is as critical as raw material quality. We follow a “zero-toxic ink” rule to keep the Soti nan matyè premyè-to-finished chain safe.​

✅ Only use water-based ink (no VOCs = non-toxic, san odè, no harmful residue; unlike solvent-based inks—this choice aligns with our Soti nan matyè premyè safety standards).,

✅ Pre-use third-party lab tests: Heavy metals (lead, mercury, cadmium) and benzene compounds must be “undetectable”—we treat ink like a raw material in our Soti nan matyè premyè mindset.​

✅ Real-time printing inspections (every 30 minutes):,

1. Ink adhesion test: Wrap sample around 500g weight, rub 20x on white paper—no ink transfer (adjust pressure/temp if needed; this ensures the print lasts from Soti nan matyè premyè to customer use).,

2. Printing accuracy: Use calipers to check logo-edge distance—tolerance ±0.5mm (avoids misprints hurting brand image; precision matters as much as Soti nan matyè premyè bon jan kalite).,

✅ “Safe distance” rule: Printed area ≥1cm from the bag’s inner surface (for direct bread contact—extends the Soti nan matyè premyè safety promise to the final design).,

✅ Extra protection for transparent PE bags: Add a food-grade film between ink and bread (prevents ink migration—another layer of safety in the Soti nan matyè premyè-to-finished process).,

💪 3. Pressure Resistance Testing: Durable for Real Life—Protecting the From Raw Materials Investment​

The durability of a bread bag depends not just on Soti nan matyè premyè bon jan kalite, but also on how well it holds up in real use. We simulate real scenarios to ensure the Soti nan matyè premyè effort doesn’t go to waste.​

✅ Use a computer-controlled pressure tester:,

1. Pick 50 random samples per batch (from different production line parts for fairness—we test the consistency of the Soti nan matyè premyè-to-production process).,

2. Seal bag openings (simulate full bread), apply gradual pressure:,

• Regular bags (500g-1kg bread): Withstand 200N (≈20kg weight) for 60s—no breaking/leaking (durability that honors Soti nan matyè premyè standards).,

• Large bags (2kg+ bread): Withstand 300N (higher strength for heavier loads—built on reliable Soti nan matyè premyè).,

✅ Dynamic durability test (simulate delivery):,

1. Fill bags with sandbags (same shape/weight as bread—mimics real use of the Soti nan matyè premyè-made bag).,

2. Put in vibration tester (5Hz frequency, 10mm amplitude) for 2h (mimics truck bumps—tests if the bag stays intact after Soti nan matyè premyè and production).,

3. Check seams for damage/deformation—1 failed sample = batch on hold (fix material/sealing, retest until pass—we don’t let poor production undo Soti nan matyè premyè bon jan kalite).,

🔍 4. Beyond Key Links: Full-Lifecycle Quality—Completing the From Raw Materials to Finished Journey​

Our 360° process doesn’t stop at core steps—we check until the final bag to ensure the Soti nan matyè premyè-to-finished journey ends with excellence.​

✅ Finished product visual inspection:,

• Use light tables to spot 0.1mm pinholes (tiny holes = freshness loss—we catch this before the Soti nan matyè premyè-made bag reaches customers).,

• Check for uneven sealing or dirty marks (no flaws allowed in the final product of our Soti nan matyè premyè pwosesis).,

✅ Freshness retention test:,

• Put a bread slice in the bag, so, store at 25°C for 3 days.​

• Ensure bread stays soft + no mold (tests airtightness/moisture control—proves the Soti nan matyè premyè and production work together to keep bread fresh).,
  

❤️ Why This Matters: From Raw Materials to Trust​

Quality control isn’t just procedures—it’s a mindset centered on Soti nan matyè premyè to finished excellence. Every bread bag connects bakeries to customers, so its safety and durability (rooted in Soti nan matyè premyè bon jan kalite) directly affect your brand reputation.​

If you’re a bakery owner/buyer, visit our factory! See our Soti nan matyè premyè depo, lab tests, and production checks firsthand—partner with a factory that builds quality from Soti nan matyè premyè to the very last bag.