2025 No izejvielām līdz gatavajiem produktiem: Maizes maisiņu rūpnīcas 360° kvalitātes kontroles procesa atklāšana

Kad paņem svaigi ceptu klaipu, maizes maisiņš ir pirmais “aizsargs”—and behind this simple packaging lies a strict quality journey that starts with No izejvielām to finished products. Mūsu rūpnīcas 360° kvalitātes sistēma, built around the principle of No izejvielām to end, nodrošina, ka katra soma ir droša, izturīgs, and up to global standards. Let’s break down the key steps of this No izejvielām-to-finished process!)

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

Raw materials are the starting line of our No izejvielām-driven quality control—we focus on two main options: food-grade PE un kraftpapīrs, both screened to meet the highest safety benchmarks.​

For Food-Grade PE (Polietilēns):)

✅ Only source from suppliers with FDA & SGS certifications—this is the first checkpoint in our No izejvielām process (global food safety standards non-negotiable).)

✅ 3-step inspection before factory entry (a must for No izejvielām kvalitāti):)

1. Check certification docs to confirm compliance with food contact material rules (no shortcuts in No izejvielām screening).)

2. Laboratory sensory test: No strange smells, discoloration, or impurities (even a tiny black spot = rejection—we don’t compromise on No izejvielām kvalitāti).)

3. Migration test: Soak PE film in simulated food solution (Piem., acetic acid for acidic foods) at 40°C for 24h—test for heavy metals/plasticizers (critical for No izejvielām drošību).)

✅ Must meet China’s GB 4806.7-2016 standard (food contact plastics) to move from No izejvielām stage to production.​

For Kraft Paper (Premium Bread Packaging):)

🌿 Prioritize 100% recycled fibers with FSC certification—eco-friendliness is part of our No izejvielām criteria (no toxic additives allowed).)

✅ Random sampling tests (key for No izejvielām consistency):)

1. Basis weight: Minimum 80g/m² (prevents tearing when holding bread—durability starts at No izejvielām).)

2. Moisture content: 8%-12% (too wet = mold; too dry = brittleness—we control this at No izejvielām stage).)

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

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

After passing No izejvielām 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 No izejvielām-to-finished chain safe.​

✅ Only use water-based ink (no VOCs = non-toxic, bez smaržas, no harmful residue; unlike solvent-based inks—this choice aligns with our No izejvielām 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 No izejvielām 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 No izejvielām 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 No izejvielām kvalitāti).)

✅ “Safe distance” rule: Printed area ≥1cm from the bag’s inner surface (for direct bread contact—extends the No izejvielām 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 No izejvielām-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 No izejvielām kvalitāti, but also on how well it holds up in real use. We simulate real scenarios to ensure the No izejvielām 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 No izejvielām-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 No izejvielām standartiem).)

• Large bags (2kg+ bread): Withstand 300N (higher strength for heavier loads—built on reliable No izejvielām).)

✅ Dynamic durability test (simulate delivery):)

1. Fill bags with sandbags (same shape/weight as bread—mimics real use of the No izejvielām-made bag).)

2. Put in vibration tester (5Hz frequency, 10mm amplitude) for 2h (mimics truck bumps—tests if the bag stays intact after No izejvielām 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 No izejvielām kvalitāti).)

🔍 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 No izejvielām-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 No izejvielām-made bag reaches customers).)

• Check for uneven sealing or dirty marks (no flaws allowed in the final product of our No izejvielām process).)

✅ Freshness retention test:)

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

• Ensure bread stays soft + no mold (tests airtightness/moisture control—proves the No izejvielām 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 No izejvielām to finished excellence. Every bread bag connects bakeries to customers, so its safety and durability (rooted in No izejvielām kvalitāti) directly affect your brand reputation.​

If you’re a bakery owner/buyer, visit our factory! See our No izejvielām noliktavas, lab tests, and production checks firsthand—partner with a factory that builds quality from No izejvielām to the very last bag.