Qianhe Dark Soy Sauce for Restaurant Channels
- Brewing with only 5 ingredients: Ingredients: water, non GMO soybeans, wheat, edible salt, white sugar，5 simple ingredients, no need to add
- Premium quality amino acid nitrogen>0.8g/100mL
- Coloring and refreshing in one bottle, ready for braised sauce with a rosy and sauce like aroma
Boil white sugar naturally and color it red and rosy
Thick and robust in body shape, with a fresh and fragrant taste that is appetizing
reduce costs
- Large packaging, saving transportation costs
- Cabinets can be consolidated, and different models of products can be mixed for procurement
- Free sampling trial
FAQ
Q：How to choose a regular soy sauce supplier for catering procurement?
Priority should be given to brands with complete qualifications (SC certification), stable production capacity, and customized packaging for catering (such as 5L barrels), balancing cost-effectiveness and timely supply.
Q:What are the common specifications of food and beverage dressing?
The mainstream specifications are 1L/bottle, 5L/barrel, 10L/barrel. Some brands offer 20L industrial packaging, choose according to demand, and pay attention to whether the packaging is easy to pour and store in the kitchen.
Q: Can we customize special soy sauce for catering (such as reducing salt/enhancing aroma)?
Most brands support ODM/OEM customization, which requires communication on minimum order quantity (usually 500-1000 pieces), formula adjustments (such as low salt content), and label design (including catering brand logos).
Q: What quality documents need to be reviewed during procurement?
It is necessary to verify the supplier’s business license, production permit, product testing report (including indicators such as amino acid nitrogen and total bacterial count), and retain the delivery note and certificate of conformity for each batch.
Q: How to control the inventory loss of food and beverage snacks?
Develop a procurement plan based on daily average usage (recommended inventory level=15-30 days usage), first in, first out to avoid expiration, mark the opening date on large barrels after opening, refrigerate and use within one month.