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We are a professional ginger and garlic machine manufacturer. We have our own ginger and garlic machine factory. The factory covers an area of 6000m2 and has more than 10 years of rich industry experience.
Learn moreIf you want to make garlic powder commercially, you firstly need to choose a professional garlic powder production line.It will bring you a steady stream of business profits
Learn moreThe ginger powder manufacturing business is currently a relatively profitable project. It is the best investment plan for your ginger deep processing business! !
Learn moreDuring 2010-2017, the compound annual growth rate of the global cassava processing market was about 2.1%, and the output in 2017 reached about 284.9 million tons.
Learn moreThe moringa leaf powder manufacturing process mainly includes three processing techniques of cleaning Moringa leaves, dehydrating Moringa leaves, and grinding the dehydrated Moringa leaves.
Learn moreAt present, the more common ginger processing technologies mainly include the drying technology of ginger flakes, and the further processing of dehydrated ginger flakes into ginger powder.
Learn moreThe ginger powder manufacturing process mainly include ginger washing and peeling, ginger slicing, ginger de-watering, ginger chips dehydrating, dried ginger powder grinding ect.
Learn moreThe red chilli powder manufacturing process mainly includes processing processes such as pepper cleaning, air drying, dehydration, de-stemming, and grinding.
Learn moreStarting an onion powder making business requires a complete onion powder production line.
Learn moreThe banana powder making machine price ranges from several thousand to hundreds of thousands, depending on the selection of banana powder processing equipment.
Learn moreMake plantain flour firstly need a complete plantain flour processing machine, it mainly include plantain washing, plantain blanching, plantain peeling, plantain slicing, plantain dehydrating, plantain powder grinding.
Learn moreThe fruits and vegetable drying rate is largely determined by the temperature of the drying medium, relative humidity, and air circulation rate, and is also affected by the type and state of fruits and vegetables.
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