Konjac chips are dried slices of porang tubers with amoisture content of no more than 12%. The tubers must bescrubbed clean of any clinging debris before being completely washed to produce Konjac chips. Additionally,the tubers are cut into two millimeter-thin slices and driedi n the sun or using a dryer.
The majority of importers prefer porang in the form ofchips, even if these Konjac chips are essentially a product Konjac Chipst hat 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.
Amorllus 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 cleanhis 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.
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