Premium  Quality

Quality is a central concern which has always been taken seriously at EULONG. Quality control checks are conducted at every stage, from incoming quality control, in process quality control, final quality control and out-going quality control, to ensure that set standards and consistency are maintained.

Egg Shelling

Refer to the outgoing product, EULONG strictly implements the inspection system to ensure that only the qualified goods can be released from the warehouse. Raw material samples and finished product samples from each batch will be preserved for traceability.

Except the selection and acceptance of the raw materials are strictly controlled which guarantee the quality of the raw materials, the control of high-temperature baking process and low moisture content ensures that microorganisms are killed and hard to grow, thus ensuring a long shelf life of our cookie rolls which can be up to 12 months without adding any preservatives.


Raw Material: Selection, Acceptance and Storage

The goodness of EULONG cookies is based on its raw materials. These superior ingredients are blended to perfection to reward consumers with a unique sensory experience and ensure a premium product.  





















EULONG always take the source of raw materials into control to ensure it’s reliable and safe. We select the well-known, high-reputation enterprises as our suppliers and make sure if they are certified. Suppliers are required to provide complete documentation, self-inspection reports for each batch and third-party inspection reports for each year. While our QC Department shall conduct on-site audit works on suppliers to verify their quality system operation status per year. For the imported raw materials, a sanitary certificate issued by the Entry-exit inspection and quarantine bureau of the People's Republic of China is required. The incoming material shall be inspected strictly according to the raw material acceptance standard, and unqualified raw material shall be rejected, which lays a solid foundation for maintaining food safety and providing quality products.

The qualified raw materials should be stored according to the storage requirements of the raw materials. The general raw materials should be stored in the air-conditioning environment of 15℃  - 25℃  and relative humidity≤80%. The materials that need to be refrigerated should be stored in the cold storage. The eggs should be kept in another separate air-conditioned room. In order to guarantee the freshness of eggs, the storage time should not exceed 3 days.




 


Inspection


Production Process


Fresh eggs and Stoneground flour

Auxiliary Material



Ingredients Quantity



Blending



Rolling and baking



Sifting



Egg Shelling



Egg Cleaning and Sterilization


Eggs start to process with washed-disinfected-cleaned to ensure the eggshell is absolutely clean before entering next process.


Through our self-developed egg beater machine, egg liquid and eggshell will be separated automatically. Egg liquid will be put in a clean bucket and stored in freezer to further production as raw material.


Except sesame seeds need to be cleaned and baked before use, other auxiliary materials need to be baked before entering next process.


The required raw materials are accurately weighed according to the formula, the use of additives shall strictly enforce national standards.



After the previous steps, the raw materials are put into a fully automatic computer-controlled mixer to prepare the egg batter. The batter are automatically fed into the transmission pipe, and then transferred to each rolling machine position in the workshop through the pipeline.



After the previous steps, the raw materials are put into a fully automatic computer-controlled mixer to prepare the egg batter. The batter are automatically fed into the transmission pipe, and then transferred to each rolling machine position in the workshop through the pipeline.



Flour and sugar shall be poured into an automatic sieve, which is sifted to remove impurities and be loosened before entering next process.


Blending