Natural Dry Turpan Raisin

Thousands of miles away, Turpan is known as the "hometown of grapes in the world". The large temperature difference between day and night, as well as the unique geographical environment and warm temperate continental arid desert climate, make this place rich in sweet seedless white grapes.

Round seedless white grapes, shining through their thin skin, are jokingly referred to as "pearls". Their sugar content is as high as 22-24%, even surpassing grapes from California, USA.

Baker’s Kingdom 's seedless white raisins blend the flavors of sun, wind, and grapes, with a sugar content of up to 60%, retaining a sweet sense of happiness.
By adopting the traditional sun exposure method and continuously selecting during the drying process, particles such as rotten fruits, small fruits, and moldy fruits are removed to maintain the clean and dust-free quality of raisins. From acquisition to factory production, there are a total of thirteen processes and secondary water washing, making it even cleaner.

BK's Processing Factory from Turpan Xinjiang was established in 2002 by Shanghai Baker's Kingdom Co., Ltd., covering an area of 6000 square meters. For a long time, we have adhered to the principle of technology as the foundation, and the annual output is expected to reach 10000 tons of raisins, supplying the baking markets at home and abroad. The factory fully adopts modern facilities and equipment, and the production facilities comply with the national regulations and requirements for food processing.


Why chooses raisins?
Raisins are a food product formed by dehydrating fresh grapes, and the nutrients of grapes are concentrated in a small raisin.
❤ Scientific research has shown that raisins have a very high nutritional value, with 52mg of calcium, 9.1mg of iron, and 5mg of vitamin C per 100g. Raisins are rich in calcium and iron, making them a great tonic for children, women, and those with weak anemia. They can nourish blood and heat the kidneys, and treat anemia.
❤ Raisins contain a large amount of glucose, which has a nutritional effect on the heart muscle and helps with the
recovery of patients with coronary heart disease.
❤ Raisins also contain various minerals, vitamins, and amino acids. Regular consumption has a good nourishing effect on people with neurasthenia and excessive fatigue, and is also a good dietary supplement for women's diseases.
❤ It is effective in reducing cholesterol. Consuming raisins equivalent to 400 calories per day can effectively lower blood cholesterol and inhibit the oxidation of bad cholesterol in the blood

The product is divided into three types of sizess: large, medium, and small, with four specifications available for
customers from different channels to choose from
13 production processes for raisins

Every 100KG of raisins is selected through a particle/color selection system, selecting only 3KG of dried fruits for raisin enthusiasts
1. Separation/Color
2. Dust removal
3. Stone removal
4. Sorting/Size
5. Pesticide
6. Foreign object detection
7. Stirring and cleaning
8. Dehydration
9. Apply Oil
10. Foreign object detection
11. Metal testing
12. Quantitative packaging
13. Packaging and storage

Q & A:
1. Process of “deinsectization” is physical or chimical?
Insect extermination is a chemical method of extermination, using aluminum phosphide fumigation to exterminate insects. Aluminum phosphide decomposes in the air to produce phosphine gas, which kills insect eggs. It is carried out in strict accordance with the requirements of the relevant national regulations and meets the relevant regulations and standards of China.

2. Test piece setting for X-ray and MD in the PD line
The production process has an X-ray machine to detect foreign objects, and there is also a metal detector before the final packaging. there are two X-ray foreign object detections, the first one is at the initial processing stage, and the second one is at the finishing plant, before the cleaning process.

3. Specification of sunflower added in the line
The sunflower oil used in the ingredient list is pure sunflower oil, without any other food
additives or sterilization preservatives. Sunflower oil is made from sunflower seeds only and is
pressed without chemical solvents.

4. What’s the variety of the grapes?
The variety of grapes is white grapes without seeds. This is a grape variety grown in Xinjiang region of China, please refer to the picture.
The vatiety of our ingredient grapes is the same with the Califonia one. We call it as Turpan white seedless grape while they call it Califonia seedless. It can be called as also Thompson seedless grape.
5. What is the difference between Turpan Red and Golden raisin? Is there any difference between the two in terms of drying process, time, or any other factors other than the fact that the golden raisins are carefully selected?
Turpan raisins (red color) and golden raisins are both from white grapes as raw materials, same variety. Sun-dried, processing, drying process are the same. The main difference is that after the drying, there will be part of the high sugar content, full of golden-yellow grains, which need to be selected through the color sorter, this part is the golden raisins. All other processes are the same.

6. In the cleaning process by water, do you use any sanitizer like chlorine or else?
Cleanning process by water. No sanitizer like chlorine or any others.

7. Does the factory have its own testing laboratory? What are the routine tests for factory inspection, such as microbiological and physical tests, and how often are they performed?
We have our own lab for tests. The frequency of testing is per batch.
According to the requirements of Fruit Products Production Licence Examination Rules 1702 (2006), Dried Fruit Food Hygiene Standard GB 16325-2006, Geographical Indication Product Turpan Raisins GB/T 19586-2008, the regular inspection items of factory inspection are:
(1) Sensory testing (appearance, damaged fruit, moth fruit, fruit uniformity, fruit colour and lustre, impurities, mouldy fruit), etc.)
(2) Physical and chemical testing: (moisture according to GB5009.3_2016 "National Standard for Food Safety Detection of Moisture in Food", sulfur dioxide residue according to GB5009.34-2022 "National Standard for Food Safety Determination of Sulfur Dioxide in Food") and so on.