Advantage of Rikon yogurt maker
technology guarantee:
Adopt unique temprature control and sealing airtight, accrately controll the ferment environment of lactobacillus, make sure the yogurt hygienic, clean, rich nutrition, the temprature will never be exorbitantly in summner or not high enough for ferment in winter.
material safety
The body is made from imported ABS material, shatter and corrosion resistant, the container is made from innoxious edible class PP material which was approved by Germany and Franch LFGB food safety certification (the containr contacting with the yogurt)
rich nutrition
The lactobacillus in yogurt made by rikon yogurt maker is 2.4×109/ml, 2400 times much higher than national standard( national stand is 1×106/ml)
quality guarantee
The yogurt maker were approved series of certifications such as CE, CB, EMC, GS, RoHS, LFGB, UL.
The yogurt maker was exported to more than 10 contries worldwide.
We welcome all OEM business cooperation.
1. DIY yoghurt is richer in nutrition..
a. The national standard for the density of lactobacillus is 1.0*106/ml, while the density of the yoghurt made by Rikon yoghurt maker reaches as high as 2.4×109 /ml. That is to say, the density of lactobacillus in1ml DIY yoghurt is 2400 times richer than that in the same amount of ready yoghurt in the market. (Evidence is available in the authoritative inspection report of Beijing Bureau of Dairy Quality and Supervision)
b. Yoghurt made by Rikon yoghurt maker which is through the process of fermentation is much easier to be absorbed by human body than blended yoghurt by industries sold in the market.
c. Our country has a clear regulation about the amount of pure milk in the industry-made yoghurt, which is only acceptable and qualified between 50%-70%. However, for the sake of maximal profit, some common industries mix in milk on the lowest level and fill the rest with stabilizing agent and thickener.
The ingredients of DIY yoghurt are only pure milk and primary taste yoghurt. It guarantees its superior nutrition due to 100% milk.
