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©Copyright 2016 JOYFUN Food
Views: 100 Author: Site Editor Publish Time: 2025-12-15 Origin: Site
In frozen dim sum procurement，sesame balls （ma tuan） may seem simple but actually hide complexities. Many buyers focus only on price and appearance， overlooking key technical parameters that determine quality and cost. Mastering the following 8 core parameters will help you accurately evaluate suppliers， control costs， and enhance end-product competitiveness.
I. Detailed Explanation of 8 Key Technical Parameters
1. Frying Expansion Rate
Definition： Ratio of volume before and after frying， directly affecting final size and fullness
Standard Range： Premium products should achieve 1:3.5–4.2 （volume increases 3.5–4.2 times after frying）
Procurement Questions：
“What is your product‘s standard expansion rate？”
“How do you ensure batch-to-batch expansion stability？”
Impact： Insufficient expansion yields shrunken products; excessive expansion causes cracking and filling leakage
2. Oil Absorption Rate
Definition： Percentage of oil weight in finished product
Standard Range： Ideal value 18–25% （too high = greasy， too low = dry and hard）
Testing Methods： Soxhlet extraction or NIR rapid detection
Cost Correlation： Each 1% reduction in oil absorption saves approximately 80–100 RMB per ton in oil costs
3. Sesame Adhesion Rate
Definition： Percentage of sesame remaining firmly attached after frying
Standard Requirement： ≥ 92% （should not easily fall off after frying）
Process Keys： Depends on：
Sesame pretreatment （soaking， roasting）
Surface moisture control
Compatibility between sesame and surface starch
Impact： Excessive shedding affects appearance and texture uniformity
4. Freezing Crack Rate
Definition： Percentage of products showing fine surface cracks after freeze-thaw cycles
Acceptable Range： Premium products should be ≤5%
Causes： Mismatch between dough extensibility and freezing speed
Procurement Verification： Request samples frozen at -18°C for 7 days then thawed
5. Filling Integrity Rate
Definition： Percentage of products without filling leakage after frying
Standard： Should be ≥98%
Technical Keys：
Skin-to-filling ratio （typically skin:filling ≈ 6:4）
Sealing process （manual/mechanical）
Filling moisture control （recommended ≤40%）
6. Re-heating Stability
Definition： Quality retention after secondary heating
Application Scenarios： Batch frying in restaurants， reheating after delivery
Key Metrics：
Shrinkage rate after reheating ≤15%
Texture remains crispy outside， soft inside
Testing： Request supplier data for re-frying at 175°C for 90 seconds
7. Sweetness Gradient Distribution
Definition： Sugar distribution curve from surface to filling
Ideal State： Slightly sweet surface → gradually increasing middle layer → rich filling
Measurement： Layer sampling for brix testing
Impact： Avoids “too sweet first bite， insufficient aftertaste” or uneven sweetness distribution
8. Texture Profile Analysis （TPA） Parameters
The most professional evaluation dimension requires instrument measurement：
Hardness： 5–8 N （moderate bite）
Springiness： ≥0.85 （quick rebound）
Chewiness： 3–5 mJ （substantial texture， not sticky）
Cohesiveness： 0.4–0.6 （intact structure， not crumbly）
II. Application Strategies in Procurement Negotiations
1. Incorporate Parameters into Contracts
Specify technical standards： “Oil absorption rate ≤23%”
Define acceptance methods： “Test according to GB/T XXXX standard”
Stipulate liability： “Whole batch return for failed expansion rate”
2. New Cost Calculation Model
Move beyond “RMB/kg” to calculate：
Total Cost = Purchase Price + （Oil Absorption Rate × Oil Price） + （Crack Rate × Loss Cost） + （Poor Reheating Stability × Re-frying Labor Cost）
3. Supplier Capability Evaluation Table
| Parameter | Weight | Supplier A | Supplier B | Advantage |
|---|---|---|---|---|
| Expansion Rate Stability | 20% | 3.8±0.2 | 4.0±0.5 | A |
| Oil Absorption Control | 15% | 22% | 25% | A |
| Sesame Adhesion Rate | 10% | 95% | 90% | A |
| ... | ... | ... | ... | ... |
| Total Score | 100% | 88 | 76 | A |
III. On-site Factory Inspection Quick Tests
1. “One Fry， Two Split， Three Measure” Quick Method
Fry： Randomly select 3 pieces， fry at 175°C until golden， observe expansion uniformity
Split： Cool and split open， check filling position （should be centered）， wrapping integrity
Measure： Use simple moisture meter to measure moisture difference between surface and filling （should be ≤8%）
2. Freezing Shock Test
Take 10 pieces， flash freeze at -25°C for 2 hours
Fry directly after removal， crack rate should be ≤2 pieces
3. Sesame Adhesion Quick Test
Place fried products on standard vibration table for 30 seconds
Weigh fallen sesame， calculate adhesion rate
IV. Industry Forward-Looking Trend Parameters
1. Low GI （Glycemic Index） Value
New product requirements： GI value ≤65
Achieved by adding resistant starch， dietary fiber
2. Acrylamide Control
EU standard： ≤1000 µg/kg
Process control： Optimize frying temperature and time curve
3. Full-process Carbon Footprint Tracking
Carbon emission data from sesame cultivation to finished product distribution
May become essential for export in the future
Sesame ball procurement has evolved from “price-based selection” to “parameterized procurement.” These 8 technical parameters are not just quality metrics but also cost-control levers and sources of product competitiveness. Procurement teams are advised to：
Establish internal parameter databases to continuously track supplier performance
Develop technical procurement specialists capable of technical dialogue with suppliers
Promote R&D-procurement-operations collaboration to drive innovation through parameters
Next time you face a supplier， consider asking directly： “Please provide your sesame balls’ TPA data and freezing crack rate test report.” This statement itself is the best business card of a professional buyer.
