| Production Steps |
Corresponding quality control |
| 1. Preparation of raw material |
| Gelatin |
appearance, odour, colour, grain size, solubility, gelling, (bloom), viscosity, pH value, isoelectric point, bacteriology, chemical purity |
|
| Water |
electrolyte content, pH value, bacteriology |
|
| Colouring agents and pigments |
identity, solubility, bacteriology, chemical purity |
|
| Geletain solution |
viscosity, temperature, colour shade, colour composition |
|
| 2. Production machine |
| 1 Dipping, 2 Rotation, |
temperature, relative |
|
| 3 Gelling, 4 Drying, |
humidity, viscosity, |
|
| 5 Stripping, 6 Cutting, |
dimension, colour shade, |
|
| 7 Joining, 8 Ejection |
laboratory check |
|
| 3. Inspection |
defects |
| 4. Imprinting |
laboratory checks on ink, statistical control |
| 5. Counting, packaging |
final release by Quality Control |
| 6. Batch release |
certificate |
