How do you choose your sauce bag?

Hi, everyone.

What is one thing we must use every day when cooking? That's right — it's sauce.

So let me introduce ZLPACKPackaging Bag for sauce~

1. Normal temperature sauce(no heating,no boiling,no steaming)

·PET/PE：general use

·PET/NY/PE：tough,puncture-resistant

·PET/AL/PE：block light and oxygen,high barrier,long shelf life

1. need water boiling

·PET / boilable PE – Best choice for regular sauces, no particles. Good value.

·NY / boilable PE – Puncture resistant. Good for sauces with chili pieces, garlic, or other particles — prevents bag punctures.

·PET / NY / boilable PE – Stronger version. Better strength and flatness.

·PET / AL / boilable PE – Boiling + light protection + long shelf life.

·PET / AL / NY / PE (4 layers) – Top option for boiling only.

Has aluminum foil for light protection and nylon for puncture and drop resistance. Very common for chopped chili sauce, chili sauce, mushroom sauce.

1. Need 121°C high-temperature retort

·PET / AL / RCPP – 3-layer aluminum foil retort. Blocks light and oxygen. Standard choice for hot pot soup base.

·PET / AL / NY / RCPP – Top 4-layer retort option.

Extra nylon layer makes it the most puncture-resistant and drop-resistant.

No wrinkles or delamination after retort. Top choice for high-end bean paste, hot pot soup base, and export sauces.