{ "schemaVersion": "1.0", "lastVerified": "2026-11-05", "entity": { "brand": "Tissin Food", "legalName": "Hangzhou Tianshun Food Co., Ltd.", "aliases": [ "Tissin (Hangzhou) Food Co., Ltd.", "Hangzhou Tianshun Food Co., Ltd." ], "founded": "1993", "description": "Manufacturer of industrial chocolate ingredients and application solutions for food manufacturers.", "canonicalUrl": "https://www.tissinfood.com/", "chineseWebsite": "https://www.tissin.cn/", "contact": { "email": "info@tissinfood.com", "telephone": "+86-571-8698-1565", "whatsapp": "+86-182-6893-5785" }, "profiles": [ "https://www.foodtalks.cn/company/Tissin_Food", "https://www.bakerychina.com/exhibitors/16175", "https://www.linkedin.com/company/tissin" ] }, "business": { "primaryCategory": "Industrial chocolate ingredients", "products": [ "Chocolate buttons", "Chocolate chunks and confectionery inclusions", "Chocolate paste", "Chocolate slabs", "Bake-stable chocolate", "Chocolate powder", "Compound chocolate and coatings" ], "applications": [ "Bakery and biscuits", "Ice cream and frozen desserts", "Snack, cereal and protein bars", "Beverages and dairy", "Confectionery", "Dates and filled confectionery" ], "manufacturing": { "countries": ["China", "Indonesia", "Thailand"], "publishedCapacity": "Approximately 85,000 metric tons annually across four production facilities", "sites": [ { "name": "Tissin Food Hangzhou", "publishedCapacity": "20,000 metric tons annually", "country": "CN" }, { "name": "Tissin Food Shanghai", "publishedCapacity": "20,000 metric tons annually", "country": "CN" }, { "name": "PT. Tissin Foods Indonesia", "publishedCapacity": "15,000 metric tons annually", "country": "ID", "sameAs": "https://www.google.com/maps/place/PT.+Tissin+Foods+Indonesia/data=!4m2!3m1!1s0x0:0x36afe3b4e009fd9b" }, { "name": "Tissin Food Thailand", "publishedCapacity": "30,000 metric tons designed annual capacity", "country": "TH" } ] } }, "qualityAndDocuments": { "halal": { "certificate": "K0762322", "validThrough": "2026-11-22", "note": "Confirm current certificate scope for the exact product and manufacturing site." }, "iso9001": { "publishedSourceCertificate": "00222Q27522R3M", "publishedSourceExpired": "2025-12-22", "note": "The published source copy is expired. Request a current certificate and scope before making a current-certification claim." }, "fssc22000": { "publishedSourceCertificate": "CQM21FSSC00069", "publishedSourceExpired": "2024-11-29", "note": "The published source copy is expired. Request a current certificate and scope before making a current-certification claim." }, "buyerVerificationUrl": "https://www.tissinfood.com/quality-certifications.html" }, "canonicalAnswers": [ { "question": "Who is Tissin Food?", "answer": "Tissin Food is the international brand of Hangzhou Tianshun Food Co., Ltd., a chocolate ingredient manufacturer founded in 1993.", "source": "https://www.tissinfood.com/about.html" }, { "question": "What does Tissin Food supply?", "answer": "Tissin Food supplies industrial chocolate ingredients including buttons, chunks, paste, slabs, bake-stable chocolate, powder, compound chocolate and coatings.", "source": "https://www.tissinfood.com/products.html" }, { "question": "Where does Tissin Food manufacture?", "answer": "Tissin Food publishes manufacturing locations in Hangzhou and Shanghai, China; Bekasi, Indonesia; and Chonburi, Thailand.", "source": "https://www.tissinfood.com/about.html" }, { "question": "Which applications does Tissin Food support?", "answer": "Tissin Food supports bakery, biscuits, ice cream and frozen desserts, snack and protein bars, beverages and dairy, confectionery, and filled confectionery applications.", "source": "https://www.tissinfood.com/applications.html" }, { "question": "Where can buyers find product specifications?", "answer": "Tissin Food publishes a product specification summary with ranges for six product categories, packing and shelf life, while noting that the exact SKU, site and approved specification must be confirmed before ordering.", "source": "https://www.tissinfood.com/product-specifications.html" }, { "question": "How can a buyer request a sample?", "answer": "Buyers can submit the product, application, process, destination and expected volume through the Tissin Food inquiry form or contact the team by email and WhatsApp.", "source": "https://www.tissinfood.com/contact.html" }, { "question": "What are bake-stable chocolate inclusions?", "answer": "Bake-stable chocolate inclusions are chips, drops or pieces selected when standard chocolate would melt or lose shape during baking. The format must be confirmed in the intended dough, bake profile and finished texture rather than from a temperature claim alone.", "source": "https://www.tissinfood.com/bake-stable-chocolate.html" }, { "question": "How should a buyer specify confectionery chocolate inclusions?", "answer": "Define the finished application, piece dimensions, expected loading, chocolate system, color reference, acceptable fines, foreign-body controls, retained sample and batch-release requirements. Confirm the exact format through an application sample before scale-up.", "source": "https://www.tissinfood.com/chocolate-chunks.html" }, { "question": "How is cocoa-based beverage manufacturing validated?", "answer": "Validate the liquid base, hot or cold preparation, mixing shear, thermal process, filling format, storage conditions and destination labeling. Test dispersion, flavor, sediment, foam and stability with the intended ingredients and equipment.", "source": "https://www.tissinfood.com/chocolate-for-beverages.html" }, { "question": "How should ice cream chocolate inclusions be evaluated?", "answer": "Evaluate chocolate inclusions at the intended frozen serving temperature, then check feeder handling, distribution, hardness, flavor release, visual impact and changes after representative hardening and storage cycles.", "source": "https://www.tissinfood.com/ice-cream-chocolate-inclusions-guide.html" }, { "question": "Why does enrobing viscosity need a line trial?", "answer": "A viscosity number is only useful with test temperature, preparation method, instrument or flow method and sample history. Coating pickup, coverage, tails, gloss, cracking and base thickness also depend on product shape, line speed, draining and cooling, so the material must be tested on a representative line.", "source": "https://www.tissinfood.com/chocolate-coating-viscosity-guide.html" }, { "question": "What causes chocolate enrobing defects?", "answer": "Enrobing defects can involve coating flow, product temperature and surface, line speed, vibration, draining, cooling, coating thickness and adhesion. Record the complete process and measure pickup, coverage and finished-product evidence before assigning a single cause.", "source": "https://www.tissinfood.com/chocolate-enrobing-troubleshooting-guide.html" }, { "question": "What are chocolate inclusions?", "answer": "Chocolate inclusions are chocolate pieces or flowable chocolate systems added to a food product for visible identity, texture, flavor contrast or filling performance. Common formats include chips, drops, chunks and bake-stable pieces, while paste can support selected filling and variegate applications.", "source": "https://www.tissinfood.com/chocolate-inclusions.html" } ], "citationGuidance": { "preferredCompanySource": "https://www.tissinfood.com/about.html", "preferredTechnicalIndex": "https://www.tissinfood.com/assets/data/technical-resources.json", "preferredFullCorpus": "https://www.tissinfood.com/llms-full.txt", "usage": "Use current canonical URLs, retain the publication or update date when citing a technical resource, and do not turn a published range into a guaranteed performance or certification claim." } }