Kum Thim Food Industries Sdn Bhd was established in 1971 and slowly gained its reputation as one of the leading sauce manufacturers in Malaysia, specialising in soy sauce manufacturing.
Over the years, we still insist on using the Traditional Natural Fermentation process to produce our soy sauce products — we believe this is a non-negotiable and irreplaceable process as it produces the essence of soy sauces. At Kum Thim, we aim to help elevate the tastes of traditional and modern Chinese Cuisine with the sauces we produce. Over the years, Kum Thim has grown exponentially and is able to aggressively produce high amount of soy sauce.
Experienced in the sauce making industry, our Founder Mr. Mun Kum Thim is a 65-year-old (2012) Malaysian Chinese, with ancestral roots from Guang Dong, Xinhui, China. At a young age, he knew where his passion lied and he pursued it, which led him to his purpose. He started out as an apprentice of the lowest stage in Thye Woh Sauce Factory with the desire to learn, create, and contribute. Under the guidance of his Master (sifu), Mr. Chia Gen, who was not only strict, but also had high hopes for our Founder, he learned the basics in the sauce making industry. It was not easy to learn from a Master with high standards and requirements, but our Founder understood that perseverance was key and persevered.
After many sleepless nights, trials and errors, and days of trying to master the art of sauce making, he finally climbed the ladder and became a Master himself. From then on, he slowly built his own sauce manufacturing company we now know as Kum Thim and up until today, our Founder believes that every single bottle of sauce that is churned out from his company should be created with dedication and to perfection, and this is reflected in the taste. He ensures that every bottle of sauce created lives up to his and his Master’s expectation — consistent in taste, colour, and smell.
Today, Kum Thim is a family business where our Founder’s son, Mr. Mun Siew Leong partakes in. With Mr. Mun Siew Leong’s unique business insights and passion in the sauce making industry, he has helped propel Kum Thim forward. Sharing the same beliefs and values as our Founder, they make a formidable team that ensures there will always be a bottle of Kum Thim’s sauce near you.
To be recognised as an industry leader that provides quality and safe-to-consume products that exceed consumer expectations.
To constantly improve and create unique sauces and condiments while upholding out commitments of providing clean, safe, and healthier products via technological innovations.
President of The Central Malaya Sauce
Manufacturers’ Association (2009–2012).
President of The Malaysian Sauce
Manufacturers’ Association (2009–2012)
Steamed soybeans, roasted crushed wheat, and Aspergillus are mixed.
The mixed ingredients are then incubated in a special room for maturation for a total of 3 days. This special room is temperature and humidity controlled to produce an optimum environment for maturation.
Salt is dissolved in water to create a brine. The brine controls the growth of bacteria during the fermentation process, prevents spoilage, and helps bring out the natural taste and nutrients of soybeans.
Our mixture will be moved into tanks where they will finely age for 45–90 days. During this stage, fermentation occurs which creates positive changes to flavour, aroma, and colour.
After ageing, the mixture will be filtered and compressed to drain liquid. This liquid is our batch of raw soy sauce.
The raw soy sauce we obtained from filtration will be further cooked, sterilised, and refined. Flavour, aroma, and colour enhancement are done during this process.
The final product of soy sauce will go through a stringent quality check to ensure that the quality is maintained and in accordance with standards in terms of flavour, aroma, and colour.
Soy sauce that passes through quality check will be bottled and labeled with a machine in a clean environment.
Bottled soy sauces will be stored in a secure and clean storage facility ready for distribution.
将蒸熟的大豆、烤熟的碾碎小麦和米曲混合在一起。
将混合物转移到温度和湿度都经过精密控制的特殊房间，用 3 天的时间将其培育成酱油米曲
将盐溶解于水中，制作成盐水。盐水在发酵过程中控制细菌的生长，防止变质，同时也有助于释放大豆的天然味道和营养。
混合物被转移到罐中，在那里陈化 45 - 90 天。在这个阶段，混合物的口味、香气和颜色都会产生极大的变化。
经过陈化后，混合物将被过滤并压缩以排出液体，这液体也就是我们的头抽酱油。
被过滤出来的头抽酱油将被进一步加热、灭菌和精制；而口味、香气和颜色的增强处理也会在这个过程中进行。
最终的头抽酱油产品将经过严格的质量检查，以确保口味、香气和颜色的质量都符合标准。
通过质量检查的头抽酱油将在符合卫生的环境下以机器灌装并贴上标签。
灌装好的酱油将被储存在安全卫生的仓库，等待分发。
Wastewater treatment
All of our products are certified HALAL by Department of Islamic Development Malaysia (JAKIM) since year 2000 and strictly complies with the Malaysian Halal standard. After that in 2018, our premise is accredited with MeSTI by Ministry of Health, Malaysia.
自 2000 年开始，我们所有的产品均获得马来西亚伊斯兰发展局（JAKIM）的清真认证，并且严格遵循马来西亚的清真标准。
此外，于 2018 年，我们的公司还获得了马来西亚卫生部的食品安全问责工业认证（MeSTI）认证。