High Quality Clear Solvent Low aromatic Industrial White Spirit: Low aromatic White Spirit White Spirit Product Name White Spirit Appearance Clear Liquid free from suspended matter Viscosity 0.4 â?? 0.5 Cps. Color Water White Sp.Gravity at 20�ºC 0.775 Flash Point 42 �ºC. Distillation Range 153 �ºC. - 237 �ºC. Dry Point 237 �º C. Aromatic Value 15 â?? 17% KB Value 38% by weight Sulphur Content < 5 ppm Acidity Content Nil Corrosion None Water Content Nil
Parameter Grade Moisture% 12-14.5% TFM 40%-80% FFA as Palmitic 1.5% max Free Alkali as NaOH 0.05%-0.1% Glycerin% 0.5%-1.0% c 0.4%-0.7% Unsap 0.4% max Titre 43-47�°C Free alkali Nil Palm oil% 70 Palm kernel oil % 20
Material: 100% Ecological Bamboo Fiber Craft Paper Production size: 787 x 1092mm/ 889 x 1194mm (OEM) Weight per sheet: 50-230gsm Color: Brown or white Supply: Rolls or Sheets Specification of Bamboo Craft Paper Type Bamboo Kraft Paper Raw Material 100% virgin Bamboo fiber Brand Name elegant (or OEM) Color Brown/white Production weight 50-230 gsm (OEM) Sheet Size 787x1092mm/889x1194mm(OEM) Weight of per pallet 773.5kg/955.3kg(OEM) Packaging Details in pallet with waterproof film Supplying method Sheets or coiling rolls
80gsm whiteness 100%106% Material -100% wood pulp Grading - A Gramage - 80gsm Brightness - 106% Moisture 3.5%4.5%, Thickness - 103110 um Surface roughness TS ml/min - 75175 Surface roughness BS ml/min - 100200 Bending stiffness MD - >110 Mn Bending stiffness CD - >50 Mn Opacity - >94% CIE whiteness - 167 Capacity - 94% Cobb Test - 2733 g/m2 2733 Packaging 500 sheets per ream 5reams / carton 1560 carton boxes 7800 reams / 20 FCL
White & brown color broiler hatching eggs. Fertility rate: 90% min. Hatch ability: 78-82%. Average weight: 60-65 gr each Color: White & Brown Size: Large and Extra large Available Grade: A Specifications; We trade in fresh farm table eggs of various sizes; Fresh White and brown eggs Size: Small, Medium, large. Extra large Weight: Ranging from 45gms to 60gms.
Product name Tapioca starch Starch content 88.4% Moisture (max) 13.14% Ash content (max) 0.2% PH (1% liquid) 5-7 Particle size (pass through 200 mesh screen) Min 76%/g Viscosity 909 BU Whiteness 98.1% Fiber content (max) 0.29% Total yeast & mold (CFU/g) 1,9x102 SO2 (max) 150 ppm
SPECIFICATIONS: ICUMSA : 45 RBU ICUMSA Attenuation index units Method # 10-1978 ASH CONTENT : 0.04% Maximum by Weight MOISTURE : 0.04% Maximum by Weight MAGNETIC PARTICLES : mg/kg 4 SOLUBILITY : 100% DRY & Free Flowing GRANULATION : Fine Standard POLARIZATION : 99.80 Minimum Max AS : 1 P.P.M. Max OS : 2 P.P.M. Max CU : 3 P.P.M. COLOUR : Sparkling White SEDIMENTS : NONE SO : mg/kg 20 REDUCING SUGAR : 0.010% Maximum in Dry Mass RADIATION : Normal w/o presence of cesium or iodine SO2: Certified SUBSTANCE : Solid, Crystal SMELL : Free of any Smell HPN STAPH AUREUS : per 1 gram NIL MICROBIOLOGICAL LIMITS : Pathogenic Bacteria including Salmonella per 1 gram NIL Bacillus per 1 gram NIL PESTICIDE TRACES : Maximum mg/kg Basis DDT 0.005 PHOTOXIN 0.01 HEXACHLORAN GAMMA ISOMER 0.005 CROP: :2013 or more recent crop PHYTOSANITARY CERTIFICATE of no radiation, no virus, no insect parts, no rodent excrement, no husks and no poisonous matter. Product is suitable for HUMAN CONSUMPTION
Peanut Butter Advantages: Peanut butter is an excellent source of protein, dietary fiber, vitamin Pantothenic acid, niacin and vitamin B6.Also high in content are the dietary minerals manganeseâ??s, magnesium, phosphorus, zinc and copper. Peanut butter is a good source of thiamin, iron and potassium. Both crunchy/chunky and smooth peanut butter are sources of saturated (Primarily palmitic acid) and unsaturated fats (primarily oleic and linoleic acids) Serving Suggestion: Peanut butter is mainly used as a sandwiches spread, sometimes in combination with other spreads such as jam, honey, chocolate (in various forms) vegetables or cheese. Calories 180 Calories from Fat 140 Peanut Butter Nutrition Facts Daily Value % Total Fat 15g 23 Saturated Fat 3g 15 Trans Fat 0g Sodium 160mg 6 Total carbohydrate 8g 3 Dietary Fiber 5g 20 Sugars 3 g Peanut butter Specification Moisture48% Crude protein>25% Peroxide value
Product characteristics Milk fat min. 99.8% Moisture max. 0.2% Typical melting point 32-34 C Benefits Natural and versatile ingredient Delicious flavor and taste Extended microbiological shelf life compared to butter Salt-free, lactose-free alternative to hydrogenated cooking oils Great source of vitamins A, D, E and K Applications Sweets and pastries (baklava) Frying, cooking and baking (meat, fish, vegetables and sweet preparations)
Premium Quality Unsalted Butter 82% Fat Features: Unsalted Cow Milk Butter 82 %( 25kg) 100% made by pure cow milk Creamy yellow to yellowish white Natural milk fragrance. Delicious taste. High quality & reasonable price Timely delivery OEM welcome Suitable for making high quality bakery food, beverage, confectionery, or spreading on bread. Technical Specification Pure fat from cow's milk (%): 82 %( min) Moisture (%): 16 % (max) Acidity (�°T): 20�°T (max) Milk solids-not-fat (%): 2% (max) Melting point (�°C): 28-38�°C (as per your need) Specific Density: 0.910-0.913 (37.8�°C) Refractive Index: 1.456-1.453(40�°C) Total Plant Count: 50000 cfu/g Polanski index: 1.5-3.7 Saponification Value: 225-235 Radio activity content: 10 BQ per Kilogram (max) Iodine Range: 26-40 Peroxide value: 1 meq/kg (max) Microbiological Indices: Salmonella Absent in 25g Mould Tolerance: 100 cfu/g Pathogen: Negative E. Coliform (mpn/100g): Absent in 1gram Staphylococcus Aureus: Absent in 1gram Method of test as per international standards IDF (International Dairy Federation).
Chemical and physical specifications Humidity max 26.5 Sucrose min 43.5% Milk solids min 28.5% Fat min 8.5% Acidity max 48.0 Viscosity of fresh product (about 2 months of storage) Pa s â?? 3,0 â?? 10,0 Viscosity of fresh product (from 2 about 10 months of storage) Pa s 15,0 Cleanliness of renew condensed milk according to standard confirmed foe cow milk, min II group (GOST 29245) The admissible sizes of crystals of dairy sugar mkm 15.0
Skimmed Milk Powder Protein: 34.0% min Lactose: 52.0% max Fat: 1.25% max Ash: 8.6% max Moisture: 4.0% max (non-instant) and 4.5% max (instant) Standard Plate Count: < 50, 000/g max Coliform: < 10/g max (instant) E.coli: Negative Salmonella: Negative Listeria: Negative Coagulase: Positive Staphylococci: Negative Scorched particle content: 15.0 mg max (spray-dried) Titratable acidity: 0.15% max Solubility index: < 1.0 ml (instant), < 1.25 Color: White to light cream color Flavor Clean, pleasing dairy flavor
Whole Milk Powder Moisture: 2.5% max Lactose: 36.0% min Fat: 26.0% min Protein; 24.0% min Ash: 7.0% max Solubility Index: 1.0 max Titratable Acidity: 0.15 max Colour: Cream/White Flavor: Pleasant Standard Plate Count: 50000 cfu/g max Coliforms: 10 cfu/g max Staphylococcus: 10 cfu/g max Salmonella: Negative E. coli: 10 cfu/g max S. Aureus: 10 cfu/g max Yeast & Molds: 250 cfu/g max Sediment Disc: (/25g) Disc 2 max
Color Back Brown Color Inner Yellow Processing Method Oven Hot Air Dried Length of Stem
Specification Organic and conventional clove spice Description: herbal clove/spice clove Cloves are one of the highly prized spices, widely recognized all over the world for their medicinal and culinary qualities. Dry clove specification Color: brown Odor: characteristic Size: homogenous Foreign matter 0% Stems: 2. 09% Inferior cloves: 2. 25% Admixture: d1% Moisture: 6% - 12% Volatile oil content: 65- 70% (v/w)
Specification Moisture : 13.5% max Length : 30-45cm Thickness: 0.8mm - 2mm Taste: Pungent/Hot Admixture: 1% max Oil content: Min 2.5% Odour: Aromatic Colour: Yellow, Clean and Unmold
Appearance Spherical with wrinkles Bulk Density 560 g/1000 ml +/- 20g Particle size Between 2.75 mm and 4.25 mm Moisture 10 % ( Max) Excreta, mammalian (mg/kg) 1 Excreta, Non-mammalian (max mg/kg) 5 Foreign botanical Components (max % w/w) .2% Visual mold (max % by weight) 1 Disgusting objects (parts of rubber, Maggots, Larvaâ??s, Worms, Plaster, snails, Ropes/ Strings, Threads, Cotton, Cigarettes, Inspects Feathers, Hairs or similar objects) No Tolerance 0.0005 % General Foreign objects (parts of Plastics, Textiles, Wool, paper, Earth/soil, Paint- Lacquer Spots or Similar objects ) 1 part /20kg 0.02% Non- Product related Defects (Stems, Stalks, fiber, Peelings, Leaves, Blossoms, Pods, Shells, Foreign Paints, or similar objectives 0.1 %
Product Specifications Chili Powder Appearance Reddish granular powder Moisture 10% Max. Pungency (ASTA Method) 15,000 - 90,000 Color (ASTA Method) 40 - 160 Ash Content Less Than 8% Acid Insoluble Ash 0.05 - 1.13 Non Volatile Ether Extract 12.5% MIN Crude Fibred Less Than 30% Size 20 60 Mesh (US) Shelf Life Long Time
Sizes Available:- Medium Green - 5.5mm to 6mm Green Bold 6mm to 7mm Jumbo Bold 7 mm to 8mm Super Bold â?? 8 mm to 9mm SPECIFICATION - Shape: long oval - Shell: strong, tough & no white spots - Length: 2-5cm - Round diameter: 1.5-2.5cm - Moisture: 13.5% max - Admixture: 1% max - Color: Green, Black - Seeds are agreeable aromatic & pungent - Well dried & no fungus
Specification Robusta Coffee R2 S13 On sieve screen 13 90% min Moisture 13% max Foreign matter 0.5% max Black & Broken 5% max Foreign beans 0.1% Robusta Coffee R1 S16 On sieve screen 16 90% min Moisture: 12.5% max Foreign matter: 0.5% max Black & Broken: 2% max Foreign beans: 0.1% Robusta Coffee R1 S18 On sieve screen 18: 90% min Moisture: 12.5% max Foreign matter: 0.5% max Black & Broken 2% max Foreign beans: 0.1%
