Dhaka Chemical Salts Suppliers and Manufacturers

Jute sacking cloth Sacking Cloth Width: 22 to 30 inches Weight: 11 to 24 ozs Weaving: Plain and Twill Colour: Natural Packing: 500/100 yds in iron bound bale Sacking Cloth Sizes: As per requirement Weight: Standard or light Sewing: Overhead Dry and Overhead Tar (safety Sewing optional) Colour: Natural Branding: Up to three colours Packing: 200-500 bags flat/folded in iron bound bale Standard Sacking Bags Twill Bag: A Twill Bag: 44x 26.5, 2.62 lbs; B Twill Bag: 44x 26.5, 2.25 lbs L Twill Bag: 44x26.5, 2.50 lbs; Corn Sack: 41x23, 1.75-2.15 lbs; Binola Bag: 44x 2.65, 2.00 lbs; Cement Bag: 29x20, 1.25 lbs; Coffee Bag: 40x26, 2.00 lbs; Grain Sack: 60x30, 3.25 lbs; Sugar Twill: 48x28, 2.00 lbs; Double Warp Bag: Heavycees (40x28, 2.25lbs); lightcees (40x28, 2.00lbs); D.W. Flour Bag: 58x28, 2.25lbs D.W. Salt Bag: 45x26.5, 1.75lbs D.W. Nitrate Bag: 35x26, 1.25lbs

Made from Hessian Cloth, Jute Hessian Bags are an environment â?? friendly option for storing. (Various agricultural products.) Available: Plain â?? are totally bio-degradable and easily blend with the. environment. Chemical Treated â?? are made rot proof to withstand with moisture and sun, for a longer period of time.Custom Printed. Also available in â??dyedâ??, â??bleachedâ?? or â??full brightâ?? colour, treated with vegetable oil for food safety. Application: Hessian Bags are widely used in the agricultural industries to store and pack varieties of commodities viz. Pulses, Food & Grains, Potatoes, Onions, Sugar, Tobacco, Coffee, Cocoa, Peanut etc. for packing goods up to 60 kgs in cement making factories for packing cement for packing sand to protect an area from land slide and flood. Common Hessian Bags: Hessian Bag Size 53â?³X77â?³ (135Ã?195 Cms), Ex. 7 Oz, Weight 1147 Grams (40.46 Oz), 9Ã?8 Porter And Shots, Hemmed, Herackle Sewn On Both Side, Packing 500 Bags Per Bale. Hessian Bag Size 53â?³X83â?³ (135Ã?210 Cms), Ex. 7 Oz, Weight 1234 Grams (43.54 Oz), 9Ã?8 Porter And Shots, Hemmed, Herackle Sewn On Both Side, Packing 500 Bags Per Bale. Hessian Bag Size 55â?³X83â?³ (140Ã?210 Cms), Ex. 7 Oz, Weight 1281 Grams (45.18 Oz), 9Ã?8 Porter And Shots, Hemmed, Herackle Sewn On Both Side, Packing 400 Bags Per Bale. Hessian Bag Size 53â?³X79â?³ (135Ã?200 Cms), Ex. 7 Oz, Weight 1176 Grams (41.48 Oz), 9Ã?8 Porter And Shots, Hemmed, Herackle Sewn On Both Side, Packing 400 Bags Per Bale. Hessian Bag Size 57â?³X69â?³ (145Ã?175 Cms), Ex. 7 Oz, Weight 1108 Grams (39.08 Oz), 9Ã?8 Porter And Shots, Hemmed, Herackle Sewn On Both Side, Packing 500 Bags Per Bale. Hessian Bag Size 53â?³X81â?³ (135Ã?205 Cms), Ex. 7 Oz, Weight 1205 Grams (42.51 Oz), 9Ã?8 Porter And Shots, Hemmed, Herackle Sewn On Both Side, Packing 500 Bags Per Bale. Hessian Bag Size 31â?³X20â?³ Ex. 40â?³-7oz/40â?³, 9Ã?8 Porter And Shots, Plain, Hemmed, Herackle Sewn, Packing 1000 Bags Per Bale. (For Packing Potato And Onion â?? For 25 Kg) 1Ã?20â?² FCL = 85 bales. Hessian Bag Size 31â?³X20â?³ Ex. 40â?³-7.5oz/40â?³, 9Ã?9 Porter And Shots, Plain, Hemmed, Herackle Sewn, Packing 1000 Bags Per Bale. 1Ã?20â?² FCL = 80 bales. Hessian Bag Size 40â?³X20â?³ Ex. 40â?³-10oz/40â?³, 11Ã?12 Porter And Shots, Selvedge Mouth, Herackle Sewn, Packing 1000 Bags Per Bale. Hessian Bag Size 30â?³X18â?³, Ex. 36â?³-7oz/40â?³, 9Ã?8 Porter And Shots, Hemmed, Herackle, Packing 1000 Bags Per Bale. 1Ã?20â?² FCL = 86 bales. Hessian Bag 34â?³ x 14â?³ Ex 38â?³-10oz/40â?³ 11 x12 PNS, selvedge, at mouth, 2 tie strings 20â?³ each at mouth, Herackle sewn, 1000 bags per bale,( Rot proof).(cloth width 86cm) 1 x 20 ft = 66 bales. Hessian Bag 33â?³ x 14â?³ Ex 37â?³-10oz/40â?³ 11 x12 PNS, selvedge, at mouth, 2 tie strings 20â?³ each at mouth, Herackle sewn, 1000 bags per bale, (Rot proof). (Cloth width 84cm) loading : 1 x 20 ft = 70 bales. Minimum Order: 1Ã?20

"Dry fish" typically refers to fish that has been dried to preserve it. This preservation method is commonly used in regions where fresh fish may not be readily available or to extend the shelf life of fish. The process of drying fish involves removing moisture from the fish through methods such as sun drying, smoking, or dehydrating. Once dried, the fish can be stored for an extended period without refrigeration. Here's a general overview of how to prepare dry fish: Cleaning and Preparing the Fish: Start by cleaning the fish thoroughly, removing scales, guts, and any undesirable parts. Some prefer to keep the fish whole, while others may fillet or butterfly it. Salt Cure (Optional): Some recipes call for curing the fish in a salt mixture before drying. This helps draw out moisture and adds flavor. If you choose to salt cure, rub the fish with salt and any desired seasonings and let it sit for a few hours to overnight in the refrigerator. Drying Method: There are various methods for drying fish. Traditionally, fish are dried in the sun on racks or lines, but you can also use a food dehydrator or smoker. If using a dehydrator or smoker, follow the manufacturer's instructions for drying fish. Drying Time: The drying time will depend on factors like the size and thickness of the fish, as well as the drying method used. It can take anywhere from a few hours to several days for the fish to dry completely. The fish should be firm and leathery when fully dried. Storage: Once the fish is fully dried, it can be stored in airtight containers or vacuum-sealed bags in a cool, dry place. Properly dried and stored fish can last for several months to a year. Rehydration and Cooking: Before cooking with dried fish, it's often rehydrated by soaking it in water or other liquids for a period of time. Once rehydrated, the fish can be used in a variety of dishes such as soups, stews, curries, or fried preparations. Dried fish is a versatile ingredient that adds a unique flavor and texture to dishes. It's commonly used in cuisines around the world, from Asian to Caribbean to Scandinavian