Fish.Feeding and exporting
Medicinal mushrooms.
Whole chicken, whole hens, chicken feet and paws, victor salami beef, rabbit, hens, turkey, sheep, duck, chicken.
Horses meat , cow meat , beef meat.
Pork lard, pork crackings.
Snail.
Meat.
We are manufacturers of nutritional supplements made from medicinal mushrooms. *Cordyceps sinensis mushroom, reishi mushroom, lions mane mushroom... : powder, capsulles, tinctura....
Black nigella seeds, millet, soybeans, sunflower seeds (for birds), flax, milk thistle, camelina, buckwheat, california bluebell, red millet..Shipping, producing
Fresh cherry.
Fruits.
wholesale chew proof dog bed from us with following features: wholesale chew proof dog bed we can do L, XL and XXL. Washable removable cover in order that it is convenient for your usage. Suede fabric is good for your home. And Plush fabric is warm in winter and autumn. So it is your Best choice for Children! Of course, if you have your own design, please send us and We will give you a good satisfaction. Good advices for dog tents are welcomed! If you can do that, we will provide you a gift for your kids for your help. More Models, pls contact with us freely. If you want know more about our factory, Pls visit about us. Contact us freely any time.
Sweet potato.
Bottled 250ml,500ml,750ml,1000ml Bulk tank 20L Extra virgin 1 class olive oil GREECE origin. 250ml,500ml,750ml,1000ml.
Flour Type T - 650 Moisture content (%) 13.81 Ash content (%) 0.65 Content acidity 1.6 Water absorbtion (%) 58.5 Dough development time (min.) 1.5 Dough stability (min.) 1.0 Dough softening (FJ) 55 Quality number 61.7 Quality group B1 Energy (cm2) 87.0 Resistance (EJ) 344 Ekstensibility (mm) 221 K=R/E 1.56 Max. Viskozity (AJ) 850 Content of wet gluten (%) 21.0 Proteins (%) min 10.5 Granulation 125 (%) 17.80 Falling number 300-350 Sensory characteristics color characteristic scent characteristic taste characteristic
Moisture content (%) 14.20 Ash content (%) 0.75 Proteins (%) 11 Content of wet gluten (%) 27.60 Falling number 220 color: white with a yellowish tinge scent characteristic taste characteristic
Moisture content (%) 14,5-15 Ash content (%) 0.75 Proteins (%) min 11.4 Falling number 300-350 Content of wet gluten (%) 27 Sensory characteristics color characteristic scent characteristic taste characteristic
NPK 7-20-30 Granules 2-5 mm at least 95 % Bulk density 1065 kg/m³ NPK 15-15-15 Granules 2-5 mm at least 95 % Bulk density 1116 kg/m³ NPK(S) 15-15-15 (3) Granules 2 - 5 mm at least 95 % Bulk density 1102 kg/m³ NP 20-20 Granules 2 - 5 mm at least 95 % Bulk density 1120 kg/m NPK (MgO) 8-16-24 (2) Granules 2- 5- mm at least 95 % Bulk density 1063 kg/m³
Urea N 46 Pril 0,5 - 3 mm at least 96% Bulk density 722 kg/m³ - Ammonium nitrate N 33,5 prilled Prill 1 - 5 mm at least 95 % Bulk density 942 kg/m³ - KAN N (MgO) 27 (4,2) prilled Prill 1 - 5 mm at least 95 % Bulk density 1017 kg/m³ - KAN N (MgO) 27(4,8) granulated Granules 2 - 5 mm at least 95% Bulk density 1033 kg/m³ - Ammonium sulphate nitrate ASN 26N + 15 S Granules 2 - 5 mm at least 95% Bulk density 969 kg/m³ - Ammonium sulphate 20 N + 24 S Granules 2 - 5 mm at least 95% Bulk density 991 kg/m³
Flour Type T - 650 Moisture content (%) 13.50 Ash content (%) 0.60 Content acidity 1.5 Water absorbtion (%) 58.5 Dough development time (min.) 1.5 Dough stability (min.) 1.0 Dough softening (FJ) 55 Quality number 61.7 Quality group B1 Energy (cm2) 88.0 Resistance (EJ) 344 Ekstensibility (mm) 221 K=R/E 1.57 Max. Viskozity (AJ) 850 Content of wet gluten (%) 21.0 Proteins (%) min 11.0 Granulation 125 (%) 17.80 Falling number 300-350 Sensory characteristics color characteristic scent characteristic taste characteristic
