Potatoes, onions, cabbage, carrots, china garlic, mayonnaise, mustard, vinegar, vegatable oils, beans, peas, biscuits, tomatopaste, seed potatoes, apples, pears, all kind of fruit and vegatble and all kind of food products.
Food And Non Food Products.
Corn starch, potato starch, red pepper flakes, barley, sodium bicarbonate, sweet paprika peppers, paprika chilli, lemon salt, extra fine salt, table salt, cinnamon powder, brown raisins, sesame, fenugreek powder, celery leaves, garlic powder, granulated garlic, icing sugar, sugar (brown), red lentil, green lentil, mustard seeds, pepper, nuts, dried fruits.Packaging
There are Three types of Almonds: -Mamra Almond: Mamra Sweet Kernel (from 90 to 150 pieces per 100 gr), It is a rich source of proteins and minerals & has been planting In a cold region of Iran. Mamra Almonds are being offered in different grades based On their kernels weight. Mamra Almonds have a sweet taste and they are bright in color .the first step to check the quality of Mamra is paying attention to the color of its Kernels. In Compare to other types of Almonds, Mamra is brighter in color & elongated in form. Mamra Badam prices are offered according to different sizes. The available sizes are: 95-100 (kernel pieces in 100gram), 100-105, 105-110, 110-120, 120-130, Mini Mamra. -Paper Skin Almond: Paper skin almond in fresh form has a villi Green color skin which can be separated after harvesting. -Stone Iranian almonds: Stone almonds have good resistance to dehydration. This almond has a salty taste. In the pharmaceutical and food industries, it is widely used. Paper skin almond, as its name implies, has a thin wooden skin with a narrow open mouth so it can be easily opened by hand pressure
Fresh vegetable like spinach, carrot, cabbage, capsicum.
We can supply big quantity gypsum/alabaster powder. Mineralogical composition: X-ray diffraction / petrography Gypsum (so4ca.2h2o).................... 92, 05% Celestine ........................................ 2, 6 % Carbonates................................... 1, 95% Quartz.............................................. 1, 3 % Clay minerals............... 2, 1% Chemical composition Atomic emission spectrometry icp plasma unless another method is detailed. Na and ba were also analyzed with results below the detection limit. Humidity (dehydration 30âºc) 0, 15% Crystallization water (dehydration 200âºc) 19, 24% So3 43, 94% Co2 (volumetry) 0, 89% Cao 30, 91% Mgo 0, 17% Sro 1, 47% Sio2 2, 32% Fe2o3 (volumetry) 0, 15% Al2o3 0, 69% K2o (flame spectroscophy) 0, 20% Total 100, 13% -
100% whole milk, which is milk that is dehydrated after pasteurisation and nothing else, which would result in a product with the same protein and fat content as fresh milk but in powder format Pre-processes Milk (1,5%) is a processed milk powder, which is manipulated milk through drying and mixing processes with different components such as dairy whey, stabilisers, thickeners, lactose, salts, etc. With this type of milk, we can configure any recipe in terms of protein percentage, fat content, milk percentage, etc., until obtaining all types of dairy preparations, skimmed, semi, sugar-free, and with different percentages of milk. This milk is mainly used for automatic breakfast, vending, hotel, and restaurant machinery.
The meal of greaves poultry meal pig meal pork skin flour beef meal hydrolyzed feather meal meat and bone meal dad processed animal proteins hemoglobin powder blood meal poultry blood meal pig blood meal fishmeal salmon oil salmon fishmeal salmon meal poultry fat beef fat pork lard fish oil salmon oil duck meal duck fat rabbit meal goose fat sweet potato pellets sweet potato powder carrot powder carrot flakes pumpkin powder pumpkin flakes corn gluten carob core meal tapioca starch tapioca meal.
