Glacial Acetic Acid packed in 210 KG 80 Drums stock in UAE, we are able to deliver inside iraq if required
Indian, pakistan, vietnam, thai/thailand rice, basmati, non basmati, 1121 rice, 1509 rice, sughanda, sharbati, sella, white rice, steam rice, golden rice, super kernel, iri 6, sona masoori, parboiled, jasmine rice, pk 386 rice, 5% broken rice, oil, dal / daal, pulses, raisin, pistachio, dates, cashew nut, almonds, walnut, mustard, peanut, sesame, pumpkin, soya, sunflower, chickpeas, broad bean, fava bean, light spackle bean, lskb red beans, white bean, black eye bean, green peas, pigeon peas, white pea bean, glucose liquid, wheat flour, corn starch, canned items, milk powder, soya bean meal, animal feed, popcorn, corn, maize, tomato paste, coconut powder, garlic, ginger, petrochemical, bitumen, petroleum jelly, urea, ajwain seed, black cumin, black pepper, cassia, cassia tube, cloves, coriander seed, cumin seed, dry ginger chinese, dry ginger nigerian, fennel seed, fenugreek seed, chilly powder, dry chilly, cardamom, turmeric finger, barley.
Water purifiers, water saving devices, seed pencils, biodegradable cutlery, starch bags.Trading
Rice, oil, sugar, pulses, spices, dry fruit, beans, oil seeds, wheat and flour, corn starch, glucose liquid, milk powder, bitumen, petroleum jelly.Trading and transportation
Maltodextrin (food grade) is a white, powdery substance that is derived from starch, typically corn, rice, or potato. It is composed of a mixture of glucose molecules and has a mild, sweet taste. Maltodextrin is widely used in the food industry as a versatile additive with various applications. It is commonly employed as a thickener, stabilizer, and bulking agent in a wide range of food products. Due to its excellent solubility in water, maltodextrin is often added to powdered drinks, sports beverages, and dessert mixes to improve texture and dissolve quickly. It is also used in the production of confectionery, where it contributes to the smoothness and mouthfeel of candies and chocolates. Maltodextrin serves as a carrier for flavors, encapsulating and delivering them effectively in processed foods. Additionally, it finds application in the production of dry mixes, such as soup bases, sauces, and dressings, to improve their consistency and enhance flavor dispersion. Maltodextrin is easily digestible and provides a source of energy, making it suitable for use in nutritional and dietary products. It is considered safe for consumption and is widely recognized as a food ingredient. The versatility and functional properties of maltodextrin make it a valuable component in the food industry, enabling texture improvement, flavor enhancement, and formulation flexibility in various food products.
Dextrose anhydrous, also known as glucose anhydrous, is a simple sugar derived from starch. It is a crystalline powder with a sweet taste and excellent solubility in water. Dextrose anhydrous serves as an important ingredient in various industries due to its versatility and wide range of applications. In the food industry, it is used as a sweetener, providing a natural and clean taste. Dextrose anhydrous is commonly found in baked goods, confectionery, beverages, and dairy products. It acts as a source of energy and can enhance the flavor and texture of food products. Additionally, dextrose anhydrous plays a crucial role in the pharmaceutical industry. It is utilized as a diluent or filler in medications, ensuring accurate dosage and ease of administration. Furthermore, it is used as a nutrient in intravenous (IV) solutions to provide energy and maintain blood sugar levels for patients. In the manufacturing of fermentation products, dextrose anhydrous serves as a carbon source for microorganisms in the production of antibiotics, enzymes, and other bio-based products. Its ability to provide readily available energy makes it valuable in sports nutrition and energy drinks. Overall, dextrose anhydrous finds extensive applications in the food, pharmaceutical, and fermentation industries, making it a versatile and indispensable ingredient in various products.
- Model Number: Industrial Grade - Color of 20% solution: Lt.Amber - Viscosity of 20% solution: 70-110CP - PH of 20% solution: 4.0-4.8 - Specific Rotation: (oc)D 25c (-22) to (-34) - Moisture: 15% max - Total Ash: 4 % max - Acid Insoluble Residue: 0.35% max - Identification: Positive - Starch or Dextrin: Negative - Tannin Bearing Gum: Negative Types and grades of Gum: Grade 1 : Hashab (acacia Senegal): is sorted to the following grades: - Hand Picked Selected (HPS): The most expensive grade. Cleanest, lightest color and in the form of large nodules. - Cleaned and Siftings: The material that remains after handpicked selected and siftings are removed. Comprises whole or broken lumps varying in color from pale to dark amber. Cleaned: The standard grade varying from light to dark amber. Contains siftings but dust removed. - Siftings: Fine particles remaining following sorting of the choicer grades. Contains some sand, bark and dirt. - Dust: Very fine particles collected after the cleaning process. Contains sand and dirt. Red: Dark red particles Grade 2 : Talha (acacia seyal) is sorted to the following grades: - Talha cleaned size (4mm and above) - Talha sifting grade size (0.5mm ~ 4mm) - Talha dust grade size (under 0.5mm) **Also processed grade 1 (Hashab) is available in the kibbled form in practical size (0.5mm~8mm) and (8mm ~ 16mm+)
Tender coconut, tapioca and spices.Export
EXCELLENT QUALITY KRAFT PAPER (BROWN OR WHITE) SALAD BOWL WITH PET LID 300GSM PAPER THICKNESS PLUS 18-PE COATING. BOTTOM 2-PE COATING PRICE QUOTED FOR 500ML CAPACITY ALSO AVAILABLE 750ML/1000ML/1100ML/1300ML WITH PET LIDS MADE IN THE UNITED ARAB EMIRATES PRICE BASIS : EX-WORKS DUBAI ATTRACTIVE DISCOUNTS FOR BULK CONTAINER LOAD QUANTITIES PAYMENT : T/T IN ADVANCE OR CONFIRMED LC AT SIGHT STOCK AVAILABILITY : EXSTOCK SUBJECT TO PRIOR SALE
Eco friendly food packaging products made from kraft/ bagasse/starch based bags / wooden cutlery.
MADAGASCAR BLACK BOURBON GRADE A: GOURMET Size: 14 cm to 17 cm Moisture: 32% - 35% Vanilin content: 1.5% - 2.2% Type: natural fresh bean Country of origin: Madagascar Shelf-life: 2 years Birth of a Precious Spice "Discover the allure of Gourmet Madagascar Bourbon Vanilla Beans. Handpicked from the lush fields of Madagascar, our Grade A vanilla pods offer an unparalleled flavor profile. Elevate your culinary creations and unlock a world of flavors with the richness of our gourmet vanilla beans." Vanilla processing 1. Growing vanilla Madagascar Bourbon Vanilla is a unique vanilla plantation that thrives in a tropical climate with balanced humidity and fertile soils. The farmers use a hand-pollination technique to ensure precision in pollination, laying the groundwork for the development of high-quality vanilla beans. The vanilla vines are nurtured for several months, protected from harsh weather, and monitored for ripeness, ensuring the beans reach the perfect stage of maturity. 2. Dipping After harvest, beans are heated to 60-70�?�°C for three days, depending on size, split on the vine, and water temperature. A master curer dips the beans, killing the outer vegetative skin and other pathogens. This stops growth and releases enzymes for the production of vanillin, the bean's primary flavor component. The timing depends on these factors. 3. Sweating After extracting beans from water, they are wrapped tightly in wool blankets and stored in a dark, airtight container to preserve heat and steam. Enzymes convert cellulose and starches into vanillin, giving vanilla its subtle aroma. Steaming is a process that lasts three to four days, keeping the vanilla heat and leather. After drying in the sun, the pods are successful when they turn chocolate color, or dotted with chocolate and green. 4. Drying Drying has two stages: Sun drying and drying in the shade STEP 1 - Sun drying A large bag is used as a mat, followed by sheets, which are blankets or pieces of bags cut out. Vanilla is spread thinly on the sheets, allowing sun drying for two to three hours each day. The pods absorb the appropriate temperature, and the blankets are rolled up and transported back to the box. This process lasts for four days, with the vanilla returned to the box on the fifth day, deposited with rolled sheets or mats while respecting the steaming system. STEP 2 - Drying in the shade Drying in the shade Drying in the shade, as the name suggests, is not done outdoors like previously but inside the store. It consists of placing and spreading in an orderly manner the vanilla pods on drying racks after making by heads. 5. Packaging The packaging of vanilla is divided into 5 successive stages: - Bulk sorting - Classification - Measurement - Packaging - Storage
Introducing Grade A Ugandan Vanilla Pods, a culinary treasure originating from the fertile lands of Uganda. These natural fresh beans are carefully nurtured to perfection, capturing the essence of Uganda's unique terroir. With a size ranging from 12 cm to 20 cm and a moisture content between 25% and 30%, these vanilla pods are brimming with flavor potential, boasting a vanilin content of 1.5% to 2.2%. Our journey into the birth of this precious spice begins with the lush vanilla plantations of Uganda. Nestled under the gentle equatorial breeze, our Grade A Ugandan Vanilla Beans thrive in an ideal environment with rich soil and a balanced climate. Our dedicated farmers employ meticulous hand-pollination techniques to ensure the development of exquisite vanilla beans. The beans, plump and brimming with flavor, undergo a carefully orchestrated processing method: Growing Vanilla: In the heart of Madagascar, our vanilla plantations enjoy tropical warmth and fertile soils. Meticulous hand-pollination ensures precise flower pollination, laying the foundation for exquisite vanilla beans. Dipping: Within three days of harvest, beans are dipped in hot water at temperatures ranging from 60�°C to 70�°C, with timing depending on bean size and other variables. This process kills the vegetative skin and activates vanillin production, the primary flavor component. Sweating: Immediately after dipping, beans are tightly wrapped in wool blankets and stored in a dark, airtight container. This initiates enzymatic reactions that transform cellulose and starches into vanillin, giving vanilla its subtle aroma. Drying: The drying process involves two stages: sun drying and drying in the shade. Sun drying begins by spreading the beans on sheets under the sun for several days, with regular rolling and returning to the box. Drying in the shade takes place indoors on drying racks after bean heads are made. Packaging: The final stage of vanilla processing involves bulk sorting, classification, measurement, packaging, and storage. These meticulous steps ensure that only the finest Grade A Ugandan Vanilla Pods reach your kitchen. Each step in this journey is a testament to the dedication of our farmers and the unique character of Uganda's soil and climate. Our Grade A beans promise to transform your dishes into culinary masterpieces, paying homage to the birth of this truly precious spice. With a shelf-life of 2 years, you can savor the magic of Ugandan vanilla in your culinary creations for an extended period. Embark on a flavor-filled journey and experience the essence of Uganda's rich terroir with Grade A Ugandan Vanilla Pods. Whether you're a professional chef or a home cook, these vanilla pods are your key to unlocking a world of delightful flavors. Don't miss out on this opportunity to elevate your cooking to new heights with the finest Ugandan vanilla beans.