It's well-known that developing balance is of great importance in everyone's early life. So, how to develop child's balance is the question all parents first need to consider. Here, 99 GOLD DATA Balance Board meets the needs, to develop child's body coordination and balance ability, to promote brain development and the cognition of outside world.
Hummber type grinder corn peeling machine for different capacity ,can crush /grinder : sweet potato ,soybean, corn/maize ,sorghum . Agricultural machinery ,Agricultural machine /process machine ,welcome order ! Grain peeling machine, rice mill Can process :Corn peeling machine, sorghum peeling machine, coarse grain peeling machine, grinding wheel rice mill, millet processing machine, millet milling machine, wheat peeling machine, wheat kernel machine, mung bean peeling machine, peeling rice mill, soybean peeling machine, grain and soybean peeling machine, dehairing machine, Xanthium sibiricum pricking machine, peony flower seed peeling machine. Performance features: simple structure, good processing and installation technology, small volume, easy operation and use. Working principle: an iron screen is installed in the working room of the peeling machine, and a grinding wheel is installed in the screen to form a raw grain peeling gap between the screen and the grinding wheel. When working, the screen and the grinding wheel rotate reversely to remove the seed coat of the grain, and at the same time, the kernel and seed coat are separated by air separation, so as to greatly reduce the crushing rate and improve the peeling quality and yield more effectively. Usage: it is suitable for small and medium-sized grain and soybean processing plants and grain processing workshops to process the peeled rice of millet and sorghum, as well as corn, wheat, barley, mung bean, buckwheat, soybean and other cereals, as well as traditional Chinese medicine Kochia scoparia and job's tears. In particular, the hard shell and germ of corn are removed, which improves the edible taste of corn, The application range of corn is expanded, and the vairous corn food noodle processed by corn flour after peeling is very popular.
1/ Specifications: - Origin: Vietnam - Material: Coconut shell - Size: 9cm - 11cm ; 12cm â?? 13cm; 14cm â?? 15cm - Logo: customize 2/ Packaging: 6/12/24 cans/cartons.
Feature: Natural, Eco-friendly, Durable, Easy Clean, Waterproof, Logo Printing, Disposable, Sustainable, Stocked Origin: Vietnam. Size: Customizable as your requirements Usage: Restaurants, Hotels, Wholesale MOQ: 500
- Product Name: Paper Fan with Customer Design - Dimension: Length 21 cm (closed), 38 cm (Opened) - Print on 1 slide - Color: White Color - Logo as your customer request - Material: Paper, Silk, platics or Wood - Customize Logo Design
Features 1. Develop children's logical thinking ability. 2. Exercise cooperative skills and improve hands-on skills. 3. Enhance the ability to distinguish shapes and things. 4. Promote hand-eye coordination and stimulate sensory development. 5. Develop brain thinking and recognize different color
1. Develop children's logical thinking ability. 2. Exercise cooperative skills and improve hands-on skills. 3. Enhance the ability to distinguish shapes and things. 4. Promote hand-eye coordination and stimulate sensory development. 5. Develop brain thinking and recognize different color
* ENCOURAGE CREATIVITY - - Created to help children develop a sense of balance, stimulate their vestibular system, and gain a deep sense of awareness of their body and body parts. Stimulating child development both physical and mental and offers open-ended play opportunities for toddlers, children, teens, and even adults.
* BUILD CONFIDENCE & BALANCE - Created to help children develop a sense of balance, stimulate their vestibular system, and gain a deep sense of awareness of their body and body parts. Stimulating child development both physical and mental and offers open-ended play opportunities for toddlers, children, teens, and even adults.
Wooden Balance Board * BUILD CONFIDENCE & BALANCE ---- Created to help children develop a sense of balance, stimulate their vestibular system, and gain a deep sense of awareness of their body and body parts. Stimulating child development both physical and mental and offers open-ended play opportunities for toddlers, children, teens, and even adults.
Tumi Ishia Wooden Balancing Stonesis one of Creative Toys for Children in enhancing and progressign Kids's development and Intelligent. Building Stones will make kids more funny and good for thinking.
Wooden Balance Board A balance board is a device used as a circus skill, for recreation, balance training, athletic training, brain development, therapy, musical training and other kinds of personal development. Each board is carefully handcrafted to make sure of its premium built and safety of use. Suitable for toddlers, children, teens, and even adults weighing up to 220 kilos or 485 pounds.
Wooden Balance Board A balance board is a device used as a circus skill, for recreation, balance training, athletic training, brain development, therapy, musical training and other kinds of personal development. Each board is carefully handcrafted to make sure of its premium built and safety of use. Suitable for toddlers, children, teens, and even adults weighing up to 220 kilos or 485 pounds.
"FroSin Modified Tapioca Starch is a Tapioca based modified, Vegan, Gluten-Free, Plant-based, Non-GMO starch It is produced by combination of chemical and physical modification to enhance its yield improving properties which is extensively used in extruded products such as vermicelli, Noodles, Pasta, Macaroni, Frozen foods, Instant foods, etc., "
Oxidized starch - TS is a Chemically Modified, Vegan, Gluten-Free, Plant-based, Non-GMO tapioca starch. Oxidized starch is characterized by its exceptional functional properties such as low viscosity, high stability, clarity, film forming, low temperature stability and binding properties. Oxidized starch is widely used in bakery products, frozen foods, dairy products, confectioneries, breading and coating applications, etc., It is 100% naturally made which does not have any preservatives and Mono sodium Glutamate (MSG). Gum confections made with oxidized starch have longer shelf life, better gelling characteristics, increased clarity, better taste, and quicker drying FEATURES AND BENEFITS Oxidized starch has improved solubility and paste clarity and could be an alternative source for food products requiring high solid contents without over-thickening It is highly bio-degradable and causes no harm to the Environment. Oxidized starch is a White powder that adds no color to application and blends well with other ingredients. It has a bland taste and so will not mask flavors or aromas.
Oxidized starch - TS is a Chemically Modified, Vegan, Gluten-Free, Plant-based, Non-GMO tapioca starch. Oxidized starch is characterized by its exceptional functional properties such as low viscosity, high stability, clarity, film forming, low temperature stability and binding properties. Oxidized starch is widely used in bakery products, frozen foods, dairy products, confectioneries, breading and coating applications, etc., It is 100% naturally made which does not have any preservatives and Mono sodium Glutamate (MSG). FUNCTIONAL PROPERTIES Oxidized starch forms highly thixotropic pastes with stiff texture, which is related to its gelling capability Low gelatinization temperature and viscosity, clarity, and soft gel texture are attributes of oxidized starch used in breading and related applications When heated in water, Oxidized starch form clear fluid sols. On cooling, however, the sols made by cooking oxidized starch are more stable or resistant to thickening and forming gels or pastes Oxidized starch is used in formulated products. They also are used in starch batters and in breaded foods, where they improve adhesion of the batter to meat and fish Gum confections made with oxidized starch have longer shelf life, better gelling characteristics, increased clarity, better taste, and quicker drying Used in batters and breading for coating various food stuffs, in confectionery as binders and film formers, in dairy products as texturizers Oxidized starch is often used for coating, sealing, batter binding, emulsification, and dough conditioning in baking and other food products.
Oxidized starch - TS is a Chemically Modified, Vegan, Gluten-Free, Plant-based, Non-GMO tapioca starch. Oxidized starch is characterized by its exceptional functional properties such as low viscosity, high stability, clarity, film forming, low temperature stability and binding properties. Oxidized starch is widely used in bakery products, frozen foods, dairy products, confectioneries, breading and coating applications, etc., It is 100% naturally made which does not have any preservatives and Mono sodium Glutamate (MSG). APPLICATIONS Oxidized starch is used as stabilizer in milk products, ice cream desserts, puddings, fillings, etc.,It is also used in the production of flavoured yoghurts, flavoured milk drinks, whipped cream, low fat cream, etc., Oxidized starch can also be used as fat-mimetic and partial replacement of casein in cheese products with improved stretchability and hardness Oxidized starch is recommended for salad and vegetable sauces, salad dressings, sugar syrups, sauces for canned meat and vegetables, mayonnaise, soups, puddings, fruit filling for confectionery products, jellies, fruit paste candy and soft gummies In baking industry, Oxidized starch expands and improve physical possessions and physical properties of dough, increases its capability to hold gases FROZEN FOODS Oxidized starch is used in frozen foods, refrigerated or canned foods, generally for thickening, temperature stability and control the flow in the purpose food. Oxidized starches are used for improved adhesion and improved stability, reputedly because of covalent bonding with protein on the substrate surface. FEATURES AND BENEFITS Oxidized starch has improved solubility and paste clarity and could be an alternative source for food products requiring high solid contents without over-thickening It is highly bio-degradable and causes no harm to the Environment. Oxidized starch is a White powder that adds no color to application and blends well with other ingredients. It has a bland taste and so will not mask flavors or aromas.
EnzoPlast TS 8 is a Chemically Modified, Vegan, Gluten-Free, Plant- based, Non-GMO oxidized tapioca starch. EnzoPlast TS 8 is characterized by its exceptional functional properties such as low viscosity, high stability, clarity, film forming, low temperature stability and binding properties. EnzoPlast TS 8 is widely used in bakery products, frozen foods, dairy products, confectioneries, breading and coating applications, etc., It is 100% naturally made which does not have any preservatives and Mono sodium Glutamate (MSG). APPLICATIONS EnzoPlast TS 8 is used as stabilizer in milk products, ice cream desserts, puddings, fillings, etc.,It is also used in the production of flavoured yoghurts, flavoured milk drinks, whipped cream, low fat cream, etc., EnzoPlast TS 8 can also be used as fat-mimetic and partial replacement of casein in cheese products with improved stretchability and hardness EnzoPlast TS 8 is recommended for salad and vegetable sauces, salad dressings, sugar syrups, sauces for canned meat and vegetables, mayonnaise, soups, puddings, fruit filling for confectionery products, jellies, fruit paste candy and soft gummies In baking industry, EnzoPlast TS 8 expands and improve physical possessions and physical properties of dough, increases its capability to hold gases FROZEN FOODS EnzoPlast TS 8 is used in frozen foods, refrigerated or canned foods, generally for thickening, temperature stability and control the flow in the purpose food. EnzoPlast TS 8 are used for improved adhesion and improved stability, reputedly because of covalent bonding with protein on the substrate surface. FEATURES AND BENEFITS EnzoPlast TS 8 has improved solubility and paste clarity and could be an alternative source for food products requiring high solid contents without over-thickening It is highly bio-degradable and causes no harm to the Environment. EnzoPlast TS 8 is a White powder that adds no color to application and blends well with other ingredients. It has a bland taste and so will not mask flavors or aromas.
EnzoPlast TS 8 is a Chemically Modified, Vegan, Gluten-Free, Plant- based, Non-GMO oxidized tapioca starch. EnzoPlast TS 8 is characterized by its exceptional functional properties such as low viscosity, high stability, clarity, film forming, low temperature stability and binding properties. EnzoPlast TS 8 is widely used in bakery products, frozen foods, dairy products, confectioneries, breading and coating applications, etc., It is 100% naturally made which does not have any preservatives and Mono sodium Glutamate (MSG). APPLICATIONS ï?· EnzoPlast TS 8 is used as stabilizer in milk products, ice cream desserts, puddings, fillings, etc.,It is also used in the production of flavoured yoghurts, flavoured milk drinks, whipped cream, low fat cream, etc., ï?· EnzoPlast TS 8 can also be used as fat-mimetic and partial replacement of casein in cheese products with improved stretchability and hardness ï?· EnzoPlast TS 8 is recommended for salad and vegetable sauces, salad dressings, sugar syrups, sauces for canned meat and vegetables, mayonnaise, soups, puddings, fruit filling for confectionery products, jellies, fruit paste candy and soft gummies ï?· In baking industry, EnzoPlast TS 8 expands and improve physical possessions and physical properties of dough, increases its capability to hold gases FROZEN FOODS EnzoPlast TS 8 is used in frozen foods, refrigerated or canned foods, generally for thickening, temperature stability and control the flow in the purpose food. EnzoPlast TS 8 are used for improved adhesion and improved stability, reputedly because of covalent bonding with protein on the substrate surface. FUNCTIONAL PROPERTIES EnzoPlast TS 8 forms highly thixotropic pastes with stiff texture, which is related to its gelling capability Low gelatinization temperature and viscosity, clarity, and soft gel texture are attributes of EnzoPlast TS 8 used in breading and related applications When heated in water, EnzoPlast TS 8 form clear fluid sols. On cooling, however, the sols made by cooking EnzoPlast TS 8 is more stable or resistant to thickening and forming gels or pastes EnzoPlast TS 8 is used in formulated products. They also are used in starch batters and in breaded foods, where they improve adhesion of the batter to meat and fish Gum confections made with EnzoPlast TS 8 have longer shelf life, better gelling characteristics, increased clarity, better taste, and quicker drying Used in batters and breading for coating various food stuffs, in confectionery as binders and film formers, in dairy products as texturizers EnzoPlast TS 8 is often used for coating, sealing, batter binding, emulsification, and dough conditioning in baking and other food products.
CURIA YG is a Vegan, Gluten-Free, Plant-based and Non-GMO starch used as curdling and thickening agent in Yogurt and Lassi. No addition of preservative and Mono sodium Glutamate in the starch. APPLICATIONS 1. First add 2% to 10% of CURIA- YG based on the Protein Content of the Milk in cold (40C to 360C) condition. Dissolve it well without Lump formation. 2. Heat the milk mixer to 850 c & hold it for 12 minutes with continuous stirring. 3. Cool the pasteurized milk to 43 0c to 45 0c with slow stirring and then add required quantity of Culture and stir it slowly for even mixing of culture. 4. Then keep it in an incubator @ 430c for 6 hours and transfer it to chiller. OR 1. Add 2% to 10% of CURIA- YG based on the Protein Content of the hot milk at 800C to 850C and stir continuously for 2 minutes without lump formation 2. Cool the milk to 43 0c to 45 0c with slow stirring and then add required quantity of Culture and stir it slowly for even mixing of culture. 3. Then keep it in an incubator @ 430c for 6 hours and transfer it to chiller. DOSAGE For excellent results, use 2 to 10% CURIA-YG of total batch size, based on the Protein Content of the Milk. For Lower Protein Content in the Milk higher Curia-YG NEED TO BE USED.
