3m dia 4m dia 5m dia Optional with zipped or attached floor sheet of PE or PVC
4x3m 4x4m 2.20m central height Single Fly Double Fly Winterized 3 fold optional groundsheet iron poles, iron pegs, hammer included ready Stock availble
UNHCR ICRC IFRC NRC IOM standard Family Tent for refugee and displaced people Outer 4m x 6.60m Inner 4x4m Iron poles, iron pegs, iron hammer and attached floor-sheet included one tent packed in rolled bale 165 tents 20ft 350 tents 40ft Ready Stock available
Carrageenan is characterized by its strong gelling capacity, high viscosity, and solubility, as well as satisfactory elasticity and transparency. When used in conjunction with other food gums such as locust bean gum and konjac gum, carrageenan can have a significant synergistic effect, improving the gel properties, enhancing gel elasticity, and water retention. As a gelling agent, thickener, stabilizer, and suspending agent, carrageenan finds wide applications in the food, chemical, pharmaceutical, and biotechnology industries. Its primary application is in the food industry. APPLICATIONS Widely used in processed meat products, sweet food, dairy & beverages, pet food, medicine and daily chemicals, etc.
INTENSO TREGRANI 80% Robusta 20% Arabic Lively temperament blend with a spicy aroma, an intense fullness and a slight acidity that presents it pleasant and persistent on the palate. It is deined by a strong taste of spicy wood with a pleasant presence of scents reminiscent of toasted almonds and cocoa.
Healing abutments (also called healing cuffs or caps) help gum tissue heal around the implant site. Once the gum has healed, final abutments are placed so the prosthesis can be joined with the implant. Abutments can be placed at the same time as the implant (1-stage surgery) or they can be placed during a second surgery following implant placement (2-stage surgery).
Soya full-fat flour is an excellent thickening agent with multiple health benefits. It is used to form gravy, soups, and sauces. It also improves the texture of the food items significantly. Soybean flour is a perfect ingredient and base material for breakfast cereals, snacks and appetizers, and energy bars. It is used in gluten and gluten free cooking alike to improve flavor and to add a wonderful moist quality to baked goods. It can also reduce the amount of fat absorbed when used in fried foods. It has binding properties, so it can reduce the need for other binding ingredients in baking, such as eggs.
Soy protein isolate (SPI) is made from defatted soy meal by removing most of the fats and carbohydrates and contains more than 90% protein.Soybean protein isolates are full-value protein food additives having protein content of more than 90% and are used mainly in food products. About twenty different amino acids are present in soybean protein isolates including all the essential amino acids. It can replace animal protein. Soybean protein isolates can be used in meat products, minced meat ham sausages, emulsified sausages, surimi and other sea foods, quick-frozen prepared products and tumbled products.
Applications: 1. Meat products: The addition of soy protein isolate in meat products not only improves the texture and flavor of meat products, but also increases the protein content and strengthens vitamins. 2. Dairy products: Soy protein isolate is used to replace milk powder, non-dairy beverages and various forms of milk products. It has comprehensive nutrition and does not contain cholesterol. It is a food substitute for milk. 3. Pasta products: adding no more than 5% protein isolate when producing bread can increase the volume of bread, improve the color of the skin and extend the shelf life; adding 2~3% protein isolate when processing noodles can reduce the breakage after boiling. 4. Soy protein isolate can also be used in food industries such as beverages, nutritious foods, and fermented foods.
Soybean meal is used in food and animal feeds, principally as a protein supplement, but also as a source of metabolizable energy. Typically 1 bushel of soybeans yields 48 lbs. of soybean meal. As a concentrated source of protein, energy, and essential amino acids in one palatable package, soybean meal offers unsurpassed feeding value for various species. In fact, it has become the gold standard by which other protein sources are measured and priced.
Guar Korma is a bi-meal product obtained after processing of guar seeds. The processed Guar Korma is usually rich in proteins and carbohydrates and thus forms a good high protein food for animals, cattle and poultry. During the split manufacturing process, husk & germ are obtained. Guar meal korma is primarily used as an important raw material in the production of animal feeds, especially for cattle, fish, poultry, swine, etc. The processed form of this product is suitable to feed animals and it suits better than the one in unprocessed condition. It helps to fatten cattle in short time period.
Guar meal churi is widely used as a protein supplement in cattle feed. It provides essential amino acids and contributes to the overall protein content in the diet of cattle. Poultry Feed: Guar meal churi is used in poultry feed formulations to enhance the protein content. Applications: 1. Cattle Feed: Enhances overall well-being and milk productivity. 2. Poultry feed: Promotes growth and egg production. 3. Fish feed: Gives fish the vital nutrients they need to stay healthy. 4. Swine feed: Encourages the development of lean meat and quick growth. 5. Pet Food: Boosts pet foodâ??s nutritious content.
Deoiled lecithin is primarily used as emulsifiers, wetting agent, antioxidant, surfactants, dispersants, instantizing agent, viscosity modifiers, release agents and lubricants. De-oiled soya lecithin comes from soybeans and is a natural fat. To make it, they take out the oil and other stuff, so it becomes a strong and pure lecithin product. This change makes it more stable and useful for several food recipes. Application _ It is widely used in baked goods, cheese products, confections, icings, frostings, instant beverage mixes, instant foods, margarine, and release agents.
Bread Improvers are used to improve the quality and palatability of bread made using shorter processes. Benefits of using an improver is that the dough maintains its tolerance and stability during the entire process from mixing, shaping, proofing and baking. This improved tolerance results in greater volume, better crumb texture and superior crust characteristics.The improver can enhance the bread gluten, making the expansion better. It can also make the surface crispy under the condition of high temperature and short time baking. Amylase in improver can produce reducing sugar, making the bread color better.
Potato starch functions similarly to cornstarch in baked goods like cookies and crackers: It improves crispness, and inhibits gluten formation in wheat flour formulations, resulting in a more delicate texture. 1.Application in candy Adding potato starch to candy ingredients can increase the volume of candy, improve the taste and chewiness of the product, and increase elasticity and fineness. 2.Application in pasta Adding potato starch to the dough will increase the gluten toughness and elasticity of the dough, reduce the oil content of the dough, and make the noodles delicate and smooth. 3.Application in meat products Because the transparency of potato starch is very high after gelatinization, it can prevent the color change of meat products. 4.Application in dairy products Because potato starch has strong water absorption, formability, gelatinization, melting and expansion, it can also increase the viscosity, transparency and taste of yogurt. 5.Application in other industries Due to its strong water absorption and gelatinization, adding potato starch to the printing and dyeing slurry in large dyeing and weaving factories and paper mills can make the dyed fabrics and papers have good properties. Better color and quality.
De-fatted Soya Flour (Toasted/Untoasted) maintains the balance of essential Amino Acids in the body and is used in the Food as well as Feed Industry. It is used in manufacturing Processed Food Stuffs, Baked Foods, Cookies, Fortification of Cereals, Snack Foods, Dietetic Foods and Baby Foods. It Imparts functional characteristics like Emulsification, Solubility, Thickening, Water Binding, Dispersion, Water absorption and binding.
It's generally used as an emulsifier, or lubricant, when added to food, but also has uses as an antioxidant and flavor protector. It find applications in baked goods, cheese products, confections, icings, frostings, instant beverage mixes, instant foods, margarine, and release agents.
Black pepper (Piper nigrum) is one of the most commonly used spices worldwide, prized for its pungent flavor and aroma. Here are some key points about black pepper: Culinary Use: Black pepper is widely used in cooking and is a staple in many cuisines. It adds a sharp and spicy flavor to dishes and is often used in both savory and some sweet recipes.
Cinnamon is a versatile spice used in a wide range of dishes, including desserts, beverages, and savory dishes. It's a common ingredient in cinnamon rolls, apple pie, oatmeal, and various spice blends. In many cuisines, cinnamon is also used in savory dishes, such as curries and stews.
Nutmeg is a versatile spice used in a variety of dishes, including desserts, beverages, and savory dishes. It is a common ingredient in pumpkin pie spice, gingerbread, and other baked goods. Nutmeg is also used in sauces, soups, and spice blends.
