Item Parameter Description A. Grade : 1st 1. Appearance : Full liquid at above 26 C 2. Melting point, ; 24 - 26 3. Specific gravity (40 C/20C) : 0.908 - 0.921 4. Color ; 5 1/4 inch cell Lovibond 5. Red ; 0.7 maximum 6. Taste : Brand neutral taste. free from rancid or sour taste 7. Odor : Odorless. free from rancid odour 8. Free Fatty Acid (as Lauric Acid) % : 0.075 maximum 9. Peroxide Value, meq O2/Kg : 1.0 maximum when packed 10. Iodine Value (Wijs) : 7.5-10.5 11. Moisture & Impurities : 0.1% max 12. Strorage : At ambient conditions above 26 C the product is liquid and tends to solidify below 24 C. 13. SHELF-LIFE : 24 months from the date of manufacture 14. Packaging a. Commercial PET Jar and Plastic Bottles b. Small Tin Can or Jerry Can or Bulk in Box (BIB) c. Medium Drum Stell or IBC Tote Box d. Large Available in Flexitank 15. Minimum Order Qty (MOQ) 25 matrix tons in 40 feet HC Coconut oil is extracted from copra coconut meat and processed through the RBD (Refined, Bleaching, and Deodorized) process to produce high quality cooking oil that can be used for various types of dishes. Due to its unique fat content, coconut oil is stable at high temperatures, coconut oil is oxidized more slowly so it is safe to use multiple times. Color: Yellowish white, freezes at temperatures below 24 C. Taste: Bland, free from rancid or sour taste. Aroma: A distinctive coconut scent, free from rancidity. Grade : 1st and 2nd qualities Advantages: Economically: More Efficient: Less CCO is absorbed by food than palm oil, thus saving oil consumption. More Efficient: CCO is easier to heat so it saves the use of gas/electricity for cooking compared to palm oil. In terms of organoleptic: Color: CCO is whiter, clearer, and not easily blackened than palm oil, so it can be used many times. Aroma: The aroma of CCO is more fragrant and does not easily turn rancid compared to palm oil. In terms of food results: cooking results: less CCO is absorbed by food, resulting in a more crunchy and savory texture than palm oil. Type of Dish: CCO can be used for various types of food. From making sauces to frying, from baking to baking. In terms of health: Strengthens Immune: The highest lauric acid content is found in CCO and has been proven to be efficacious as antifungal, antiviral, and anti-inflammatory. antibacterial so that it can kill disease-causing pathogens.
Botanical Name : Sesamum Indicum Origin : Gujarat , India Color : Natural White, Natural Black, Natural Z-Black Usage : Conventional Type : Machine Clean & Sortex Clean Purity : 99.1.1, 99.50%, 99.90%, 99.95%, 99.97% Harvesting Season: April, May, Sept., Oct. Availability : Whole Year. Shelf Life: 1 Year From Production Date. GMO Status : Not Genetically Modified. Storage Condition: Cool And Dry (20 C). Packaging : 10 Kg, 15 Kg, 25 Kg & 50 LBS Paper/Poly Bags. Labeling: As Per the Buyerâ??s Requirement. Microbiological Parameters: As Per Buyer Requirement & Importing Country Norms. M O Q : 18 MT We Are The Reliable Sesame Seeds Manufacturer Exporter In India Selling a Wide Range Of Sesame Seeds. Our Vast Experience & Expertise In The Business Of Sesame Seeds Has Made It Possible For Us To Process & Deliver Top Quality Sesame Seeds As Per Buyer Needs. Being Sesame Seeds Manufacturer In India, Clients Can Avail of Our Products At Very Affordable Prices. We Do Provide Good Quality With Competitive Prices On Big Deals, And That Makes Us Top Choice By The Customers. Gujarat Is The Leading Sesame Producing State Followed By Other States In India. Sesame Seeds Are Used To Add Texture And Flavour To A Variety Of Rolls, Crackers, Salad Dressings, Bakery & Confectionery, Candy Making, Production Of Tahini, And Sesame Oil (Which Is Used For Cooking, Manufacturing Perfumes, Pharmaceuticals, And Cosmetic Products) Uses: Good For Healthy Cooking And Also Treated Suitable For Salad Oils And Margarine Used For Seasoning Purpose To Enrich the Flavor Of Various Dishes & Sweets. Have Plenty Of Medicinal Benefits And Good To Protect Liver From Oxidative Damage. The Powder Prepared Using Sesame Seeds Are Good For Bakery Foods Mostly In Bread, Muffins & Buns For Crunchiness Or Nutty Flavour. A Paste Or Spread Is Prepared Through Sesame Seeds That Are Usually Suitable For Crackers And Toasts. Used With Homemade Bread and Adds Nutty Flavor To Recipes. Popular To Keep Your Heart & Mind Healthy. Good To Use with Food Items and Cooking Items. It Can Be Used For Treating Diseases Like Headache Or Migraine It Is Used To Give Protection To Our Lever And Helps In Oxidative Damage. A Pleasant Nutty Flavor Will Be More Intense If You Try Seeds On The Dry Pan For A Short Time. After This You Can Grind Seeds and Use them as A Spice. Used For Cooking Vegetable & Meat Dishes Americans & Japanese Use Milled Seeds as Spices for Marinating Fish. Used To Make Sesame Paste Or Tahini. Benefits: One Of the Advantages of Sesame Is the Ability To Reduce Blood Cholesterol Levels Due To The High Content Of Important Fatty Acids Omega 3 And Omega 6, And Lecithin Reduces The Possibility Of Fats Attached To The Vessel Walls.
Packaging is the most essential thing for all products when it comes to increasing their shelf life. More so, if you are dealing with food and related items which when come in contact with atmosphere and moisture, their quality deteriorates very easily. Wax paper is one such packaging material used in contemporary times for packaging purposes. There are many advantages of waxed paper over conventional paper which is precisely the reason why it is still quite prevalent, in most parts of the world. Waxed paper is made moisture-proof by applying wax on the surface. As far as its applications go, it is used in confectionary items like toffees, candies, bubble gum sticks, cheese and dairy wraps, frozen meat etc. Wax paper is used a primary packaging in direct food contact and doesnâ??t let the impurities to come in contact with food product. Non-stick and resistant to changes in moisture, it helps to keep water in or out, so juicy foods stay moist and crunchy foods donâ??t get soggy. As a result, wax paper is excellent for both storing and presenting food. Wax paper coupled with aluminium foil provides for effective oxygen and moisture barrier. Foil laminated wax paper is also used for wrapping Butter and Cheese bars. We make sure that quality wax paper reaches the customers and for this, there is a separate state of the art laboratory especially dedicated for research and development purposes, well equipped to meet all the requisite food safety standards. Moreover, wax paper packaging easily flows through the machine while packing due to the presence of wax in it; hence it is really easy to work with. It provides many advantages both to the end user, B2B consumer and for printing purposes. Few more qualities of wax paper offered are as follows: They have excellent stiffness and non-curl properties for increased speed and decreased waste. Maximum retention ensures a tight hugged wrap. Enhanced productivity on converting equipment through a fast sheet delivery. Custom print and colour matching capabilities so that customized logos or prints can easily be churned out. Wet strength aids in moist and wet processing environment. Wax paper can be laminated to create heavier sheets or multiply sheets that can be separated. Superior release characteristics prevent bun sticking to wrapper. Non-wicking to retain product moisture and maintain package appearance.
Product Description Product: Raw Macadamia Nuts Style 4:- Premium Halves And Chips Texture: Firm And Crunchy Colour: Creamy FLAVOR: CHARACTERISTIC OF RAW MACADAMIA KERNEL. (No foreign odours or rancidity) WHOLES: NOT MORE THAN 8% Halves: Not Less Than 80% CHIPS: NOT MORE THAN 10% SIZE: Kernel passes over a 9mm mesh and through a 14mm mesh ( the typical size of the kernel ranges from 9mm to 14mm) The product contains combination of not more than 2% reject kernel and commercial grade kernel. The percentage of reject kernel isnot more than 1% The product has no foreign matter. CHEMICAL RESIDUES: Doesn't exceed the maximum residue limits as published in the ks 868:2009. APPLICATION AND USES. Confectionery: very good when chocolate coated, honey coated, roasted and salted, roasted unsalted. Bakery : Cut in to small bits for cookie blending. CHEMICAL SPECIFICATIONS Chemical parameters of interest include: A] FFA Free fatty acids B] AV Acid value C] POV Peroxide value D] Moisture content CHARACTERISTIC % lower limit %upper limit STANDARD LIMITS Acid Value 0.10 2.0 KS 868:2009 Peroxide Value (meq/kg) 1.0 4.0 KS868:2009 Moisture content 1.5 2.0 KS 868:2009 DATE OF ANALYSIS: 26/04/2017 &TOTAL COUNTS {ISO 4833} COLIFORM COUNT {ISO 4832} E.COLI {ISO 16649} STAPHYLOCOCCUS AUREUS{ISO 6881-1} SALMONELLA {ISO 6579} UNITS OF MEASUREMENT CFU/g CFU/g CFU/g CFU/g PR/A ACCEPTABLE LIMITS (KS 868:2009)
PRODUCT DESCRIPTION PRODUCT: RAW MACADAMIA NUTS MIXED STYLES:- PREMIUM WHOLES, HALVES AND CHIPS TEXTURE: FIRM AND CRUNCHY COLOUR: CREAMY FLAVOR: CHARACTERISTIC OF RAW MACADAMIA KERNEL. (No foreign odours or rancidity) WHOLES: NOT MORE THAN 8% HALVES: NOT LESS THAN 80% CHIPS: NOT MORE THAN 10% SIZE: Kernel passes over a 9mm mesh and through a 14mm mesh ( the typical size of the kernel ranges from 9mm to 14mm) The product contains combination of not more than2% reject kernel and commercial grade kernel. The percentage of reject kernel isnot more than 1% The product has no foreign matter. CHEMICAL RESIDUES: Doesnot exceed the maximum residue limits as published in the ks 868:2009. APPLICATION AND USES. Confectionery: very good when chocolate coated, honey coated, roasted and salted, roasted unsalted. Bakery : Cut in to small bits for cookie blending. CHEMICAL SPECIFICATIONS Chemical parameters of interest include: A] FFA Free fatty acids B] AV Acid value C] POV Peroxide value D] Moisture content CHARACTERISTIC % lower limit %upper limit STANDARD LIMITS Acid Value 0.10 2.0 KS 868:2009 Peroxide Value (meq/kg) 1.0 4.0 KS868:2009 Moisture content 1.5 2.0 KS 868:2009 DATE OF ANALYSIS: 26/04/2017 &TOTAL COUNTS {ISO 4833} COLIFORM COUNT {ISO 4832} E.COLI {ISO 16649} STAPHYLOCOCCUS AUREUS{ISO 6881-1} SALMONELLA {ISO 6579} UNITS OF MEASUREMENT CFU/g CFU/g CFU/g CFU/g PR/A ACCEPTABLE LIMITS (KS 868:2009)
PEANUT Peanut or groundnut (Arachis hypogaea), is a species in the legume or "bean" family. The peanut was probably first cultivated in the valleys of Paraguay. Peanuts are known by many other local names such as earthnuts, ground nuts, goober peas, monkey nuts, pygmy nuts and pig nuts. Despite its name and appearance, the peanut is not a nut, but rather a legume. India is the second largest producer of groundnuts and is available in different varieties: Bold or Runner, Java or Spanish and Red Natal. Indian Peanuts have nutty flavor, sweet taste, crunchy texture and longer shelf life. Peanut Types JAVA Counts: 40/50, 50/60, 60/70, 70/80, 80/90, 100/120, 120/140, 140/160. USES: CONFECTIONERY COATED & FLAVORED FRYING FRESH USE NATURAL PEANUT BUTTER ORIGIN: India COLOR: Light pink SHAPE: spheroid Oil content: 42-46% FFA: 0.81 JAVA LONG: Counts: 50/60, 60/70, 70/80, 80/90, 100/120, 120/140, 140/160. USES CONFECTIONERY OIL CRUSHING/CHOPPED FRYING FRESH USE SALTED SNACKS ORIGIN: India COLOR: Light pink SHAPE: Oval Oil content: 42-46% FFA: 0.81 TJ Counts: 40/50, 50/60, 60/70, 70/80, 80/90, 100/120, 120/140, 140/160. USES: PEANUT BUTTER OIL CRUSHING FRYING FRESH USE ROASTED IN-SHELL ORIGIN: India COLOR: Light pink SHAPE: Elongated Oil content: 43-48% BOLD Counts: 3842, 40/50, 50/60, 60/70, 70/80, 80/90, 90/100. USES PEANUT BUTTER ROASTING & BLANCHING OIL CRUSHING/CHOPPED COATING/BAKING/BOILING ORIGIN: India ROASTED IN-SHELL COLOR: Reddish pink SHAPE: Elongated Oil content: 46-50% FFA: 0.65 RED SEED Counts: 50/60, 60/70, 70/80, 80/90. USES PEANUT BUTTER BAKING/BOILING OIL CRUSHING SALTED SNACKS ROASTED IN-SHELL ORIGIN: India COLOR: Dark-red to Bright-red SHAPE: Elongated Oil content: 48-52% FFA: 0.55 Blanched Peanut: Counts: 31/41, 41/51, 51/61, 61/71, 71/81. USES PEANUT BUTTER SALTED SNACKS ROASTING SNACKS ORIGIN: India COLOR: UNIFORM WHITE TO LIGHT CREAM WITHOUT ANY STAINS/ BLEMISH SHAPE: Elongated Oil content: 46-50%
Lotus Biscoff Crunchy Spread..
Tasty and crunchy banana chips.
Crunchy Gluten Free Coconut Cookies.
Peanut Butter, Creamy and Crunchy 340g.
Basmati Rice.
Peanut butter like creamy, crunchy, chocolate.
Plain crunchy, tasty, home made papads.
Tigernuts, peeled tigernuts, flour tigernuts, crunchy, chocolate coated tiger nuts.Exporting
Chocolate like kitkats, snickers, oreos, skittles, dairy milk, kinder, nestle lotte, parle products.
Sauces Like Mayonnaise..
Brownies.
Fox nut.
Rice papad, roasted peanut and khakhra.
Makhana.
