DESCRIPTION A bluish green free flowing powder. Free from visible extraneous matter and added modifying agents other than stabilizers. USES Technical grade material is used to formulate 50 % WP formulated product. 50 % Wettable powder is used as a fungicide on crops like TEA, COFFEE, ARECA NUT, CITRUS FRUITS, GINGER, OLIVES, CARDAMOM, PEPPER, RUBBER, GRAPES, ALMOND, SPICES. PACKING LDPE lined HDPE bags of 25 kg. As per customer's requirement in bulk bag up to I MT in big sack. COPPER OXYCHLORIDE TECHNICAL COPPER OXYCHLORIDE 50% WP SPECIFICATION PARAMETERS TECHNICAL 50% WETTABLE POWDER Identity test Pass to test Pass to test Total copper content 58.0 % m/m min. 50.0 % m/m min. Arsenic 58 ppm max. 50 ppm max. Copper soluble in water 5800 ppm max. 5000 ppm max. Lead 290 ppm max. 250 ppm max. Cadmium 58 ppm max. 50 ppm max. pH range of aqueous dispersion 6.5 to 9.5 Wet sieve test (75 micron) 0.28 % m/m max. 1.0 % m/m max. Wetting of the product I minute max. I minute max. Persistent foam 10 ml max. Suspensibility 85 /0 m/m min. Storage stability After storage at 54 ±2C forl4 days Complies with ,Total copper, pH, Wet sieve test and Suspensibility
Nuts.
Tinned chickpeas, saffron, wheat, date, raisins, grains.
Arkadia Chocolate Sauce can be used as a dessert topping or garnish and used in beverages to add a bitter sweet chocolate note to your dish or drink. Crafted and Blended in Australia, the Arkadia Dessert Sauce range is as indulgent as it is convenient. The 2L bottle with pump makes it easy to turn your plates into works of art. 2L bottle 18 months shelf life Natural flavours No added colour Gluten Free Vegan Friendly
Arkadia Caramel Sauce can be used as a dessert topping or garnish and used in beverages to add a sweet caramel note to your dish or drink. Crafted and Blended in Australia, the Arkadia Dessert Sauce range is as indulgent as it is convenient. The 2L bottle with pump makes it easy to turn your plates into works of art. 2L bottle 18 months shelf life Natural flavours No added colour Gluten Free Vegan Friendly
Arkadia Salted Caramel Sauce can be used as a dessert topping or garnish and used in beverages to add a sweet caramel note with a touch of salt to your dish or drink. Crafted and Blended in Australia, the Arkadia Dessert Sauce range is as indulgent as it is convenient. The 2L bottle with pump makes it easy to turn your plates into works of art. 2L bottle 18 months shelf life Natural flavours No added colour Gluten Free Vegan Friendly
Product Category - ALKALIZED Product Type - Brown Product Code - JB250-11 Physical and Chemical Characteristics: pH - 6.8-7.2 Fat Content (%) - 10 - 12 Fineness, (%< 75 m) - 99.75min. (wet method, through 200 mesh sieve) Moisture (%) - 5.0 max. Shell Content (%) - 1.75max (Shell in Nib after Winnowing) Colour - Up to standard Flavour - Up to standard Microbiological Characteristics: Total Plate Count / g - 3,000 max. Yeast & Mould / g - 50 max. Enterobacteriaceae / g - Negative Coliforms / g - Negative E. coli / g - Negative Salmonellae / 100g Negative
DESCRIPTION I . Pearls : Black to Brown Pearls. 2. Powder : Grey to Buff colored powder. USES As a catalyst in Organic synthesis as well as purification of Ester and Vinyl Chloride manufacturing. In manufacture of Copper Phthalocyanine pigments. For electro plating copper chemical. Colouring material in glass industry. Also used as analytical reagent. PACKING LDPE lined HDPE bags of 25 kgs. As per customer's requirement in bulk bag up to I MT in big sacks. - BLACK TO BROWN PEARLS - GREY TO BUFF-COLORED POWDER SPECIFICATION PARAMETERS OUR STANDARD Purity as 'CuCI' 97.0 % m/m min. Total Copper 63.0 % m /m min. Cupric Copper AS Cu' I .0 % m/m max. Acid Insoluble Matter 0.1 % m/m IRON. 400 ppm max. LEAD 100 ppm max.
DESCRIPTION I . Pearls : Black to Brown Pearls. 2. Powder : Grey to Buff colored powder. USES As a catalyst in Organic synthesis as well as purification of Ester and Vinyl Chloride manufacturing. In manufacture of Copper Phthalocyanine pigments. For electro plating copper chemical. Colouring material in glass industry. Also used as analytical reagent. PACKING LDPE lined HDPE bags of 25 kgs. As per customer's requirement in bulk bag up to I MT in big sacks. BLACK TO BROWNPEARLS GREY TO BUFF COLORED POWDER SPECIFICATION I PARAMETERS OUR STANDARD Purity as 'CuCI' 97.0 % m/m min. Total Copper 63.0 % m /m min. Cupric Copper AS Cu' I .0 % m/m max. Acid Insoluble Matter 0.1 % m/m IRON. 400 ppm max. LEAD 100 ppm max.
Cocoa Powder Specifications - JB350 Product Category - Alkalized Product Type - Reddish brown Product Code - JB350-11 Physical and Chemical Characteristics: pH - 7.1-7.5 Fat Content (%) - 10 - 12 Fineness, (%< 75mm) - 99.75min. (wet method, through 200 mesh sieve) Moisture (%) - 5.0 max. Shell Content (%) - 1.75max (Shell in Nib after Winnowing) Colour - Up to standard Flavour - Up to standard Microbiological Characteristics: Total Plate Count / g - 3,000 max. Yeast & Mould / g - 50 max. Enterobacteriaceae / g - Negative Coliforms / g - Negative E. coli / g - Negative Salmonellae / 100g - Negative Description - 10-12% red alkalised cocoa powder. Characteristics - Strong in cocoa aroma, rich red in colour. 100% West African cocoa beans. Usage - Recommended for high-end products.
Cocoa Powder Specifications - JB100 Product Category - NATURAL Product Type - Natural Product Code - JB100-11 Physical and Chemical Characteristics: pH - 5.0-5.9 Fat Content (%) - 10 - 12 Fineness, (%< 75m) - 99.75min. (wet method, through 200 mesh sieve) Moisture (%) - 5.0 max. Shell Content (%) - 1.75max (Shell in Nib after Winnowing) Colour - Up to standard Flavour - Up to standard Microbiological Characteristics: Total Plate Count / g - 3,000 max. Yeast & mould / g - 50 max. Enterobacteriaceae / g - Negative Coliforms / g - Negative E. coli / g Nega tive Salmonellae / 100g Negative These specifications apply at the time the goods leave the factory. They are analyzed according to the methods of analysis as described in in-house testing methods. Product Description Cocoa powder is the final product obtained by mechanical pulverization of cocoa pressed cake. Packaging 25kg pasted valve paper bag, which has 3-ply SCL HP where the second ply is with PE coated and a layer of thermo valve coating. 1000kg big bag, which has internal PE liner Our products conform to all food regulations in the country of destination and they have not been sterilized by fumigation or irradiation. Shelf Life 24 months in original packaging Keep cocoa powder in cool, dry storage and free from foreign odours Description 10-12% natural cocoa powder. Characteristics Mild, smooth, fruity and pleasant after taste. Usage Mainly used for compound chocolate, chocolate syrup and coatings.
Betel Nuts.
Cashew Nuts.
Macadamia nuts.
betel nut.
Betel nuts.
Betel nuts.
Cashew nuts.
Cashew-nuts.
Cashew nuts.
