NOCCIOLA, FOREST HAZELNUT CREAM WITH MILK CHOCOLATE NUTRITIONAL DECLARATION, AVERAGE VALUES PER 100G: ENERGY VALUE 2385.3KJ-572.5KCAL, FAT 40G, OF WHICH SATURATED FATTY ACIDS 14.8G, CARBOHYDRATES 38.9G, OF WHICH SUGARS 27.9G, FIBER 5.15G, PROTEIN 10.1G, SALT 0.1G CONTAINS: SLOW-ROASTED FOREST HAZELNUTS, SUGAR, VEGETABLE FATS (PALM SEEDS, COCONUT), SKIMMED MILK POWDER, COCOA POWDER, EMULSIFIER: SOY LECITHIN, FLAVORING DESCRIPTION WITHOUT PRESERVATIVES WITHOUT OIL UNPASTEURIZED NO SALT USE: CAN BE ADDED TO MANY VEGAN AND RAW-VEGAN CAKE RECIPES GOES WELL WITH BISCUITS OR ON BREAD IT CAN BE CONSUMED AS IS, BEING A LARGE SUPPLY OF NUTRIENTS AND PROTEINS IT IS PERFECT TO BE USED IN VEGAN COOKIES * OIL SEPARATION IS A NORMAL PROCESS, THE PRODUCT BEING 100% NATURAL, WITHOUT STABILIZERS. IN THE CASE OF OIL SEPARATION, MIX THE CREAM BEFORE CONSUMING *THE PRODUCT IS MADE FROM WHOLE FOREST HAZELNUTS, WITHOUT USING SHARP OR HALF HAZELNUTS, AND MILK CHOCOLATE
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Dicalcium Phosphate Anhydrous: White and odorless powder; it is soluble in diluted Hydrochloric Acid, Nitric Acid and Acetic Acid; slightly soluble in water but insoluble in Ethanol; stable in air; its relative density is: 2.32. Dicalcium Phosphate Dihydrate: White monoclinic crystal powder; odorless and colorless; it is soluble in diluted Hydrochloric Acid, Nitric Acid and Acetic Acid; slightly soluble in water but insoluble in Ethanol; its relative density is 2.32; stable in air; it will lose crystal water when heated to 75â?? and then convert to Dicalcium Phosphate Anhydrous. In the food industry, it is used as a leavening agent, dough modifier, buffer, nutritional supplement, emulsifier, and stabilizer e.g. it is applied as a leavening agent for flour, cake, pastry, bakery, as a quality modifier for bread, and fried food. Also be applied in biscuits, milk powder, drinks, and ice cream as a nutrient supplement or quality improver. In the pharmaceutical industry, it is often used as an additive in the production of Calcium tablets or other tablets. In the daily chemical industry, it is used as a friction agent.
Characters: Ivory powder or flake-shaped solid. It can be dispersed well in hot water and soluble in ethanol and hot oils and fats with pleasant caramel-like odor. It is an anionic emulsifier with HLB value of 8.3. Applications: It can be used for multiple purposes such as emulsification, aging resistance, gluten fortifying and fresh-keeping in many kinds of food such as bread, steam bread, noodle, instant noodle and dumpling. It can also be used as an emulsifier in milk, non-dairy creamer, margarine, fresh cream, meat products, animal and vegetable oils, etc. (1) Increase the springiness, toughness and gas-holding capability of dough, increase volume of the bread and steam bread and improve the organization and structure. (2) It can react with amylose to delay and prevent the food aging. (3) It can make it easier to remove biscuits from moulds to produce smooth appearance, distinct layers and crisp feeling in mouth. (4) It can make hot and spicy food more pliable and softer and prolong the preservation time. (5) It can produce smoother surface, lower broken ratio, higher soaking and boiling resistance for noodle, dried noodle and instant noodle, and make them chewier. (6) Enhance the quality of quick frozen food, improve their organization and structure, and prevent surface cracking and filling escaping. Usage: (1) It can be directly mixed well with flour for use. (2) Put this product into warm water at about 60â?? with proportion of 1:6 to get paste shaped substance, ten add it into flour in proportion to obtain better effect. (3) When used in non-dairy creamer or this kind of substance, it should be heated well with emulsified substance to get homogeneous emulsion before further processing. Recommended Adding Amount: 0.2~0.5 %
Characters: Ivory powder or flake-shaped solid. It can be dispersed well in hot water and soluble in ethanol and hot oils and fats with pleasant caramel-like odor. It is an anionic emulsifier with HLB value of 5.1. Applications: It can be used for multiple purposes such as emulsification, aging resistance, gluten fortifying and fresh-keeping in many kinds of food such as bread, steam bread, noodle, instant noodle and dumpling. It can also be used as an emulsifier in milk, non-dairy creamer, margarine, fresh cream, meat products, animal and vegetable oils, etc. (1) Increase the springiness, toughness and gas-holding capability of dough, increase volume of the bread and steam bread and improve the organization and structure. It can react with amylose to delay and prevent the food aging. It can make it easier to remove biscuits from moulds to produce smooth appearance, distinct layers and crisp feeling in mouth. (2) It can make hot and spicy food more pliable and softer and prolong the preservation time. (6) Enhance the quality of quick frozen food, improve their organization and structure, and prevent surface cracking and filling escaping. Usage: (1) It can be directly mixed well with flour for use. (2) Put this product into warm water at about 60â?? with proportion of 1:6 to get paste shaped substance, ten add it into flour in proportion to obtain better effect. (3) When used in non-dairy creamer or this kind of substance, it should be heated well with emulsified substance to get homogeneous emulsion before further processing. Recommended Adding Amount: 0.2~0.5 %( Calculated by Flour, Refer to GB2760-2011)
Product Origin - India - Gujarat- Saurastra Region Java Or Spanish Peanut Plants, Scientifically Known As Arachis Hypogaea, Are Members Of The Legume Or "bean" Family, Fabaceae. Originating From South America, These Peanuts Spread Globally Through Trade By Spanish Merchants. Initially Considered A Substitute For Cocoa, Peanuts Were Used For Both Culinary Purposes And Oil Extraction. Renowned For Their Visually Appealing Large Kernels, Spanish/java Groundnuts Are Widely Favored. These Nuts Or Seeds Feature A Pink Outer Skin And A Distinctive Round, Spheroidal Shape. Features Of The Java Peanuts Here Are Some Key Characteristics Of Java Peanuts: The Size And Shape Of Java Peanut Kernels Are Eye-catching. Java Peanuts Have Pink Skin And Are Spherical. Java Peanuts Are One Of The Most Popular Groundnut Categories, Which Belong To The Legume Or �¿½??bean�?? Type Fabaceae Family. Java Peanuts Originated From South America And Were Traded Across Countries By The Spanish. The Java Peanuts Come With An Admixture Of 1%, Moisture Of 7% �¿½?? 8%, Foreign Matter Of 0.5% �¿½?? 1%, Oil Content: 42% �¿½?? 48%, And Are Aflatoxin Negative With 5ppb (tcl Method) Nutritional Value Java Peanuts Are Rich In Protein And Have High Concentrations Of Polyphenol Antioxidants. These Peanuts Provide More Than Thirty Nutrients And Phytonutrients. They Are A Good Source Of Niacin, Magnesium, Folate, Fibre, Vitamin E, Manganese & Phosphorous. They Are Also Naturally Free Of Trans-fats And Contain About 25% Protein. Usage These Peanuts Are Best Used For Snacks. You Can Have Them Roasted, Mixed With Spices, Or Simply Salted. These Are Great For Making Peanut Butter Candies And Extraction Of Edible Oil. These Are Further Used As Chocolate Spreads, Nut Biscuits, And Crushed Nuts Used On Cakes, Buns, Ice Cream, And Desserts. In West Africa, Peanuts Are Used In Authentic Soups, Stews, Or Marinades. Common Dishes Are Okra, Kuli-kuli, Nkate Cake, Peanut Casserole With Chicken, And Bambara �¿½?? A Peanut Butter Rice Pudding. The Growing Popularity Is Also Because Of Its Sweet Taste, Sweet-aromatic Odour, And Crunchy Texture.
Dill seed powder derived from the grinding of dill seeds Anethum graveolens is a versatile spice and culinary ingredient that can be exported from India It offers the distinctive flavor and aroma of dill in a convenient powdered form When describing dill seed powder for exporting from India you can highlight its quality appearance flavor aroma culinary uses and potential health benefits Heres an expanded description Dill seed powder from India is highly regarded for its quality flavor and versatility We are committed to delivering premiumquality dill seed powder that meets your exporting needs and enhances the culinary experiences of your customers Appearance Dill seed powder has a fine texture and a light greenishbrown color It is finely ground to achieve a smooth and consistent powder that is easy to handle measure and incorporate into various culinary preparations Quality and Sourcing We prioritize the quality of our dill seed powder throughout the production process Our dill seeds are carefully sourced from trusted farms and undergo meticulous processing to ensure their freshness purity and superior quality We employ stringent quality control measures to deliver a premiumgrade dill seed powder Flavor and Aroma Dill seed powder possesses the distinct flavor and aroma of dill in a concentrated form It offers a delicate yet robust flavor profile with hints of anise citrus and herbaceous notes The aroma is fresh herbal and reminiscent of dill Culinary Uses Dill seed powder is a versatile spice that can enhance a wide range of dishes Some popular culinary applications of dill seed powder include Seasonings and Spice Blends Dill seed powder is used in various seasoning blends spice mixes and dry rubs to add a unique flavor dimension It complements dishes such as roasted vegetables grilled meats fish and poultry Pickling Dill seed powder is a common ingredient in pickling recipes It imparts a distinct dill flavor and enhances the brine for pickled cucumbers onions beets and other vegetables Sauces and Dips Dill seed powder can be incorporated into sauces dressings and dips adding a tangy and herbal flavor It pairs well with yogurt sour cream mayonnaise and creambased sauces Breads and Baked Goods Dill seed powder can be used in bread doughs rolls biscuits and savory baked goods to infuse them with a delightful dill taste
