Jackfruit is a sweet, delicious and exotic fruit that is packed with many nutrients and benefits. It is a rich source of vitamin, minerals, phytonutrients, carbohydrate, electrolytes, fiber, fat and protein. Consume jackfruit for the best taste, nutrition and its many health benefits. **We supply Fresh and Natural Jackfruit dried. Product ensures food safety because they are dried in a closed cycle and not exposed to external environment. After drying, the products are able to retain natural flavor.
Our dried carrot products are manufactured on modern lines with advanced technology, carrots after drying retain the original flavor, natural color, nutritional value unchanged. Clean products, ensuring food hygiene and safety, bringing peace of mind - health as well as customer satisfaction. *Specifications: - Color: Light orange - Origin : Vietnam - Process: AD - Size: 5x5mm,10x10mm, 3-5cm - Form: Dried slices, chopped, shredded -------------------
Specifications: Dirt (retained on 45 micron aperture) % wt: 0.08 Max Ash % wt: 0.6 Max Volatile matter % wt: 0.8 Max Nitrogen % wt: 0.6 Max Initial wallace plasticity (P0): 30 Min PRI (P30/P0) x 100: 50 Min Packaging: 33.33kgs/pack; 36packs/pallet, 16pallets=19.2mts/20ft.
Spare parts like pins hinges and fittings.
Dowel pins.
Marking t pins.
Dowel pins.
Safety pins.
Silver dore bar pins.
Dowel pins.
Industrial pins.
Brass Pins.
Wooden coloured knitting pins.
Lapel-pins.
Brass pins.
Pins.
Dowel pins, taper pins , shoulder bolt , clevis pins.
APPLICATIONS IN JELLY AND CANDIES: Moulding starch will absorb the moisture of jelly and helps to dry the jelly in a short period of time.Moulding Starch will also enhance tray printing by reducing starch adhesion to the mould and ensuring that shape is retained prior to depositing. The mould formed during the production of jelly with moulding starch has a very low tendency to disperse and keep its shape. Moulding Starch acts as a replacement for Gelatine and reduces the holding time and will gives a taffy and smooth texture to the candy. Moulding starch offers low hot viscosity when cooked and rapid gelling when cooled
APPLICATIONS IN JELLY AND CANDIES: Moulding starch will absorb the moisture of jelly and helps to dry the jelly in a short period of time.Moulding Starch will also enhance tray printing by reducing starch adhesion to the mould and ensuring that shape is retained prior to depositing. The mould formed during the production of jelly with moulding starch has a very low tendency to disperse and keep its shape. Moulding Starch acts as a replacement for Gelatine and reduces the holding time and will gives a taffy and smooth texture to the candy. Moulding starch offers low hot viscosity when cooked and rapid gelling when cooled
