Drumstick
Onion
Potato
Chili
Coconut
Sugarcane
Tunnel Conveyor Industrial Microwave Sterilizer for Spices, Spices Drying Sterilization Machine Microwave sterilization principles: Microwave sterilization is the extension of microwave heating technology function, performance for microwave and biology and its composition, the basic unit interact between cells, The cell biology physiological activities change and reaction, compare with pasteurization, microwave sterilization has the following characteristics: A, Microwave sterilization is a physical sterilization method, it does not need to add chemical preservatives, can kill bacteria, mould and worm eggs, and virus harmful microbes, in the process of kill harmful organisms, will not residue toxicology or radioactive materials on food, safety and harmless, also won't change food color and nutrition. B,Under same temperature sterilization, sterilization time is short, do not need to preheating. Such as e. coli kill time about 30 S. In the same sterilization condition, the temperature of the deadly bacteria is lower, and the sterilization effects are remarkably. C, Can sterilize whole sterilization for material outside and inside at the same time, greatly shorten the sterilization cycle, and ensure the sterilization consistency. D, Due to simultaneity of each part of material's sterilization, sterilization time is short, can avoid the long time heating and effect food good quality, especially for food that aren't suitable for sterilizing in high temperature or a long heating time. For example: volatile sweet essien components of ginger powder, contains more moisture of fresh and tender jellyfish, etc. For not only keeping for color, smell, taste and same quality requirements, etc,but also for material the need sterilize, using microwave sterilization can achieve the best effect.  E, Microwave sterilization can be divided into sterilizing before packaging and after packaging . Packaging container can't use metal material, need medium material, generally with plastic flexible packaging or glass, engineering plastic containers texture is advisable. To prevent from package expanding in microwave sterilization process, Equipment can be in work pressure in the warehouse by reverse pressure sterilization process to prevent the loss of package expanding. Microwave equipment can sterilize different kinds of products with package and non-package, can be used for: Food products categories: bread, moon cake, noodles, bean curd, bean curd, etc. Vegetables: kimchi, bamboo shoot, mushroom, etc. Fruit class: litchi, longan, etc. Dairy products, spices, flavor, instant noodle soup, chafing dish, and all kinds of liquid, etc,can be sterilize processing.
Continuous Belt Spices Drying Sterilizing Machine, Chili Powder Sterilizer, Spices Dryer Microwave sterilization principles: Microwave sterilization is the extension of microwave heating technology function, performance for microwave and biology and its composition, the basic unit interact between cells, The cell biology physiological activities change and reaction, compare with pasteurization, microwave sterilization has the following characteristics: A, Microwave sterilization is a physical sterilization method, it does not need to add chemical preservatives, can kill bacteria, mould and worm eggs, and virus harmful microbes, in the process of kill harmful organisms, will not residue toxicology or radioactive materials on food, safety and harmless, also won't change food color and nutrition. B,Under same temperature sterilization, sterilization time is short, do not need to preheating. Such as e. coli kill time about 30 S. In the same sterilization condition, the temperature of the deadly bacteria is lower, and the sterilization effects are remarkably.  C, Can sterilize whole sterilization for material outside and inside at the same time, greatly shorten the sterilization cycle, and ensure the sterilization consistency.  D, Due to simultaneity of each part of material's sterilization, sterilization time is short, can avoid the long time heating and effect food good quality, especially for food that aren't suitable for sterilizing in high temperature or a long heating time. For example: volatile sweet essien components of ginger powder, contains more moisture of fresh and tender jellyfish, etc. For not only keeping for color, smell, taste and same quality requirements, etc,but also for material the need sterilize, using microwave sterilization can achieve the best effect. E, Microwave sterilization can be divided into sterilizing before packaging and after packaging .Packaging container can't use metal material, need medium material, generally with plastic flexible packaging or glass, engineering plastic containers texture is advisable. To prevent from package expanding in microwave sterilization process, Equipment can be in work pressure in the warehouse by reverse pressure sterilization process to prevent the loss of package expanding.  Microwave equipment can sterilize different kinds of products with package and non-package, can be used for: Food products categories: bread, moon cake, noodles, bean curd, bean curd, etc. Vegetables: kimchi, bamboo shoot, mushroom, etc. Fruit class: litchi, longan, etc. Dairy products, spices, flavor, instant noodle soup, chafing dish, and all kinds of liquid, etc,can be sterilize processing.
Continuous Belt Spices Drying Sterilizing Machine, Chili Powder Sterilizer, Spices Dryer Microwave sterilization principles: Microwave sterilization is the extension of microwave heating technology function, performance for microwave and biology and its composition, the basic unit interact between cells, The cell biology physiological activities change and reaction, compare with pasteurization, microwave sterilization has the following characteristics: A, Microwave sterilization is a physical sterilization method, it does not need to add chemical preservatives, can kill bacteria, mould and worm eggs, and virus harmful microbes, in the process of kill harmful organisms, will not residue toxicology or radioactive materials on food, safety and harmless, also won't change food color and nutrition. B,Under same temperature sterilization, sterilization time is short, do not need to preheating. Such as e. coli kill time about 30 S. In the same sterilization condition, the temperature of the deadly bacteria is lower, and the sterilization effects are remarkably.  C, Can sterilize whole sterilization for material outside and inside at the same time, greatly shorten the sterilization cycle, and ensure the sterilization consistency. D, Due to simultaneity of each part of material's sterilization, sterilization time is short, can avoid the long time heating and effect food good quality, especially for food that aren't suitable for sterilizing in high temperature or a� long heating time. For example: volatile sweet essien components of ginger powder, contains more moisture of fresh and tender jellyfish, etc. For not only keeping for color, smell, taste and same quality requirements, etc,but also for material the need sterilize, using microwave sterilization can achieve the best effect. E, Microwave sterilization can be divided into sterilizing before packaging and after packaging . Packaging container can't use metal material, need medium material, generally with plastic flexible packaging or glass, engineering plastic containers texture is advisable. To prevent from package expanding in microwave sterilization process, Equipment can be in work pressure in the warehouse by reverse pressure sterilization process to prevent the loss of package expanding. Microwave equipment can sterilize different kinds of products with package and non-package, can be used for: Food products categories: bread, moon cake, noodles, bean curd, bean curd, etc. Vegetables: kimchi, bamboo shoot, mushroom, etc. Fruit class: litchi, longan, etc. Dairy products, spices, flavor, instant noodle soup, chafing dish, and all kinds of liquid, etc,can be sterilize processing.
Sodium Stearoyl Lactylate(SSL) 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 su ch 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 60 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) Technical Index Acid value(Calculated by KOH) / (mg/g)60- 80 Ester value (Calculated by KOH) / (mg/g)120- 190 Total lactic acid (W/%)23.0-40.0 Sodium content(W/ %3.5- 5.0 Pb(mg/kg)2 Packaging Aluminized bag vacuum packing with nitrogen inside. Net weight:20KG/CTN(5KG *4) or packaged with moisture proof paper bag, 25kg/bag.. Storage & Transportation: Sealed and stored in the low temperature, dry, cool and well-ventilated place, in order to prevent from moisture and caking. Strictly forbid storing and trasporting with materials that is explorsive, combustible or deleterious. The shelf life is 12 months.
Calcium Stearoyl Lactylate(CSL) 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 stru cture. 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 60 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) Technical Index Acid value (Calculated by KOH) / (mg/g)50- 86 Ester value(Calculated by KOH) / (mg/g)125- 164 Total lactic acid (W/%)32.0- 38.0 Calcium content (W/%)4.2- 5.2 Pb / mg/kg 2 Packaging Aluminized bag vacuum packing with nitrogen inside. Net weight:20KG/CTN(5KG *4) or packaged with moisture proof paper bag, 25kg/bag.. Storage & Transportation: Sealed and stored in the low temperature, dry, cool and well-ventilated place, in order to prevent from moisture and caking. Strictly forbid storing and trasporting with materials that is explorsive, combustible or deleterious. The shelf life is 12 months.
Calcium Stearoyl Lactylate(CSL) 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.�?�¯ï¿½?�¿ï¿½?�½ (2) Put this product into warm water at about 60 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) Technical Index Acid value (Calculated by KOH) / (mg/g)50- 86 Ester value(Calculated by KOH) / (mg/g)125- 164 Total lactic acid (W/%)32.0- 38.0 Calcium content (W/%)4.2- 5.2 Pb / mg/kg 2 Packaging Aluminized bag vacuum packing with nitrogen inside. Net weight:20KG/CTN(5KG *4) or packaged with moisture proof paper bag, 25kg/bag.. Storage & Transportation: Sealed and stored in the low temperature, dry, cool and well-ventilated place, in order to prevent from moisture and caking. Strictly forbid storing and trasporting with materials that is explorsive, combustible or deleterious. The shelf life is 12 months.
Diacetyl Tartaric Acid Esters of Mono and Diglycerides Characters: Ivory or straw yellow powder or granular solid which is easily soluble in hot water. It is a non-ionic emulsifier with HLB value of 8-10. Applications: It can produce strong effects such as emulsification, dispersing and aging resistance, so it can be used as good emulsifier and dispersant. (1) It can increase the springiness, toughness and gas-holding capability of dough effectively, reduce its softening degree, increase volume of bread and steam bread, and improve their organization and structure. (2) It can react with amylose to delay and prevent the food aging. (3) It can be used in cream to make it smoother and finer. (4) It can be used in butter and concentrated butter to prevent oil separating and enhance its stability. (5) It can also be sued in sugar, syrup and spices. (6) It can be used in non-dairy creamer to make the emulsion homogeneous , stable and supple in mouth. Usage: (1) Put this product in warm water at about 60 C to get paste shaped substance, and then use it in appropriate proportion. (2) Dissolve this product in oils or fats homogeneously before further processing. (3) Directly mix it with flour for use. Recommended Addition Amount: Addition maximum is 1.0% for raw dried flour products and raw wet products, while 5.0% for non-dairy creamers. The addition amount can be changed based on production need for cream and fermented milk. Technical Index Acid value (Calculated by KOH) / (mg/g) 65-85 Saponification value (Calculated by KOH) / (mg/g) 390-450 Total tartaric acid(W/%) 10-40 Total glycerol(W/%) 11-28 Total acetic (W/%) 8-32 Free glycerol(W/%) 2.0 Ignition residue (W/%) 0.5 Pb/(mg/kg) 2 Packaging Aluminized bag vacuum packing with nitrogen inside. Net weight:20KG/CTN(5 KG *4) Storage & Transportation: Sealed and stored in the low temperature, dry, cool and well-ventilated place, in order to prevent from moisture and caking. Strictly forbid storing and transporting with materials that is explosive, combustible or deleterious. The shelf life is 12 months.
Uncalibrated - IQF Frozen Egyptian Strawberries, Calibrated (25-35) - IQF Frozen Egyptian Strawberries, Calibrated (15-25) - IQF Frozen Egyptian Strawberry, Grade (A/B) - IQF Frozen Egyptian Strawberry, Grade (B) - IQF Frozen Egyptian Strawberries, BLAST - Frozen Egyptian Strawberries, DICED - IQF Frozen Egyptian Strawberry, SLICED - IQF Frozen Egyptian Strawberries, (4 + 1) - IQF Frozen Egyptian Strawberries, FREEZE DRIED - IQF Frozen Egyptian Strawberry, KOSHER - IQF Frozen Egyptian Strawberry, SUPPLIERS of IQF Frozen Egyptian Strawberry, EXPORTERS of IQF Frozen Egyptian Strawberries,
Cashew nuts are a delicious snack with a savory salty slightly sweet and crunchy taste This makes cashew nuts liked by many people Not only delicious as a snack cashew nuts also offer a number of health benefits Nutritional content in cashew nuts Cashew nuts are also commonly called cashew nuts or cashew nuts Cashews are actually not nuts but the seeds of the cashew fruit Cashew fruit is also known as cashew fruit which has the Latin name Anacardium occidentale This fruit is not a member of the guava but is closely related to the mango Cashew nuts look like bells and are grayish in color This fruit has a length of about 5 cm and the end of the fruit is a pointed curved bean The pointy curved end of the fruit is called a seed and is often processed into cashew nuts When ripe the seeds are separated from the fruit and then dried After that you can roast or fry the cashews to make a variety of snacks Cashew nuts are often eaten alone or used as a mixture of chocolate cakes chili sauce and other food ingredients According to the Indonesian Food Composition Data DKPI per 100 grams of cashew nuts there are a number of nutrients including Water 46 grams Calories 616 kcal Protein 163 grams Fat 484 grams Carbohydrates 287 grams Fiber 09 grams Calcium 26 milligrams Phosphorus 521 milligrams Iron 38 milligrams Sodium 26 milligrams Potassium 692 milligrams Copper 47 milligrams Zinc 41 milligrams Beta carotene 5 micrograms Thiamin Vit B1 064 milligrams Riboflavin Vit B2 003 milligrams Niacin Vit B3 00 milligrams Health benefits of cashew nuts Cashews are one of the low fiber nuts Another good that this one nut also brings is the content of vitamins minerals and antioxidants which are good for the body The content of vitamins E vitamin K and vitamin B6 along with other minerals such as copper phosphorus zinc magnesium iron and selenium play an important role in maintaining your bodys functions Here are some of the benefits of cashew nuts for the health of the body 1 Improving heart health 2 Increase bone density 3 Helps lose weight 4 Avoid cholecystectomy surgery 5 Protect eyes from damage Packaging system payment and MOQ Packaging CARDBOARD BOX OUTSIDE PLASTIC OR STANDING POUCH INSIDE Payment Advance TT cash in advance TT as down payment 50 LC as payment 50 100 LC IRREVOCABLE AT SIGHT Incoterm Exwork FOB CIF MOQ 1 20ft container
A. FISH CRACKERS Fish crackers are fried crackers made from fish and spices originating The crackers are made mainly with tapioca flour and/or sago flour and then salt and are processed according to national standards. B. FISH KEMPLANG Fish kemplang is fried kemplang made from fish and spices originating from Indonesia. Kemplang is made mainly with tapioca flour then salt and is processed according to national standards. C. FISH STICK KEMPLANG Kemplang fish sticks are fried kemplang sticks made from fish and spices originating from Indonesia. Kemplang fish sticks are made primarily with tapioca flour and/or sago flour and then salt and are processed according to national standards, in the form of elongated sticks. Packaging system, payment and MOQ : Packaging : CARDBOARD BOX OUTSIDE, PLASTIC INSIDE. Payment : Advance T/T (cash in advance), T/T as down payment 80% + L/C as payment 20%, 100% L/C (IRREVOCABLE / AT SIGHT) MOQ : 1 20ft container
A. TEA BAGS 100% Original Tea comes in a new package, with the right color and fresher taste. Derived from real tea leaves certified by the Rainforest Alliance, which is committed to helping tea producers create a better life for themselves, their families and communities. It can be enjoyed as a hot or cold drink and add sugar according to taste. Is a local brand that was introduced in 1973 in the form of tea bags - a modern way to drink tea that is different from brewed tea. is here as a teabag brand that inspires families in the world to continue to maintain family togetherness and warmth, by gathering together for at least 15 minutes every day. B. BLACK COFFEE POWDER We are proud to present COFFEE A superior product that was born from the original tradition. Processed from heritage concoctions, producing a distinctive aroma and taste. Coffee answers the yearning of true coffee drinkers. C. COFFEE POWDER Proudly presents coffee products that combine finest quality ingredients and superior taste. The passion for coffee drove us towards seeking out the best quality ingredients to create , 3-in-1 instant coffee made from real coffee and real milk. here to enhance the sensation of drinking coffee for everyone anytime, anywhere - because special coffee creates special moments. In each cup produces thick foam because it is made from real coffee and real milk, so it creates a distinctive taste a very authentic taste. was created by a coffee expert with a very long experience in the world of Indonesian coffee. Supported by their knowledge, passion and expertise, a special taste is created in every cup of . comes in 3 special flavors for all coffee lovers, namely Classic Latte Coffee, Mocca Latte Coffee and Choco Hazelnut Latte Coffee. Enjoy a cup of 3-in-1 Caffino instant coffee, an authentic quality coffee to start a special day. Packaging system, payment and MOQ : Packaging : POUCH PACKAGING, PARTNER PACKAGING, BOX PACKAGING. Payment : Advance T/T (cash in advance), T/T as down payment 80% + L/C as payment 20%, 100% L/C (IRREVOCABLE / AT SIGHT) MOQ : 1 20ft container
ORGANIC BLACK TEA Organic Black tea is our award-winning tea last year with Gourmet tea award, and the 2019 tea Festival, 3-star award, is made from Assamica varietals, Organic Black Tea refreshingly offers more of its flavors. The dry leaves smell fascinatingly complex with fleeting top notes of hawthorn candy, middle notes of dark chocolate, and the vegetal pungency of finely sliced leaves at the core. When brewed using the gongfu method, the results flaunts chocolatey and malty flavors in the first infusion, earthy, somewhat betel leaf-like flavors in the second infusion and hints of golden syrup in the third and subsequent infusions, all of which are in a state of converging and thus making it a tea with well-balanced flavors. Judiciously stronger brewing leads to a stronger body and pleasant, chewable tannins. Four-minute immersion brewing produces a flavorful, bold, and well-balanced tea with marked tobacco and dark chocolate flavors and very subtle hints of golden syrup. The line for Premium Black tea comes with: OP (Premium) BOP BOP2 BT02 Awards won for Organic Black tea: AVPA Gourmet Award Tea Festival Award ORGANIC GREEN TEA Organic Green tea is fresh Green, sweet aroma, best to be brewed using traditional . The tea offers a sensation of freshness, fruity and sweet, while impactful in polyphenols. The refreshing fruity and fresh accents arouse a couple of seconds after brewed-it's what will remind us of the area where this Highland Premium tea is originated.The line for Premium Green tea comes with: PEKO (Premium) CM CM2 DUST
Briquette Charcoal (Hookah / Shisah) cube 24, 25, 26mm, hexagon, etc Diamond Grade (100% coco) Calori Value : 7400Kcal Moisture : 5% Ash Content : 1.8-2.5% white ash Fixed Carbon : 80% min Burning Time : 2 - 2.5 Hours Packing : masterbox Price : $1500/tons FOB Gold Grade (80% Coco & 20% Wood) Calori Value : 7200Kcal Moisture : 6% Ash Content : 3% white ash Fixed Carbon : 75 % min Burning Time : 2 - 2.5 Hours Packing : masterbox Price : $1450/tons FOB Silver Grade (50% Coco & 50% Wood) Calori Value : 7100Kcal Total Moisture : 6% Ash Content : 3% white ash Fixed Carbon : 70 % Burning Time : 2 - 2.5 Hours Packing : masterbox Price : $1400/tons FOB BBQ Charcoal Diamond Grade Calori Value : 7200Kcal Moisture : 6% Ash Content : 5% white ash Fix Carbon : 80% Burning Time : 2-2.5 Hours Packing : masterbox Price : $1200/tons FOB Reguler Grade Calori Value : 6900Kcal Moisture : 7% Ash Content : 10% white ash Fix Carbon : 75% Burning Time : 2-2.5 Hours Packing : masterbox Price : $900/tons FOB Wood Charcoal - Halaban wood, FOB $530/tons - Mangrove wood, FOB $850/tons - Tamarin wood, FOB $830/tons Calori Value : 5500 - 6000KL, Total Moisture : 5%, Ash Content : 2,8 - 3%, Fixed Carbon : 75 - 80% Burning Time : 2 - 3 Hours Packing : bag 10-15kg per each
A. Robusta Specifications : 1. Grade A (Pick Red) : a. Black : 5% b. Dregs : 3% c. Moisture content : 12% - 15% 2. Grade B (Sorting) : a. Black : 20% b. Dregs : 18% c. Moisture content : 17% - 18% 3. Grade C (Obviously) : a. Black : 20% b. Dregs : 30% c. Moisture content : 19% - 20% B. Liberika Specifications (Pick Red) : a. Black : 5% b. Dregs : 5% c. Moisture content : 12% - 15% C. Gayo arabica specifications: 1. Grade A : a. Defects : 1% - 3% b. Moisture content : 12% 2. Grade B : a. Defects : 3% - 5% b. Moisture content : 12% 3. Grade C (Obviously) : a. Defects : 5% - 8% b. Moisture content : 12%
