Himalayan Pink Salt is the most beneficial and cleanest Salt available in whole world. It has many health benefits including 83 Minerals sources available for better health. It is rare and purest salt available on Earth. Now serving it in 500gms Flip top Shaker which is very easy and convenient to use.
Himalayan Pink Salt is the most beneficial and cleanest Salt available in whole world. It has many health benefits including 83 Minerals sources available for better health. It is rare and purest salt available on Earth.
Himalayan Pink Salt is the most beneficial and cleanest Salt available in whole world. It has many health benefits including 83 Minerals sources available for better health. It is rare and purest salt available on earth.
Latin Name: Amorphophallus rivieri Durieu Appearance: White Fine Powder Active Ingredient: Glucomannan 90% Part Used: Root CAS:11078-31-2 MOQ:25KG Drying methods: Spray Dried Grade: Food Grade Certificate: ISO,KOSHER,HALAL Product Introduction Konjac root powder main ingredient is glucomannan, also called konjac polysaccharide(KGM). It is a kind of reserve polysaccharide in konjac tubers, which cannot be digested and absorbed by the human body. It is an excellent dietary fiber, and it is also a substance that makes konjac products have jelly elasticity. The product is white or creamy to light brownish yellow powder. It can be dispersed in hot or cold water with a pH of 4.0 to 7.0 and form a high viscosity solution. Konjac contains soluble dietary fiber, which is very effective in inhibiting the increase of blood sugar. Therefore, konjac powder is an ideal hypoglycemic food for diabetic patients. After consumption, it can reduce the burden of islets. Especially the gel it contains. This gel can form a semi-permeable membrane of various pore sizes in the intestine and attach to the intestinal mucosa to form a defensive barrier to block the intrusion of carcinogens and play a role in preventing cancer. Application of KGM in the food industry: 1. gel food As an excellent water-soluble dietary fiber, Konjac root powder forms a gel food under alkaline heating conditions. This kind of food is usually made of KGM as a thermally irreversible gel food. Its main raw materials are konjac flour, alkaline coagulant and water. This kind of food has various shapes, such as traditional konjac tofu, nuggets, silk, noodles, diced and so on. In addition to traditional irreversible konjac gel foods, thermally reversible gel foods such as konjac jelly are produced based on the synergistic effect of KGM and other food gums, or the special properties of compounding with agar and alginate. 2. food additive As an additive, the extract powder is widely used in food industries such as grain food and meat products. KGM's good adhesion, water absorption and water retention are important in foods such as noodles, instant noodles, vermicelli, pho, rice noodles, steamed buns, dumplings, bread, cakes, cookies and other pastries. 3. other foods It has the properties of thickening, suspending, emulsifying, and stabilizing. Adding it to beverages can improve the quality. Adding a proper amount of KGM to a protein beverage can make the product not oily and agglomerate, the quality is more stable, and the texture is thick. KGM is used in ice cream, ice cream, shaved ice and other cold drinks. It can reduce the amount of fat, increase the viscosity of the material liquid, increase the water absorption rate, increase the expansion rate, improve the tissue state of the product, prevent the formation of rough ice crystals, make the product taste smooth and smooth, and have a stable shape. Improve the yield and storage stability.
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Thin Rice Noodles, Vermicelli, Instant Rice Noodles, Rice Sticks in Large Quantiy Our Rice Noodle Factory is a professional manufacturer with over 30 years' experience, with a production capacity of 100 metric tons a day. Besides supplying domestic market with quality products, we have also exported to quite a few foreign countries. Our rice noodles are scientifically produced with no chemical additives, just fine rice flour and drinking water. Our rice noodles can be roughly classified as plain dried rice noodle cakes with 7~9 cakes in a big bag. Consumers can cook and season them according to their personalized tastes; and as seasoned dried noodle cakes with one cake in a smaller bag with prepared sauces and seasoning powder. This can save consumers time and efforts and they can still enjoy our tasty rice noodles. Suggested ways to cook our plain dried rice noodle cakes: 1. Put enough drinking water or tap water in a pot and heat it till boiling. 2. Gently put a rice cake or cakes into the boiling water and cook for 2~3 minutes, not exceeding 5 minutes, as the rice cakes were already precooked in hot steam. 3. Dredge the rice noodles out, put them in cold water and stir them loose, then drain them a while for the next step, not exceeding 1 hour. 4. Prepare the well-drained rice noodles as soup, steamed or fried, mixed with meat, vegetables and seasonings at your own preference. Suggested ways to cook our seasoned dried rice noodle cakes: 1. Put the rice noodle cake in a bowl big enough to hold the cake. 2. Carefully pour very hot water or boiling water into the bowl and get the cake immersed. Put a cover on the bowl and let it sit for about 5 minutes. 3. If you want it served as noodle soup, just put the sauce and seasoning powder into the water and stir it into soup and enjoy the food. 4. If you want it served as dry-mixed, drain the water, put the sauce and seasoning powder onto the noodles and mix them thoroughly and enjoy the food. Your own designs of bag printing, rice noodle cakes, sauces and/or seasoning powder are welcome.
Local residents of Gujarat believe that the wheat grown on a large scale in the region called Bhal derives its name from the Sanskrit word bhal, which means 'head', because the region also looks flat like a head. . It sounds strange, but in reality the land here is very flat and greenery is not visible anywhere far and wide. This wheat is also called as Bhalia wheat and Dodh Kani (Dawood Khani) or Chasia wheat or Katha wheat in the local language, which grows here only in special geographical conditions. This long grain wheat is one and a half times longer than other varieties of wheat. It does not require irrigation or rain water to grow, for this the moisture stored in the soil and winter dew is enough. Bhalia wheat is cultivated in the areas of Ahmedabad, Bhavnagar and Khambat in Gujarat. Local residents say that this wheat has been cultivated for centuries without irrigation, that is, only with the conserved moisture in the soil. It grows well in rainwater drained, light or medium black soils, in Bhal and its adjoining coastal areas. During the rainy season, farmers build bunds 45 to 60 cm high around the fields to collect rainwater. After the monsoon is over, the plowing of the land is done with the help of oxen. This process is repeated again to create a finer soil layer, called a penh, which acts as a layer of grass in the soil to retain soil moisture. Usually sowing is done in late October or early November. Wheat does not get rainwater nor is it irrigated after sowing, but it continues to flourish under these conditions. It is harvested with a laugh. A threshing machine is used to remove the peel on top of it or a truck is driven over them. These are thoroughly dried before storage, as the storage life of grain depends on its moisture content (less than 10% moisture is preferred). This high quality wheat is considered the best in Gujarat due to its exquisite taste and rich protein content. This wheat absorbs oil and water in small amounts and is also an insect repellent due to its unique quality. Whole wheat being hard grained, rich in protein and high in carotene content, it is used in abundance for making rava, pasta, macaroni, spaghetti and vermicelli. This wheat is consumed in the form of bhakri and chapati. Laddu, churma, halwa and thuli are also made from it due to the high soluble sugar in it. About 1.7-1.8 lakh tonnes of wheat is produced annually in 2 lakh hectares of land. The farmers of Bhal region get 25 per cent premium over other wheat varieties and 40-50 per cent higher price as compared to ordinary wheat varieties. Bhalia wheat, which is sold under the name Gujarat's wheat (GW)-1, got Geographical Indication Tag (GI) in 2011 due to its high variety, taste and distinctive qualities.
