Non Toxic Herbal Antisepsis Bee Propolis Extract Basic Information Place of Origin: Xuchang Brand Name: Super-Sweet Certification: ISO, GMP, HACCP, Kosher, FDA Model Number: 3001 Minimum Order Quantity: 500kgs Packaging Details: 1kgs/foil bag, 20bags/BOTTLE Delivery Time: 10 Payment Terms: T/T Supply Ability: 360
1. ashwagandha extract 1.5% 2. zingiber officinale 2.5% 3. glycine powder 4. black seed oil 5. flax seed oil 6. castor oil (clear) 7. black pepper extract 95% 8. curcumin 95% 9. aloe vera 200x 10.. potassium sorbate 11. propylene glycol.
Origin: Vietnam Moisture: Max 13,5% Appearance: Powder, Flake Taste: Hot Spicy MOQ: 10 MT Grade: Food Grade
Treatment: steam treated asta. Size: 30, 40, 60, 80 mesh. Color: grey to black powder. Moisture: 12% max. Packing: 25 kg net in pe/pp bags (thick) covered with kraft paper bag. Loading: 10 bags/ box; 2500 boxes, 15mt/cont 20ft. Foreign matter: 0.05% max.
Admixture: 0.5 % max Moisture : 12 % max Size : 100% through mesh 48 or 60 holes/cm2 Packing : 25Kg,50kg/PP PE bag Quantity : 17 MT/ 20 FCL
CHILLI POWDER Moisture: 13.5% max. Admixture: 0.5% max. Size: 16-80 mesh. Taste: Good smell, hot, spicy. Packing: 01kg/10kg/25kg per PP/PE bag or as customer's request.
Moisture: 13% max Admixture: 0.5% max. Oil Contain: 1.2% min. Mesh size: 60-100. Packing: PP/ PE 50 kg. Load Container: 14MT/20FT : 28MT/40FT. No fungus, natural colour. Origin: Vietnam.
Appearance Dry, clean, unmouldy, no funguses Oil content 2%, 2.5% or >3% Size 100% through mesh 60 holes/cm2 Moisture 13.5% max Admixture 0.5%max Color Natural brown Taste Hot spicy Origin Vietnam
According to Oriental medicine, cinnamon has a spicy, sweet taste, is very hot, and fragrant. Has the effect of moderating warm, diffuse system and active blood circulation. Often used in combination with some other medicinal herbs to treat stomach pain and stomach pain, diarrhea; dizziness, colds, pain in the fingers and toes; asthma cough, joint pain, and back pain; Closing business, economic experience; High blood pressure, frostbite, ... Besides, cinnamon is also produced into many different products such as cinnamon, cinnamon essential oil, cinnamon powder ... Each product has different uses and properties. into human activities.
Alkalized Cocoa Powder Fat : 10% -12% pH Value : 6.8 - 7.2 Fineness : 99.5% Min Colour : Brown or Dark Brown Moisture : 5% Max Ash Content : 12% Max Shell Content : 1.75% Max Total Plate Count, Col/g : Max 3000 Col/g Molds, Col/g : Max 50 Yeast, Col/g : Max 50 E. Coli, Col/g : Negative Salmonella, Col/g : Negative Enterobacteriacase, Col/g : Negative Coli Form, Col/g : Negative Staphylococcus, Col/g : Negative Flavour : Normal Shelf Life : 2 Years
Black Cocoa Powder at USD 1,500.00 / MT /FOBÂ Jakarta, Indonesia Fat : 10% -12% pH Value : 7.5 - 8.5 Fineness : (+) 99% Colour : Black Moisture : 5% Max Ash Content : 12% Max Shell Content : 1.75% Max Total Plate Count, Col/g : Max 3000 Col/g Molds, Col/g : Max 50 Yeast, Col/g : Max 50 E. Coli, Col/g : Negative Salmonella, Col/g : Negative Enterobacteriacase, Col/g : Negative Coli Form, Col/g : Negative Staphylococcus, Col/g : Negative Flavour : Normal Shelf Life : 2 Years
Alkalized Cocoa Powder Fat : 10% -12% pH Value :Â Â 6.8 - 7.2Â Â Fineness : 99.5% Min Colour : Brown or Dark Brown Moisture : 5% Max Ash Content : 12% Max Shell Content : 1.75% Max Total Plate Count, Col/g : Max 3000 Col/g Molds, Col/g : Max 50 Yeast, Col/g : Max 50 E. Coli, Col/g : Negative Salmonella, Col/g : Negative Enterobacteriacase, Col/g : Negative Coli Form, Col/g : Negative Staphylococcus, Col/g : Negative Flavour : Normal Shelf Life : 2 Years
Black Cocoa Powder Fat : 10% -12% pH Value : 7.5 - 8.5 Fineness : (+) 99% Colour : Black Moisture : 5% Max Ash Content : 12% Max Shell Content : 1.75% Max Total Plate Count, Col/g : Max 3000 Col/g Molds, Col/g : Max 50 Yeast, Col/g : Max 50 E. Coli, Col/g : Negative Salmonella, Col/g : Negative Enterobacteriacase, Col/g : Negative Coli Form, Col/g : Negative Staphylococcus, Col/g : Negative Flavour : Normal Shelf Life : 2 Years
ALKALIZED COCOA POWDER Fat : 10% -12% pH Value :Â Â 6.8 - 7.2Â Â Fineness : 99.5% Min Colour : Brown or Dark Brown Moisture : 5% Max Ash Content : 12% Max Shell Content : 1.75% Max Total Plate Count, Col/g : Max 3000 Col/g Molds, Col/g : Max 50 Yeast, Col/g : Max 50 E. Coli, Col/g : Negative Salmonella, Col/g : Negative Enterobacteriacase, Col/g : Negative Coli Form, Col/g : Negative Staphylococcus, Col/g : Negative Flavour : Normal Shelf Life : 2 Years
ALKALIZED COCOA POWDER Fat : 10% -12% pH Value : 6.8 - 7.2 Fineness : 99.5% Min Colour : Brown or Dark Brown Moisture : 5% Max Ash Content : 12% Max Shell Content : 1.75% Max Total Plate Count, Col/g : Max 3000 Col/g Molds, Col/g : Max 50 Yeast, Col/g : Max 50 E. Coli, Col/g : Negative Salmonella, Col/g : Negative Enterobacteriacase, Col/g : Negative Coli Form, Col/g : Negative Staphylococcus, Col/g : Negative Flavour : Normal Shelf Life : 2 Years
Alkalized Cocoa Powder Fat : 10% -12% pH Value : 6.8 - 7.2 Fineness : 99.5% Min Colour : Brown or Dark Brown Moisture : 5% Max Ash Content : 12% Max Shell Content : 1.75% Max Total Plate Count, Col/g : Max 3000 Col/g Molds, Col/g : Max 50 Yeast, Col/g : Max 50 E. Coli, Col/g : Negative Salmonella, Col/g : Negative Enterobacteriacase, Col/g : Negative Coli Form, Col/g : Negative Staphylococcus, Col/g : Negative Flavour : Normal Shelf Life : 2 Years
Natural Cocoa Powder Fat : 10% -12% pH Value : 5.0 - 5.5 Fineness : 99.5% Min Colour :Â Brown or Dark Brown Moisture : 5% Max Ash Content : 8% Max Shell Content : 1.75% Max Total Plate Count, Col/g : Max 3000 Col/g Molds, Col/g : Max 50 Yeast, Col/g : Max 50 E. Coli, Col/g : Negative Salmonella, Col/g : Negative Enterobacteriacase, Col/g : Negative Coli Form, Col/g : Negative Staphylococcus, Col/g : Negative Flavour : Normal Shelf Life : 2 Years
Fat : 10% -12% pH Value : 5.0 - 5.5 Fineness : 99.5% Min Colour : Brown or Dark Brown Moisture : 5% Max Ash Content : 8% Max Shell Content : 1.75% Max Total Plate Count, Col/g : Max 3000 Col/g Molds, Col/g : Max 50 Yeast, Col/g : Max 50 E. Coli, Col/g : Negative Salmonella, Col/g : Negative Enterobacteriacase, Col/g : Negative Coli Form, Col/g : Negative Staphylococcus, Col/g : Negative Flavour : Normal Shelf Life : 2 Years
Kobe Bon Cabe Sprinkle Chili Powder. Available Nori Level 3 240x4gr, Noro level 2 240x4gr, Teri Bottle 24x45gr, Original Level 10 240x5,5gr, Original Level 10 Bottle 24x45gr, Original Level 10 10x250gr, Rujak Level 10 240x7gr, Original Level 15 240x5,5gr, Original Level 15 Bottle 24x45gr, Original Level 15 400x2.5gr, Original Level 15 10x230gr, ROA Level 15 240x4,5gr, Original Level 30 240x4,5gr, Original Level 30 Bottle 24x40gr, Original Level 30 20x200gr, Max End Level 50 240x2.5gr. Product is Manufactured by PT. Kobe Boga Utama.
Manufacturing, supplying and exporting the quality milk products which mainly include non dairy creamer, grass fed & organic cow ghee, full cream milk powder, infant milk powder, skimmed milk powder, fat filled milk powder, evaporated milk, demineralized whey powder, uht milk, butter, butter blend, cheese powder, cream cheese, etc. in our nzac brand as well as private label. in addition to milk products we are also involved in procuring and exporting grains like wheat, sorghum, canola, oats, pulses, barley, black chana, red lentil, moong whole, etc in bulk for our overseas clients..
