Raw jute, jute promotional bags, jute shopping bags, jute sacks, jute yarn, jute rugs, jute rope, jute basket, jute wall hangings, jute wines bags, jute table runners, jute tote bags, jute handicraft, seagrass handicraft, rattan and pure leather items..
Teak root furniture, wooden furniture, teak furniture, rattan furniture, handicraft furniture, reclaimed furniture, outdoor furniture, indoor furniture, wooden furniture, wooden handicrafts, wooden handicraft, wooden handicrafts and artware, used furniture, outdoor furniture made from teak, indoor furniture made from teak.
Dark chocolate 55 with the roasted almond pieces Gentle roasting brings out the intense flavour of the organic almonds from Spain and mix them deliciously crunchy The tasty pieces of almond and the exquisite dark chocolate are what give this popular choice its bitter nutty flavour Even better as it contains only chocolate and almonds it is suitable for vegansCadmium and lead levels are assessed every year and are in the required levels 7 Smug Cat DARK CHOC ALMOND WITH 55 COCOA INGREDIENTS Property of Smug Cat Coffee Co Ltd Cocoa mass raw cane sugar SYRAMENA cocoa butter almonds 10 whole cane sugar SUCANAT bourbon vanilla Cocoa 55 min chocolate May contain milk and hazelnuts Store cool and dry All ingredients are from organic farming Cocoa sugar and vanilla are Fairtrade certified traded audited and sourced from Fairtrade producers total 90 Cadmium and lead levels are assessed every year and are in the required levels
We have 500 thousand TN / Month of sugar from Brazil. Conditions: Contract min. 1 year, best price from 80 thousand TN / month. SBLC payment method only. WHITE REFINED SUGAR CANE - ICUMSA 45 MAX White Refined Sugar ICUMSA 45 from current crop, fit for human consumption from Brazil. Commodity: White Cane Sugar ICUMSA 45 Polarity at 20 Deg. Centigrade: 99.80 Min. ASH Content:0.04% Max. Moisture: 0.04% Max. Solubility: 100.0% dry and free flowing. Granulation: Fine ICUMSA: Max. 45 ICUMSA, Attenuation Index Units Sediments: None Color: Sparking crystal white Crop: Current available Magnetic Particles: mg/K4 SO mg/k 20 SO2: 20 PPM Radiation: Normal certified Smell: Free of any smell Reducing Sugar: 0.05% max Substance: Solid, Crystal max
Wall covers, sturdy benches, elegant pole dividers, durable rcc hume pipes, practical RCC round channels, reliable rcc sleeper covers, strong sfrc round manhole covers, intricate rcc jalis, secure rcc grills, functional u drain frames with covers, and comfortable rcc garden benches. you can find us at our address: dhamtan, near the grand veera hotel, katai badlapur pipeline road, kalyan east. transform your surroundings with our top notch precast products..
Foggers & Sprayer , Mosquito Trap, Glue Trap, Cockroach Gel And Ant Gel, Pesticide, Insecticide, Rodenticide, Pest Repeller, Professional Repeller, , Hand Sprayer, Protective Clothes, Wearable Wrist Mosquito Repellent, Ant Gel And Granule, Water Based Fumigator For Cockroach, Electronic Fly Catcher, Electronic Dust Mite Killer, Power Kill (fly Insecticide), Hedge Trimmer, Pole Chainsaw, , Duster, Mister & Blower And Solar Insect Trap And Machinery, Ship Equipment And Automotive Parts .
Emergency portable light tower, electrical tower light, led inflatable light tower, led street light, led flood light, high mast, street light pole, security search light, panel light, road lighting, highway lighting, solar power plant, solar street light, solar LED street light, emergency light, fixed tower, feeder pillar, IT panel, HT panel, electrical cable.
Safety items such as coverall, safety, jackets, boiler suite, leg guard, hand gloves, hand sleeves for welder, body apron for, welder, safety helmet, asbestos helmets, safety shoes, ear plug, safety goggles, fire retardant coverall, green vest, cotton gloves, face mask, nose mask, hardware, convex safety mirror with pole, barricading tape, speed breakers.Manufacturer and trader
Coco products like coconut peat blocks 5 kg and 650 blocks, coco peat disk, coconut husk chips, coir pole, coir gardening articles like coir hanging basket, conical hanging basket, coir wall hanging basket, spanish cups, seedling cups, coir pots, cap pots, spanish pot & cup, coir birds nest.Clearing agents, transportation and shipping
Delicious individually wrapped truffles with a premium milk chocolate and smooth melting filling. Smug Cat Milk chocolate truffles nutrition Property of Smug Cat Coffee Co Ltd ORGANIC MILK CHOCOLATE WITH A SMOOTH MELTING FILLINGIngredients: raw cane sugar (SYRAMENA)+ cocoa butter+, coconut oil+, whole milk powder, cocoa mass+, low-fat cocoa powder+, hazelnuts, salt, Cocoa 41% min. (chocolate). May contains almonds, pistachios, macadamia and soya. Store cool and dry. All agricultural ingredients are from organic farming. + Fairtrade cocoa and sugar: mass balance is used to match Fairtrade sourcing. Coconut. Fairtrade total 88%
Delicious dark truffles with premium dark chocolate and smooth melting filling. Smug Cat Dark chocolate truffles Property of Smug Cat Coffee Co Ltd ORGANIC DARK CHOCOLATE WITH A SMOOTH MELTING FILLINGIngredients: raw cane sugar (SYRAMENA)+, cocoa butter+, cocoa mass+, coconut oil+, low-fat cocoa powder+, hazelnuts, salt, Cocoa 70% min. (chocolate). May contains almonds pistachios, macadamia and soya. Store cool and dry. All agricultural ingredients are from organic farming. + Fairtrade cocoa and sugar: mass balance is used to match Fairtrade sourcing. Coconut. Fairtrade total 96%
Specifications: Refined Sugar ICUMSA-45: POLARIZATION: 99.80 Degrees min. ASH CONTENT: 0.04 Max. ICUMSA: 45 RBU SOLUBILITY: 100% Dry and Free Flowing COLOR: Sparkling White. Maximum 45 Icumsa attenuation index units RADIATION: Within internationally accepted limits. GRANULATION: Fine to Medium MOISTURE: 0.04% Max. MAGNETIC PARTICLES: 4Mp/k SO2: 70 Mg/k ASH BY ELECTRICAL CONDUCTIVITY: 0.04% Max. [on dry weight basis] SULPHUR DIOXIDE: 20 mg/kg Min. SEDIMENTS: None. SMELL: Free of any Smell REDUCING SUGAR: 0.05% Max. by weight. CROP: Fresh Crop SKU: REFINED CANE SUGAR ICUMSA-45.
Content Flavors : Natural flavors of coconut Taste : Aromatic, sweetness from coconut, maltose Packing : NW 200g/Box Ingredient : Dried copra 38.8%, Maltose, Brown sugar, Sugar cane, Glutinous rice flour, Wheat flour, Peanut butter, Refined water, Baking soda Brand name : Sen Standard : HACCP, ISO: 22000-2018 Expired date : 12 months Place of Origin : Vietnam Process of making 1. Crushing and mixing 2. Cook dough 3. Annealed powder 4. Rolling 5. Shaping 6. Grill 7. Packaging 8. Conduct self-quality inspection
Content Flavors : Natural flavors of coconut Taste : Aromatic, sweetness from coconut, maltose Packing : NW 200g/Box Ingredient : Dried copra 38.8%, Maltose, Brown sugar, Sugar cane, Glutinous rice flour, Wheat flour, Peanut butter, Refined water, Baking soda Brand name : Sen Standard : HACCP, ISO: 22000-2018 Expired date : 12 months Place of Origin : Vietnam Process of making 1. Crushing and mixing 2. Cook dough 3. Annealed powder 4. Rolling 5. Shaping 6. Grill 7. Packaging 8. Conduct self-quality inspection
The name Chlorella is taken from the Greek, chloros, meaning green, and the Latin diminutive suffix ella, meaning small. German biochemist and cell physiologist Otto Heinrich Warburg, awarded with the Nobel Prize in Physiology or Medicine in 1931 for his research on cell respiration, also studied photosynthesis in Chlorella. In 1961, Melvin Calvin of the University of California received the Nobel Prize in Chemistry for his research on the pathways of carbon dioxide assimilation in plants using Chlorella. Many people believe Chlorella can serve as a potential source of food and energy because its photosynthetic efficiency can reach 8%, which exceeds that of other highly efficient crops such as sugar cane.
Glucosyl Stevia is made by the selective introduction of glucosyl into the stevia molecule with the Biological enzyme technology, which increases the number of glucosides, removes its bitter taste, thus greatly improves stevia's quality and taste. Characteristics: White to light yellow powder, tablets or granules. It overcomes common stevia's weaknesses of inconstancy in purity, low solubility and unpleasant bitter taste, making it taste more like cane sugar. Therefore, its substitution rate of cane sugar can be raised from previous 30% to 70%, and the cost can be cut. Its sweetness is 100-200 times that of cane sugar with a fresh sweetness. Usually, it uses lactose and maltodextrin as the dispersant to reduce the sweetness to 0.5-1 times that of cane sugar. Use: This product is quite stable under usual food processing conditions. Its water dispersion is increased with enzyme technology, as a result, its solubility is higher, making it quite suitable for various beverages and wines. It's mainly used in low calorie food, sodas, juices, cold drinks, desserts, pickles and aquatic products. Technology: This product's main producing and processing technical process: Extract sweetness in stevia leaves, after filter pressing, purification and concentration, add in refined maltodextrin and mix and blend it. Firstly, inject in "CGT" enzyme preparation, carry out homogeneous reaction at 65-68 degree Celsius for 72 hours. After stevia's transfer rate has reached 65%, inject in WBA or AMG300 enzyme preparation, adjust the light transmittance of the liquid glucose to above 95% and begin to heat it up to 90 degree Celsius and stop heating, then filter, condense and dry it with diatomite, finishing a processing cycle. This product's high technology and advancement is mainly manifested in following aspects: This technology applies CGT enzyme, combines stevia and some Sugar compounds, after catalytic reaction, by adding in glucosyl, effectively removes stevia of its bitter taste, thus improves its taste and quality. The Product's production and packaging process is environmentally friendly. In the production process, the production temperature, time, moisture content, humidity and relevant Rational and health indicators are automatically or semi-automatically controlled and tested with relevant electronic automatic numerical control devices. This product's health indicators confirm to state specified standards, so it has edible safety.
Glucosyl Stevia is made by the selective introduction of glucosyl into the stevia molecule with the Biological enzyme technology, which increases the number of glucosides, removes its bitter taste, thus greatly improves stevia's quality and taste. Characteristics: White to light yellow powder, tablets or granules. It overcomes common stevia's weaknesses of inconstancy in purity, low solubility and unpleasant bitter taste, making it taste more like cane sugar. Therefore, its substitution rate of cane sugar can be raised from previous 30% to 70%, and the cost can be cut. Its sweetness is 100-200 times that of cane sugar with a fresh sweetness. Usually, it uses lactose and maltodextrin as the dispersant to reduce the sweetness to 0.5-1 times that of cane sugar. Use: This product is quite stable under usual food processing conditions. Its water dispersion is increased with enzyme technology, as a result, its solubility is higher, making it quite suitable for various beverages and wines. It's mainly used in low calorie food, sodas, juices, cold drinks, desserts, pickles and aquatic products. Technology: This product's main producing and processing technical process: Extract sweetness in stevia leaves, after filter pressing, purification and concentration, add in refined maltodextrin and mix and blend it. Firstly, inject in "CGT" enzyme preparation, carry out homogeneous reaction at 65-68 degree Celsius for 72 hours. After stevia's transfer rate has reached 65%, inject in WBA or AMG300 enzyme preparation, adjust the light transmittance of the liquid glucose to above 95% and begin to heat it up to 90 degree Celsius and stop heating, then filter, condense and dry it with diatomite, finishing a processing cycle. This product's high technology and advancement is mainly manifested in following aspects: This technology applies CGT enzyme, combines stevia and some Sugar compounds, after catalytic reaction, by adding in glucosyl, effectively removes stevia of its bitter taste, thus improves its taste and quality. The Product's production and packaging process is environmentally friendly. In the production process, the production temperature, time, moisture content, humidity and relevant Rational and health indicators are automatically or semi-automatically controlled and tested with relevant electronic automatic numerical control devices. This product's health indicators confirm to state specified standards, so it has edible safety.
Glucosyl Stevia is made by the selective introduction of glucosyl into the stevia molecule with the Biological enzyme technology, which increases the number of glucosides, removes its bitter taste, thus greatly improves stevia's quality and taste. Characteristics: White to light yellow powder, tablets or granules. It overcomes common stevia's weaknesses of inconstancy in purity, low solubility and unpleasant bitter taste, making it taste more like cane sugar. Therefore, its substitution rate of cane sugar can be raised from previous 30% to 70%, and the cost can be cut. Its sweetness is 100-200 times that of cane sugar with a fresh sweetness. Usually, it uses lactose and maltodextrin as the dispersant to reduce the sweetness to 0.5-1 times that of cane sugar. ã??Use: This product is quite stable under usual food processing conditions. Its water dispersion is increased with enzyme technology, as a result, its solubility is higher, making it quite suitable for various beverages and wines. It's mainly used in low calorie food, sodas, juices, cold drinks, desserts, pickles and aquatic products. Technology: This product's main producing and processing technical process: Extract sweetness in stevia leaves, after filter pressing, purification and concentration, add in refined maltodextrin and mix and blend it. Firstly, inject in "CGT" enzyme preparation, carry out homogeneous reaction at 65-68 degree Celsius for 72 hours. After stevia's transfer rate has reached 65%, inject in WBA or AMG300 enzyme preparation, adjust the light transmittance of the liquid glucose to above 95% and begin to heat it up to 90 degree Celsius and stop heating, then filter, condense and dry it with diatomite, finishing a processing cycle. This product's high technology and advancement is mainly manifested in following aspects: This technology applies CGT enzyme, combines stevia and some Sugar compounds, after catalytic reaction, by adding in glucosyl, effectively removes stevia of its bitter taste, thus improves its taste and quality. The Product's production and packaging process is environmentally friendly. In the production process, the production temperature, time, moisture content, humidity and relevant Rational and health indicators are automatically or semi-automatically controlled and tested with relevant electronic automatic numerical control devices. This product's health indicators confirm to state specified standards, so it has edible safety
Glucosyl Stevia is made by the selective introduction of glucosyl into the stevia molecule with the Biological enzyme technology, which increases the number of glucosides, removes its bitter taste, thus greatly improves stevia's quality and taste. Characteristics: White to light yellow powder, tablets or granules. It overcomes common stevia's weaknesses of inconstancy in purity, low solubility and unpleasant bitter taste, making it taste more like cane sugar. Therefore, its substitution rate of cane sugar can be raised from previous 30% to 70%, and the cost can be cut. Its sweetness is 100-200 times that of cane sugar with a fresh sweetness. Usually, it uses lactose and maltodextrin as the dispersant to reduce the sweetness to 0.5-1 times that of cane sugar. ã??Use: This product is quite stable under usual food processing conditions. Its water dispersion is increased with enzyme technology, as a result, its solubility is higher, making it quite suitable for various beverages and wines. It's mainly used in low calorie food, sodas, juices, cold drinks, desserts, pickles and aquatic products. Technology: This product's main producing and processing technical process: Extract sweetness in stevia leaves, after filter pressing, purification and concentration, add in refined maltodextrin and mix and blend it. Firstly, inject in "CGT" enzyme preparation, carry out homogeneous reaction at 65-68 degree Celsius for 72 hours. After stevia's transfer rate has reached 65%, inject in WBA or AMG300 enzyme preparation, adjust the light transmittance of the liquid glucose to above 95% and begin to heat it up to 90 degree Celsius and stop heating, then filter, condense and dry it with diatomite, finishing a processing cycle. This product's high technology and advancement is mainly manifested in following aspects: This technology applies CGT enzyme, combines stevia and some Sugar compounds, after catalytic reaction, by adding in glucosyl, effectively removes stevia of its bitter taste, thus improves its taste and quality. The Product's production and packaging process is environmentally friendly. In the production process, the production temperature, time, moisture content, humidity and relevant Rational and health indicators are automatically or semi-automatically controlled and tested with relevant electronic automatic numerical control devices. This product's health indicators confirm to state specified standards, so it has edible safety.
Glucosyl Stevia is made by the selective introduction of glucosyl into the stevia molecule with the Biological enzyme technology, which increases the number of glucosides, removes its bitter taste, thus greatly improves stevia's quality and taste. Characteristics: White to light yellow powder, tablets or granules. It overcomes common stevia's weaknesses of inconstancy in purity, low solubility and unpleasant bitter taste, making it taste more like cane sugar. Therefore, its substitution rate of cane sugar can be raised from previous 30% to 70%, and the cost can be cut. Its sweetness is 100-200 times that of cane sugar with a fresh sweetness. Usually, it uses lactose and maltodextrin as the dispersant to reduce the sweetness to 0.5-1 times that of cane sugar. Use: This product is quite stable under usual food processing conditions. Its water dispersion is increased with enzyme technology, as a result, its solubility is higher, making it quite suitable for various beverages and wines. It's mainly used in low calorie food, sodas, juices, cold drinks, desserts, pickles and aquatic products. Technology: This product's main producing and processing technical process: Extract sweetness in stevia leaves, after filter pressing, purification and concentration, add in refined maltodextrin and mix and blend it. Firstly, inject in "CGT" enzyme preparation, carry out homogeneous reaction at 65-68 degree Celsius for 72 hours. After stevia's transfer rate has reached 65%, inject in WBA or AMG300 enzyme preparation, adjust the light transmittance of the liquid glucose to above 95% and begin to heat it up to 90 degree Celsius and stop heating, then filter, condense and dry it with diatomite, finishing a processing cycle. This product's high technology and advancement is mainly manifested in following aspects: This technology applies CGT enzyme, combines stevia and some Sugar compounds, after catalytic reaction, by adding in glucosyl, effectively removes stevia of its bitter taste, thus improves its taste and quality. The Product's production and packaging process is environmentally friendly. In the production process, the production temperature, time, moisture content, humidity and relevant Rational and health indicators are automatically or semi-automatically controlled and tested with relevant electronic automatic numerical control devices. This product's health indicators confirm to state specified standards, so it has edible safety.
