Our yeast extracts are obtained by biological methods from the protein-rich cell sap of especially suitable baker¡¯s yeasts. This extract is rich in valuable amino acids, nucleotides and other useful cell constituents. Yeast extracts are used as natural flavour enhancers in many foods as they offer a very natural way of intensifying and rounding the natural flavour.
1. Obtained from bakery yeast
2. Used as natural msg replacer
3. Flavor enhancer, overall savory taste
4. Good solubility in water
Package º 25kg/drum, 10kg/carton
Shelf life º eighteen months
Storage: this product is hygroscopic, please store in a cool, dry place.Seal it after use and keep moistureproof.
Our yeast extracts are obtained by biological methods from the protein-rich cell sap of especially suitable baker¡¯s yeasts. This extract is rich in valuable amino acids, nucleotides and other useful cell constituents. Yeast extracts are used as natural flavour enhancers in many foods as they offer a very natural way of intensifying and rounding the natural flavour.
1. Obtained from bakery yeast
2. Used as natural msg replacer
3. Flavor enhancer, oerall savory taste
4. Low salt
5. Good solubility in water
Package º 25kg/drum, 10kg/carton
Shelf life º eighteen months
Storage: this product is hygroscopic, please store in a cool, dry place .Seal it after use and keep moistureproof.
Active baker's yeast
Baker's yeast, yeast powder, baking yeast powder
Active baker's yeast, fast fermentation, high nutrition, pure natural, good bread
Ingredients: natural yeast ( saccaharomyces cerevisiae), emulsifier
Application: used for fermenting all kinds of pasta, such as bread, pastry, biscuit, cakes, etc
Usage:
Low sugar: suitable for making sugar-free and low sugar bread (in dough containing 0-7% sugar ), such as french stype yeast
Dosage :
0.3-0.5% of the flour's use amount for the low sugar yeast
How to use:
1. Mix the yeast into flour, add water and stir well, or knead with the paste as dough for fermenting. Avoid adding the yeast directly into oil or cold water
2. Water temperature and dough temperature in 35~38¡ãc is better.
Storage: keep in cool and dry place.
Technical data
Standard: the people's republic of china ( yeast used for food processing) standard gb/t 20886-2007
Items Standard Standard
Odor Yeast odor, no unusual odor Yeast odor, no unusual odor
Color Yellowish Yellowish
Moisture (%) ¡ü5.5 ¡ü5.5
Fermenting power (ml/hr) ¡ý450 600 ~ 700
Protein (%) ¡ý45 45~51
Active cells (%) ¡ý75 ¡ý75
Preserving rate (%) ¡ý80 ¡ý80
Our yeast extracts are obtained by biological methods from the protein-rich cell sap of especially suitable baker¡¯s yeasts. This extract is rich in valuable amino acids, nucleotides and other useful cell constituents. Yeast extracts are used as natural flavour enhancers in many foods as they offer a very natural way of intensifying and rounding the natural flavour.
1. Obtained from bakery yeast
2. Used as natural msg replacer
3. Flavor enhancer, oerall savory taste
4. Low salt
5. Good solubility in water
Package º 25kg/drum, 10kg/carton
Shelf life º eighteen months
Storage: this product is hygroscopic, please store in a cool, dry place .
Seal it after use and keep moistureproof.
Our yeast extracts are obtained by biological methods from the protein-rich cell sap of especially suitable baker¡¯s yeasts. This extract is rich in valuable amino acids, nucleotides and other useful cell constituents. Yeast extracts are used as natural flavour enhancers in many foods as they offer a very natural way of intensifying and rounding the natural flavour.
1. Obtained from bakery yeast
2. Used as natural msg replacer
3. Flavor enhancer, oerall savory taste
4. Low salt
5. Good solubility in water
Package º 25kg/drum, 10kg/carton
Shelf life º eighteen months
Storage: this product is hygroscopic, please store in a cool, dry place . Seal it after use and keep moistureproof.
Free from big stalks and branches, the stevia leaves are used for producing the stevioside and liquid extracts of stevia.
Specification:
Moisture under 10 Ñ - 7, 01%
Stevioside - 10, 78%
Rebaudioside À - 3, 66%
Purity:
- dried green leaves - 90-95%;
- seeds, flowers and yellow leaves – 5-10%;
Harvest period: september - april
Packing:
Polypropylene bags per 25 or 50 kg
20"st contains 7500 – 8000 kg
40"st contains 15000 – 16000 kg
40"hq contains 18000 kg
Ground leaves
Dried ground stevia leaves are used in teas as natural sweeteners.
Specifications:
Purity:
- dried green leaves – 90-95%;
- seeds, flowers and yellow leaves - 5%-10%;
Size: 5 – 10 mm;
Color: green, light green.
Packing type: double polypropylene and polyethylene bags, per 7 kg.
Fine ground leaves
Fine ground leaves are used in tea bags, as well as in tea mixtures as natural sweetener and dietary supplement.
Specifications:
Purity:
- dried green leaves - 90%-95%;
- seeds, flowers and yellow leaves - 5%-10%;
Size: 1 – 2 mm;
Color: green, light green.
Packing type: double polypropylene and polyethylene bags, per 7 kg.
Rosemary (Rosmarinus officinalis) is a woody, perennial herb with fragrant evergreen needle-like leaves. It is native to the Mediterranean region. It is a member of the mint family Lamiaceae, which also includes many other herbs.
The name rosemary derives from the Latin name rosmarinus, which is from "dew" (ros) and "sea" (marinus), or "dew of the sea" — apparently because it is frequently found growing near the sea.
Description
Forms range from upright to trailing; the upright forms can reach 1.5 m (5 ft) tall, rarely 2 m (6 ft 7 in).
The leaves are evergreen, 2/4 cm (0.8/1.6 in) long and 2/5 mm broad, green above, and white below with dense short woolly hair.
Flowering, very common in a mature and healthy specimen, blooms in summer in the north; but can be everblooming in warm-winter climates and is variable in color, being white, pink, purple, or blue.
The rosemary plant is light blue and blooms from March to May. For most tonics and recipes the rosemary leaves are use more often than the flowers or the rest of the plant. Rosemary is a bushy type of evergreen that can grow six feet or higher. The tree contains leaves that are stiff and leathery.
Fam: Cupressaceae
Juniper is widely distributed throughout the northern hemisphere and its birthplace is obscure. It is found in Europe, North Africa, North America and northern Asia. The main commercial producers are Hungary and southern Europe, especially Italy. The berries were known to Greek, Roman and early Arab physicians as a medicinal fruit and are mentioned in the Bible. In the Renaissance, they were recommended against snake bite, and plague and pestilence. Because of its air-cleansing piney fragrance, the foliage was used as a strewing herb to freshen stale air and the Swiss burned the berries with heating fuel in winter to sanitize stale air. Gin, the alcoholic drink that gets its unique flavour from juniper berries, is named from an adaptation of the Dutch word for juniper, "geneva".
Spice Description
Initially hard and pale green, juniper berries ripen to blue-black, become fleshy and contain three sticky, hard, brown seeds. When dried, the berries remain soft but if broken open one will find the pith surrounding the seeds is easily crumbled.
Bouquet: Fragrant and flowery, combining the aromas of gin and turpentine.
Flavour:Aromatic, bittersweet and piny.
Hotness Scale: 1
Preparation and Storage
Juniper berries are at their best when they are still moist and soft to the touch, squashing fairly easily between one's fingers. It is possible to make a purée from juniper berries or to extract the flavour and aroma by macerating them in hot water, but as all parts are edible and the texture is agreeable, it is usually just as well to use the entire fruit, split or crushed. The berries are quite powerful, one heaped teaspoon of crushed fruits serving for a dish for four people. Store in a cool place in an airtight container.
Culinary Uses
Juniper berries perform a quite unique role, by contributing as much to the character of food through their 'freshening' ability, as they do by way of their specific taste profile. As well as flavouring a dish, juniper cuts the gaminess of game, reduces the fatty effect of duck and pork and perks up a bread stuffing. The strong hearty flavour of juniper goes well with strong meats, such as game. Pork chops, roast leg of lamb, veal, rabbit, venison and wild boar are all enlivened with a hint of juniper. Juniper berries blend well with other herbs and spices, especially thyme, sage, oregano, marjoram, bay leaves, allspice and onions and garlic. One application I am particularly fond of is in a simple chicken casserole, It can effectively be added to wine marinades for meats, and is used with coriander in smoking meat. It seasons pâtés and sauces and in Sweden. Goulash and Sauerkraut often feature a juniper taste, as do some home-pickled meats like salt beef, salt pork and ham. Generally juniper can well be used in any dish requiring alcohol. Fruit dishes, such as apple tart and pickled peaches, also harmonize with this flavour.
