The Jalapeno is variously named in Mexico as huachinango and chile gordo. The cuaresmeno closely resembles the Jalapeno. The seeds of a cuaresmeno have the heat of a Jalapeno, but the flesh has a mild flavor close to a green bell pepper. As of 1999, 5,500 acres (22 km2) in the United States were dedicated to the cultivation of Jalapeno s. Most Jalapeno s are produced in southern New Mexico and western Texas. Jalapeno s are a pod type of Capsicum. The growing period is 70–80 days. When mature, the plant stands two and a half to three feet tall. Typically a plant produces twenty-five to thirty-five pods. During a growing period, a plant will be picked multiple times. As the growing season ends, Jalapeno s start to turn red. Once picked, individual peppers ripen to red of their own accord. The peppers can be eaten green or red. Jalapenos have 2,500 - 8,000 Scoville heat units. Compared to other chillies, the Jalapeno has a heat level that varies from mild to hot depending on cultivation and preparation. The heat, caused by capsaicin and related compounds, is concentrated in the veins (placenta) surrounding the seeds, which are called picante. Handling fresh Jalapeno s may cause skin irritation. Some handlers wear latex or vinyl gloves while cutting, skinning, or seeding Jalapeno s. When preparing Jalapeno s, hands should not come in contact with the eyes as this leads to burning and redness. Jalapeno is of Nahuatl and Spanish origin. The Spanish suffix -eno signifies that the noun originates in the place modified by the suffix, similar to the English - (i) an. The Jalapeno is named after the Mexican town of Xalapa (also spelled Jalapa). Xalapa is itself of Nahuatl derivation, formed from roots xal-li "sand" and a-pan "water place." A Jalapeno plant with pods. The purple strips on the stem are anthocyanin, due to the growth under blue-green spectrum fluorescent lighting. Five Jalapeno peppers. - A chipotle is a smoked, ripe Jalapeno. - Jalapeno jelly can be prepared using jellying methods. - Jalapeno peppers are often muddled and served in mixed drinks. - Texas Toothpicks are Jalapeno s and onions shaved into straws, lightly breaded, and deep fried. - Jalapeno Poppers, also called Armadillo eggs, are an appetizer; Jalapeno s are stuffed with cheese, usually cheddar or cream cheese, breaded and deep fried.
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Fruits of Vietnam, such as mango, have variety of the suitable ripeness, be carefully selected and processed according to our own developed procedure. Mango is one of the most delicious tropical fruit and dried mango is the best choice for the country which cannot grow this fruit. Furthermore, with the new technology drying infrared drying, which can make the final product freshness and maintain the nutrition in this fruit as much as possible.
Product name: Soft-dried mango chips Style: Dried Usage: Snack Food Taste: sweet Shape: Sliced Drying Process: FD Technology (Dehydrated Preservation Process: freeze drying Cultivation Type: COMMON Packaging: Bulk, Vacuum Pack. Moisture (%): 5% max. Weight (kg): 0,5 or 1kg/pack Shelf Life: 18 months Place of Origin: Vietnam
Style: Dried Usage: Snack Food Taste: sweet Shape: Sliced Drying Process: FD Technology (Dehydrated Preservation Process: freeze drying Cultivation Type: COMMON Packaging: Bulk, Vacuum Pack. Moisture (%): 5% max. Weight (kg): 0,5 or 1kg/pack Shelf Life: 12-16 months Place of Origin: Vietnam
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Potato starch is a very refined gluten-free starch, containing minimal protein or fat. This gives the powder a clear white color, and the cooked starch has typical characteristics of neutral taste, good clarity, high binding strength, long texture, and a minimal tendency to foam or yellowing of the solution. It is used in food & technical application. Native Potato Starch Used as Thickener, Bulking agent, Stabilizer, Water binder Applications: Thickener in sauce, soup, dairy desserts and snack products
ANGEL- POTATO FLOUR: Potato flour is extensively used in food, chemicals, pharma and other industries. It is regarded for its neutral taste, good clarity and high binding strength. DESCRIPTION: A flour-like, gluten free substance produced only from the starch of the potato. It is a very fine powder and can be used with other types of flour for baking. It can also be used as a thickening agent. KEY FEATURES: Neutral taste good clarity and transparency, High binding strength, long texture A low gelatinisation temperature (approx 60 �°C) and high swelling power. Water binder, Thickener, Anti caking ingredient. PRODUCT APPLICATION: Meat industry, Bakeries, Confectionery, Dry blends. Bread and Bakery products, Pastry, Specialty Sausages. Soups, Sauces, Various Potato Dishes, Dry Soup Mixes. Fresh dairy spreads Fresh dairy desserts and ice cream. Fruit preparations, Cured meats and poultry Pastry and Snacks.
EcoTexTM-SL20 - PVA FREE ONE-SHOT PRODUCT DESCRIPTION New generation eco-friendly one-shot product for a high-speed shuttleless loom. It is mainly used for 6 to 203 cotton yarns sizing. This product is entirely biodegradable and ecological. Products are made from grafted starch, anionic polymers, and synthetic fatty matters. It contains a maximum of 13% moisture and an optimized viscosity level. Easily disperse in cold water with little swelling property due to high binding property. Having high penetration power and plasticizing power for heavy construction fabrics weaving. SPECIFICATIONS 1.Appearance - Off white powder 2.pH value of 5% solution - 6 to 8 3.Solubility - Partially soluble in cold water 4.Viscosity of size mix - 5 to 6 sec (SITRA -6mm cup) 5.Total Moisture - Max 13% 6.Bulk density - 0.5 to 0.6 g/ml 7.Total ash - Max4% COOKING METHOD 1. Fill the required quantity of water in the cooker. 2. Gradually add EcoTexTM-SL20 and mix for 2 min. 3. Add other ingredients and mix for 2 min. 4. Close the pressure cooker lid. 5. Open the steam value and cook to @ 120�? �ºC or 35psi. 6. Retain in the cooker for 15 to 20 minutes. 7. Then transfer the size mix to storage. PROPERTIES 1. Moisture regain: The formation of thin flexible film absorbs water molecules from atmospheric air that maintains the required moisture content of the sized yarn. This property improves the weaving efficiency by reducing the warp stops. 2. Film property: The very thin strong film gives the inter fibre penetration that improves yarn tensile strength. Optimum elongation and flexible property significantly reduce warp break by overcoming the applied tension during weaving. 3. Abrasion resistance: A strong film withstands the mechanical friction between yarn to yarn and yarn to machine parts like reed, dropper pin, heald wire, and weft picking element. DE-SIZING Easily de-sizable product with hot alkali treatment. STORAGE Keep away from direct sunlight and store in a cool, dry, and well-ventilated place. STABILITY Stable for one year from the date of manufacture. PACKING Available in 50Kg net weight PP bags with moisture-proof liner inside.
TECHNICAL DATASHEET EcoTexTM -SL55 - PVA FREE ONE-SHOT PRODUCT DESCRIPTION Powder types unique one-shot product which needs no extra native starch, modified starch, binder, softener, lubricant to be added further. It is mainly used for Shuttle-less loom woven warp yarns counting above the 40s to 60�¢??s Cotton. Products are made from grafted starch, anionic polymers, and synthetic fatty matters. It contains a maximum of 13% moisture and an optimized viscosity level. Easily disperse in cold water with little swelling property due to high binding property. SPECIFICATIONS 1.Appearance - Off white powder 2.pH value of 7% solution - 5 to 7 3.Solubility - Partially soluble in cold water 4.Viscosity of size mix - 4 to 5 sec (SITRA -6mm cup) 5.Total Moisture - Max 13% 6.Bulk density - 0.5 to 0.6 g/ml 7.Total ash - Max4% COOKING METHOD 1. Fill the required quantity of water in a cooker 2. Gradually add EcoTexTM-SL55 and min for 2 min. 3. Close the pressure cooker lid. 4. Open the steam value and cook to @ 120�? �ºC or 35psi. 5. Retain in the cooker for 15 to 20 minutes. 6. Then transfer the size mix to storage. PROPERTIES 1. Moisture regain: The formation of thin flexible film absorbs water molecules from atmospheric air that maintains the required moisture content of the sized yarn. This property improves the weaving efficiency by reducing the warp stops. 2. Film property: The very thin strong film gives the inter fiber penetration that improves yarn tensile strength. Optimum elongation and flexible property significantly reduce warp break by overcoming the applied tension during weaving. 3. Abrasion resistance: The strong film withstands the mechanical friction between yarn to yarn and yarn to machine parts like reed, dropper pin, heald wire, weft picking element. DE-SIZING Easily de-sizable product with hot alkali treatment. STORAGE Keep away from direct sunlight and store in a cool, dry, and well-ventilated place. STABILITY Stable for one year from the date of manufacture. PACKING Available in 25Kg net weight PP bags with moisture-proof liner inside
