ChikMat P1 is a Vegan, Gluten-Free, Plant-based and Non-GMO starch. ChikMat P1 is used as an excellent additive or ingredient for Crispy oil fried vegetarian and non-vegetarian products. ChikMat P1 will provide structure, tenderness & binding power in baking. It even gives excellent crispiness by better even coating and with low oil absorption. It is 100% naturally made which does not have any preservatives and Mono sodium Glutamate (MSG). APPLICATION: GLUTEN FREE ALTERNATIVE FOR FLOUR AND BAKERY: ChikMat P1 can make a suitable gluten-free alternative for flour in baking recipes like Waffles, Muffins, Gluten free flour mixes. ChikMat P1 attract and hold more water and helps to increase the moisture content in baked goods and provides structure, tenderness & binding power in baking. FRYING FOODS: ChikMat P1 could serve as a suitable fried food coating where the coating is light and crisp. It helps to lock the flavour of the product while frying. It can improve the texture of the coat foods, such as chicken, fish, or vegetables, before frying and reduces the absorption of oil. The product such as oil fried Nuggets, Potato Shots, and Cheese bites. Even it can be used in Premixes- 65 Masala, Instant Crispy Fry Mix, Manchurian Mix, Bonda Mix, etc... ChikMat P1 coating can give the foods a golden and crispy outer layer during the frying process. PROCEDURE: Replace 5-20 % of Corn flour with ChikMat P1 then add at the time of blending while adding other raw materials FEATURES AND BENEFITS Increase special appearance to the fried products. Better dispersion of spices and other ingredients. Improves texture. Enhance flavor. Low oil absorption. Excellent crispiness. Better even coating
Supplier: Surplus food ingredients and packaging
Buyer: Surplus raw food materials and finished goods
The Taste of Agave Nectar The taste of agave nectar is comparable though not identical to honey Many people who do not like the taste of honey find agave a more palatable choice It also has none of the bitter aftertaste associated with artificial sweeteners nbsp Natural Sweetener Alternative Agave syrup is 14 to 16 times sweeter than sugar and is often substituted for sugar or honey in recipes In cooking it is commonly used as a vegan alternative to honey Agave syrup dissolves quickly and so it can be used as a sweetener in beverages nbsp Health Promoting Properties One of the most healthpromoting properties of agave nectar is its favorable glycemic profile Its sweetness comes primarily from a complex form of fructose called inulin Fructose is the sugar that occurs naturally in fruits and vegetables The carbohydrate in agave nectar has a low glycemic index which provides sweetness without the unpleasant sugar rush and unhealthful blood sugar spike caused by many other sugars Agave nectar is a delicious natural sweetener that can be used moderately by dieters some diabetics and health conscious cooks to replace highglycemic and refined sugars Agave Syrup Organic or Natural Light or Dark Customs Blends Agave Powder Organic Sweet Agave Powder nbsp Inulin Powder nbsp YAAX offers Inulin Powder from Agave Agave Inulin is an organic prebiotic that belongs to the family of fibers known as fructans It is a prebiotic fiber extracted from the agave plant highly soluble and brings many health benefits It is used as a source of soluble dietary fiber in beverages and functional foods The beneficial bacteria that thrive in a prebioticrich gut help to fight the unhealthy bacteria thus reducing digestive problems and ensuring higher immunity against illnesses Benefits of Agave Inulin Organic NonGMO and Gluten Free High Solubility Prebiotic Fibers Reduces Glycemic Response Raises the Bifidobacterium Improves Intestinal Transit Helps Reduce Blood Cholesterol Agave Inulin is used in many applications including Baking Infant Food Dietary Supplements Beverages Cereals Granolas Confections and Animal Food
Description Buy Ijebu Garri online on Basic Agro Tech Nig. Best prices in Nigeria Enjoy Great delivery service. It is a powdery food material flour made from tuberous roots of the cassava plant, which in the process of its manufacture is changed into dry edible granules. In Hausa land, such powdery granules are also obtained from the processing of other crops. To make the Garri flour cassava tubers are peeled, washed and grated or crush to produce a mash. The mash is mixed with Palm oil and placed in a porous bag, which is then placed in an adjustable machine for 1 to 3 hours to remove excess water. Once dried it is then sieved and fried in a large clay frying pot with palm oil. Nutrition Profile: Compound Per/100g cooked Macronutrients Energy 117.62kcal Carbohydrate 27.60 Sugar Fiber 1.70 Fat 0.26 Protein 0.37 Water 71.33 Vitamins and mineral Calcium, Magnesium, Potassium, calcium, Folate, sodium, Iron, Vitamin A Phytochemicals and antioxidant Beta carotene Health Importance: It can aid digestion because of its high fiber content Minerals an vitamins in Garri plays a vital role as it contributes to the maintenance of healthy bone. Nerves and the immune system. It reduces age related illness It prevent cancer Possible uses in Food Preparation: It can be used in making eba (Yoruba) Can be used in making kokoro a common Nigeria snack Garri can be an accompaniment for soft cooked or bean cake
Cocoa Cake is rich in nutrients, protein & carbohydrates, has a strong natural cacao aroma and is commonly used in chocolate and beverage production. 1. Product Name: Natural Cocoa Cake 2. Ingredients: 100 % from cocoa bean 3. Intended Use: Raw material for cocoa powder. 4. Organoleptic Description: Appearance Kibbled Color Light Brown Taste Typical Cocoa, no off flavors Odor Rich Cocoa Aroma, no off flavors 5. Physical and Chemical Parameters Specification: Moisture % 5.0 max Fat Content % 10 -12 pH - 5 - 6 Lead (Pb) mg/kg 1.0 max Cadmium (Cd) mg/kg 0.5 max Mercury (Hg) mg/kg 0.03 max Tin (Sn) mg/kg 40.0 max Arsen (As) mg/kg 1.0 max 6. Microbiological Parameters Specification: Total Plate Count cfu/g 5000 max Yeast cfu/g 50 max Mould cfu/g 50 max Enterobacteriaceae /g Negative Salmonella /25 g Negative E.coli APM/g < 3 7. Standard: Based on SNI No. 01-7553-2009 8. Packaging: Multi-layer paper bags, food grade, with plastic polyethylene respiration in them. Nominal weight of 25 kg / net bag. 9. Optimum Storage Conditions: Store in a cool dry place away from strong odours, protected against water and heat. It is recommended to: Store in areas of low relative humidity, best under 60%. Store at relatively cool temperatures, preferably maximum 25C. Keep free from foreign odors such as coffee, tea, spices, chemicals etc. Transport temperatures should be ambient , recommended below 25C. 10. Shelf Life: Two years under recommended storage conditions.
Supplier: Cocoa powder, alkalized cocoa powder, natural cocoa powder, alkalized cocoa cake, natural cocoa cake, cocoa mass and cocoa butter
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Buyer: Aluminium scrap , hms scrap , lms scrap, limestone , pp regrind, fruits, lubricants & oils
Supplier: (1) natural cocoa butter (2) natural cocoa cake (3) natural cocoa liquor (mass/paste) (4) cocoa powder: natural & black (alkalized)
Supplier: Corn starch, wheat starch, rice starch, potato starch, maltodextrin, dried fruits, dried apricot, nuts, pistachio, pistachio paste, raisin,refined sugar,icumsa45,icumsa,hazelnut, hazelnut paste, cocoa powder, cocoa butter, organic cocoa powder, organic cocoa nibs, organic, organic shea butter,conventional shea butter,wheat flour, rice flour, corn flour, canned tuna, sardines, fruit juice, concentrates, pulp, fruit puree, mango puree, oleoresin, pectin, sunflower oil, sunflower kernel, sunflower lecithin, soya lecithin, desiccated coconut, coconut virgin oil, coconut flour, red split lentil, beta caroten, blueberry, strawberry, glucose, glucose syrup, fishmeal, corn gluten meal, acetic acid, caustic soda flakes, citric acid, ethanol, monomers, phosphoric acid, ammonium bicarbonate, maleic acid, stearic acid, sulphuric acid, sulfamic acid, calcium chloride, polyol, epoxy resin, pvc resin, fluorspar ,guar gum
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