Barbeque briquette is made from coconut shell residue. It makes high calorie of briquette. It is a premium barbeque briquette with high calorie, burn twice longer, odorless, and smokeless. Barbeque briquette is used to get excellent grilling experience. Our barbeque briquette is made from 100% pure natural-eco friendly raw materials with no chemical. We have 3 grades of barbeque briquette (A, B, and C)
Sawdust charcoal briquette is made from hardwood sawdust. Sawdust as the main raw material in making briquettes, then is compressed into blocks of identical size and heated to become high quality charcoal briquettes. It is premium sawdust charcoal briquette which is produce little to none smoke, odor, or spark. Sawdust charcoal briquette is suitable for normal cooking and used in barbeque restaurant. We have 3 grades of sawdust charcoal (Grade A, B, and C)
hardwood charcoal is made from perennial trees, such as Tree which is deforestation free. Our hardwood charcoal is processing by no additives, preservatives and is made with traditional method using brick and clay kiln. With long burning time and high energy value, less ash and easy to ignite, our hardwood charcoal is suitable for BBQ and industrial applications. The grade of our hardwood charcoal is A
Corn starch made from dry white corn that is milled or ground to a fine powder with sand-like grains. Meanwhile, corn starch that has been ground and processed by soaking and fermenting is called cornstarch (maizena). Both flours are often used in food preparations. Cornstarch (maizena) is often used to add crispness to cookies, fried foods, soften cake batter and thicken sauces, gravy or vla because Cornstarch (maizena) contains 74-76%
amylopectin and 24-26% amylose
Product : Corn Starch
Moisture Content : 9.98%
Ash Content : 0.15%
pH : 5.9
White Degree : 91%
Starch : 86.36%
Mesh 100 : 99.68%
Supply : 450 MT/month
Mocaf is a modified cassava flour product. Modification of cassava in mocaf is done by fermentation by lactic acid bacteria. Fermentation changes the characteristics of flour so that it can be used as a raw material for various food products. Mocaf can replace the function of flour in various types of food, although not completely. Mocaf also functions as a thickener and crisper for foods such as cream soups, sauces, and various crunchy snacks. Mocaf does not contain gluten and is easy to fortify.
Product : Modified Cassava Flour
Moisture Content : 13%
Ash Content : 1.5%
pH : 4 maximum
White Degree : 87% minimum
Mesh size 60 : 100%
Supply : 200 MT/month
Onggok flour is flour made from processed solid waste or cassava dregs whose starch has been extracted in tapioca starch processing, then dried by drying in normal sunlight for about 3 to 4 days to be used as flour. Super onggok flour with a whiter color, cleaner, and food grade can be used as a food mixture (crackers, sauces, or seasonings). Meanwhile, other uses for low standar onggok include the production of glue, ingredients for animal feed mixtures, substitute for wood fuel, and production of mosquito coils.
Product : Onggok Flour
Moisture Content : 7-10%
Ash Content : 3%
pH : 5-7
White Degree : 81% minimum
Starch : 45-50%
Mesh size 60 : 100%
Supply : 200 MT/month
Sago Starch is flour that is processed from processing the starch of sago tree stems. Sago flour has uses similar to tapioca flour, but Sago starch has been analyzed to be free of gluten (the proteins that are found mainly in wheat, barley, and rye). So this flour is suitable as an allergen for people with Celiac disease or gluten intolerance. There are advantages of sago flour are resistant starch,gluten free, prebiotic, colon cancer prevention, low glycemic index, and cholesterol management.
Product : Sago Starch Flour
Moisture Content : 10.51 %
Ash Content : 0.14%
pH : 4.99
White Degree : 96.1%
Starch : 82.14%
Mesh size 60 : 100%
Mesh size 100 : 100%
Supply : 200 MT/month
Tapioca is a starch that derives from the cassava root. This starch is extracted through a process of washing and pulping. Once enough wet pulp has been gathered, it is then squeezed to extract the starchy liquid. Tapioca starch is an essential ingredient in gluten free baking and a favourite amongst those following a paleo diet. Naturally gluten free, tapioca flour can serve as a wheat substitute in a variety of gluten free recipes.
Product : Tapioca Starch
Moisture Content : 11.2 %
Ash Content : 0.17%
pH : 5.68
White Degree : 92%
Starch : 82%
Mesh size 100 : 100%
Mesh size 200 : 84,7%
Viscosity : 5858
Supply : 6000 MT/month
