1. colors: filemot;
2. high energy, high content of protein;
3. rich in vitamins and potassium, sodium, magnesium, iron, copper, manganese, zinc and other trace elements;
4. strong attractant to animals: thick aroma, induce animals to eat;
5. high security: fresh raw materials, without corruption and modification, and several times of high temperature processing, which can kill harmful bacteria effectively;
6. high-absorbing rate: after entrance to the industry, the raw materials are sorting out of the skin, fur, hoof, horns, blood and other debris;
7. reducing the cost: low rice, good source of high-quality protein, and can replace part of fishmeal and soybean meal, can reduce feed costs, and can effectively improve the quality of the product.
scope of application: fox, mink, badger-like animal, livestock, poultry, fish, pets and other animals.
Features (%)
Purity - 97 minimum
Moisture - 10-12 maximum
Total Ash - 4-6%
Acid Insoluble residue - 0.4% maximum
Starch - Negative
Tanning Bearing gum - Negative
Salmonella - Negative
EColi - Negative
Gum Arabic is used in printing, paint production, glue, cosmetics and various industrial applications, including viscosity control in inks and in textile industries. Gum Arabic is a complex mixture of polysaccharides and glycoproteins that is used primarily in the food industry as a stabilizer.
Features (%)
Purity - 97 minimum
Moisture - 10-12 maximum
Total Ash - 4-6%
Acid Insoluble residue - 0.4% maximum
Starch - Negative
Tanning Bearing gum - Negative
Salmonella Negative
EColi Negative
Gum Arabic is used in printing, paint production, glue, cosmetics and various industrial applications, including viscosity control in inks and in textile industries. Gum Arabic is a complex mixture of polysaccharides and glycoproteins that is used primarily in the food industry as a stabilizer.
Color.................................Qualified
Odor....................................Qualified
Impurity..............................Qualified
Appearance...........................White powder
PH.......................................10.8
Moisture.................................10.3%
Ash......................................2.33%
Fineness....................................200 mesh 99.8% passed
MgO content....................................1.41%
Spots.......................................0.5/cm2
As.........................................0.21mg/kg
Pb............................................0.62mg/kg
Stability of hot paste..........................After 120 - 30min cooling, there is no hard lump that can not be crumbled in fingers.
Qualitative experiment..............................10 of suspending liquid is changed to purple or blue during the reaction of iodine
First class big sized dried dates with honey
size: 3-5cm
shape: whole
SO2: 100ppm max
H2O: 18-22% max
Max. Moisture (%) : 13
sizes of packs of 400, 750, 1000 Gram per pack
Grade red dates can offer, whereas grade 2 brownish
Yellow dates can offer
Seedless of both varieties also prepaid on quantity demands.
Usage: dried fruits are nourishing, crammed with vitamins which helps the body absorb calcium. rich in fruits flavor, good for health.
First class big sized dried dates with honey
size: 3-5cm
shape: whole
SO2: 100ppm max
H2O: 18-22% max
Max. Moisture (%) : 13
sizes of packs of 400, 750, 1000 Gram per pack
Grade red dates can offer, whereas grade 2 brownish
Yellow dates can offer
Seedless of both varieties also prepaid on quantity demands.
Usage: dried fruits are nourishing, crammed with vitamins which helps the body absorb calcium. rich in fruits flavor, good for health.
First class big sized dried dates with honey
size: 3-5cm
shape: whole
SO2: 100ppm max
H2O: 18-22% max
Max. Moisture (%) : 13
sizes of packs of 400, 750, 1000 Gram per pack
Grade red dates can offer, whereas grade 2 brownish
Yellow dates can offer
Seedless of both varieties also prepaid on quantity demands.
Usage: dried fruits are nourishing, crammed with vitamins which helps the body absorb calcium. rich in fruits flavor, good for health.
Saffron is a spice derived from the dried stigma of the flower
Grade A: 100% red.
Saffron is used as a culinary seasoning and to Color, Cottage Cheese, Chicken and meat, rise, mayonnaise, liquors and cordials. It is also used in specialty breads, cakes, confectionaries, Mughlai dishes. Saffron is also used as a perfume in cosmetics.
The factors which are very important in Saffron are crocin (responsible for saffron's color), picrocrocin (taste), and safranal (fragrance or aroma). This Effective Ingredients, gives Saffron special color, flavor and aroma and Higher amount of these compounds provide higher quality of Saffron. Other volatile oils in Saffron are cineole, phenethenol, pinene, borneol, geraniol, limonene, p-cymene, linalool, terpinen-4-oil, etc. It also contains other carotenoids, including zea-xanthin, lycopene, and carotenes.
Saffron is a spice derived from the dried stigma of the flower
Grade A: 100% red.
Saffron is used as a culinary seasoning and to Color, Cottage Cheese, Chicken and meat, rise, mayonnaise, liquors and cordials. It is also used in specialty breads, cakes, confectionaries, Mughlai dishes. Saffron is also used as a perfume in cosmetics.
The factors which are very important in Saffron are crocin (responsible for saffron's color), picrocrocin (taste), and safranal (fragrance or aroma). This Effective Ingredients, gives Saffron special color, flavor and aroma and Higher amount of these compounds provide higher quality of Saffron. Other volatile oils in Saffron are cineole, phenethenol, pinene, borneol, geraniol, limonene, p-cymene, linalool, terpinen-4-oil, etc. It also contains other carotenoids, including zea-xanthin, lycopene, and carotenes.
1000 g Walnut kernels contain:
50 % 1/2 Kernels (Light)
30 % 1/4 Kernels (Light)
20 % 1/8 Kernels (Light)
100 % Mahogany mixed kernels
Packing - 10 kg carton boxes.
Shell and Foreign Material (by weight) - 0.05% maximum
Fairly uniform in color, matches the Bulgarian Walnut
Color Chart classification for â??lightâ??
Total Defects (by weight)- 5 % maximum
For maximum shelf life, store at refrigerated temperatures
below 2�° C and maximum relative humidity of 55%
Composition per 100 g of Walnut Kernels
Calories - 851
Protein - 14.8%
Fat - 60%
Carbohydrates - 16
Crude fiber - 9.6%
Vitamins
Vitamin A - 0.6
Thiamine, B1 - 24
Riboflavin - 8.21
Vitamin C - 4.4
1000 g Walnut kernels contain:
50 % 1/2 Kernels (Light)
30 % 1/4 Kernels (Light)
20 % 1/8 Kernels (Light)
100 % Mahogany mixed kernels
Packing - 10 kg carton boxes.
Shell and Foreign Material (by weight) - 0.05% maximum
Fairly uniform in color, matches the Bulgarian Walnut
Color Chart classification for â??lightâ??
Total Defects (by weight)- 5 % maximum
For maximum shelf life, store at refrigerated temperatures
below 2�° C and maximum relative humidity of 55%
Composition per 100 g of Walnut Kernels
Calories - 851
Protein - 14.8%
Fat - 60%
Carbohydrates - 16
Crude fiber - 9.6%
Vitamins
Vitamin A - 0.6
Thiamine, B1 - 24
Riboflavin - 8.21
Vitamin C - 4.4
1000 g Walnut kernels contain:
50 % 1/2 Kernels (Light)
30 % 1/4 Kernels (Light)
20 % 1/8 Kernels (Light)
100 % Mahogany mixed kernels
Packing - 10 kg carton boxes.
Shell and Foreign Material (by weight) - 0.05% maximum
Fairly uniform in color, matches the Bulgarian Walnut
Color Chart classification for light
Total Defects (by weight)- 5 % maximum
For maximum shelf life, store at refrigerated temperatures
below 2 C and maximum relative humidity of 55%
Composition per 100 g of Walnut Kernels
Calories - 851
Protein - 14.8%
Fat - 60%
Carbohydrates - 16
Crude fiber - 9.6%
Vitamins
Vitamin A - 0.6
Thiamine, B1 - 24
Riboflavin - 8.21
Vitamin C - 4.4
1000 g Walnut kernels contain:
50 % 1/2 Kernels (Light)
30 % 1/4 Kernels (Light)
20 % 1/8 Kernels (Light)
100 % Mahogany mixed kernels
Packing - 10 kg carton boxes.
Shell and Foreign Material (by weight) - 0.05% maximum
Fairly uniform in color, matches the Bulgarian Walnut
Color Chart classification for light
Total Defects (by weight)- 5 % maximum
For maximum shelf life, store at refrigerated temperatures
below 2 C and maximum relative humidity of 55%
Composition per 100 g of Walnut Kernels
Calories - 851
Protein - 14.8%
Fat - 60%
Carbohydrates - 16
Crude fiber - 9.6%
Vitamins
Vitamin A - 0.6
Thiamine, B1 - 24
Riboflavin - 8.21
Vitamin C - 4.4
Drying Process: Natural air drying
Color : Dark Red
Percentage of Broken: 5%
Moisture: 12%
Foreign Matter: 0.5% Max
Insect Infestation: Free from Insect Infestation
Weed seeds: nil
Drying Process: Natural air drying
Color: Dark Red
Percentage of Broken: 5%
Moisture: 12%
Foreign Matter: 0.5% Max
Insect Infestation: Free from Insect Infestation
Weed seeds: nil
Features : No speckle, no mould, No sudan red 1,2,3&4. No heavy metal, no pesticide, Hand selected
Color: Brown
Odour: Characteristic
Size: Homogenous
Foreign matter 0%
Stems: 2. 09%
Inferior cloves: 2. 25%
Admixture: 1%
Moisture: 6% - 12%
Volatile Oil Content: 65- 70% (v/w)
Features : No speckle, no mould, No sudan red 1,2,3&4. No heavy metal, no pesticide, Hand selected
Color: Brown
Odour: Characteristic
Size: Homogenous
Foreign matter 0%
Stems: 2. 09%
Inferior cloves: 2. 25%
Admixture: 1%
Moisture: 6% - 12%
Volatile Oil Content: 65- 70% (v/w)
Caliber (grains per 100 grams) 150-200
Density (g/l) 550-650
Size (>14mm) >93%
Moisture 16% max;
Admixture 0.2% max;
Imperfect:2% max;
Odor fresh
Foreign Matters <5%
Insect Damaged 0%
Pieces with some skin Max 1%
Bits and parts pieces Max 10%
Damaged pieces Max 2%
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