% Milk FAT Min, 99.8%
% Moisture Max, 0.3%
Nutritional Information
Nutritional Information*
Amount per 100 ml
Energy, kcal 814
Energy from Fat, kcal 814
Total Fat, g 90.5
Saturated fat,g 58
Cholesterol, mg 190
Sodium, mg 0
Total Carbohydrate, g 0
Sugar, g 0
Protein, g 0
Vitamin A, mcg 600
Not a significant source of Dietary fiber, Sugars, Vitamin C, Calcium and Iron.
*Approx. values
Shelf Life Pouch Packing : 9 Months
Tin Packing : 12 Months
Jar Packing : 6 Months
Bulk Packing : 12 Months
Pure Butter Ghee ( Milk Fat).
Pure Cow Butter Ghee is the product obtained from prime quality raw materials (milk, cream or butter) to which raw materials with no neutralizing substances have been added. Anhydrous milk fat products are manufactured in three common and distinct varieties:
1. Pure Cow Butter Ghee: Must contain at least 99.8 percent milk fat and be made from fresh cream or butter; no additives (for neutralization of free fatty acids) are permitted.
2. Pure Cow Ghee Butter Oil: Must contain at least 99.8 percent milk fat but can be made from cream or butter of different ages; use of alkali (an additive) to neutralize free fatty acids is permitted.
3. Butteroil: Must contain at least 99.3 percent milk fat; raw material and processing specifications are the same as for Anhydrous Butter Oil.
Variety: Grand Nine
Family: Cavendish
Color: Pale to Dark green
Packing: 14 Kg net weight or as per your requirement.
New scaring: Minimal
Sweetness: 18 Brix
Shelf Life: 21-30 days
Storage temp: 13-14�° C
Container air Ventilation: 30 Cbm
Ethylene
Sensitivity: Yes
Primary Packaging: Carton Box
Secondary Packaging:Foam Sheet
Marking & Labeling: Product, Origin, Weight & Variety
Units per Carton: 4/5/6 Hands
Carton Gross weight:14 Kg
Net Carton weight: 14 Kg
Old scarring: Maximum on 2 inches diameter (per hand)
Mechanical damage: Nil
Transport: By Sea or Air
Availability: Round the year
SIZE: LARGE SMALL
Length: 19 cms & above 43 - 48 mm
Calibration:16 to 18.9 cm 36 - 43 mm
Fresh Apple
Type:Apple
Product Type:Pome Fruit
Style:Fresh
Variety:Red and green
Cultivation Type:Common
Color:Red and green
Maturity:100%
Grade:Grade A
Size (cm):8
Weight (kg):18
Place of Origin:RSA
Brand Name:oem
Product Name:Fresh White Apple Fruit
Apple variety:Fuji apple,Green apple
Taste:Sweet Juicy
Harvest time:In September
Storage Valid:September to Next May
Average weight:165g-300g
Supply Period:October to next July
Crop:2024
Product Type:Citrus Fruit
Style:Fresh
Type:Mandarin Orange
Cultivation Type:Common
Color:light green
Certification: COA
Grade:Super , Grade A
Maturity:Mature
Size (cm):44/48/56/64/72/80/88/100/105/113/125
Weight (kg):15
Place of Origin:RSA
Brand Name:OEM
Model Number:FL02
Taste:sweet and juicy
Packing:8 Kg - 15 Kg
Product Name:navel and Valencia orange
Shape:Oval-round
Keyword:Bulk Oranges
Feature:Seedless Honey Mandarin Orange
Description:Freshly Picked Navel Orange
carton:open top and telescopic carton
Type:washed Ginger
Style:Fresh
Variety:Old Ginger
Cultivation Type:Common
Certification:COA
Weight (kg):0.25
Place of Origin:SA
Brand Name:oem
Model Number:fresh washed ginger
Size:150g/250g and up
Color:Bright Yellow
Crop:New Group
Product Name:Ginger
Supply Period:All year round
Quality:High Quality
Product description Wheat flour Top Grade
Additives do not add
Color White or cream
Smell inherent to a wheat flour without strangers odours not musty not moldy
Taste inherent to a wheat flour without strangers flavors not sour not the bitter
Consistency powder
Physicalchemical characteristics
Ash 04
Moisture max 135
Falling number sek 300 310
Wet gluten content min 26
Protein min 11
Whiteness 058 060
Nutritive value
Energy kcalkJ100g 334
Protein g100g 11115
Carbohydrate g100g 706
Fat g100g 10 113
Heavy metal and mycotoxins it is not detectable
Type of packaging 50 kg bags PP
Storage and transport conditions dry and room temperature
storage Keeps for a minimum of at least 24 months
Fresh potato holland
VARIETY: LONG SHAPE POTATOES, ROUND SHAPE POTATOES
Size: 100g-150g, 150g-200g, 200g and upm
Fresh Holland Potatoes
1. Good quality, fresh, smooth, natural yellow skin and shiny surface.
2. Size: 100g and up, 150g and up, 200g and up, 250g and up, 300g and up.
3. Package:
1) 10kg/mesh bag
2) 20kg/mesh bag
3) 10kg/ctn
4. Place of origin: South Africa
5. Supplying Period: All Year Long.
General Description
Instant Full cream milk powder is the spray dried & instantised whole milk powder manufactured from pure fresh pasteurised cow's milk. The powder is commonly agglomerated and enriched with Vitamins (A & D3).
Chemical Analysis
Moisture: 3.0% max
Fat: 26.0% min
Acidity: 0.14% max
Ash: 5.0 6.0 %
Lactose: 36.0 %
Lecithin: 0.20 %
Scorched particles: Disc A/ 32.5gm max
Insolubility Index: 0.5 ml max
Bulk Density: 0.44 0.50 g/ml
Flavour & Odour: Good
Appearance & Colour: Normal
Wettability: 10 sec max
Dispersibility (20 secs): 80 % min
Vitamin A: 2350 3650 IU
Vitamin D: 300 IU min
Phosphatase: < 2 ug pn-phen/ml
Inhibitory Substances: < 0.003 ug/ml
Microbiological Analysis
Standard Plate Count: 10,000 /g max
Coliform: Not detected / g
Yeasts & Moulds: 10 / g max
Coagulase positive Staph: Not detected / g
Salmonella: Not detected / 1500g
Specification of our kidney Beans/sugar bean
Product Type: white kidney beans.
Type: Pinto Or Mottled Beans
Style: Dried
Drying Process: AD
Cultivation Type: Common
Shelf Life: 2 years
Weight (kg): 50
Place of Origin: south Africa
Model Number: lskb
Color: white
Size: 200~220,220~240pcs/100g
Moisture: 17% max
Admixture: 0.3%max
Imperfect: 3%~10%(HPS OR MC quality)
Usage: bakery, salted for snacks
TYPICAL VALUES
SPECIFIC GRAVITY ( AT 20 C�°), G/CM�³ 0,918 0,923
REFRACTIVE INDEX ( AT 40 C�°) 1,461 1,468
SMOKE POINT, C�° MIN�±10C�°
FLASH POINT, C�° MIN�±10C�°
COLOUR RED ( ON LOVIBOND CELL )
CONSISTENCY LIQUID VISCOUS +20C�°
ODOUR, TASTE
SPECIFIC FOR THIS
PRODUCT
QUALITY AND FOOD SAFETY
PARAMETER MAX
PEROXIDE VALUE, MEQ.O2/KG 15
MOISTURE AND VOLATILE
SUBSTANCES, % 0,2
ACID VALUE, MG KOH/G 4,0
JODINE VALUE, GJ2/100G 118 - 141
INSOLUBLE IMPURITIES, % 0,05
SOAP CONTENT, % 0,005
SAPONIFICATION VALUE, MG KOH/KG 188 - 194
UNSAPONIFICATION MATTERS, % < 15
TYPICAL FATTY ACID COMPOSITION %
C 14:0 < 0,2
C 16:0 5,0 7,6
C 18:0 2,7 6,5
C 18:1 14,0 39,4
C 18:2 48,3 74,0
C 18:3 < 0,3
C 20:0 0,1 0,5
C 20:1 < 0,3
C 22:0 0,3 1,5
RBD CP10 Specs
FREE FATTY ACID AS PALMITIC
010 MAX
MOISTURE IMPURITIES
010 MAX
IODINE VALUE WIJS METHOD
560 MIN
MELTING POINT C
24 Degree C MAX
CLOUD POINT
100 MAX
COLOUR 5 LOVIBOND CELL
30 RED MAX
RBD CP8 Specs
FREE FATTY ACID AS PALMITIC
010 MAX
MOISTURE IMPURITIES
010 MAX
IODINE VALUE WIJS METHOD
560 MIN
MELTING POINT C
24 Degree C MAX
CLOUD POINT
80 MAX
COLOUR 5 LOVIBOND CELL 30 RED MAX
Specification
Applications Salad Dressing Stir Frying Deep Frying Grilling Baking
Physical Analysis
Appearance Free Flowing liquid golden color
Oduor Mild scent of rice when heated
Cold Test 5hrs at 0C No clouding
Color Lovibond scale 5 14 30 Red 340 Yellow
Specific Gravity 0915 0925
Chemical Analysis
Peroxide Value 15 Meqkg not more than
Moisture Content 015 not more than
Suspended Solids
01 not more than
Saponification Value 180 195
Nutritional Details per 100 g
Energy 3850 KJ 921 kcal
Total Fats 100 g
Saturated Fats 243 g
Monounsaturated Fats 456 g
Polyunsaturated Fats 301 g
Vitamin E 383 mg
Gamma Oryzanol 900 mg
Protein 0 g
Carbohydrates 0 g
Fiber 0 g
Storage Store at Room Temperature 10 C 30 C
Shelf Life 24 months from date of manufacture
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