With a flavour and aroma that is likened to that of sweet corn, Chana Dhal is a favorite ingredient in Indian cuisine. Made from chickpeas that have been split in half and polished, this healthy and versatile staple is used in many countries and is particularly suitable for vegetarian curries, dhals and soups.
Origin: Brazil
Average Weight: 30 grams or Higher Approx./piece
Average Length: 9~12 cm Approx. /piece
Freezing Process: BQF (Block Quick Frozen)
Shelf Life: 18-24 Months Minimum
APPEARANCE
White Colour
No Yellow Skin
No Feathers/Hair
No Bad Smell
Well Washed and Cleaned
No Excessive Blood or Blood Stains
Drained from Excess Water Without Feathers
No Excessive Blood or Blood Stains
No Black Pad
No Bruise
No Chemical Burns, No Burns, Drainage 1°C-5°C for 8 Hours
Outer Hard Nail Removed
Black Spots Less Than 1%
Ice Content 0.3 %
Broken Bones Less Than 2%
Moisture Less Than 3%
FROZEN REQUIREMENTS
Blasted at: minus 40 degrees Celsius
Storage at: minus 20 degrees Celsius.
Temperature during Transportation: minus 18 degrees Celsius
Average Weight: 35 grams or Higher Approx./piece
Average Length: 10~13 cm Approx. /piece
Freezing Process: BQF (Block Quick Frozen)
Shelf Life: 18-24 Months Minimum
APPEARANCE
White Colour
No Yellow Skin
No Feathers/Hair
No Bad Smell
Well Washed and Cleaned
No Excessive Blood or Blood Stains
Drained from Excess Water Without Feathers
No Excessive Blood or Blood Stains
No Black Pad
No Bruise
No Chemical Burns, No Burns, Drainage 1°C-5°C for 8 Hours
Outer Hard Nail Removed
Black Spot Less Than 1%
Ice Content 0.3 %
Broken Bones Less Than 2%
Moisture Less Than 3%
FROZEN REQUIREMENTS
Blasted at: minus 40 degrees Celsius
Storage at: minus 20 degrees Celsius.
Temperature during Transportation: minus 18 degrees Celsius
Origin: Brazil
Average Weight: 30 grams or Higher Approx./piece
Average Length: 7~11 cm Approx. /piece
Freezing Process: BQF (Block Quick Frozen)
Shelf Life: 18-24 Months Minimum
APPEARANCE
White Colour
No Yellow Skin
No Feathers/Hair
No Bad Smell
Well Washed and Cleaned
No Excessive Blood or Blood Stains
Drained from Excess Water Without Feathers
No Excessive Blood or Blood Stains
No Black Pad
No Bruise
No Chemical Burns, No Burns, Drainage 1°C-5°C for 8 Hours
Outer Hard Nail Removed
Black Spots Less Than 1%
Ice Content 0.3 %
Broken Bones Less Than 2%
Moisture Less Than 3%
FROZEN REQUIREMENTS
Blasted at: minus 40 degrees Celsius
Storage at: minus 20 degrees Celsius.
Temperature during Transportation: minus 18 degrees Celsius
We offer the supply of Bulk Manuka Honey in either raw or packaged form, from New Zealand to your company for proposed international retail sales.
We are able to offer you all Honey types in your brand name and according to your labelling requirements.
We will provide you with all the "Trade Terms" which can be mutually acceptable by all parties involved.
Each sold parcel of honey will contain all documents needed to use the honey for international export:
- Commercial Invoice
- Batch and Barrel Documentation
- RMP Certified Handling, Processing, Storage as well as RMP Freight Certification, E Certification, Laboratory Test Certification and all other exporting Requirements.
We can provide FOB pricing to any port as per your request.
Stock of Bulk Manuka and General Type Honey:
- Manuka Honey
- Manuka Blend
- Bush Honey
- Wild Flower
- Monofloral
- Lemon Honey
Grades of Honey:
- 5+, 10+, 15+, 20+, Mono-floral Varieties
Storage: 44 Gallon Drum.
Packaged Honey:
This can be packaged and labelled specifically to your own brand or company requirements. The jars are plastic jars however some of the honey range can be packaged in glass jars.
Ginger is the root of flowering plant. It is used as a spice for food, flavouring for beverages or in folk medicine. Ginger originated in South China and later spread all over Asia followed by the African continent. The spice was introduced to Europe from India in the 1st century AD. Today it is a very commonly used spice globally.
Construction And Building Products, Metal Iron Steels, Electric Electronic Products, Industrial Products, Textile Products, Agro Supplies, Food Industry, And Energy Sector..
we produce semi-automatic and fully automatic milk pasteurizer. For semi-automatic machine, we need press the button to control the pump, and open and close some of the valve by manual. For fully automatic milk/jucie pasteurizer, we have touch screen and PLC control. And our heat regeneration degree can be reached to 96%.
1. Other instruments and meters used in this machine
Pasteurizer has its on CIP equipment (acid barrel, alkali barrel, acid & alkali diaphragm pump). It has a buffer tank, hot water tank, temperature sensor, pressure gauge, steam propotion adjusting valve, steam pressure reducing valve, tap valve, etc. Our machine pasteurizing temperature can be reached to 65-95 deree celsius.
2. Heating and cooling process explain
2.1. Heating process.
Using steam to heat the water (water changed to hot water)-----Using hot water to heat product (We have designed the lquantity of the plate so that the product sterilizing temperature can reach the customer requirements)
2.2. Cooling section
Hot water become cooled water when heating the product----- Using cooled water to cool down the product ( hot energy recycle)----using tower water to cool down the product----using iced water to cooling down the product.
