Dehydrated garlic, dehydrated onion, dehydrated bell pepper, dehydrated carrot, preserved apple, preserved tangerine, preserved peach, preserved apricot, preserved fruit.
fresh or dehydrated vegetables like onion tomato bell pepper.
Vanilla Beans, Virgin Coconut Oil, Spices, Dehydrated Fruits And Vegetables..
Onion, Jute, Garlic, Paddy, Wheat, Oil..
Garments product,: fabrics, t shirt, polo shirt, shirt, pant, lady and gent clothes. etc, leather, leather belt, bag, shoe etc fish & dry fish: dry fish, hilsha, climbing fish, carp, crab, lobster, prawn, shrimp, sprawn. trout, eel fish, catfish, salmon, barbel etc vegetables: cauliflower, cabbage, green/string beans, ribbed gourd, bitter gourd, lady finger/ okra, bottle gourd, tomato, arum spinach, arum lobe, mushroom.Manufacture
Potato flakes Free flowing potato flakes are produced from good quality potatoes after washing, peeling, inspection, slicing, precooking, cooling, cooking, drying and flaking to provide the size specification of the customer. The Size of the Potatoes been used is between 40 and 90 MM Dry Matter Content > 20% Foreign Material: Free of Foreign Material. Storage Temperature: 4-6 Degrees Celsius Flakes: Flakes are produced according to the specification of the client. Mostly the specifications of Standard Flakes are more or less the same over the world. Color: Normal Potato color Taste: Normal Potato Taste Texture: Not Slimy Not Sticky Reconstitution: When 100 GR. of whole flakes are reconstituted by hand stirring in 570 ml water at a temperature of 75 degree C, the product shall be non-glutinous, fluffy mass, resembling mashed potatoes and possessing the characteristic flavor of potatoes. Odor: Characteristic of Potatoes, free from typical odor. Flavor: Characteristic of Potatoes, free from taint. Defects: Black Points : 10 per 100 Gram Max Wet points : None Hard points : 15 per 100 Gram Max Additives/Chemical Characteristics: Moisture : 6% - 9% Monoglyceride emulsifier : 0.5% Max Sodium Pyrophosphate (% appr.) : 200 PPM Citric Acid Monoglyceride : 125 PPM Sulfur Dioxide (ppm appr.) : 100 PPM Antioxidant (ppm appr.) : 25 PPM Granulometri: Flaker with 6 MM Sieve > 2 MM : 57% Max < 2 and >1 MM : 32% Max < 1 MM : 11% Max Density: Flaker with 6 MM Sieve: circa 210 Gram / liter Stability: 120-140 MM Reducing Sugars: < 3% (Luft- Schoorl Method) Viscosity: Mpas/s (Brookfield Method) Particle Size: > 1000mu : 0% > 75 mu : 90% Bulk density : 65ªgr./1= 20gr./1 Metal detection: Metal detection is carried out on each bag of finished product. Microbiological Standards: Counter Plate : max. 10,000 Coliform :
Size: 80-200gms (assorted) Type: Granola, Diamant Package: 5/10/20/30 Kgs Pack In Mesh Bag Country Of Origin: Bangladesh
We are exporter of quality potato, 100% Environmental friendly products all are made by Jute and Rags, Japan n European countries are Mejor buyer of our product.please send your enquiries.
Quick details Type: ,Potato,Style: ,Fresh,Product type: ,Potato Cultivation type: ,Common,Shape: ,Round & long,Maturity: ,100% Weight (kg): ,0.25,Place of origin: ,Bangladesh,Brand name: ,Bg Potato, 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) we can also package them as per customers requirements.
Type:, potato Style:, fresh Product type:, potato Cultivation type:, common Shape:, round & long Maturity:, 100% Weight (kg):, 0.25 Place of origin:, bangladesh Brand name:, bg Delivery detail: Within 10 days upon receipt of advanced payment Potato, 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) we can also package them as per customers requirements
Best support for buyer requerment. Best support for packaging (As per buyer requerment)
Best support for buyer requerment. Best support for packaging (As per buyer requerment)
such as secondary growth, hollow and black heart, growth cracks. • free from pest infestation and damage by tuber moth • free from soil adhesion • free from mechanical damage Packing: • 5kg, 10kg, 20kg, 40kg, 50kg mesh bag or jute bag • as per buyer’s requirement Origin: Bangladesh Packing: • 5kg, 10kg, 20kg, 40kg, 50kg mesh bag or jute bag • as per buyer’s requirement
Specification: round/oval shape. Light yellow /golden color with smooth & light skin. Weight: 100-150 gm p/pcs. Packing :5/10/15/20 kgs (pp /jute bags) or as per your specification. Packing :5/10/15/20 kgs (pp /jute bags) and 3 & 5 kgs at paper carton or as per your specification.
Potato Bag/bulk
Potatoes.
Holand potato. 10 kgs in a mash bag. 5-6 pic in a kg.
Product name: fresh potatoes Place of origin:bangladesh Features 1) smooth, nature light yellow skin and red skin 2) long shape and round shape good quality, fresh potato 3) top grade, suitable for exporting all over the world Supply period All year round. Fresh season: from january to april, Cold storage season: from august to november Harvest time January Supply capacity yearly 5000 metric ton per year. Size 75-100 gram, 100-150 gram, 150-250 gram Transporting and store in cold storage temperature 4-6° Delivery time Within one week after payment received 5kgs, 10kgs, 15kgs, 20kgs on mesh bag or jute bag or accordingly demanded by our customer.
We are exporting potatoes. Give me target price Chattala exim company Mohammadpur. Dhaka -
"Dry fish" typically refers to fish that has been dried to preserve it. This preservation method is commonly used in regions where fresh fish may not be readily available or to extend the shelf life of fish. The process of drying fish involves removing moisture from the fish through methods such as sun drying, smoking, or dehydrating. Once dried, the fish can be stored for an extended period without refrigeration. Here's a general overview of how to prepare dry fish: Cleaning and Preparing the Fish: Start by cleaning the fish thoroughly, removing scales, guts, and any undesirable parts. Some prefer to keep the fish whole, while others may fillet or butterfly it. Salt Cure (Optional): Some recipes call for curing the fish in a salt mixture before drying. This helps draw out moisture and adds flavor. If you choose to salt cure, rub the fish with salt and any desired seasonings and let it sit for a few hours to overnight in the refrigerator. Drying Method: There are various methods for drying fish. Traditionally, fish are dried in the sun on racks or lines, but you can also use a food dehydrator or smoker. If using a dehydrator or smoker, follow the manufacturer's instructions for drying fish. Drying Time: The drying time will depend on factors like the size and thickness of the fish, as well as the drying method used. It can take anywhere from a few hours to several days for the fish to dry completely. The fish should be firm and leathery when fully dried. Storage: Once the fish is fully dried, it can be stored in airtight containers or vacuum-sealed bags in a cool, dry place. Properly dried and stored fish can last for several months to a year. Rehydration and Cooking: Before cooking with dried fish, it's often rehydrated by soaking it in water or other liquids for a period of time. Once rehydrated, the fish can be used in a variety of dishes such as soups, stews, curries, or fried preparations. Dried fish is a versatile ingredient that adds a unique flavor and texture to dishes. It's commonly used in cuisines around the world, from Asian to Caribbean to Scandinavian
