Moringa Powder
Mulethi Powder
Multani Podwer
Reetha Powder
Shikakai Powder
Tulsi Powder
Hibiscus Powder
Kapur Kachri Powder
Khas Powder
Nagarmotha Powder
Safed Musli Powder
Stevia Powder
Sudh Shilajeet
Diacetyl Tartaric Acid Esters of Mono  and Diglycerides Characters: Ivory or straw yellow powder or granular solid which is easily soluble in hot water. It is a non-ionic emulsifier with HLB value of 8-10. Applications: It can produce strong effects such as emulsification, dispersing and aging resistance, so it can be used as good emulsifier and dispersant. (1) It can increase the springiness, toughness and gas-holding capability of dough effectively, reduce its softening degree, increase volume of bread and steam bread, and improve their organization and structure. (2) It can react with amylose to delay and prevent the food aging. (3) It can be used in cream to make it smoother and finer. (4) It can be used in butter and concentrated butter to prevent oil separating and enhance its stability. (5) It can also be sued in sugar, syrup and spices. (6) It can be used in non-dairy creamer to make the emulsion homogeneous , stable and supple in mouth. Usage: (1) Put this product in warm water at about 60�?? to get paste shaped substance, and then use it in appropriate proportion. (2) Dissolve this product in oils or fats homogeneously before further processing. (3) Directly mix it with flour for use. Recommended Addition Amount: Addition maximum is 1.0% for raw dried flour products and raw wet products, while 5.0% for non-dairy creamers. The addition amount can be changed based on production need for cream and fermented milk. Technical Index (Conform to GB25539-2010 standard Acid value (Calculated by KOH) / (mg/g) 65-85 Saponification value (Calculated by KOH) / (mg/g) 390-450 Total tartaric acid(W/%) 10-40 Total glycerol(W/%) 11-28 Total acetic (W/%) 8-32 Free glycerol(W/%) �?�2.0 Ignition residue (W/%) �?�0.5 Pb/(mg/kg) �?�2 Packaging�? Aluminized bag vacuum packing with nitrogen inside. Net weight:20KG/CTN(5 KG *4) Storage & Transportation: Sealed and stored in the low temperature, dry, cool and well-ventilated place, in order to prevent from moisture and caking. Strictly forbid storing and trasporting with materials that is explorsive, combustible or deleterious. The shelf life is 12 months.
Calcium Stearoyl Lactylate(CSL) Characters: Ivory powder or flake-shaped solid. It can be dispersed well in hot water and soluble in ethanol and hot oils and fats with pleasant caramel-like odor. It is an anionic emulsifier with HLB value of 5.1. Applications: It can be used for multiple purposes such as emulsification, aging resistance, gluten fortifying and fresh-keeping in many kinds of food such as bread, steam bread, noodle, instant noodle and dumpling. It can also be used as an emulsifier in milk, non-dairy creamer, margarine, fresh cream, meat products, animal and vegetable oils, etc. (1) Increase the springiness, toughness and gas-holding capability of dough, increase volume of the bread and steam bread and improve the organization and stru cture. It can react with amylose to delay and prevent the food aging. It can make it easier to remove biscuits from moulds to produce smooth appearance, distinct layers and crisp feeling in mouth. (2) It can make hot and spicy food more pliable and softer and prolong the preservation time. (6) Enhance the quality of quick frozen food, improve their organization and structure, and prevent surface cracking and filling escaping. Usage: (1) It can be directly mixed well with flour for use. (2) Put this product into warm water at about 60 with proportion of 1:6 to get paste shaped substance, ten add it into flour in proportion to obtain better effect. (3) When used in non-dairy creamer or this kind of substance, it should be heated well with emulsified substance to get homogeneous emulsion before further processing. Recommended Adding Amount: 0.2~0.5 %( Calculated by Flour, Refer to GB2760-2011) Technical Index Acid value (Calculated by KOH) / (mg/g)50- 86 Ester value(Calculated by KOH) / (mg/g)125- 164 Total lactic acid (W/%)32.0- 38.0 Calcium content (W/%)4.2- 5.2 Pb / mg/kg 2 Packaging Aluminized bag vacuum packing with nitrogen inside. Net weight:20KG/CTN(5KG *4) or packaged with moisture proof paper bag, 25kg/bag.. Storage & Transportation: Sealed and stored in the low temperature, dry, cool and well-ventilated place, in order to prevent from moisture and caking. Strictly forbid storing and trasporting with materials that is explorsive, combustible or deleterious. The shelf life is 12 months.
protein content: 60% moisture content: 8.0% ash content: 8.0%
SYARAT - SYARAT DAN KETENTUAN UMUM / GENERAL TERMS AND CONDITIONS 1. Delayed of voyage, berth, loading or unloading caused by legality of cargo / unpreparedness of cargo, then it would be charge as Demurrage. 2. If there is no activity for 1 x 24 Hour after the vessel berth for loading/unloading it would be charge as Demurrage. 3. In the case for shallow and endanger place for vessel and its crew, then the Vessels Owner/Operator has the right to decide the nearest and safe place for loading and unloading the cargo for the vessel and its crew safety. 4. Shall there be any event of a delay caused by or related to Nautic / Technical problem for the cargo vessel, then the vessels owner / operator could change the vessel with any barge / other transportation without changing or amending the content of this agreement. 5. The agen�¢??t fee, vessel and fuel insurance will be borne to the vessel�¢??s Owner, except defined other int this Agreement. 6. The cargo Insurance, harbour�¢??s Fee, Licenses, loading and Unloading fees and documentation will be borne to the charterer. 7. Force majeure in this Agreement shall mean any event leads to losses which occur beyond human control, e.g. hurricane and other acs of God. For losses wich be caused by force Majeure and has been stated by harbourmaster or related institution the the parties would be released from their responsibility. 8. Other thinks which not been stated in this agreement would be discussed and amended as a addendum after having approval from the parties. 9. Shall there be any difference in interpreting this agreement in the future, the Parties will mutually settle the dispute and if there is no settlement, the Parties agree to go to district court domiciled in Jakarta Utara. 10. This terms are an integral and inseparable part of the Agreement.
Rosehip: AZS 106-2003 Composition of nectar: rosehip juice, sugar syrup. Nutritional value per 100g: carbohydrates - 11g, vitamins: beta carotene - 0.5mg, C-0.15mg. Calorie-44kcal. Storage: temperature 0-25 C, relative humidity no more than 75%. Avoid direct sunlight. 0.15% natural precipitation is allowed. 16 Bx Sterilized. Shelf life: 2 years after date of issue.
We offer you selected bulgur from farmers, which can be the basis for many dishes. Bulgur is a cereal made from durum wheat. The grains are treated with hot water or steam, and then dried well. Then the shell is separated and crushed, so the grinding may be different. Bulgur contains vitamins A, E, K and PP. Nutritional / Nutritional value per 100 g: - proteins - 14.2 g. - fats - 1.1 g. - carbohydrates - 73.4 g. Calories: 343 kcal. Storage conditions: temperature not higher than plus 20 relative air humidity not more than 75%. Expiration date: 12 months from the date of production.
Safed Musli (Chlorophytum Borivilianum) is a rare herb from India. Ayurvedic treatments using various types of herbs that not only increase strength but also improve physical performance and body endurance are characterized by the holistic approach of Ayurveda. Musli contains a plentiful supply of proteins and vitamins. It is used as a sex stimulant or as an aphrodisiac. It also provides a great deal of defense against changes brought on by stress. It treats a variety of physical illnesses, weaknesses, and boosts immunity throughout the body.
