Ingredients: Wheat flour, White sugar, Non-dairy creamer, Salt, Monosodium glutamate Production Date: Please see the package Shelf Life: 18 months (Room Temperature) Best Before: Please see the package Method of Application: Part Egg Yolk- Take 65g egg yolk, 65g fresh milk and 50g souffle mixed powder B and mix well until no particles. Part Egg White- Take 120g egg white and 50g soffle mixed powder A and evenly mixed with a fresh milk machine at 250 rpm, and then changed to 650 rpm for 3 to 4 minutes until stacked. Add one-third of egg white to the egg yolk and mix well. Pour into the remaining egg whites. Stir from bottom to top with a spatula. Pour into a decorative bag. Adjust the oven to 145 degrees and bake for 6 minutes. Then turn over it and bake 6 minutes again. Please store in the cool and dry place. N.W.: 1kg MADE IN CHINA Nutrition Information: Item Per 100g NRV% Calories 374kcal 19% Protein 7.4g 12% Fat 2.4g 4% Trans fat 0g Carbohydrate 79.5g 27% Sodium 19mg 1% *The picture is for reference only*
We have truffles to export from China from October, please kindly contact us if you have intention to purchase.
Our company is the R & D, production and sales of disposable ECG electrode piece, physiotherapy electrode, ultrasonic coupling agent, disinfection type ultrasonic coupling agent and other products, which have passed ISO9001, ISO13485 quality system certification and CE certification.
Place of Origin: Hubei,China Brand Name: Imamba Certification: KOSHER, HALAL,CE,FSSC,ISSO9001 Model Number: Food Gelatin Payment & Shipping Terms Minimum Order Quantity: 1 Kilogram/Kilograms Price: Negotiable Packaging Details: 25KG/BAG &12KG/Carton Delivery Time: Depending on your PO Quantity Payment Terms: T/T Supply Ability: 8000 Ton/Tons per Year Product Description Raw material comes from animal's bone and skin from Qinghai-Tibet Plateau, contains at least 85% protein, fat-and cholesterol-free and easily absorbed by the body Our gelatin sheets are good jelly strength and with no smells With good hydrophilicity and freeze-thaw stability â?¢ Our gelatin sheets are strictly follow the GB6783-2013 Standard for Heavy Metal which the Index: Crâ?¤2.0ppm,lower than EU standard 10.0ppm, Pbâ?¤1.5ppm lower than EU standard 5.0ppm Has been Certificate for compliance with the standard GB/T 22000-2006/ISO 22000:2005 Secure and safe from supply chain to finished raw material Benefits Free of fat and cholesterol, it is easily absorbed by the body The protein of gelatin contains 18 amino acids, 7 of which are essential for the human body Easy to use for making pudding, jelly, mousse cake, gummy candy, marshmallows, desserts, yogurts, ice cream and so on
Transglutaminase (TG), better known to chefs as â??Meat Glue,â?? which is widely distributed in nature, is an enzyme with the revolutionary ability to improve the physical properties of various protein containing foods. TG is produced through fermentation process which is similar to making beer, wine and cheese, using conventional microorganisms. TG is not active in the stomach, which is characterized by acidic pH, and that TG is completely degraded by pepsin. TG is a safe food enzyme which has been utilized in Europe for more than 15 years and approved in numerous other regions, including, but not limited to, U.S.A., Canada, Brazil, Japan, Korea, China and Thailand. Technologies of TG are used in processed meat/fish, combined quality meat/fish products, dairy products and bakery products. Typically TG works within the protein of food materials, and contributes to improving texture properties. In case TG is used to combine quality meat/fish parts, TG works to the proteins which are added to the food applications. TG itself does not combine meat/fish parts. This is basically possible with TG and liquefied proteins. There is no technological function or effect of enzyme in the final product.TG does not affect the taste of food. TG is active within a wide pH range (pH 5-8). It is stable up to a temperature of 40â??.Above 75â??the enzyme looses its activity within a few minutes if used at usual dosages. The use of the TG offers various benefits to food companies and final consumers. In bakery and milk products, it improves texture. In process meat products, such as emulsified sausage and cooked ham, it improves texture and increases connectivity, thus decreasing loss during manufacturing process. In meat and fish, it enables combining quality parts of meat/fish, decreasing loss and waste, and consequently reducing pricing of the final products. It also replaces binding agents such as salt, allowing consumers to benefit from a lower salt intake. Because there is no technological function in the final products, TG is legally to be assessed as a processing aid, not as a food additive in many countries. There is no labeling required for final foods containing TG, only with regard to the use in raw meat or raw meat products, a labeling could be necessary.
Natamycin is also called pimarcin or tennecetin, which is produced by Streptomyces sp. and purified by modern separation technology. Natamycin is a fungicide that prevents yeasts and moulds from appearing in foods. It is extremely effective when used in small amounts. It is used in smaller quantities than potassium sorbate, and unlike other sorbates it prevents yeasts and moulds from migrating into the product, eliminating the cost of reapplication. The action of natamycin does not destroy other microorganisms, meaning that it does not alter the foodâ??s natural maturing process. Natamycin contains 50% lactose/glucose/salt and 50% Natamycin, which prevents the formation of moulds and yeasts on the surface.Unlike other antimicrobial agents, it does not affect the appearance, taste or colour of the products.
Nisin natural antimicrobial is used to control bacterial spoilage in both heat processed and low pH foods. Nisin is a natural polypeptide antibacterial produced by strains of Lactococcus lactis subsp lactis. Nisin is effective against a wide range of Gram-positive bacteria and is particularly effective against the heat resistant spores produced by Gram-positive Bacillus and Clostridium spp. Nisin has no effect against Gram-negative bacteria, yeasts or moulds. Nisin is manufactured from the fermentation of a milk-based medium by Lactococcus lactis subsp. lactis. The nisin from this fermentation is concentrated, dried and standardized with sodium chloride to produce Nisin, which has a known and consistent level of nisin activity. Nisin is soluble in aqueous environments and is most stable to heat in acidic conditions. At typical usage levels, Nisin does no affect the colour or flavour of the finished product.
Phospholipase Novel Lipase for Flour Bread improver Zymopan BLP-F Lipase (Phospho-) Zymopan BLP-F Talk to us: - Improves dough fermentation and handling stability; - Reduces or replaces emulsifiers; - Increases volume with closed and fine crumb structure; - Softer crumb structure and more extended shelf life; - More cellular and whiter appearance of the crumb and crust; - Improves pastas/noodles brightness and color stability; Description: A lipase enzyme preparation that catalyzes the hydrolysis of fats as processing aid for using on the structure of bakery products, fats & oil products decomposing (dairy/meat fats & oils etc...), trans-esterification, and other food processing industry products, which is produced by submerged fermentation of a micro organism. Enzyme: Lipase (phospho-) Enzyme Preparation Synonyms: Lipolytic enzyme, Fungal lipase, Yeast lipase, cryotolerant lipase, esterase Appearance: White to creamy powder Souring Origin: Aspergillus sp. Application: Flour and dough Strengthener, Bread improver, Flour treatment; Flour Improver Total Aerobic Plate Count: 10,000 CFU/G Max Coliforms: 30 MPN/G max Escherichia Coli in 25 g: None Detected Salmonella in 25g: None Detected Antibiotic activity: None Detected Usage rate: The recommended dose rate is usually 2-15 ppm on flour weight. While, the optimal dosage depends on the practical variety of the materials or production process (within a different temperature, pH and processing time). Application range: Active at proofing temperatures and at temperature up to 50-65�°C. Enzyme will be inactivated quickly above 65�°C. Packing: 25kg per cardboard drum; it is available in different types of packaging. Please contact the sales representative for more information.
Dextranase Enzyme for Beet and Cane Sugar Milling and Refining Dextranase Sinzym DEX ML Talk to us: - Improved beet and cane sugar quality; - Simplifies production processing of raw material containing dextran; - Reduces the viscosity of sugar juice and syrup; - Reduces processing time and cost. Description: An endo-dextranase enzyme preparation belonging to the family of glucosyl transferases obtained from selected strain of microorganism. It preferentially cleaves the 1, 6-A- glucosidic linkages in dextran and its degradation products. It enhances sugar mill processing by hydrolyzing dextran in sugarcane juice and syrup, thereby reducing viscosity and aiding refining. This results in decreasing the viscosity of cane facilitating sugar processing. Enzyme: Dextranase Enzyme Preparation Synonyms: 6-alpha-D-glucan 6-glucanohydrolase, endo-dextranase, 1,6-�±-D-Glucan 6-glucanohydrolase Appearance: Clear light yellow liquid Souring Origin: Chaetomium sp. Application: Beet Sugar, Cane Sugar mill, Syrups, Sugar Refinery Total Aerobic Plate Count: 10,000 CFU/G max Coliforms: 30 MPN/G max Escherichia Coli in 25 g: None Detected Salmonella in 25g: None Detected Antibiotic activity: None Detected Mold and Yeast: 100 CFU/g max Usage rate: The recommended dose rate is usually 2-10 ppm in the pre-pressed raw sugar Juice or mashes (pomace) at pH 4-8 and 55 -75�°C for 10-20 min. In the sugar refinery factory, the recommended dosage would be 10-30 ppm at pH 4-8 and 55 -75�°C for 20-60 min. The optimal dosage depends on the practical variety of the material or production process. Application range: Active in ambient temperatures and at temperature up to 50-65�°C. Enzyme will be inactivated quickly above 65�°C. Packing: 25kg per plastic drum; it is available in different types of packaging. Please contact the sales representative for more information.
Ingredients: Glucose, Non-dairy creamer, Flavors and fragrances, Silicon dioxide, Sodium carboxy methyl cellulose, Sodium alginate, Tartrazine, Sucralose Allura red, Sunset yellow Production Date: Please see the package Shelf Life: 18 months (Room Temperature) Best Before: Please see the package Method of Application: Mix in 1:9 ratio. Please store in the cool and dry place. N.W.: 1kg MADE IN CHINA Nutrition Information: Item Per 100g NRV% Calories 397kcal 20% Protein 0g 0% Fat 6.5g 11% Trans Fat 2.4g Carbohydrate 83.7g 28% Sodium 70mg 4% *The picture is for reference only*
1. Oil flavor is suitable for hard candy, biscuit and other baked goods, the general dosage is about 0.2%.But the oil essence that USES propylene glycol as solvent also can be used for soft drink, beverage, general dosage is 0.05-0.1%. 2. Water flavor is suitable for soft drink, beverage, ice cream, other cold drinks, wine and so on, the general dosage is 0.07-0.15%. 3. Emulsifying flavor is suitable for soft drink and beverage, the general dosage is about 0.1%;The dosage of turbidity agent is 0.08-0.12%. 4. Pulp flavor is suitable for the preparation of soda and beverage base material, also can be directly used for soda and beverage, the general dosage is 0.2-0.23% (full color), 0.05% (partial color, add caramel color 0.15-0.18%). 5. Alcohol flavor dosage is generally 0.04-0.1%, tea with flavor, dosage is about 1%.The amount of powder flavor used for feed is generally 0.5, and the flavor of feed (used for additives) (5%-10%).
1. Oil flavor is suitable for hard candy, biscuit and other baked goods, the general dosage is about 0.2%.But the oil essence that USES propylene glycol as solvent also can be used for soft drink, beverage, general dosage is 0.05-0.1%. 2. Water flavor is suitable for soft drink, beverage, ice cream, other cold drinks, wine and so on, the general dosage is 0.07-0.15%. 3. Emulsifying flavor is suitable for soft drink and beverage, the general dosage is about 0.1%;The dosage of turbidity agent is 0.08-0.12%. 4. Pulp flavor is suitable for the preparation of soda and beverage base material, also can be directly used for soda and beverage, the general dosage is 0.2-0.23% (full color), 0.05% (partial color, add caramel color 0.15-0.18%). 5. Alcohol flavor dosage is generally 0.04-0.1%, tea with flavor, dosage is about 1%.The amount of powder flavor used for feed is generally 0., and the flavor of feed (used for additives) (5%-10%).
Type:Baking Dishes & Pans Baking Dishes & Pans Type:Cake Pans Material:Metal, Carbon steel, Aluminum Steel Certification:LFGB, SGS, ISO,FDA Feature:Eco-Friendly, Stocked Place of Origin:Henan, China Brand Name:XINHUA Model Number:XH-1001 Product Name:High quality madeleine pan Surface treatment:Non-stick with slicone coated surface Function:Baking Food Production Delivery time:7 days Package:Carton or as your request. Sample:Free
Hamburger forming machine Introduction: The machine is used for cutting the dough into small ball for hamburger, general 30 pieces, total operation time is about in 6-10 seconds. Features: 1. Semi-auto and uniform dividing. 2. Low noise, time saving. 3. Efficient and easy to be operated and maintained.
Using high quality non-gmo soybean as raw material, the soya peptone is a vegetable peptone extracted from fresh soybean through enzymatic hydrolysis technology without adding animal source, and used for the culture of streptococcus and brucellosis etc. Soya pepetone can be used for the main raw material of microbiological culture medium, as well as an ingredient of special functional food and cosmetics, and a stabilizer for beer and other products.The consumption of it is very large in the fields of antibiotics, food industry, pharmaceutical industry, fermentation industry, biochemical products and microbiology research and so on. Total nitrogen (on DM) % 8.0%, Amino nitrogen (on DM) % 3.0%, Ash (on DM) % 17.0%, Moisture % 7.0%
Our hydraulic oil press machine was designed as earospace steel to ensure higher safety level and longer service life,reduce your change machines' cost, you can use it for 15-20 years! Precise oil line just 0.36mm, effectively filter oil residue, makes oil purer and beautiful, oil flow from machine will reach edible oil grade, can be eaten or bottled for sell directly. Just one machine will help you achieve from raw materials to edible oil!
Chili Sauce Cooking Mixer Machine Be widely applied in food processing such as candy, medicine, dairy, alcohol, cake, sweetmeat, beverage, can, etc. Chili Sauce Cooking Mixer Machine It can be used to boil soup, cook, stew and porridge in some large restaurants and canteens. It is considered to be the ideal equipment in the area of improving quality, shortening the time and improving working conditions. Chili Sauce Cooking Mixer Machine Simulated manual stir-fry method can realize the automatic continuous production of sauces, powders, vegetables and seasonings. Chili Sauce Cooking Mixer Machine Cooking Mixer Machine Main Features 1. Safety and Convenience Cooking mixer adopts stainless steel 304 as production material, which is resistant to heat and acid. The machine is equipped with universal wheel ,easy for moveable, electrical control box.,one button can control it ,one person can operate two sets machine at the same time.Not only has good-appearance, but also easy to install and operate. It is safe and convenient. 2. Efficient Heating Electric Thermal Oil heating take a 380 v power as heat source, the highest temperature can up to 260 degrees, electric control, equipped with automatic temperature control system. It has characteristics such as big heating area, uniform heating, high thermal efficiency, short boiling time, easy control of the heating temperature etc. Application Chili Sauce Cooking Mixer Machine Advanced manufacturing machinery and techniquesï¼? All our parts are fabricated with advance technology equipment, such as laser cutting machine, laser labeling machine, NC machine, etc, standard and accurate. Incorporated with excellent skills of our workers, our products process durable quality and can be operational for years without breakdown with our customers. Customers Visiting Chili Sauce Cooking Mixer Machine Industrial Cooking Mixer Manufacturer Longze brand industrial cooking mixer has LPG heating, LNG heating, electromagnetic heating, steam heating, thermal oil heating. With a capacity of 100-600L, it can cooking all kinds of sauces, fillings, fruit jam, bean paste, vegetables and other foods. Can be used in large canteens and restaurants.
lvni 6 door upright commercial refrigerator provides your restaurant, bakery, catering business, or another food service establishment, Outfit your establishment with lvni reach-in refrigerators, so you can keep refreshing with items like meats, vegetables, fruits, condiments, and others.
LVNI refrigerated back bar coolers are designed with enduring quality and value. Our commitment to using the highest quality materials and oversized refrigeration assures colder product temperatures and years of trouble free service. Oversized, factory balanced, refrigeration system holds 2�°C to 8�°C. Exterior - stainless steel front and sides. stainless steel back. All stainless steel counter top.
The so-called cryogenic treatment is to use liquid nitrogen (-196 C) as a cooling medium to continue the cooling process of the quenched metal material to a temperature far below room temperature, which promotes the acquisition of residual austenite after conventional heat treatment. Further transformation to improve the performance of metal materials. After the cryogenic treatment of metal, the wear resistance, toughness and dimensional stability of metal workpieces can be significantly improved, and the service life of the workpiece is doubled. Measuring Cryogenic Treatment--Technical Application Cryogenic processing equipment is a new technology that places the workpiece to be processed in a specific and controlled low-temperature environment, changes the microstructure of the material, and improves or improves the performance of the material. The temperature of cryogenic treatment is generally -100 C ~ -196 C. Due to the change of the microstructure of the treated material in a low temperature environment, the macroscopic performance is the surface hardness, impact toughness, wear resistance, dimensional stability, Improvements and improvements in strength, residual stress, etc. At present, our research on cryogenically treated materials involves: High-speed steel W9, W6, mold steel 3Cr13, carburized steel 20CrMnTi, high-chromium cast iron, high vanadium cast iron to improve the wear resistance of the workpiece and extend the service life; hard alloys such as aluminum alloys 2A11 and 2A12 to improve the dimensional stability of materials; Low temperature impact toughness of 42CrMo, 35CrMo.
