The bouillon cube is a multi purpose seasoning. It is easy to for delicious soups, stir-fry, salads, stews, and marinades. Box
The seasoning cube is a multi purpose seasoning. It is easy to for delicious soups, stir-fry, salads, stews, and marinades. We carefully select top quality, natural ingredients for this delectable product. Bouillon cubes are very easy to use, and they enhance the flavor of many recipes, which are enjoyed by the entire family. Box
Bouillon cube/stock cube Flavours:chicken, fish, shrimp, beef, mutton, curry, onion, tomato and so on. 1: 10g/pc, 60pcs/box, 24boxes/carton, 14.40kg/carton; 2: 10g/pc, 48pcs/box, 30boxes/carton, 14.40kg/carton; 3: 4g/pc, 112pcs/box, 30boxes/carton, 13.44kg/carton; 4: 4g/pc, 25pcs/bag, 80bags/carton, 8.00kg/carton; 5: 4g/pc, 100pcs/bag, 20bags/carton, 8.00kg/carton. We can also produce the products with all kinds of wrapping at your requirements.
Food/Oral grade, injectable grade. 25kg/bag.
USP30. 25kg/bag 21mt per20'fcl without pallet.
Sodium gluconate 25kg/bag 25mt per 20'fcl.
Maltodextrin. 25kg/bag
1. Highly efficient rotating stirrer. 2. On/Off switch with pilot lamp. 3. Non-stick coating plate. 4. Lid as serving bowl. 800W, 220V, 50HZ Burst the corn after 2 minutes, be completed with 3 minutes Material: approx 100g Capacity: approx 3.5 liters Volume weight: 35~40g/L. Ctn size: 35.5*47.5*41cm. Container Loading Qty: 20Ft Qty(pcs)-820pcs 40Ft Qty - 1720pcs
The process is following the haccp standard, and pased the jas and nop certificste 425g, tin
The process if follow the haccp standard. The company had passed the jas and nop cert 3000g , tin
Natamycin
Product Quality Index (Food Grade) Quality Standard: GB3149-2004 Appearance: Colorless, transparent syrupy liquid or in very light color. Colour í_ 10 Assay (as H3 PO4)% í¦ 85.1 Arsenic (As)% í_ 0.00001 Heavy metals(as Pb)% í_ 0.0002 Oxidable matter (as H3 PO3 )% í_ 0.008 Fluoride (as F)% í_ 0.0005. in 35kg plastic drum.
Organic dry bamboo Dried flakes from the centre of the bamboo shoot. Color box.
Seasoning powder Flavours:the same as cubes. 12g/sachet, 50sachets/bag, 25 bags/carton, 15.00kg/carton. 25g/sachet, 200 sachets/carton, 5.00 kg/carton. 10g/sachet, 600 sachets/carton 6.00 kg/carton. We can also produce at your need.
Flavours:the same as cubes. 100g/bag, 100bags/carton, 10.00kg/carton 200g/bag, 50bags/carton, 10.00kg/carton 454 g/bag, 20bags/carton, 9.08kg/carton 1000g/bag, 10bags/carton, 10.00kg/carton The flavour and design are still subject to your demand.
Bouillon cube/stock cube Flavours:chicken, fish, shrimp, beef, mutton, curry, onion, tomato and so on. 1: 10g/pc, 60pcs/box, 24boxes/carton, 14.40kg/carton; 2: 10g/pc, 48pcs/box, 30boxes/carton, 14.40kg/carton; 3: 4g/pc, 112pcs/box, 30boxes/carton, 13.44kg/carton; 4: 4g/pc, 25pcs/bag, 80bags/carton, 8.00kg/carton; 5: 4g/pc, 100pcs/bag, 20bags/carton, 8.00kg/carton. We can also produce the products with all kinds of wrapping at your requirements.
Flavours:the same as cubes. 1. 12g/sachet, 50sachets/bag, 25 bags/carton, 15.00kg/carton. 2. 25g/sachet, 200 sachets/carton, 5.00 kg/carton. 3. 10g/sachet, 600 sachets/carton ¼6.00 kg/carton.
Sodium Stearoyl Lactylate (SSL) Description: Ivory white powder or lamellar solid with a characteristic odour. Functional uses: Have the functions for increase toughness, emulsify, improve preservation, protect fresh etc. It can be used in baked products, steamed bread, noodles, dumplings etc. Also used as an emulsifier in margarine or fresh cream or cosmetics. 1. Strengthen the toughness, elasticity of doughing; enlarge the physical volume of the bread and the steamed bread. Improve the construction of tissue. 2. Make the surface of bread and noodles smoother. Decrease the rate of rupture. 3. Make biscuit mold unloading easily, and make the external appearance tidy, the level of structure clear, and the taste crisp. 4. There is an interaction between SSL and amylose to make the time of preservation longer. 5. Enlarge the physical volume of frozen food. Improve the construction of tissue. Avoiding the surface to split up and prevent the filling to leak. Solubility: Dispersible in hot water. Dissolve in ethanol or hot oil and fat. HLB = 8.3. Technical Specifications: Acid value (mgKOH/g) 60-90 Ester value (mgKOH/g) 150-190 Total lactic acid (%) 31.0-34.0 Heavy metals (calculated by Pb) % í_0.001 Arsenic (calculated by As) % í_0.0003 Sodium content 3.5-5.0. Operation method and use level: 1. Mixes with flour directly and uses symmetrical. 2.The effect is better if adds the product to the six times of warm water which the temperature is about 60 degrees first and make them became a kind of paste, then mixes with flour pro rate. 3. The proposal of append: 0.2-0.5% (account with the amount of flour). Store and transportation: Seal to store in the low temperature, dry, cool and well-ventilated place, in order to prevent the moisture absorption and caking. Strictly forbid to store and transport with materials that is explosive, combustible or deleterious. The storage life is 18 months. Packaging: Aluminized bag vacuum packing with nitrogen inside. Net weight:25KG/CTN(5*5KG).
Calcium stearoyl lactylate (CSL). Aluminized bag vacuum packing with nitrogen inside.
Polyglycerol Esters of Fatty Acids (PGE) Description: Straw yellow powder or lamellar solid. Functional uses: It has the properties which are anti-high temperature and acid fastness. It is kind of hydrophilic glyceryl monostearate. It has high HLB and better emulsification. The ability of TGMS is better than glyceryl monostearate. It is used as emulsifier, penetrant, stabilizer, quick-dissolving agent, antistaling agent, wetting agent, dispersing agent in ice cream, rice and flour, baked products, sweets, dairy products, and meat. Solubility: Dispersive in hot water. Soluble in organic dissolvent such as ethanol or lipid. Technical index: Iodine value (gI2/100g) í_3.0 Acid value (mgKOH/g) í_5.0 Sulfate ash % í_1.0 Specification value(mgKOH/g) 120_135 Heavy metals (calculated by Pb)% í_0.001 Arsenic (calculated by As) % í_0.0003 Melting point(ºC) 53_58 . Operation method and Use level: Add PGFE to the water which temperature is above 70ºC and mix them sufficient or mix PGFE in the flour for use. The suggestion of maximum in bread and cake: 0.1g/kg. The suggestion of maximum in ice cream: 3g/kg. Packing: Aluminized bag vacuum packing with nitrogen inside. Net weight:25KG/CTN(5*5KG). Aluminized bag vacuum packing with nitrogen inside. Net weight:25KG/CTN(5*5KG).
