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We a professional Instant Dry Yeast manufacturer .we supply Low sugar and High sugar (Sugar-tolerant) Yeast to worldwide.
We are prond of offering High Quality Instant Dry Yeast to worldwide.
Our Yeast with High fermentation power, rapid raise, strong after-effect and nice tasting.
Our High sugar Yeast(Sugar-tolerant type) has been shipped to

We are a leading Yeast manufacturer and exporter .
We are prond of offering High Quality Instant Dry Yeast to worldwide.
Our Yeast with High fermentation power, rapid raise, strong after-effect and nice tasting.
Our low sugar Yeast has been shipped to

Our Dry Yeast featured with Rapid Fermenting , pure natural and high nutrition make the bread soft and good taste. It doesn't contain any preservative,artificial flavors or pigments,which doesn't need any rehydration step before the dough preparation.just mix with flour directly is ok,Used for fermenting all kinds of pasta, such as bread, pastry, biscuit, cakes, etc.
Ingredients: Natural Yeast, Sorbitan monostearate(E 491), Vitamin B
Application: Suitable for dough with the sugar contents ranging from 0-7%.
Dosage: 0.8-1.2% of the flour
Usage: Dissolve in water and mix with flour and other ingredients well-proportioned, and then add in water and stir.
Note: Avoid directly mixing the yeast with oil, salt, and ice; add oil only after all the other ingredients added and mixed even. Adjust the dough's temperature between 26-28
Storage/Shelf life: Store in dry and cool places for two years.
Management Certification: HACCP, ISO 9000/9001/9004/19011: 2000, ISO22000

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.

Calcium lignosulphonate is a kind of natural anionic surface active agent processed with sufurous acid pulping waste through advanced
production technology.It has a strong adhesion,chelation,dispersion effect.
1. In construction industry.calcium lignosulphonate can be used as concrete water reducer,which can improve the workability of
concrete,improve the quality of the project.
2. In the manufacture of refractory bricks,it can be used as dispersant and binder,which can significantly improve the operating
performance,and has good effects of reducing water,strengthening and preventing cracking.
3. In ceramic industyit is used in ceramic products which can reduce the carbon content to increase the green strength and reduce the
amount of plastic clay.
4. In the field of feed,it can be used as feed adhesive to improve the food habitability of livestock and poulty,and the particle strength is good.
5. Others:It can also be used in refining aids,casting.wettable powder processing of pesticides,coal briquetting,mining ,beneficiation of mineral
processing,control of roads, soils ,dust,and granulation of carbon black.

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 structure. 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.�?�¯ï¿½?�¿ï¿½?�½
(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.

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 C 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
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 transporting with materials that is explosive, combustible or deleterious. The shelf life is 12 months.

product Name: tributyrin liquid
Assay: 95% or 90%
Appearance: colorless to light yellow liquid
Cas NO: 60-01-5

Features effect:
Tributyrin is comprised by one molecule glycerol and three molecules butyric acid.
1. 100% through stomach, no waste.
2. Provide energy rapid: The product will slowly release to be butyric acid under the action of intestinal lipase, which is short chain fatty acid. It provides energy for intestinal mucosal cell quickly, promotes rapid growth and development of intestinal mucosal.
3. Protect intestinal mucosa: The development and maturation of intestinal mucosa is the key factor to restrict growth of young animals. The product is absorbed at the tree points of the foregut, midgut and hindgut, effectively repairing and protecting the intestinal mucosa.
4. Sterilization: Prevention of colon segment nutritional diarrhea and ileitis, Increase animal disease-resistant, anti-stress.
5. Promote lactate: Improve brood matrons food intake. Promote brood matrons lactate. Improve breast milk quality.
6. Growth accordance: Promote weaning cubs food intake. Increase nutrient absorption, protect cub, reduce death rate.
7. Safety in use: Improve animal produce performance. It is the best succedaneum of Antibiotic growth promoters.
8. High cost-effective: It s three times to increase the effectiveness of butyric acid compared with Sodium butyrate.
Application: pig, chicken, duck, cow, sheep and so on

Continuous Belt Spices Drying Sterilizing Machine, Chili Powder Sterilizer, Spices Dryer

Microwave sterilization principles:
Microwave sterilization is the extension of microwave heating technology function, performance for microwave and biology and its composition, the basic unit interact between cells, The cell biology physiological activities change and reaction, compare with pasteurization, microwave sterilization has the following characteristics:
A, Microwave sterilization is a physical sterilization method, it does not need to add chemical preservatives, can kill bacteria, mould and worm eggs, and virus harmful microbes, in the process of kill harmful organisms, will not residue toxicology or radioactive materials on food, safety and harmless, also won't change food color and nutrition.
B,Under same temperature sterilization, sterilization time is short, do not need to preheating. Such as e. coli kill time about 30 S. In the same sterilization condition, the temperature of the deadly bacteria is lower, and the sterilization effects are remarkably.
 
C, Can sterilize whole sterilization for material outside and inside at the same time, greatly shorten the sterilization cycle, and ensure the sterilization consistency.
 
D, Due to simultaneity of each part of material's sterilization, sterilization time is short, can avoid the long time heating and effect food good quality, especially for food that aren't suitable for sterilizing in high temperature or a long heating time. For example: volatile sweet essien components of ginger powder, contains more moisture of fresh and tender jellyfish, etc. For not only keeping for color, smell, taste and same quality requirements, etc,but also for material the need sterilize, using microwave sterilization can achieve the best effect.

E, Microwave sterilization can be divided into sterilizing before packaging and after packaging .Packaging container can't use metal material, need medium material, generally with plastic flexible packaging or glass, engineering plastic containers texture is advisable. To prevent from package expanding in microwave sterilization process, Equipment can be in work pressure in the warehouse by reverse pressure sterilization process to prevent the loss of package expanding.
 
Microwave equipment can sterilize different kinds of products with package and non-package, can be used for:
Food products categories: bread, moon cake, noodles, bean curd, bean curd, etc.
Vegetables: kimchi, bamboo shoot, mushroom, etc.
Fruit class: litchi, longan, etc.
Dairy products, spices, flavor, instant noodle soup, chafing dish, and all kinds of liquid, etc,can be sterilize processing.

Polydextrose is a kind of soluble dietary fibre. The fibre content is 97%.It is usually used in food and beverage to increase fibre content. Polydextrose is also a kind of low caloric bulking agent in sugar or fat reducing fields.

Caramel color
Brand: jianshi
Our caramel color is made from solid glucose and water.It can be used in soybean sauce, sauce products (including fruit sauce), blend flavoring, candies, biscuits, cocoa and chocolate products, cold drinks, carbonated drinks and solid drinks, rice wine, compound wine, aromatized wine, etc.Our caramel offers excellent color, stable ph, and easy coloring.
Specification
Items Specifications
Color and appearance A dark brown, thicken liquid
Smell Caramel smell, no off-smell
Clarity No suspension and sediment
Absorbance ,  (610nm) 0.?0.6
Color ratio, (104 ebc units) 1?12.1
Ammonia nitrogen*(as nh3),  %  

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.

Please kindly find the FOB price of Nameko in brine per MT

FAQ --- cap 1-2.8cm, stem max.4cm 1900
A grade --- cap1-2.5cm,stem max.3.5cm 2190
A2 grade --- cap1-2.2cm,stem max.2.0cm 2300
C3 --- cap 2-5cm, stem 3cm 1700
B grade --- cap 1-3, stem 5.0cm 1350

PACKAGE: 50 kg/drum 360 drums/container

Manufacturer and Exporter of High-Quality Malt Extract Powder. Anhui yourong Trading Co., Ltd. produces the Malt Extract powder by introducing the liquid malt extract onto a slowly moving band passing through the vacuum. The vacuum allows evaporation to happen at a lower temperature and aids the extract to puff. The resultant honeycomb of material is milled into a coarse powder prior to packing.Malt Extract Powder is sweet, pale yellow to yellow in color, slightly acidic, highly hygroscopic and free flow in nature. An aqueous solution is not clear and deposits a voluminous flocculent precipitate on standing. Completely soluble in cold water and readily soluble in hot water. We are offering Malt Extract Powder to our clients. Dried extracts offer many benefits and have the following characteristics: Non-diastatic Coarse powder Easily soluble Additional flavor derived from 'cooking' process Inclusion of other ingredients like milk powder, fat, sugar, where ever possible

whole ----- SA1.SA2,SB1,SB2----USD1500/MT
Cubes ---- 30% cap cubes, 70% stem cubes,-----USD1500/MT

We offer a comprehensive range of high quality products in various packing types and sizes. Our wide ranging consumer products marketed under brands Super-instant,bakery king are available in more than 100 countries via our well established international sales and distribution network.

Soy Dietary Fiber is a unique, pleasant tasting, fiber product made from the cell wall fiber and protein of the soybean hull. This combination of fiber and protein gives this product excellent water absorbing and moisture migration control properties. Made from Non-GMO soybeans using an organically approved process.To be used in any application where water absorption and binding are needed. Light breads, rolls, machine breads, frozen doughs, refrigerated doughs, cakes, sweet goods, meat and
Technical Data:
Product ItemResult
TypeUnsterilized
AppearanceWhite Powder
StyleDried
Taste and SmellNormal Taste,without peculiar smell
Crude ProteinMax.20%( N*6.25 on dry basis)
Soy Dietary FiberMin.65%
MoistureMax.10%
AshMax.6.5%
FatMax.0.8%
FinenessMin.95%(Through 80,100 mesh)
Water-Binding CapacityAbout 800 times

1.Material: HDPE, LDPE, or other available,biodegradable, degradable, recycled

2.Printing: Print 1 or 2 sides or not

3.Color: various colors

4.Design: Side gusset, according to the needs of customers

5.Usage: Shopping, promotion, supermarket,grocery, packing gift...

6.Easy to use, Degradable/Bio-Degradable, Reusable, Recyclable

7.Reuse the bags to save the environment

8.Factory price,fast delivery,directly supplier

9.OEM IS welcome

Product introduction: Sodium lignosulfonate is a brown yellow powdery substance in appearance and gives off slight aroma, with the molecular weight of 800 to 1,000 usually and strong dispersibility, cohesiveness and chelating property. 2. Technical data: 3. Application: 1)Water reducing...