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
Essential details OEM wholesale Storage Type: Dried Specification: 50g Shelf Life: 24 months Ingredients: None Content: salt, palm oil,vegetable extract,yeast etc Instruction for use: Add instant soup In The Cooking and Stir Certification: HALAL ,CIQ,ISO9001,ISO14001, ISO22000, HACCP MOQ: 1'20ftc Material: 100% Natural Service: OEM ODM Packaging: Aluminium Foil Sachet Sample: acceptable Shipment: Sea Variety: Multi Falvors Taste: chicken, beef, shrimp, mutton, fish, vegetable, tomato, mush
Essential details Storage Type: Dried Specification: 10g Shelf Life: 24 months Ingredients: None Content: salt, palm oil,,shrimp extract,yeast etc Instruction for use: Add Bouillon Cube In The Cooking and Stir Certification: HALAL ,CIQ,ISO9001,ISO14001, ISO22000, HACCP MOQ: 1'20ftc Material: 100% Natural Service: OEM ODM
Essential details OEM wholesale Storage Type: Dried Specification: 10g Shelf Life: 24 months Ingredients: None Content: salt, palm oil,,chicken extract,yeast etc Instruction for use: Add Bouillon Cube In The Cooking and Stir Certification: HALAL ,CIQ,ISO9001,ISO14001, ISO22000, HACCP MOQ: 1'20ftc Material: 100% Natural Service: OEM ODM Quality: High Shipment: Sea Payment terms: T/T Ingredients list: Insant Food Variety: Multi Falvors
Storage Type: Dried Specification: 10g Shelf Life: 24 months
Storage Type: Dried Specification: 10g Shelf Life: 24 months Ingredients: None Content: salt, palm oil, shrimp extract,yeast etc Instruction for use: Add powder In The Cooking and Stir Service: OEM ODM MOQ: one '20ftc Certification: HALAL ,CIQ,ISO9001,ISO14001, ISO22000, HACCP Quality: Excellent Material: 100% Natural Shipment: Sea Flavor: chicken ,beef ,shrimp,onion,mutton,vegetable,tomato ,ect Variety: Multi Falvors Sample: acceptable
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.
overview Maltodextrin, (also known as water-soluble dextrin or enzymatic dextrin),made from corn starch by partial hydrolysis,is a product of polysaccharide classified by DE from 5 to 20.The higher the DE value,the shorter the glucose chain,the higher the sweetness,the higher the solubility,and the lower heat resistance.It is easily digestible and being absorbed as rapidly as glucose.It is commonly used as a food additive for the production of soft drinks and candy.It can also be found as an ingredient in a variety of other processed foods. It can be used as spary drying aid,bulking agent,texture provider,tablet excipient,film former,sport beverage,parenteral and enteral products. Applications: �·pasta,cooked cereals and rice �·meat substitutes �·baked foods �·salad dressings �·frozen meals �·soups �·sugars and sweets �·energy sports drinks SHANGHAI UNITEBIZ INTERNATIONAL TRADE CO.,LTD.(SUIT for short),focusing on Natural solutions,use the broad business networks,both within China and overseas,to conduct importing and exporting,and be dedicated to offer a variety of premium goods and services to each partner. SUIT insists on Innovation and Realism firmly,develops a diverse range of business activities with integrity and fairness,promotes the brand operations actively and builds the value chain on natural solutions unswervingly.So far,SUIT has 3 business groups including Bulk materials,Food&Beverage,Agency services. SUIT,your faithful partner on natural solutions!
Product name: Natrual sclareolide 98% Type:Fragrance & Flavor Packing: 25kg cardboard drum Specification: GC 98% Appearance: White powder Melting point: 120�ºC~124�ºC Storage: Keep dry and cool Detection method: GC Product Introduction: Sclareolide is synthesized from sclareol, with a faint fragrance of cypress, and is used as perfume fixative. Usage: 1. It is mainly used in synthesizing ambroxide and is less used in preparing essence. 2. It is used as a flavoring agent for tobacco. 3. It can improve the sense of food, so it has been widely used as a food additive in the food industry.
CELLULOSE CASINGS Cellulose casing also called skinless casing,is made from natural fiber.It is engaged with the characteristics of high strength and good elasticity. It can maintain a good size and appearance of the sausage,and has an excellent smoking performance.Cellulose casing has become an indispensable raw material for sausage production like hot dogs and Frankfurt sausage. Our cellulose casings are packed in Vacuumed polybag in cardboard boxes, resistant to humidity and air, then packed in caddy, then cartons. 50 STICKS IN ONE CADDY, 6 CADDY IN ONE CARTON usually. The casings should be stored in the cartons and caddy boxes between 4 deg C and 25 deg C, at room Relative Humidity of 50% to 70%. Keep the casing away from direct sunlight, both caddies and cartons. Unused casing should be returned to the caddy and covered completely in plastic so the casing will not dry out. If the casing does dry out due to exposure to air, put the casing in a refrigerated high humidity room to remoisturize. Always use casing FIFO: First In First Out, because the casing has a limited shelf life. Our company has abundant export experience, excellent quality products and the best service for all our clients sincerely. We insist on the value of Human-oriented and Customer-first, directed by the market and survival with good quality. Hope that we could establish stable partnership with all our clients, and seek long-term development together.
CELLULOSE CASINGS Cellulose casing also called skinless casing ,is made from natural fiber.It is engaged with the characteristics of high strength and good elasticity. It can maintain a good size and appearance of the sausage,and has an excellent smoking performance.Cellulose casing has become an indispensable raw material for sausage production like hot dogs and Frankfurt sausage. Our cellulose casings are packed in Vacuumed polybag in cardboard boxes, resistant to humidity and air, then packed in caddy, then cartons. 50 STICKS IN ONE CADDY, 6 CADDY IN ONE CARTON usually. The casings should be stored in the cartons and caddy boxes between 4 deg C and 25 deg C, at room Relative Humidity of 50% to 70%. Keep the casing away from direct sunlight, both caddies and cartons. Unused casing should be returned to the caddy and covered completely in plastic so the casing will not dry out. If the casing does dry out due to exposure to air, put the casing in a refrigerated high humidity room to remoisturize. Always use casing FIFO: First In First Out, because the casing has a limited shelf life. Our company has abundant export experience, excellent quality products and the best service for all our clients sincerely. We insist on the value of Human-oriented and Customer-first, directed by the market and survival with good quality. Hope that we could establish stable partnership with all our clients, and seek long-term development together.
high quality Bloom 200 220 240 260 280 300 310 320 bovine gelatin powder from beef skin and hides Gelatin (sometimes gelatine/gelatina) is a common gelling agent and thickener that most people are familiar with. It is flavorless, colorless and brittle when dry. In its pure form, gelatin comes either as gelatin sheets, or as powder. Generally, it is made from animal bones, hides and skins.
gelatin with rich experience in supply and trade. It enjoys a high reputation in the market for its high quality.
Sucralose powder or granular
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.
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 , Â (610nm) 0.?0.6 Color ratio, (104Â ebc units) 1?12.1 Ammonia nitrogen*(as nh3), Â % Â
