Contains a fresh flower scent. Spreads easily, rinses clean leaving skin feeling soft and smooth. Dimensions: 65x155mm;65x185mm etc Weight: 10oz;17oz etc.
Popsicle machine, ice cream machine, popsicle freezer, handmade fruit popsicle ice cream machine Specification : Single mode --- 40pcs /moulde Bimodal ----80 Four modes ----160 Six modes ----240 Eight modes ----320 Ten modules ----400 Twelve Mills ----480 Eighteen modulus ----720 Have 4kind mouldes for client choice : pls here attached mouldes photo .
Product Name : Aptamil 2 Product Size : 900g/Can
product Name : Maxigenes Skimmed Cream Milk Product Size : 1 Kg/Bag
Product Name : A2 Skimmed Cream Milk Product Size : 1 Kg/Bag
Product Name : Maxignes Full Cream Milk Product Size : 1 Kg/Bag
Product Name : Karicare 1 Product Size : 900g/Can
Product Name : Bellay' s 1 Product Size : 900g/Can
Product Name : A2. 3 Product Size : 900g/Can
Product Name : Skimmed Cream Devondale Milk Product Size : 1 Kg/bag
Product Name : Devondale Full Cream Milk Product Size : 1 Kg/bag
Product Name : Karicare 3 Product Size : 900g/Can
Product Name : Bellay' s 2 Product Size : 900g/Can
Product Name : A2, 1 Product Size : 900g/Can
Product Name : A2. 2 Product Size : 900g/Can
Fish seafood grading sorting weighting machine,Parameters Exclusion method Pneumatic swing arm Working height 800mm �?�±50mm working voltage AC220V 50HZ Total rated power of sorting machine 1kw/hour Delivery direction Facing the operation interface from left to right working temperature From -20 C to 40 C Scale size 630MM (optional size according to the divided object) Shaving and discharging direction customization.
1. New surface appearance and refrigeration system design. 2. Use commercial refrigeration system and original binding compressor. 3. Use artificial refriaration control and regulate the hardness at any time, full automatic working. 4. Humanization design, full automatic cleaning function, and we have the powerfull after-sales networking, which help you to resolve the trouble during using. 5. Imported famous brand compressor in original packing 6. Hardness, digital display and step control are adjustable at any moment, up to 40 steps 7. Adjustment of restart time , adjustable between 3 and 9minytes at will 8. Digital display, sensitive control, intelligent computer control panel Carton with pallet
Feature 1.New Surface Appearance and refrigeration system design. 2.Use commercial refrigeration system and original binding compressor. 3.Use artificial refrigeration control and regulate the hardness at any time, full automatic working. 4.Humanization design, full automatic cleaning function, and we have the Powerfull after-sales Networking, which help you to resolve the trouble during using. 5.Imported famous brand compressor in original packing 6.Hardness, digital display and step control are adjustable at any moment, up to 40 steps 7.Adjustment of restart time ,adjustable between 3 and 9 minutes at will 8.Digital display, sensitive control, Intelligent computer control panel.
Product Name : Karicare 2 Product Size : 900g/Can
1. Reception and storage of raw materials: Dry products used in comparatively small quantities, such as whey powder, stabilizers and emulsifiers, cocoa powder, etc., are usually delivered in bags. Sugar and milk powder can be delivered in containers. Liquid products such as milk, cream, condensed milk, liquid glucose and vegetable fats are delivered by tankers. 2. Formulation: The ingredients used in ice cream production line are: fat milk solids-non-fat (MSNF) sugar/non-sugar sweetener, emulsifiers, stabilizers, flavouring agents, colouring agents. 3. Weighing, measuring and mixing: Generally speaking, all dry ingredients are weighed, whereas liquid ingredients can be either weighed or proportioned by volumetric meters. 4. Homogenization and pasteurization: The ice cream mix flows through a filter to a balance tank and is pumped from there to a plate heat exchanger where it is preheated to 73 75C for homogenization at 140 200 bar, the mix is pasteurized at 83 85C for about 15 seconds then cooled down to 5C and transferred to an ageing tank. 5. Ageing: The mix must be aged for at least 4 hours at a temperature between 2 to 5C with continuous gentle agitation. Ageing allows time for the stabilizer to take effect and the fat to crystallize. 6. Continuous freezing: to whip a controlled amount of air into the mix; to freeze the water content in the mix to a large number of small ice crystals. -Filling in cups, cones and containers; -Extrusion of sticks and stickless products; -Moulding of bars -Wrapping and packaging -Hardening and cold storage
