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Find Verified Processed Food Beverages Products By Products Suppliers, Manufacturers and Wholesalers

Top Supplier Cities : -   Zagreb   Croatia  
Oct-26-17
Supplier From Zagreb, Croatia, Croatia
Jul-05-07
Supplier From Split, Croatia
Jul-02-21
Supplier From Zagreb, Hrvatska, Croatia
Feb-11-20
Supplier From Zagreb, Croatia
Nov-24-22
Supplier From Croatia
162 Processed Food Beverages Products By Products Suppliers
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Mar-14-22
Supplier From Zagreb, Croatia
Dec-10-09
Supplier From Split, Croatia
Oct-19-13
Supplier From Zagreb, Croatia
Oct-07-14
Supplier From Imotski, Croatia
Apr-12-21
Supplier From Zagreb, , Croatia
Jul-28-23
Supplier From Zagreb, Croatia
Aug-15-23
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Sep-28-20
Supplier From Zagreb, Croatia, Croatia
Oct-09-20
 
The production of Illyrian cheese dates back to the time of the ancient Illyrians. Their shepherds lived a nomadic lifestyle and stored cheese in sheepskin to supply themselves with food throughout the year. The first production of this type of cheese was recorded in the Dinara area.

The animals from our own farm are responsible for the quality of the milk and ultimately the cheese. We take care that they stay in the fresh air every day and that they feed freely on pastures rich in various plants.

Milk from the farm is processed into cheese every day. Our priority is to nurture the old tradition of producing this not so ordinary cheese, but new times require new solutions. So we introduced a bit of technology but kept the recipe the same as before.

Completion of the production process is also the most important in this case and refers to the ripening of cheese in sheepskin. The aroma and specific taste of the cheese are created within 45 days inside the sheepskin, after which all that remains is the serving and the absolute rhapsody of the taste with each bite.
Jan-08-21

Lollipop Hard Candy 35 Grams

$30.00
MOQ: Not Specified
Supplier From Zagreb, Croatia, Croatia
 
Lollipop 35 grams, hard candy. Shape heart, round, flower. Multicolored, aromated. Natural colors. Ingredients: sugar, glucose syrup, flavor, colors.
Nov-02-18

Wheat Flour

$220.00
MOQ: Not Specified
Supplier From Rijeka, Croatia
 
Flour Type T - 650
Moisture content (%) 13.81
Ash content (%) 0.65
Content acidity 1.6
Water absorbtion (%) 58.5
Dough development time
(min.) 1.5
Dough stability (min.) 1.0
Dough softening (FJ) 55
Quality number 61.7
Quality group B1
Energy (cm2) 87.0
Resistance (EJ) 344
Ekstensibility (mm) 221
K=R/E 1.56
Max. Viskozity (AJ) 850
Content of wet gluten (%) 21.0
Proteins (%) min 10.5
Granulation 125 (%) 17.80
Falling number 300-350
Sensory characteristics
color characteristic
scent characteristic
taste characteristic
Nov-02-18

Russian Wheat Flour

$220.00
MOQ: Not Specified
Supplier From Rijeka, Croatia
 
Moisture content (%) 14.20
Ash content (%) 0.75
Proteins (%) 11
Content of wet gluten (%) 27.60
Falling number 220
color: white with a yellowish tinge
scent characteristic
taste characteristic
Nov-02-18

Ukraine Wheat Flour

$240.00
MOQ: Not Specified
Supplier From Rijeka, Croatia
 
Moisture content (%) 14,5-15
Ash content (%) 0.75
Proteins (%) min 11.4
Falling number 300-350
Content of wet gluten (%) 27
Sensory characteristics
color characteristic
scent characteristic
taste characteristic
Nov-02-18
Supplier From Rijeka, Croatia
 
Color value, amount of iodine mg, less than - 2
Lovibond 5¼ - Yellow 10, Red 0.7 (max)
Acid value mg KOH/g, less than - 0,10
Weight part of non oleginous impurities, less than - None
Peroxide value, ½ Ð?2 m/molkg, less than - 0.5
Weight part of moisture and impurities, %, less than - 0.075
Mass Content Of Phosphoric Matters, % - None
Soap, % - None
Specific weight of at 20°C - not more than 0.923 g / cm3
NON GMO
Free from any coloring materials, flavors, and anti-foaming agents
Nov-02-18

Croatian Wheat Flour

$230.00
MOQ: Not Specified
Supplier From Rijeka, Croatia
 
Flour Type T - 650
Moisture content (%) 13.50
Ash content (%) 0.60
Content acidity 1.5
Water absorbtion (%) 58.5
Dough development time
(min.) 1.5
Dough stability (min.) 1.0
Dough softening (FJ) 55
Quality number 61.7
Quality group B1
Energy (cm2) 88.0
Resistance (EJ) 344
Ekstensibility (mm) 221
K=R/E 1.57
Max. Viskozity (AJ) 850
Content of wet gluten (%) 21.0
Proteins (%) min 11.0
Granulation 125 (%) 17.80
Falling number 300-350
Sensory characteristics
color characteristic
scent characteristic
taste characteristic
162 Processed Food Beverages Products By Products Suppliers
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