AgroNGA premium quality supper dry Shea nuts. These oil-rich seeds are the source from which the popular Shea butter, the main active ingredient in a variety of hair and skin care products is extracted.
Dry Fruits Chikki comes with a royal treat and richness of dry fruits. It has extraordinary taste of dry fruits in the form of chikki. It is crunchy as well as toothsome.
Prunes are well known to be very popular, obtained from the dried fruits of dark plums. There are a lot of varieties of prunes, it all depends on the type of plum and its origin.
Delicious, soft pitted prunes have a beautiful round shape. Only the whole and intact berries are selected for drying plums, then in order to keep the fruits whole, not damaged, the plum is dried in a natural way, after which the stone is carefully removed without damaging the skin of the berry and maintaining its round and beautiful shape.
Our prunes are grown in the ecological and most favorable climatic conditions of Uzbekistan, therefore our prunes from Uzbekistan are widely used in all industrial confectionery products. Moreover, prunes have become more popular in cooking, its sweet and sour taste complements any dish, not only meat dish, but also confectionery. It is shown that manufacturers of chocolate products, trusting our quality, widely use our Uzbek prunes, for its natural sweet taste and guaranteed high quality of the product.
Characteristics of Prunes:
- Variety â?? pitted
- Size-70/80
- Grade â?? A
- Sun dried
- Origin Uzbekistan
- 100% RTU (ready to use from the box).
Candlenut or Buah Keras, a South East Asian native plant and multipurpose tree found its usage in food, medicine and more. It should not be eaten raw as candlenut is mildly toxic. Therefore, candlenut needs to be cooked for its toxicity to be removed. Candlenuts are often used in curries or stew when it comes to Malaysian, Indonesian or even Singaporean cuisines. Specifications: Origin Indonesia Moisture : 5% - 6% Impurity : 1% Packing : 25 kg/bag (Packaging as buyer request) - Shape : Whole or Split - Grade : High Grade
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Product ID BKB-CDL 001
Name Product Candlenut
Origin Indonesia
Quality / Grade Whole & Broken
Specification Natural Aroma
Color : white milk
Free from Moldy
Cultivation : ordinary
Taste : Cream
Humidity : 8% Max
Packaging 25 Kg / Vacum Bag or per as Buyerâ??s Request
Supply Ability 100 Metric Ton / Metric Tons per Month
HS. CODE 1207.60.00
Port of Loading Belawan Port, Medan, Indonesia
Fob Price Reference $2.428 - $2.632 / ton (*)
MOQ 20 Metric Tons
Shea butter fatty acid profiles
Shea butter is composed of five principal fatty acids: palmitic, stearic, oleic, linoleic, and arachidic (see Table below). About 85 to 90% of the fatty acid composition is stearic and oleic acids. The relative proportion of these two fatty acids affects shea butter consistency. The stearic acid gives it a solid consistency, while the oleic acid influences how soft or hard the shea butter is, depending on ambient temperature.
The proportions of stearic and oleic acids in the shea kernels and butter differ across the distribution range of the species. Ugandan shea butter has consistently high oleic acid content, and is liquid at warm ambient temperatures. It fractionizes into liquid and solid phases, and is the source of liquid shea oil. The fatty acid proportion of West African shea butter is much more variable than Ugandan shea butter, with an oleic content of 37 to 55%. Variability can be high even locally, and a tree that produces hard butter can grow with one that produces soft butter.
Nuts are gathered from a wide area for local production, so shea butter consistency is determined by the average fatty acid profile of the population. Within West Africa, shea butter from the Mossi Plateau region of Burkina Faso has a higher average stearic acid content, and so is usually harder than shea butter from other West African regions.[6]
Product Description - "We offer the best candlenut in Indonesia that come from the mountains of Borneo.
In more detail, Candlenut contain ingredients such as glycerides as much as 30%, linoleic acid, palmitic, stearate, mristat, protein, vitamin B1, fatty acids (55 - 60 percent), and also glycerin.
Price of product ( USD price or FOB price) - USD 2300 - USD 3000 per MT
Product origin - Indonesia.
Key Specifications/Special Features - "Candlenut
Cultivation Type Common
Color white ( the best candlenut )
Broken Ratio (%) 40 % Max.
As buyer Require
Place of Origin Tabalong, South Borneo, Indonesia
Port Of Loading Tanjung Perak SBY Port
Payment Term TT
Poduction time 7 days / 2 MT"
Minimum Order Size and Packaging details - Packing 30 Kg /Bag , Minimum Order Quantity 2 MT
These are value-added dried fruits suitable both for snacking and industrial applications. They are developed using proprietary technology, which combines several fruit preparation and drying techniques.
Ccrunchy offerings for snacking include;
- Crunchy Strawberries,
- Crunchy Sour Cherries,
- Crunchy Sweet Cherries,
- Fruit Cookies and Fruit Thins.
These can be shipped in bulk or packed in 30/50 g doypacks to be enjoyed at home or on-the-go.
Organic and conventional Crunchy Sour Cherries, Crunchy Sweet Cherries and Crunchy Strawberries are also available in different sizes (whole, cut, crumbles) to be used as inclusions in bars, muesli, snacks, cookies, muffins, ice-cream or yogurt. Whole crunchy berries are perfect for chocolate, carob or yogurt coating, as the crunch and taste they deliver are quite exceptional.
Crunchy Range do not contain any artificial additives or chemicals; the products are much less hygroscopic comparing to freeze-dried items, have an unbelievably crunchy texture and appealing color. Moreover, they are free-flowing and easy to handle. The formulations are completely adjustable, meaning texture, taste and color profile, as well as sugar content can vary according to specific market needs.
Grown in Turkey premium grade fruits are carefully sourced and processed using advanced osmotic dehydration technique.
It is a low temperature water removal process which preserves color, enhances flavor, intensifies aroma and improves texture.
Fruits are immersed in conventional or organic apple juice concentrate for several days, then gently oven-dried to a desired moisture content, individually checked, slightly oil sprayed to prevent clumping and packed.
Straight dried fruits are produced from carefully selected fresh fruits, grown in all parts of Turkey, and picked up at perfect ripeness during their particular harvest season. Fruits are individually checked, cleaned, sorted and gently dried to a desired moisture level in state-of-the-art ovens. The result is a condensed pure fruit of a remarkable quality with water removed and nothing added.
Turkey is the leading worldwide producer of sweet Napoleon and sour Morello cherries. In order to preserve natural qualities of these amazing nutrition powerhouses and enhance their flavour and aroma even more, we developed a unique drying process which allow us to achieve a juicy chewy texture and a plump even shape of each berry. Compare cherries to any other on the market and you will discover ours deliver the best nature has to offer. On top of that, we are able to supply year-round.
Currently we offer dark chocolate covered dried sour cherries, dried blackcurrants and fruit balls, both in bulk or pre-packed in convenient resealable pouches or graphic boxes. At the same time, for confectionary industry we offer plain dried whole or chopped dried fruits, 10x10mm fruit puree pieces and fruit balls ready for chocolate coating at customer's facility.
Sucrose esters are obtained by esterifying sucrose with edible fatty acids from palm oil. This enables them to be used as emulsifiers in virtually all food products. All sucrose esters can be declared as emulsifier E473 or sugar esters.
Sucrose esters are used in many food categories such as bakery, confectionery, cereals, dairy, ice cream and sauces. Manufacturers have multiple reasons to work with sucrose esters, for example it can improve the production process by reducing mixing time or keeping viscosities low. Sucrose esters are also more and more used in low fat alternatives. In these products the mouth feel provided by fat has to be maximized, an emulsifier makes the fat globules much smaller and therefore provides good eating properties. A bakery product will have a finer crumb structure and a softer texture, the stability of dairy or sauces will be improved, the texture of a mousse finer and ice cream a better flavor.
Although sucrose esters are categorized as emulsifiers their function is not only emulsification. Functions such as aeration, texturization, protein protection or starch interaction and fat or sugar crystallization are often used.
we provide different HLB range from SE3, SE5, SE9, SE11, SE13, SE15, SE16
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