Protein - 17.45% Fat - 8.52% Moisture - 1.86% Shell & Dirt - 4.10% Fibre - 15.33% Sand/silica - 0.08% Protein & Fat Combined -25.97%
1.protein above 50% 2.ash:10% max 3.fiber:16% max 4.moisture:12% max 5.color: yellow or brown 6.form: powder
1.protein above 50% 2.ash:10% max 3.fiber:16% max 4.moisture:12% max 5.color: yellow or brown 6.form: powder
Essential details Type: Seeds Variety: Cotton Seed Meal Use: Cattle, Chicken, Pig Admixture (%): 1 Moisture (%): 2 Grade: feed grade Packaging: 25kg/bag Place of Origin: AUSTRIA Brand Name: Peanut Oil Cake Model Number: Peanut Oil Cake Supply Ability Supply Ability 10000 Metric Ton/Metric Tons per Month Packaging & delivery Packaging Details 25/50kg PP bag or as customer's requirements. Lead time: Quantity(metric tons) 1 - 25 >25 Lead time (days) 7 To be negotiated Groundnut oil cake Groundnut oilcake is one of the best protein supplements for livestock feeding and is extensively used. Groundnut oil meal refers to solvent extracted residue and two grades (Grade I & grade II) are available in the market. Groundnut oilcake refers to expeller pressed and two varieties (Grade I & grade II) are available in the market. The common adulterant includes castor husk and Mahua oilcake. Groundnut oilcake has about 45% protein, which is deficient in cystein, methionine and lysine, but good source of Vitamin B12 and calcium. Protein 45% min Moisture 10% max Ash 0.9 % max Dimeater 28 - 30 cm Packing 50 kg / PP bag Use Cattle, Chicken, Horse, Pig
Product Name: Cotton Seed Oil Cake Quality: Top Quality Delivery Time: 5-7 Days Packaging: Custom Customization Orders: Accepted We Are The Wholesale Supplier and Exporter Of *Cotton Seed Oil Cake*. Bulk Stock Available for Worldwide Delivery Contact Us For More Information
Total oil content : 8%-10% (max.) Type of packaging: Balk NON GMO
Solen Luppo Sandwich Cake
i have Christmas cake dessert panettoni La torraca and marmalade of many italian fruit an liquor of fruit like limoncello and more if interest this contact at
Calories 360 Carbohydrate 30 g Fibre 0 g 0 % Sugars 29 g 29 % Fat 24 g 32 % Cholesterol 110 mg Saturated Fat 15 g 78 % Trans Fat 0.5 g Protein 6 g Sodium 65 mg 3 %
Process of cocoa cake: Beans are heated before being pressed. The beans are pressed, then after extraction of the fat, there is cocoa cake. A reddish-brown kibbled cake; characteristic type of fat-reduced natural cocoa cake, with no foreign flavors or odors present. Fat % on a dry basis: �±10-15% Moisture content: â?¤ 4,5 pH: 5,6�±0,4 TPC(cfu/g): â?¤ 5000 Yeast (cfu/g): Non-Attendance Mold (cfu/g Non-Attendance Salmonella (/25): Negative Enterobacteriaceae (MPN/g): Negative E.Coli (MPN/g): Negative
Brand Name: Desire Place of Origin: Bulgaria Unit Packing: 40 grams Flavor :Honey Storage: In a dry, well-ventilated place protected from direct sunlight Shelf Life: 6 months Ingredients: Wheat flour, glucose fructose syrup, cocoa glaze 17% (sugar, refined fully hydrogenated palm fat, cocoa powder (10-12% fat), dry whey, lactose, emulsifier: soy lecithin, flavorant: vanilla, salt) sunflower oil, bee honey 3%, cinnamon powder 1%, sweeteners: sodium bicarbonate, ammonium bicarbonate. Barcode Packaging: 3800204941041 Barcode Box: 3800204941034 Number of packages per boxes: 24 pieces Weight box, gross:Â1,085 kg Weight box, net: 0,960 kg Box size: 235/210/140 mm Number of boxes per pallet: 165 pieces Pallet weight: 179,025 kg
Sponge Cake Unit Net Weight (Gr.) 3000 Master Carton Volume (m3) 0,028 Content in Master Carton 4 Master Carton Gross Weight (Kg.) 12,67 Quantity in Master Carton 4 20 FT Container Capacity 1179 40 FT Container Capacity 2719 Packaging Style Bag
Plain Cake Mix Unit Net Weight (Gr.) 450 Master Carton Volume (m3) 0,019 Content in Master Carton 12 Master Carton Gross Weight (Kg.) 6,11 Quantity in Master Carton 12 20 FT Container Capacity 1784 40 FT Container Capacity 4092 Packaging Style Box You will need: 4 eggs, 2 glasses of sugar (345 g), 1 glass of water (200 ml), 125 g margarine, 1/2 glass oil (100 ml), 1 packet of Vanillin with Sugar Preparation: Set the temperature of the oven and preheat oven. 1. Turbo cooking: 160 �°C 2. Convection cooking 180 �°C Preparation of the Dough: Stir the sugar and the eggs for 2-4 minutes until the mixture turns to white. Later add the other ingredients and stir first in the low and then in the high speed for 3-4 minutes Cooking: Pour the dough into the mould greased with margarine and cook after straightening the dough. Cooking time 50-60 minutes serve after it is cooled.
Plain Cake Mix Unit Net Weight (Gr.) 360 Master Carton Volume (m3) 0,019 Content in Master Carton 12 Master Carton Gross Weight (Kg.) 5,15 Quantity in Master Carton 12 20 FT Container Capacity 1784 40 FT Container Capacity 4 109 Packaging Style Box You will need: For the Dough; 2 eggs, 50 mL (4-5 tablespoons) water, 25 mL (2-3 tablespoons) milk, 50 mL (4-5 tablespoons) vegetable oil. For the Chocolate Sauce; 500 mL (2,5 cups) milk. For the Cream; 500 mL (2,5 cups) refrigerated milk. Preparation: Set the temperature of the oven and preheat oven. 1. Turbo cooking: 180 C 2. Convection cooking 200 C. Baking time; about 25-30 minutes. Preparation and Making the Dough: Cover a baking tray with baking paper. Adjust the oven to the specified temperature to preheat. Pour the Profiterole powder mix into a mixing bowl and add egg, milk and vegetable oil. Using a mixer first mix low than high for at least 5 minutes. Take out pieces of the dough using dessert spoons, scraping the dough off one spoon with the other onto the baking paper with spaces between them. Baking and Preaparing the Sauce: Place the tray on the middle shelf of the oven and bake the dough until the pieces are slightly brown. Remove from the oven and set to aside to cool. Pour the milk in the pot and add the chocolate sauce mixture. Cook while stirring constantly on medium heat. When it starts to boil turn the heat down and simmer at a boil for 2-3 more minutes while stirring. Remove from the stove and cool. Preaparing the Creme and Serving: Mix the cream mixture and cold milk with a mixer at low then high speed for about 3-4 minutes. Place the cream in a piping bag, make a hole in the bottom of the dough balls or cut the balls in half and fill with cream. Pour the chocolate sauce over the profiterole balls right before serving
Plain Muffin Unit Net Weight (Gr.)500 Master Carton Volume (m3) 0,019 Content in Master Carton 12 Master Carton Gross Weight (Kg.) 6,71 Quantity in Master Carton 12 20 FT Container Capacity 1784 40 FT Container Capacity 3726 Packaging Style Box You will need: 100 ml water, 200 ml vegetable oil, 3 eggs. Preparation: Set the temperature of the oven and preheat oven. 1. Turbo cooking: 170 �°C 2. Convection cooking 190 �°C. Bake time; about 20-25 minutes. Preparation of The Dough: Place the muffin cups on a baking tray. Add 100 ml water, 200 ml vegetable oil and 3 eggs to the chocolate muffin mix. Mix with a mixer frst at low, then high speed for a total of 5 minutes. Cooking : Distribute the dough amongst the muffin cups using a spoon or piping bag. Place the baking tray in the oven and bake. Remove from the oven, place on service plates and serve after cooling.
Cake bar 8 pcs
Rice Cake Chocolate Coating
It is blended with butter and integrated with special cheese filling and lemon sauce.
Blended with butter and integrated with special cheese filling and raspberry sauce.
we produce Milk Chocolate Rice Cake
