Product Name: Tongkat Ali Extract Botanical Name: Eurycoma Longifolia Jack Place of Origin: Malaysia Part: Root Appearance: Brown Powder Extraction Type:Solvent Extraction Specification: 10:1, 100:1, 200:1
Product Name: Garlic Extract,Allicin Place of Origin: Shaanxi, China (Mainland) Part: Seed and Fruit Appearance: Light Yellow Powder Extraction Type: Solvent Extraction Specifications: Allicin2% 1.2% 1% 0.8% 0.6%
Product Name: Soybean Extract, Soybean Isoflavones Place of Origin: Shaanxi, China (Mainland) Part Used: Bean Appearance: Yellow to Off-white Powder Extraction Type: Solvent Extraction Specification: Isoflavone, 20%,40%,60%,80% Soy isoflavone is constituents of soybeans, a legume that has served as the basis for various foods in many countries. It is an important physiological activities with a variety of natural nutritional factors, Soyfoods also contain other valuable constituents, including protein, saponins, and phytosterols.
100% Durum Wheat Types Of Pasta Fussili, Spaghetti, Penne, Macaroni And Vermicelli
Cocoa beans / powder / Shell / Butter
We are able to supply Natural Cocoa bean. Cocoa Bean with specification: - There are 105-115 bean in 100 grams - Moisture Content 7.5% maximal - Seed Droppings 2% maximal - moldy Seeds 2% maximal - Insect Seeds 2% maximal - Seeds Germinate
Cocoa beans are the seeds of the cocoa tree (Theobroma cacao) and are the primary ingredient used in the production of chocolate. Here\'s a detailed description of cocoa beans: Botanical Characteristics: Species: Theobroma cacao Appearance: Cocoa beans are roughly oval-shaped and are typically 1 to 2 cm long. They have a smooth, hard shell that varies in color from light brown to dark brown, depending on the variety and level of fermentation. Structure: Each cocoa pod contains 20-50 cocoa beans surrounded by a sweet pulp. Cultivation: Growing Regions: Cocoa beans are primarily cultivated in tropical regions within 20 degrees of the Equator, including West Africa, Latin America, and Southeast Asia. Climate: Cocoa trees thrive in humid, tropical climates with well-distributed rainfall and temperatures between 20-30�°C (68-86�°F). Harvesting: Cocoa pods are harvested manually with machetes or by hand, typically twice a year. Processing: Fermentation: After harvesting, the cocoa beans are removed from the pods and fermented for several days to develop flavor and reduce bitterness. Drying: Fermented beans are dried in the sun or using artificial dryers until they reach around 7% moisture content, which helps preserve the beans for storage and shipping. Roasting: Dried beans are roasted at temperatures between 120-140�°C (248-284�°F) to develop their characteristic chocolate flavor. Composition: Shell: The outer shell makes up about 10-15% of the cocoa bean and is used to make cocoa mulch or sometimes as a source of biofuel. Nib: Inside the shell, the cocoa bean is divided into nibs, which contain approximately 54-58% cocoa butter (fat) and 11-15% cocoa solids (theobromine and caffeine). Flavor Compounds: Cocoa beans contain a complex mix of flavor compounds that develop during fermentation and roasting, contributing to the unique taste of chocolate. Uses: Chocolate Production: Cocoa beans are the fundamental ingredient in chocolate manufacturing. The nibs are ground into a paste called chocolate liquor, which is then processed into various forms of chocolate. Cocoa Products: Cocoa powder and cocoa butter are derived from cocoa beans and are used in baking, confectionery, beverages, and cosmetics. Quality Grading: Cocoa beans are graded based on size, color, fermentation level, and absence of defects to ensure consistent quality for chocolate production. Fine Flavor: Beans with unique and desirable flavors are often classified as fine flavor cocoa beans and command higher prices in the market. Cocoa beans are essential to the global chocolate industry, with their flavor profile influenced by factors such as origin, fermentation, and processing methods, making them a critical component in creating a variety of chocolate products enjoyed worldwide
Premium Quality Ingredients: Fennel, Sugar, Chirmi Leaves, Roasted Dry Dates, Menthol, Contains Added Flavours Nature Identical & Artifical Flavouring Substances
Premium Quality Ingredients: Hing, Kali Mirch, Peepal, Jeera, Sonth, Lal Mirch, Amchur, Kala Namak, Namak & Sugar
Premium Quality Ingredients: Sugar, Citric, Glucose, Glazing Agent (903), Permitted Flavours & Colours.
Premium Quality Ingredients: Sugar, Desiccated Coconut Powder 23%, Liquid Glucose, Milk Solids, Edible Starch
Premium Quality Ingredients: Amla (Indian Gooseberry), Sugar, Spices & Condiment, Salt, Black Salt, Citric Acid (E-330)
Premium Quality Ingredients: Fennel, Sugar, Menthol Contains Added Flavours, Nature Identical & Artificial Flavouring Substances
Indulge in the exquisite delight of Blissful Bites, a gourmet confectionery masterpiece crafted to tantalize your taste buds and uplift your spirits. Each bite-sized morsel is a symphony of flavors, meticulously blended to perfection using only the finest ingredients sourced from around the world.
Net Weight - 1Kg, 354g, 550g, 680g, 900g
Net Weight - 345, 350g, 550g, 680g, 900g
Cornichorns
Banderilla
Net Weight - 200g, 350g, 550g, 680g, 900g, 17Kg
Net Weigt - 2.5Kg, 345g, 350g, 550g, 680g, 900g
