Specification (Size) - 1-2,4-6,6-8, 8-10, 10-12pcs/kg
Processing IQF(Individually Quick Frozen)
Catch Way - Net Catch
Packing - 10kg/ctn or per buyer's request
Shelf Life - 24 months under -18 degree C
MOQ - 1,000 Metric Ton
Product Name - Himalayan Black Salt Fine
Usage - Edible / Seasoning and Flavor the Food
Brand Name - VX Salt
Feature - Health Benefits
Company Name - VXPORTERS
Size - 0.2-0.5mm (can be customized)
Certification -ISO-9001 UKAS
ISO-22000 UKAS, ORGANIC, GMP, KOSHER, KCCI, FBR, PCSIR
Packing - High Quality PP Bags with inner / Grinder Bottle, Shaker Bottle, Jar, Transparent or Kraft Paper Standup Pouch
Variety: Red Onion
Colour: Dark Red, Light Red, Yellow.
Size:20mm to 30mm
Size: 25mm to 35mm
Size 30 to 45mm
Size 45 to 60 mm
Size 50 to 70mm
Size 60mm & above Upto 90mm
Storage Requirements for long transit Period
Temperature: +1 degree c
Relative Humidity: 65-70%
Storage Period:3-5 Months
Availability: Throughout Year.
Material - 100% himalayan salt. Contact us for more details.
Size - 0.1-1mm, 1-2mm, 2-5mm, 5-8mm,8-10mm, or as per customer's requirement.
Color - Pink, orange
Fat Content (%): 45 MAX
Cow's milk made 100% real Mozzarella Cheese
Fresh Mozzarella Cheese Shredded
100% made from cow'
We are main suppliers and exporters of Mozzarella Cheese | Fresh Cheese | Cheddar Cheese and other related products with good product quality and affordable market prices world wide.
Specifications
CHEESE
Fat Content (%): 45 MAX
Cow's milk made 100% real Mozzarella Cheese
Fresh Mozzarella Cheese Shredded
100% made from cow's milk
General Specifications
FINISHED PRODUCT ANALYSIS:
A. Moisture 45 - 50%
B. Fat on Dry Basis 30 - 44.5%
C. Salt 1.5 up to 2%
D. pH 5.1 5.4
E. Color Creamy White
Protein: 34.0% min
Lactose: 52.0% max
Fat: 1.25% max
Ash: 8.6% max
Moisture: 4.0% max (non-instant) and 4.5% max (instant)
Standard Plate Count: < 50, 000/g max
Coliform: < 10/g max (instant)
E.coli: Negative
Salmonella: Negative
Listeria: Negative
Coagulase: Positive
Staphylococci: Negative
Scorched particle content: 15.0 mg max(spray-dried)
Titratable acidity: 0.15% max
Solubility index: < 1.0 ml (instant), < 1.25
Color: White to light cream color
Flavor Clean, pleasing dairy flavor
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 %
1kg â?? Round Pieces of Lamb Neck steaks or chops with Bone in the Middle ideal for soups, stews, and veg curries. Lamb shoulder neck slices are cross-cuts of the neck portion containing small round bone. Lamb Neck chops are a good slow cook chop. Lean meat is interspersed with connective tissue. Neck slices are usually prepared by braising.
3kg Lamb Flaps
3/4 cup Bourbon BBQ Sauce
3/4 cup Honey
1 Cup Brown Sugar (packed)
1/3 cup Apple Cider Vinegar
4 tspn Minced Garlic
2 tspn Sweet Paprika
INSTRUCTIONS
Mix all ingredients together, pour over Lamb Flaps and marinate for a minimum 2 hrs or overnight if preferred
Place Lamb Flaps in slow cooker on Low
After 6hrs remove Lamb and scoop out oil from Lamb
Mix some corn flour and water and stir in till desired sauce thickness
Remove sauce and then coated each Lamb Flap in the sauce before returning to the slow cooker
Place tea towel under lid and cook a further 2hrs on Low
If you want them a bit more sticky you can switch to High for the last 60 mins
Serve and enjoy
LAMB BRISKET
Breast of lamb is often ground to mince, but it can be filled with spices if the bone is removed. It is then tied up to a roll, which is cooked on a low heat, then roasted in the oven and served in slices.
KEEP IN MIND
The spare ribs of lamb are a perfect cut during the barbeque season, but strangely enough this cut is not always easy to come by. When cooking ribs, calculate up to 250 gr per person.
HOW TO COOK LAMB BRISKET
The brisket with the bones removed is prepared much like a "Swiss roll". The roll is filled with mediterranean spices â?? or any other spices that go wel with lamb. Tie up the roll with string and cook in the oven at low temperatures for a long time. Cut the rolled up breast of lamb in pretty slices and serve with tasty accompaniments.
Their perfect size and high level of fat make lamb spareribs perfect for the barbeque. You can pre-boil them in a tasty bouillon to get a tender, juicier meat.
PRODUCT
lamb muscles
Country of Origin
France
Quality
Premium
Shelf Life
24 Months from production date
Incoterm
FOB, CIF any Port with no problems
Authorization for Export
Canada
Shipping to over 200 countries
Inspection Certification
Any International Surveyor
Freezing Process
IQF (Individually Quick Frozen)
- Blasted at minus 200C
- Storage at minus 180C
- Transported at minus 180C
Lead Time
7 days after receipt of payment instrument
Loading Reefer Container
40 full container load (FCL) equivalent to 27 metric tons (MT) +/-2%
Port of Loading
Any
Delivery TIme
2-38 days depending on distance to Discharge Port & Logistics
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