Jalandhar Oil Drum Barrel Suppliers and Manufacturers

Sports goods , detergents, wooden drums.

Trailer parts, twist locks, truck parts, suspension parts, auto parts, brake drums.Manufacturing parts as per samples and specifications of coustomers

All kind of surgical instruments, autoclaves, dressing drums, surgical trays, O.T table, O.T.Light, suction machine, BP appratus, stethoscope.

Castings & auto parts for truck & trailer chassis viz: brackets, drums, hubs, discs, shackles, housings, brake shoes, equilizor bkts, brake callipers, spg pins, engine mountings, bushings, u bolts, center bolts, casings, connecting rods, tow ball couplings, insulators, spacers, checknuts, cross member.

Physical and chemical analysis Reference values Free fatty acid (% m/m oleic acid): 0, 3 g maximum. Acid number (mg koh/g oil): 0, 6 maximum. Peroxide value (meq o2/kg oil): 10, 0 maximum. Iodine value (wijs method): 94 - 141 Moisture: 0, 2 maximum. Volatile matter (% m/m at 105oc): 0, 2 maximum. Saponification value (mg koh/g oil): 188 - 194 Unsaponifiable substances (g/kg): 1, 5 maximum. Insoluble substances in ether (%): 0, 05 maximum. Refractive index (at 40oc): 1, 461 - 1, 471 Specific gravity (g at 20oc): 0, 914 - 0, 923 Soap content (% m/m): 0, 005 maximum. Halphen test: negative. Mineral oil test: negative. Sesame oil test: negative. Cold test (5, 5 hours at 0oc): clear. Heavy metal analysis**** Iron (fe): 1, 5 ppm maximum. Copper (cu): 0, 1 ppm maximum. Lead (pb): 0, 1 ppm maximum. Arsenic (as): 0, 1 ppm maximum. Fatty acid composition (%): Kaproic acid c 6:0: 0, 05 maximum. Kaprilic acid c 8:0: 0, 05 maximum. Kapric acid c 10:0: 0, 05 maximum. Lauric acid c 12:0: 0, 1 maximum. Miristic acid c 14:0: 1, 0 maximum. Palmitic acid c 16:0: 4, 0 - 7, 6 Palmitoleic acid c 16:1: 0, 3 maximum. Margaric acid c 17:0: 0, 2 maximum. Heptadecenoic acid c 17:1: 0, 1 maximum. Stearic acid c 18:0: 2, 1 - 6, 5 Oleic acid c 18:1: 14, 0 - 71, 8 Linoleic acid c 18:2: 18, 7 - 74, 0 Linolenic acid c 18:3: 0, 5 maximum. Arachidic acid c 20:0: 0, 1 - 0, 5 Eicosenoic (gadoleic) acid c 20:1: 0, 3 maximum. Eicosadienoic acid c 20:2: 0, 05 maximum. Behenic acid c 22:0: 0, 3 - 1, 5 Docosenoic (erusic) acid c 22:1: 0, 3 maximum. Docosadienoic acid c 22:2: 0, 3 maximum. Lignoseric acid c 24:0: 0, 5 maximum. Nervonic acid c 24:1: 0, 05 maximum. Nutrition facts in 100 gram*** Energy: 886 kcal / 3641 kjoule Total fats: 100 g Polyunsaturated fats: 62 g Monounsaturated fats: 27 g Saturated fats: 11 g Trans fat: 0 g Protein: 0 g Carbohydrate: 0 g Sodium: 0 g Cholesterol: 0, 7 g maximum. As per customer request

Refined sunflower oil, corn, wheat , wheat flour, barley, urea 46.

Sunflower Oil : Edible Oils - 24 Mantra Organic Groundnut And Mustard Oil Fortune Sunflower Mustard Soybean And Rice Bran Oil Sohna Mustard Oil Gemni Sunflower Oil And Soybean Oil Sundrop Sunflower Oil Patanjali Sunflower Oil Mustard Oil Rice Bran Oil And Groundnut Oil

Moisture:- less than 14% Damage:- 5%

Ingredients: 20 pc California walnut halves 1 cup powdered California walnuts 2 tablespoon oil 100 gm grated paneer (cottage cheese) 2 medium grated carrots Salt to taste ½ teaspoons ginger paste ½ teaspoon garlic paste 2 medium potatoes boiled, peeled and mashed 2 tablespoon fresh coriander leaves 1 tablespoon crushed green chilli 1 teaspoon chaat masala 1 teaspoon roasted cumin powder 1 teaspoon garam masala powder cup gm flour (Besan) ½ cup breadcrumbs Method * Heat 2 tablespoon oil in a non-stick pan. Add California walnuts, carrots and salt and saute until extra moisture dries up. * To this add garlic paste, ginger paste and saute for �½ min. Turn off the flame and add potatoes and coriander leaves to the California walnuts mixture. * Transfer it into a grinder and mix till well blended. * Add green chilli, chaat masala, roasted cumin powder, garam masala powder and grind again. * Transfer the mixture into a bowl and let the mixture cool completely. * Now roast gram flour in another non-stick pan for 2-3 mins. Add it to the California walnut mixture in the bowl. * To the mixture, add California walnut powder and breadcrumbs and mix everything well. * Keep the bowl in a refrigerator for about 15 mins. Divide the mixture into equal portions. * Grease your palms and shape each portion into finger-size sausages. Heat a little oil in a non-stick pan and cook the kebabs, turning the sides a few times, till they are evenly cooked all around. * Serve hot garnished with chopped California walnuts.

Ingredients: 1.5 tablespoon oil 1 bay leaf 4 green cardamoms 4 whole cloves 6 black peppercorns 1 teaspoon cumin seeds 1 medium red onion, sliced 1 green chilli sliced â?¢ 12 California walnut halves smashed 2 teaspoons ginger-garlic paste ½ cup frozen green peas soaked in warm water for 10 mins 2 medium carrots, 100 gm, sliced 1 medium potato, 185 gm diced into 1-inch pieces 1/3 cup cilantro chopped ½ teaspoon garam masala ½ teaspoon smoked paprika ¾ teaspoon salt for taste 1 cup basmati rice 1.25 cups water Method Wash and rinse the basmati rice until water turns clear. Then soak it in 2 cups of water for 20 mins. While the rice is soaking, chop all the vegetables and soak the frozen green peas in warm water for 5-10 minutes. After 20 minutes, drain the water from the rice and set it aside. Also, drain the water from the green peas and set it aside. Heat oil in a pan. To this, add bay leaf, green cardamom, whole cloves, black peppercorns and cumin seeds. Saute for 30 seconds until the spices are fragrant. Then add sliced onions, along with green chilli and California walnuts. Cook for 3-4 mins until the onion turns light brown. Then add ginger-garlic paste and cook for a minute. After this, add the vegetables - potato, carrots and green peas. Also add choppedcilantro, garam masala, smoked paprika and salt. Then put the drained rice into the pan and toss it in gently with a spoon. Now add water to the pan. Do not stir anything at this point. Close the pan with a lid and cook on high pressure for 5 mins. Open the pot and fluff the rice with a fork. Garnish with California walnuts and serve.

Ingredients: For The Vadas (makes 8) ¾ cup urad dal (split black lentils) ¼ teaspoon asafoetida (hing) 1 teaspoon ginger-green chilli paste â?¢ Salt to taste â?¢ 2 cups finely chopped California walnuts To be mixed into a Curds Mixture 1 cup whisked curd (dahi) 2 tbsp sugar A pinch of black salt Salt to taste Oil for deepfrying Chilli powder for sprinkling Roasted cumin seeds (jeera) powder for sprinkling 2 tablespoon finely chopped coriander Method For the Vadas Clean, wash and soak the urad dal in enough water in a deep bowl for 2 hours. Drain well and blend in a mixer to a coarse paste using ¼ cup of water. Transfer the mixture into a deep bowl, add the asafoetida, ginger-green chilli paste, salt, finely chopped California walnuts and 1½ tablespoon of water and mix well. Wet a deep ladle with little water, pour 1 tablespoon of the batter in it and drop it in hot oil. Deep-fry on a medium flame till it turns golden brown in colour from all the sides. Upto 2 to 3 such stuffed vadas can be deep-fried at a time in a batch. Soak the deep-fried vadas immediately in a bowlful of water for 20 mins. Squeeze out and drain all the excess water by pressing the vadas gently between your palms. Keep aside. Repeat steps 5 and 7 to make more stuffed vadas. Just before serving arrange 2 vadas in a serving dish and spread 1 portion of the curds mixture evenly over it. Finally sprinkle a little chilli powder and cumin seeds powder evenly over it. Serve immediately garnished with coriander

Mustard oil.

Pipe fittings, tissue papers, foil papers, cling films, toilet rolls.

Hand tools, wrenches, spanners, clamps, t bar clamps, g clamps, vice, hand operated rotary oil pump, barrel pump, garage tools, automotive tools, wood working tools.

Industrial tools, bench vises, table vise, drill vise, lubrication tools, grease gun, grease pump, woodworking vise, anvil.

Sporting goods like cricket equipment, boxing, kickboxing, martial arts equipment, inflatable balls, field hockey equipment, athletic equipment, baseball, hurling, softball.Manufacturer and exporters

Cattle feed and milk products.

Rice, indian spices, dry fruits, olive oil and tea..

Hand tools / wrenches / barrel pump / t-bar clamp.