Mumbai Name Plates Suppliers and Manufacturers

ProductASME 165 plate flanges BrandRenaissance Pipe Fitting Inc SizesRefer the specification ConditionNew Rating47 based on 52 reviews priceStart from 20 USD RFP India is a wellknown manufacturer and supplier of Plate Flanges in the steel market industry worldwide Plate flanges are most commonly used in fuel and water pipelines where two flange plates are locked up together with a gasket in the central point of them The flange plate will now have bolt holes all in the region of outer limits and will be used to make joints tees and junctions Meanwhile there are several benefits of Plate Flanges such as it is free from any shortcomings has an unmitigated service life has finer grain establishment as measured up to forged or cast items reduction of the customary maintenance expenditures and so on RANGE 15 NB to 60 1500NB in 150 LBS 300 LBS 600 LBS 900 LBS 1500 LBS 2500 LBS ASA 150 ASA 300 PN 6101625 4064100160 ETC available with NACE MR 0175 SIZE 15NB to 60 1500NB CLASS PRESSURE Class Pressure 150 300 600 900 1500 2500 PN6 PN10 PN16 PN25 PN40 PN64 DIMENSION B165 BS4504 EN1092 B1636 B1647 B1648 MSS SP44 STD STD ANSI Flanges ASME Flanges DIN Flanges EN Flanges BS Flanges API JIS NACE etc FEATURES Dimensional accuracy Corrosion resistance High efficiency Excellent finish Durable Stainless Steel Plate Flanges Standard  ASTM ASME ASA 182 Grade  F 304 304L 304H 309S 309H 310S 310H 316 316TI 316H 316L 316LN 317 317L 321 321H 347 347H 904L Duplex Steel Plate Flanges Standard  ASTM ASME ASA 182 Grade  F 44 F 45 F51 F 53 F 55 F 60 F 61 Aluminium Plate Flanges Standard  ASTM B247 B361 Grade  2024 6061 6063 6101 7075 Titanium Plate Flanges Standard  ASTM B381 Grade  Grade 1 Grade 2 Grade 4 Grade 5 Grade 6 Grade 7 Grade 9 Grade 19 Grade 23 Carbon Steel Plate Flanges Standard  ASTM A 105A694 A350 LF3A350 LF2 Grade  F42465256606570 Low Temperature Carbon Steel Plate Flanges Standard  ASTM A 350 LF2 A350 LF3 Alloy Steel Plate Flanges Standard  ASTM A182 Grade  F1F5F9F11F22F91 Copper Alloy Plate Flanges Standard  ASTM ASME SB 61 62 151 152 Grade  UNS NO C 70600 CU NI 9010 C 71500 CU NI 7030 C 71640 Nickel Alloy Plate Flanges Standard  ASTM ASME SB 564 160 472 Nickel 200 UNS N02200    Nickel 201 UNS N02201    Monel 400 UNS N04400 Monel K500 UNS N05500    Inconel K600 UNS N06600    Inconel 601 UNS N06601 Inconel 625 UNS N06625    Inconel 800 UNS N08800    Inconel 800H UNS N08810 Inconel 825 UNS N08825    Hastelloy C276 UNS N10276    Alloy 20 UNS N08020 Test Certificate Manufacturer Test Certificate as per EN 10204 31 nbsp Types Of Plate Flanges SS 310 310S Plate Flanges Duplex Steel UNS S31803 Plate Flanges Stainless Steel 304 304L Plate Flanges Duplex Steel Plate Flanges Stainless Steel 316 316L Plate Flanges Duplex Steel UNS S32205 Plate Flanges Stailess Steel 321 321H Plate Flanges Super Duplex UNS S32750 Plate Flanges Monel 400 Plate F

All material meets ASTM or AMS specifications with ultrasonic testing as required Test certificates are maintained to ensure full material traceability Waterjet cut parts for special shapes can be provided with close tolerances and minimal distortion Grades 1100 2024 2124 3003 5052 5083 5086 6013 6061 7050 7075 7475 ProductAluminium sheet plates coil BrandRenaissance Pipe Fitting Inc SizesRefer the specification ConditionNew Rating44 based on 45 reviews priceStart from 50 USD

PARSLEY (Petroselinum sativum/crispum - Umbelliferae) Parsley is a hardy biennial herb which is native to the eastern Mediterranean. It is thought to have originated in Sardinia, but records show that seeds were imported to Britain from Sardinia in 1548; the plant had already been introduced to northern Europe by the Romans. There are several varieties of the herb. The curly leaved or moss-curled is the one most familiar in Britain as a garnish. The plain- or flat-leaved, continental parsley has heavily divided leaves, but they are not so curly; this is the plant which can be confused with another, Aethusa cynapium or fool's parsley, which is poisonous. Less familiar is the Neapolitan parsley from southern Italy which has thick stalks, eaten in Italy like celery (and, in fact, its French name is 'persil aux jeuilles de cileri'). All parsleys have carrot-shaped roots which can be eaten, but the Hamburg parsley (P. fusiformis) has been developed for its roots rather than its leaves. The common parsleys have dark green leaves, pale yellow-green flowers in umbels, followed by fruit seeds. The name petroselinum comes from the Greek for rock celery, referring to the natural habitat of the plant. Interestingly, selinum is thought to be the same as selinon, the Greek name for celery; the Romans called parsley 'apium', also the botanical name for celery; and French fool's parsley is called ache des chiens, ache also once a name for wild celery. Celery also belongs to the Umbelliferae family, and possibly there have been confusions over the years. The Ancient Egyptians used parsley, as did the Greeks, who crowned victorious soldiers with wreaths of it. Hercules did this after killing the Nemean lion, and thereafter victors in the Nemean and Isthmian games would do the same. They believed that parsley had grown from the blood of a hero, Archemorus, and Homer tells of a victory won by charioteers whose horses had renewed vigour after eating parsley. Parsley grew on Circe's lawn in the Odyssey. Pliny said that no sauce or salad should be without parsley, as did Galen, and both Pliny and Dioscorides thought of it as a diuretic and emmenagogue. Apicius sang its praises too. The Byzantines used it as a diuretic and made a strong infusion to help kidney stones. Charlemagne ordered that it be cultivated in the imperial gardens as a vegetable, and it was eaten at every meal. It also found a place in monastic gardens at this time. More recently, in the nineteenth century research was done on the emmenagogic properties of a constituent of the oil, apiol, by Professor Galligo, and doctors de Poggeschi and Marrotte. These were later confirmed by Dr Leclerc, proving to be truly efficaceous in treating cases of menstrual problems, particularly pain.

Rosemary (Rosmarinus officinalis) is a woody, perennial herb with fragrant evergreen needle-like leaves. It is native to the Mediterranean region. It is a member of the mint family Lamiaceae, which also includes many other herbs. The name rosemary derives from the Latin name rosmarinus, which is from "dew" (ros) and "sea" (marinus), or "dew of the sea" — apparently because it is frequently found growing near the sea. Description Forms range from upright to trailing; the upright forms can reach 1.5 m (5 ft) tall, rarely 2 m (6 ft 7 in). The leaves are evergreen, 2/4 cm (0.8/1.6 in) long and 2/5 mm broad, green above, and white below with dense short woolly hair. Flowering, very common in a mature and healthy specimen, blooms in summer in the north; but can be everblooming in warm-winter climates and is variable in color, being white, pink, purple, or blue. The rosemary plant is light blue and blooms from March to May. For most tonics and recipes the rosemary leaves are use more often than the flowers or the rest of the plant. Rosemary is a bushy type of evergreen that can grow six feet or higher. The tree contains leaves that are stiff and leathery.

Ginger is among the healthiest (and most delicious) spices on the planet. It is loaded with nutrients and bioactive compounds that have powerful benefits for your body and brain. Ginger is a flowering plant that originated from China. It belongs to the Zingiberaceae family, and is closely related to turmeric, cardamom and galangal. The rhizome (underground part of the stem) is the part commonly used as a spice. It is often called ginger root, or simply ginger. Ginger has a very long history of use in various forms of traditional/alternative medicine. It has been used to help digestion, reduce nausea and help fight the flu and common cold, to name a few.

Name : Red Millets Crop : New crop, Shape : Round shape Origin : Ukraine Packing : PP woven bag of 25 kg each or 50kg each oras per customers requirement Delivery Time : Within 7-14 days after the deposit Quantity : About 22mt per 20 feet FCL Memo : We also can supply yellow millet market as you required. Description: Humidity: max 14% Foreign matter: max 2% Grain impurities: max 2% Products are accompanied with: Certificate of origin Certificate of quality (Ukrainian) Phytosanitary certificate Any other expertise or certificates per customer requirement Minimum Order: 21-22 MT

Name : Yellow Millets Crop : New crop Shape : Round shape Origin : Ukraine Packing : PP woven bag of 25 kg each or 50kg each oras per customers requirement Delivery Time : Within 7-14 days after the deposit Quantity : About 22mt per 20 feet FCL Memo : We also can supply Red Millet market as you required. Description: Humidity: max 14% Foreign matter: max 2% Grain impurities: max 2% Products Are Accompanied With: Certificate of origin Certificate of quality (Ukrainian) Phytosanitary certificate Any other expertise or certificates per customer requirement Minimum Order: 21-22 MT

Desiccated coconut is coconut meat which has been shredded or flaked and then dried to remove as much moisture as possible. There are a number of different styles of desiccated coconut used around the world, and availability of this coconut product varies, depending on the region where one is shopping. If desiccated coconut is not available, regular dried coconut can be used as a replacement, although dried content tends to have higher moisture content, despite the "dried" in the name. One of the most common forms of desiccated coconut is an unsweetened, very powdery product which is produced by drying shredded coconut and then grinding the shreds. It is also possible to find coarser desiccated coconut, such as desiccated shreds and even flakes of coconut. Many producers also make sweetened versions. The label should clearly specify whether or not the coconut has been sweetened. Desiccated Coconut Powder is obtained by drying ground or shredded coconut kernel after the removal of brown testa. It finds extensive use in confectioneries, puddings and many other food preparations as a substitute to raw grated coconut.

One of the initial oil seeds known to humankind, sesame seeds have been widely employed in culinary as well as in traditional medicines for their nutritive, preventive, and curative properties. Sesame is an important source of phyto-nutrients such as omega-6 fatty acids, flavonoid phenolic anti-oxidants, vitamins, and dietary fiber with potential anti-cancer as well as health promoting properties. Sesame plant is a tall annual herb in the Pedaliaceae family, which grows extensively in Asia, particularly in Burma, China, and India. It is also one of the chief commercial crops in Nigeria, Sudan and Ethiopia. Scientific name: Sesamum indicum. Flavorful, crunchy sesame seeds are widely considered as healthy foods. 100 grams of seeds carry 573 calories. Although, much of its calorie comes from fats, sesame contains several notable health-benefiting nutrients, minerals, antioxidants and vitamins. The seeds are especially rich in mono-unsaturated fatty acid, oleic acid, which comprises of up to 50% of fatty acids in them. Oleic acid helps lower LDL or "bad cholesterol" and increases HDL or "good cholesterol" in the blood. Research studies suggest that Mediterranean diet which is rich in mono-unsaturated fats may help prevent coronary artery disease, and stroke by favoring healthy serum lipid profile.

Deliciously tangy and one of the most highly prized natural foods in South Asia, the tamarind – the melodic name of which comes from the Persian "tamar-I-hind," meaning "date of India" – is gaining recognition and appreciation throughout the world. Said to be native to Africa, this exotic fruit grows on exceptionally tall trees of the fabaceae family, such as peas, beans, and other legumes, mostly in the warmer, dryer areas of Asia, Mexico, and India. Tamarind trees produce an abundance of long, curved, brown pods filled with small brown seeds, surrounded by a sticky pulp that dehydrates naturally to a sticky paste. The pods look a bit like huge, brown, overly mature green beans. After harvest, tamarinds are sometimes shelled in preparation for export. From there, they're often pressed into balls and layered with sugary water or syrup; sometimes they're salted. Processed tamarind products can be found in supermarkets, but remember that additives can alter the nutritional profile. It’s better to purchase tamarind when it's fresh and still in the pod. Refrigeration is the best way to preserve the freshness for up to several months.

Black Pepper Oleoresin Botanical: Piper nigrum Family: N.O. Piperaceae Hindi Name: Gol Mirch General Description: The best Pepper of commerce comes from Malabar. Pepper is mentioned by Roman writers in the fifth century. The plant can attain a height of 20 or more feet, but for commercial purposes it is restricted to 12 feet. The plant is propagated by cuttings and grown at the base of trees with a rough, prickly bark to support them. Between three or four years after planting they commence fruiting and their productiveness ends about the fifteenth year. The berries are collected as soon as they turn red and before they are quite ripe; they are then dried in the sun. Geographical Sources: Black pepper is native to Malabar, a region in the Western Coast of South India; part of the union state Kerala. It is also grown in Malaysia and Indonesia since about that time when it was found in the Malabar Coast. In the last decades of the 20th century, pepper production increased dramatically as new plantations were founded in Thailand, Vietnam, China and Sri Lanka. The most important producers are India and Indonesia, which together account for about 50% of the whole production volume History/Region of Origin: In South India wild, and in Cochin-China; also cultivated in East and West Indies, Malay Peninsula, Malay Archipelago, Siam, Malabar, etc. Varieties -> in trade, the pepper grades are identified by their origin. In India -> The most important Indian grades are Malabar and Tellicherry (Thalassery). The Malabar grade is regular black pepper with a slightly greenish hue, while Tellicherry is a special product. Both Indian black peppers, but especially the Telicherry grade, are very aromatic and pungent. In the past, Malabar pepper was also traded under names like Goa or Aleppi. Cochin is the pepper trade center in India. In South East Asia, the most reputated proveniences for black pepper are Sarawak in Malaysia and Lampong from Sumatra/Indonesia. Both produce small-fruited black pepper that takes on a greyish colour during storage; both have a less-developed aroma, but Lampong pepper is pretty hot. Sarawak pepper is mild and often described fruity. Description: Oleoresin Black Pepper is the natural extract of dried tender berries of Piper Nigrum Linn of family Piperaceae. Manufacturing Process: It is obtained by the solvent extraction of Black Pepper and the solvent traces are removed by distilling it in vacua at controlled temperature. Physical Appearance: It is a yellowish brown viscous liquid with pungent slightly biting aroma of Black Pepper.