Liquid sucrose, briquettes.
Fashion, food, chemicals.
Spices, charcoal, craft, palm, coconut derivatives, coffee, food and beverage, cocoa powder.
Craft, Food, Agricultural..
Coconut shell charcoal, coco peat, salted fish, bamboo craft.
Stearic acid, palmtic acid, glycerin, hydrogenated rbd palm stearin(hps), glycerol monostearate(gms), distilled monoglycerides, oleic acid, dimer acid, alcohol soluble ppolyamide resin, benzene soluble polyamide resin, hot melt adhesive.
Palm fatty acid distillate.Trader
Making tempeh is a process of fermenting soybeans using the mold Rhizopus oligosporus. Here are the general steps: 1. **Soybean Preparation**: Soak the soybeans in water overnight or at least 8 hours. After that, drain the soybeans. 2. **Boiling Soybeans**: Boil the soybeans that have been soaked in clean water until cooked. Ripe soybeans usually crumble easily when squeezed. 3. **Drying the Soybeans**: Drain the soybeans and let them cool to a temperature of around 35-40�°C. This is important so that the mold can grow well. 4. **Mold Inoculation**: Sprinkle isolated Rhizopus oligosporus mold (can be purchased as tempeh yeast) evenly throughout the aired soybeans. 5. **Fermentation**: Place the inoculated soybeans in a container or wrap using banana leaves or plastic. Let fermentation take place for 24-48 hours at a temperature of around 30-32�°C. 6. **Packing**: After the soybeans are wrapped and the fermentation process is complete, the tempeh is ready to be consumed. Usually, tempeh will feel dense and have a distinctive aroma. This process can vary slightly depending on local preferences and conditions, but in general those are the basic steps for making tempeh.
Palm Acid Oil..
Chemical.
Indonesia Traditional Chilli Pasta. - PIRT certificate - Extra Hot - 190 gr / plastic bottle - sealer protection - Ingridients = dry squid, coconut oil, chilli, red onion, garlic, terasi, lemongrass, salt, bay leaf, lime leaves
Chemical.
Aluminum Hydroxide.
Perfumery Compounds..
Foodstuff.
Food.
Food.
Food.
Food.
Food.
