Raw fried crispy chip made from a roll of cassava
Sliced dry Porang (konjac) chip with sundry or machine method
Made from Salak Fruits.
Salak is a type of palm fruit commonly eaten. It is also known as sala. In English it is called salak or snake fruit, while the scientific name is Salacca zalacca. This fruit is called a snake fruit because its skin is similar to snake scales.
Cassava chip original packaging 250gram / pack
I am supplier of Konjac Chips from Indonesia
We provide coconut husk chips, 4-5x 40ft per month. Please contact us ur requirment, we will reply asap about pricing etc.
Product specification: Drying process : Sun-Dried Condition : Clean, Dried, No Fungi Sliced Thickness : 0.3 - 0.5 cm Moisture Content : 13% - 15% Impurities : 3% - 4% Shelf life : 12 Months Packing : PP Bags (25 kg or 30 kg) Supply Ability : 20 Tons / Month Payment Terms : T/T
Spesification product : 1. Shelf life about 12 months 2. Storage conditions : storage in normal temperature, avoid direct sunlight 3. Without additives 4. Production time normally 3-4 weeks for 1 Container 20 feet 5. Pouch & Box can be custom as ordered Note : 1 Container 20 feet = 1.200 Box 1 Box = 15 Pouch 1 Pouch = 100 gram
Spesification product : 1. Shelf life about 12 months 2. Storage conditions : storage in normal temperature, avoid direct sunlight 3. Without additives 4. Production time normally 3-4 weeks for 1 Container 20 feet 5. Pouch & Box can be custom as ordered Note : 1 Container 20 feet = 1.200 Box 1 Box = 15 Pouch 1 Pouch = 100 gram
Spesification product : 1. Shelf life about 12 months 2. Storage conditions : storage in normal temperature, avoid direct sunlight 3. Without additives 4. Production time normally 3-4 weeks for 1 Container 20 feet 5. Pouch & Box can be custom as ordered Note : 1 Container 20 feet = 1.200 Box 1 Box = 15 Pouch 1 Pouch = 100 gram
Spesification product : 1. Shelf life about 12 months 2. Storage conditions : storage in normal temperature, avoid direct sunlight 3. Without additives 4. Production time normally 3-4 weeks for 1 Container 20 feet 5. Pouch & Box can be custom as ordered Note : 1 Container 20 feet = 1.200 Box 1 Box = 15 Pouch 1 Pouch = 100 gram
Spesification product : 1. Shelf life about 12 months 2. Storage conditions : storage in normal temperature, avoid direct sunlight 3. Without additives 4. Production time normally 3-4 weeks for 1 Container 20 feet 5. Pouch & Box can be custom as ordered Note : 1 Container 20 Feet = 1.200 Box 1 Box = 1.800 Pouch 1 Pouch = 100 gram
Product specification: drying process : Steam Machine Dried Condition : Clean, Dried, No Fungi Sliced Thickness : 0.2 - 0.3 cm Moisture Content : 10% - 12% Impurities : 3% - 4% Shelf life : 12 Months Packing : PP Bags (25 kg or 30 kg) Supply Ability : 40 Tons / Month Payment Terms : T/T
Product specification: drying process : Steam Machine Dried Condition : Clean, Dried, No Fungi Sliced Thickness : 0.2 - 0.3 cm Moisture Content : 10% - 12% Impurities : 3% - 4% Shelf life : 12 Months Packing : PP Bags (25 kg or 30 kg) Supply Ability : 40 Tons / Month Payment Terms : T/T
Product specification : drying process : Sun-Dried Condition : Clean, Dried, No Fungi Sliced Thickness : 0.3 - 0.5 cm Moisture Content : 13% - 15% Impurities : 3% - 4% Shelf life : 12 Months Packing : PP Bags (25 kg or 30 kg) Supply Ability : 20 Tons / Month Payment Terms : T/T
Color : white Shape : chips Moisture : max 9,0 % Admixture :max 0,5 % Thickness : 5mm Packing : 30kg /pack Loadability 1 x 20 feet container 15 tons
Calling all adventurous foodies! Bored of seaweed, potato and fish skin chips? Try our Omars Tempe Chips instead for an umami flavour that you wont quickly forget. Made from fermented soybeans, this tasty snack originated from Java, Indonesia and has quickly gained a following all over the world for its savoury, nutty taste. This humble Indonesian staple is also suitable for vegans, often being used as a meat replacement in vegan burgers and tacos. But thats not all its good for. Tempeh is chock full of plant-based proteins and probiotics due to its fermentation process.
Calling all adventurous foodies! Bored of seaweed, potato and fish skin chips? Try our Omars Tempe Chips instead for an umami flavour that you wont quickly forget. Made from fermented soybeans, this tasty snack originated from Java, Indonesia and has quickly gained a following all over the world for its savoury, nutty taste. This humble Indonesian staple is also suitable for vegans, often being used as a meat replacement in vegan burgers and tacos. But that not all its good for. Tempeh is chock full of plant-based proteins and probiotics due to its fermentation process.
Konjac (or konjak, English: k/ KON-yak, KON-jak) is a common name of the East and Southeast Asian plant Amorphophallus konjac (syn. A. rivieri), which has an edible corm (bulbo-tuber). It is also known as konjaku, konnyaku potato, devil's tongue, voodoo lily, snake palm, or elephant yam (though this name is also used for A. paeoniifolius). The food made from the corm of this plant is widely known in English by its Japanese name, konnyaku (yam cake), being cooked and consumed primarily in Japan and Korea. The two basic types of cake are white and black. Noodles made from konnyaku are called shirataki. The corm of the konjac is often colloquially referred to as a yam, though it is not related to tubers of the family Dioscoreaceae. HEALTH CLAIMS The dried corm of the konjac plant contains around 40% glucomannan gum. This polysaccharide makes konjac jelly highly viscous and may be responsible for many of its putative health benefits as used in traditional Chinese medicine, detoxification, tumour-suppression, blood stasis alleviation and phlegm liquefaction.[7] The dietary fiber from the corm of konjac is used as a component of weight loss supplements Other uses Konjac can also be used for facial massage accessories, which are currently popular in Korea and gaining popularity in the West. Most commonly this is through the use of a konjac sponge, which is unique in that it can be used on sensitive skin that may become easily irritated with more common exfoliating tools (such as loofahs or washcloths). In traditional hand papermaking in Japan, konnyaku imparts strength to paper for dyeing, rubbing, folding and other manipulations, such as momigami.
