BLUE BAND MARGARINE Qty/Carton: [12x45G], [48x250G], [12x1KG] Ksr Tulip is able to supply goods under competitive price. We also encourage you to mix a lot of items inside one container. All orders will be handled carefully and ship as soon as possible.
Spicy Korean fried noodles with a mixture of chicken and cheese flavors. The savory enjoyment of chicken and melting cheese in the mouth that is addictive. Sprinkled with sesame seeds and dried seaweed.
Ritz Sandwich Cheese Origin : Indonesia Packing : 24 x 118 gr
Herbs And Spices, Cinnamon, Red Ginger, Nutmeg, Agar Wood, Fragrant Lemongrass, Vegetables, Pakcoy, Spinach, Broccoli, Cauliflower, Red Onion, Spinach, Long Beans, Gambas, Pare, Tubers, Cassava, Sweet Potato, Turnip, Potato, Bengkoang, Fruits, Pineapple, Coconut, Avocado, Dragon Fruit, Orange, Mangosteen, Lemons, Melon, Pawpaw, Seawater Fish, Cob Scales, Hermitage, Dencis Dungun, Aso Aso, Curly Bloat, Freshwater Fish Catfish, Pomfret, Parrot Fish, Gourami,, Smelly Fish And Palm Oil Derivatives, Coconut Derivatives Betel Nut.
Agriculture Products And Their Derivatives..
Ritz Cracker is a delicious crackers cookies with varian 100g and 300g. Ritz also have varian sandwich cheese 27g and 118g.
Ritz Cracker is a delicious crackers cookies with varian 100g and 300g. Ritz also have varian sandwich cheese 27g and 118g.
Product Type : Cocoa Ingredients Type:Cocoa Butter Form : Solid Packaging : Bag Color : White Processing Type: Raw Cocoa Content : 99 % Shelf Life : 2 Years Place of Origin : Jakarta Raya, Indonesia Brand Name : OEM Product Name : Cocoa Butter Pure Prime Pressed Free Fatty : Max 1.75 Melting Point : 30 - 34 Celcius Saponification Value : 188 - 198 Unsaponifable Matter : Max. 035% Iodine Value : 33 - 42 Blue Value : Max. 0.05 Peroxide Value : Max. 4.0 Certification : HACCP, ISO Refracto Index : Max. 1454 - 1458
Product Type : Cocoa Ingredients Type : Cocoa Butter Form : Solid Packaging : Bag Color : White Processing Type : Raw Cocoa Content : 99 % Shelf Life : 2 Years Place of Origin : Jakarta Raya, Indonesia Brand Name : OEM Product Name : Cocoa Butter Pure Prime Pressed Free Fatty : Max 1.75 Melting Point : 30 - 34 Celcius Saponification Value : 188 - 198 Unsaponifable Matter : Max. 035% Iodine Value : 33 - 42 Blue Value : Max. 0.05 Peroxide Value : Max. 4.0 Certification : HACCP, ISO Refracto Index : Max. 1454 - 1458
Product Type : Cocoa Ingredients Type : Cocoa Butter Form : Solid Packaging : Bag Color : White Processing Type : Raw Cocoa Content : 99 % Shelf Life : 2 Years Place of Origin : Jakarta Raya, Indonesia Brand Name : OEM Product Name : Cocoa Butter Pure Prime Pressed Free Fatty : Max 1.75 Melting Point : 30 - 34 Celcius Saponification Value : 188 - 198 Unsaponifable Matter : Max. 035% Iodine Value : 33 - 42 Blue Value : Max. 0.05 Peroxide Value : Max. 4.0 Certification : HACCP, ISO Refracto Index : Max. 1454 - 1458
Selected Peanuts are packaged in plastic packaging. Natural without preservatives. Suitable For : Boiled, Soup, Cake Mix, Chili Sauce and various dishes. Weight/Pack : 300 grams
Moringa crispy cheese is a crispy snack product made from healthy moringa leaves topped with walnuts from with a unique and very deliciuos taste, whick will make those who eat it want to taste more and more.
Physical & Chemical Characteristics Free Fatty Acid (%) : 1.75 MAX Moisture (%) : 0.3 MAX Melting Point (Celcius) : 32 - 36 Peroxide Value : 4 MAX Saponification Value : 188 - 198 Iodine Value (Wijs) : 32 - 38 Unsaponifiable Matter (%) : 0.45 MAX Refractive Index (nD 40 Celsius) : 1.456 - 1.459 Microbiological Characteristics Total Plate Count per gram : 5000 MAX Yeast per gram : 50 MAX Coliform in 1 g : Negative Salmonella in 25 g : Negative E.coliform in 1 g : Negative
Physical & Chemical Characteristics Free Fatty Acid (%) : 0.1 MAX Moisure (%) : 0.1 MAX Melting Point (Celcius) : 36 - 39 Peroxide Value : 1.0 MAX Iodine Value (IV) : MAX 14 Color : MAX 1.0 R Microbiological Characteristics Total Plate Count per gram : < 10 Yeast per gram : 50 MAX Coliform in 1 g : 10 MAX Salmonella in 25 g : Negative E.coliform in 1 g : < 3
Physical & Chemical Characteristics Free Fatty Acid (%) : 0.1 MAX Moisure (%) : 0.1 MAX Melting Point (Celcius) : 42 - 46 Peroxide Value : 1.0 MAX Iodine Value (IV) : MAX 15 Color : MAX 1.0 R Microbiological Characteristics Total Plate Count per gram : less than 10 Yeast per gram : 50 MAX Coliform in 1 g : 10 MAX Salmonella in 25 g : Negative E.coliform in 1 g : less than 3
Pure Natural Cocoa Butter Standards are as following: Moisture : 0,09 - 0,28% FFA Value : 0,97 - 1,06 Saponification Value : 188,65 - 194,12 Refractive Index : 1,4261 - 1,4268 Colour : Clear Yellow
Coconut Nut Butter
Cocoa Beans Coffee Beans Cocoa Powder Butter Steam Coal Coal .
Cocoa Butter.
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