GOURMET VANILLA BEANS: Vanillin: 1.4% ,2.0+% Moisture: 30% 35% Length: 14cm 21cm Color: Black or Dark Brown MOQ:10kg / 310$ for kg
VANILLE GOURMET Premium Grade A Non fendue : Couleur: Noir lrement brun Longueur: 14 Â 18 cm selon la demande du client Taux dhumidit: 33-37% Taux de vanilline: 1,7 2,2% MOQ : 100kg / 230$ for kg
Vanille noire TK Une gousse pise de 2  4 grammes et mesure de 13 cm  20 cm. Taux de vanilline : 1.6  2.2% Taux d humidit : 28  32% MOQ : 100kg / 230$ for kg
We Produce IQF Frozen Fruits such as pomegranates, apples, chestnuts, citrus fruits & peels and so on. Our packaging method is 10 kg carton box with PE blue inner bag. Our production plant is in Turkey.
Not From Concentrated Fruit Juices for beverage industries. We produce frozen NFC Fruit juices and deliver via conical steel drums.
Sargol literally translates as top of the flower. Our Iranian Sargol saffron is made up of the red stigmas which have been professionally cut and separated from the flower prior to drying, resulting in the highest quality saffron threads available.
Powder Negin saffron is longer and thicker by common saffron. It is pure and contains stigma without the style and is the most expensive Saffron in the world. Negin saffron has no style & pollen and just consists of red parts of stigma with a high strength of coloring and aroma. Minimo Order is 5 kg
RED GOLD on the market the NEGIN PERSIAN that grows to a minimum height of 1300 meters s.l.m. between the sunny and always warm mountains of IRAN. The saffron has the following characteristics: - It is produced by a small farm in the MASHAD region that from generation to generation cultivates this precious spice according to a traditional and non-industrial production process - It has STIGMI of a natural bright red color - It is ORGANIC and ORGANIC, certified by the Ministry of Iran for production activities according to the ISO standard, Italian quality certificate according to ISO standards - It is harvested STRICTLY by hand and dried by hand, this ensures the natural preservation of its organoleptic properties. Packaging at the authorized laboratory. Available in packs of up to 5 kg. For further information and certificates contact in private.
Prilled or granular, as per customer requirement. Packaging: Bulk or Big Bags. Country of origin: Russia.0 Values: Moinsture (wt %) 0,5 max Nitrogen (wt %) 46 Biuret (wt %) 0,9 max Free Ammonium (wt %) 0,6
Pasta ready in 5min, gluten free, mono-portion, Perfect for restaurant/market/ect.. delicious in different flavour...top Italy quality
Wildflower honey in which the main components are different types of stone fruit similar to cherry, pome fruit such as wild pear and asphodel. Collected in the Alta Murgia National Park in the countryside of Ruvo di Puglia (BA).
Unifloral chestnut honey with 97% of pollen of the bottinata species. It tastes bitter and strong. The aroma remains for a long time even after swallowing. Produced on Monte del Vulture in the countryside of Barile (PZ)
Citrus Honey. Produced in Castellaneta (TA)
Alexandrian clover unifloral honey with the presence of 85% of pollen of the bottinata species. A honey with a sweet flavor and an intense and fruity flavor. Produced in Genzano di Lucania (MT)
Coriander unifloral honey has a presence of 57% of the pollen of the species. A sweet honey which, after swallowing, leaves a pleasant tickle on the palate, typical of the fortified spice. Produced in Torremaggiore (FG).
1 PACK OF 500g OF ARTISAN PASTA BRONZE DRAWN DURUM WHEAT SEMOLINA PASTA, SLOW DRYING. 1 PACK OF 500g OF ARTISAN PASTA The wheat is sieved, cleaned of impurities and finally ground in order to obtain the best quality semolina. During the grinding process, the grain passes through a series of rolling mills, which progressively break the grains of wheat, "undress" them of the outermost layers, reducing them gradually dimension. At this point the ground is passed through the tumblers, which separate the bran, the small bran and the tritello. The final phase, obtained through the use of a re-mill cylinder, it is aimed at refining the flours and obtaining the noble product of the grinding: semolina and granulated. The semolina of durum wheat is mixed with pure water inside special kneading tanks. It is here that starch and proteins bind to water forming the gluten, a protein network that binds the hydrated starch granules. The mixture obtained is then modeled by the dies, which determine the chosen shape. There die is in bronze. The pasta obtained from the bronze drawing has a rough and porous surface, which allows to better hold the condiments. Drying represents the most delicate moment of the entire production cycle. During this phase, the pasta is left to rest in dryers and ventilated with hot air to reduce the water content and reach the maximum humidity ceiling of 12.5% required by law. Inside the dryers, i electrically operated ventilation units generate streams of hot air, which hit the pasta, drying it.
clear, aseptic drums
The Most Qualified Product At A Reasonable Price
Ice Cream : In the production of artisan gelato according to the Italian tradition , dairy products play a prominent role. In fact, in fact, not only is whole milk present (more rarely partially or totally skimmed), but we can also find cream , yogurt , cream and butter, or more frequently anhydrous butter or butter oil . To purchase dairy ingredients for gelato throughout Italy, contact the Lattiero Casearia Company. In order to offer consumers a high quality ice cream it is of course essential to use first choice dairy ingredients . The dairy , a term which generally describes all foods derived from milk, in fact, continue to be the real protagonists of the traditional ice cream preparations of Italian high school , despite several other players entering the market and the growing attention consumers for the diversification of the diet and the use of vegetable fats and proteins for ethical and health reasons. Whether based on milk or plant-based , the ice-cream must consist exclusively of high quality fats and proteins , such as those provided by the best cow's milk processed with procedures, plants and technologies that meet the food safety requirements imposed by the Italian Ministry of Health and from the European Community by the Compagnia Lattiero Casearia of Roccafranca (BS), which carries out deliveries and shipments all over the world. Milk-based ingredients for ice-cream products Despite being made famous in Europe and then all over the world only after its introduction in France, the ice cream is known worldwide as a product of Italian origin , so much so that the word 'gelato' is frequently used in an alternative to 'ice-cream' even in the English-speaking countries to add prestige to a product loved by consumers of all ages. The preparation of an excellent ice cream is based on an excellent base mixture made up of selected milk-based ingredients capable of giving softness, creaminess, structure and optimal duration times to industrial or artisan ice-cream products. For the production of a milk-based ice cream with a balanced taste and nutritional value it is essential to use first choice milk bases. In fact, milk is the main ingredient of traditional Italian artisan gelato , born on the basis of old dairies. In the ice-cream parlor, cow's milk is commonly used, which guarantees the right amount of fats, proteins, sugars, vitamins and minerals. In addition to fresh pasteurized milk , which can be whole, partially skimmed or completely skimmed, professional ice cream often requires the use of sweetened condensed milk and powdered milk , cream , butter and anhydrous butter (AMF) or butter oil. The preparation of a good ice-cream requires the use of different ingredients of dairy origin, which must necessarily guarantee the high quality in order to determine the taste, consistency, preservability and palatability of the ice-cream and dessert product from freezer .
Frozen Dairy Products : It is not uncommon to meet the milk and its derivatives not only between the shelves of the refrigerator, but also in the freezer. In fact, dairy products are present in large part in the frozen food sector, with particular incidence in the sweet sector: starting from the whole galaxy of ice creams, ice cream cakes, cups, cones, meringues and so on and so forth. Dairy products have made their way into the hearts of consumers who like to indulge in a little sweet pleasure. Do you want to buy frozen dairy products from all over Italy ? The right referent is the Compagnia Lattiero Casearia. In fact, consumption trends show that, despite the growing attention of European and American buyers towards healthy and sustainable eating habits, desserts and in particular small delights with a balanced caloric content (such as frozen yogurt, fruit and cream ice creams, puddings). , panna cotta, tiramisu, croissants and the like) continue to have great success among consumers of all ages. Thanks to the excellent nutritional qualities of milk and its biochemical characteristics, frozen dairy products are a healthy and nutritionally balanced alternative for snacking for adults and children. The key to foster customer loyalty and satisfaction is an offer able to satisfy the growing demand for quality and product identity, choosing high quality milk-based ingredients , such as those proposed by the Compagnia Lattiero Casearia di Roccafranca (BS) with deliveries and shipments all over the world. Milk-based or ice-cream fridge desserts? From frozen yogurt to cream desserts In English they are called 'frozen dairy desserts' and are distinguished from ice cream or ice cream (which in turn are not exactly the same thing since the former has a tendency to be artisanal, while the latter refers to industrial production, and often comes made with bases ready for ice cream and pastry) in the first place because, unlike pure and simple ice cream, frozen desserts also contain vegetable oils such as palm oil or coconut oil. Frozen yogurt is a particular type of freezer cake with a lower caloric content than that of ice cream and with a variably quantifiable content of yogurt lactobacilli. In fact, not all freezer desserts can be called ice-cream: ice-cream must contain a minimum of 10% of fat from cow's milk, while frozen yogurt or frozen yogurt is made up precisely of yogurt and other frozen dairy products. . The use of milk instead of cream reduces the fat content, while the typically asparagus flavor of yogurt is mitigated. Frozen desserts are therefore an alternative to healthy and tasty ice cream, provided they are made with high quality freezer milk ingredients. To make perfect desserts, use the frozen dairy products throughout Italy of the Compagnia Lattiero Casearia
