RED SPLITS AND US RED VANILLA BEANS Moisture: 10% 23% Vanillin: 1.6% - 2.0+ % Length: 14cm - 21cm Color: Light-brown to Reddish Minimum order 25kg Price per kilo 270
EUROPEAN GOURMET (TK) VANILLA BEANS : Vanillin: 1.4% / 2.0+% Moisture: 23% / 28% Length: 14cm / 21cm Color: Black or Dark Brown MOQ:10kg / 310$ for kg
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
