Product name : LIPOXYGEN Product description Product application : Full fat enzyme active soy flour : For food use: bread, breadimprover. It improves the whitening effect, gives a longer shelf life and better emulsifying properties. Requires heating before consumption Ingredient statement Allergens* Full allergen list Organoleptic data Appearance Colour Taste : Soy flour. : Soy. : See attachment : Powder : Off white : Typical Chemical/Physical data Particle size < 400 micron Moisture Ash : Min 99 % : Max. 11 % : 4,0 - 5,0 % Nutritional data (average calculated values for this product, actual values may differ through to natural fluctuations) Nutritional value per 100g product Protein (N*6,25) Fat : 1704 KJ / 406 Kcal : 37,8 g / 100 g : 19,4 g / 100 g of which Saturated : 2,8 g / 100 g Mono-unsaturated : 4,0 g / 100 g Poly-unsaturated : 12,6 g / 100 g Carbohydrates** Dietary fibres Sodium : 9,7 g / 100 g of which Sugars : 9,7 g / 100 g : 20,6 g / 100 g : 0,06 g / 100 g Microbiological data (Under extreme harvest conditions it is possible that the maximums below are exceeded) Total aerobic plate count Coliforms E. Coli Yeast & moulds Salmonella : < 1000000 cfu/g : < 25000 cfu/g : Absent in 1 g : < 2000 cfu/g : Absent in 25 g GMO status : This product contains a maximum of 0,9% GM soybeans The product, mentioned in this specification, is therefore according to EU regulations 1829/2003 and 1830/2003 free from GMO-declaration. Our suppliers have procedures to ensure that cross contamination is prevented. This within requirements of the mentioned EU regulations. Country of origin : The Ukraine. Storage conditions Shelf life : Cool and dry in closed package : 9 months after production date, when stored under the above mentioned guidelines. Metal detection : 2,0 mm Ferrous 2,5 mm non-Ferrous 2,5 mm Stainless steel Advised dosage rate : Depending on application. Label : Printed on the package are the product name, weight, shelf life and batchnumber. Package Max. 20 kg net. per paper bag Custom Tariff Code : 12.08.1000
1 Machinery set MGPF3NM The filling complex is designed to form portions of minced meat by volume 8 portions of 1 kg up to 100 g and feed them into molds made on a thermoforming machine Productivity of the machine unit a up to 8 cycles min for minced pork from about 7030 to 30 tons shift b up to 854 cycles minute on average depending on the content of beef fat in minced meat pork l l 7030 up to 2022 tons shift Total electrical power consumption 25 kW included 1Filler 2Tipper option 2 position empty product 3Screw conveyor This will make it easier to work in production This will increase the production capacity of minced meat Multivac is not included MULTIVAC R515 bottom film 140 microns Top film 60 microns Pack size 135 x 175mm block size 4x2 375 x 585 mm Length x width x height 20000 30000 20000 Weight 500 kg
Potato cleaning machine with conveyors or without. We can offer full cycle processing. capacity from 400kg up to 1ton : according to customer\'s requirement Dimension- ~2900x1600x1900 : according to customer\'s requirement
Round mold maker for bee products Dimension equip: 1400x510x410mm Product dimension: D206mm H9,8mm hard food product
We produce various food tippers. All tippers are manufactured according to the customer's requirement and need. Lifting capacity form 150kg up to 1ton
Continuous vegetable processing line with a capacity of 500 kg/hour Two-level feeding conveyor (for empty and full boxes).
The line shown in the picture is intended for meat processing companies. We also offer customized sorting lines for fish processing companies.� The dividing line will help to optimize the processing work - to reduce the processing time, to make the production of the final product more efficient.� Below is a description of the dividing line.
We offer to make cheese ripening frames that can be placed on 3 floors, stacking one on top of the other, gaining more space in the warehouse.
Schnek
Dumpling machine ZK-3-SJ
A range of flavored wheat crispbread snacks. A light and nutritious snack, particularly favored by spice cuisine lovers. The products are available in the following flavours: Plain Cumin Garlic Mung Beans Fenugreek Leaves Masala Carom Seeds Do not contain artificial preservatives, colorants, flavour enhancers, or dairy products. Suitable for vegetarian and vegan diets. The product has a long shelf life and does not require special storage conditions unless unpacked. Packing: 60g, own private label packing. Price and MOQ: Negotiable
Organic wheat neutral alcohol Organic rye neutral alcohol Ethanol REACH (ECHA Article 95) Ethanol BIOCIDE (ECHA Article 95) Ethanol denatured
Dehydrated alfalfa mix pellets (alfalfa min. 50%). Protein 14-16%, 12-14% on dry matter, moisture content max. 12%, pellet size: 8/10 mm. Alfalfa is dried on belt dryer in mild temperature 70-85C which allows to produce high quality product. Product GMP+ certified (good manufacturing practice). Delivery in sea containers: in big bags 40 HC 26-28MT. Packaging: 1000kg PP big bags, 20/30kg paper bags, bulk.
Dehydrated alfalfa pellets, protein 14-16%, 16-18%, 18-20% on dry matter, moisture content max. 12%, pellet size: 8/10 mm. Alfalfa is dried on belt dryer in mild temperature 70-85C wich allows to produce high quality product. Product GMP+ certified (good manufacturing practice). Delivery in sea containers: in big bags 40 HC 26-28MT. Packaging: 1000kg PP big bags, 20/30kg paper bags, bulk
Sun-cured grass hay pellets, size 8 / 10mm, moisture max. 12%. Gmp+ certified (good manufacturing practice) . Packing: bulk, 20kg bags, 1000 kg bags. Delivery in sea containers: in big bags 40 hc 26-28MT.
Dear Partners! I ask you to familiarize yourself with our quality indicators of three types of flour. Origin - Ukraine. Choose the variety that suits you and we will prepare you the most advantageous offer. I would appreciate your prompt reply. Wheat flour High grade (premium quality, type550): Quality: Protein dry basis: - ------------- min. % 11,0; Wet Gluten dry basis: --------- min. % 26-29 (according to ISO); IDK: ------------------- ---------max. 100; Ash: ----------------------------- max. % 0,55; Moisture: ----------------------- max. %14,5; Color: -------------------------- white; Smell: -------------------------- without any extraordinary smell; Whiteness: -------------------- min. in standard units-56; Number of falling: --------- seconds, not less than 300; Wheat flour First grade (premium quality, type750): Quality: Protein dry basis: ------------- min. % 11,0; Wet Gluten dry basis: -------- min. % 28-30 (according to ISO); IDK: ------------------------- max. 100; Ash: ------------------------------------ max. % 0,75; Moisture: ------------------------------ max. %14,5; Color: --------------------------------- cream with beige shade; Smell: ------------------------- without any extraordinary smell; Whiteness: ---------------------------- in standard units-39; Number of falling: ------------------ seconds, not less than 300 Wheat flour Medium grade (premium quality, type650): Quality: Protein dry basis: ------------- min. % 11,0; Wet Gluten dry basis: ------- min. % 26-29 (according to ISO); Ash: ----------------------------- max. % 0,65; Moisture: ----------------------- max. %14,5; Color: --------------------------- white; Smell: -------------------------- without any extraordinary smell; Whiteness: --------------------- min. in standard units-49; Number of falling: ------------ seconds, not less than 300.
Organoleptic and physico-chemical characteristics of sunflower oil refined, deodorized Transparency: Transparent without sediment Taste and smell: Taste of purified oil, odorless Color number, mg of iodine: no more than 10 Acid number, mg KOH / g no more than: - at release from the enterprise 0,25 - at the end of the storage period 0.50 Peroxide value, ½ O mmol / kg, not more than: - at release from the enterprise 1,5 - at the end of storage period 8.0 Mass fraction of phosphorus-containing substances,% - absent Mass fraction of non-fatty impurities,%, is missing Mass fraction of moisture and volatile substances, %, max - 0.10 Wax and wax-like substances - none
Dear Partners! I ask you to familiarize yourself with our quality indicators of three types of flour. Origin - Ukraine. Choose the variety that suits you and we will prepare you the most advantageous offer. Also we will make flour of any quality according to your specification. Wheat flour High grade (premium quality, type550): Protein dry basis: min. % 11,5 Wet Gluten dry basis: min. % 26-29 (according to ISO) Ash: max. % 0,55 Moisture: max. %14,5 Color: white Smell: without any extraordinary smell Whiteness: min. in standard units-56 Number of falling: seconds, not less than 300 Wheat flour First grade (premium quality, type750): Protein dry basis: min. % 12,0 Wet Gluten dry basis: min. % 28-30 (according to ISO) Ash: max. % 0,75 Moisture: max. %14,5 Color: cream with beige shade Smell: without any extraordinary smell Whiteness: in standard units-39 Number of falling: seconds, not less than 300 Wheat flour Medium grade (premium quality, type650): Protein dry basis: min. % 11,0 Wet Gluten dry basis: min. % 26-29 (according to ISO) Ash: max. % 0,65 Moisture: max. %14,5 Color: white Smell: without any extraordinary smell Whiteness: min. in standard units-49 Number of falling: seconds, not less than 300
Dear Partners! I ask you to familiarize yourself with our quality indicators of three types of flour. Origin - Ukraine. Choose the variety that suits you and we will prepare you the most advantageous offer. I would appreciate your prompt reply. Wheat flour High grade (premium quality, type550): Quality: Protein dry basis: - ------------- min. % 11,0; Wet Gluten dry basis: --------- min. % 26-29 (according to ISO); IDK: ------------------- ---------max. 100; Ash: ----------------------------- max. % 0,55; Moisture: ----------------------- max. %14,5; Color: -------------------------- white; Smell: -------------------------- without any extraordinary smell; Whiteness: -------------------- min. in standard units-56; Number of falling: --------- seconds, not less than 300; Wheat flour First grade (premium quality, type750): Quality: Protein dry basis: ------------- min. % 11,0; Wet Gluten dry basis: -------- min. % 28-30 (according to ISO); IDK: ------------------------- max. 100; Ash: ------------------------------------ max. % 0,75; Moisture: ------------------------------ max. %14,5; Color: --------------------------------- cream with beige shade; Smell: ------------------------- without any extraordinary smell; Whiteness: ---------------------------- in standard units-39; Number of falling: ------------------ seconds, not less than 300 Wheat flour Medium grade (premium quality, type650): Quality: Protein dry basis: ------------- min. % 11,0; Wet Gluten dry basis: ------- min. % 26-29 (according to ISO); Ash: ----------------------------- max. % 0,65; Moisture: ----------------------- max. %14,5; Color: --------------------------- white; Smell: -------------------------- without any extraordinary smell; Whiteness: --------------------- min. in standard units-49; Number of falling: ------------ seconds, not less than 300.
Organoleptic and physico-chemical characteristics of sunflower oil refined, deodorized Transparency: Transparent without sediment Taste and smell: Taste of purified oil, odorless Color number, mg of iodine: no more than 10 Acid number, mg KOH / g no more than: - at release from the enterprise 0,25 - at the end of the storage period 0.50 Peroxide value, �?�½ O mmol / kg, not more than: - at release from the enterprise 1,5 - at the end of storage period 8.0 Mass fraction of phosphorus-containing substances,% - absent Mass fraction of non-fatty impurities,%, is missing Mass fraction of moisture and volatile substances, %, max - 0.10 Wax and wax-like substances - none
