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1. FFA: 0.1 Max
2. M&I: 0.1 Max
3. SMP: 38-40
4. IV: 6 Max

Packing in 15kg, 20kg and 25kg carton

1. SMP 36-39
2. SMP 39-42
3. SMP 42-44
4. SMP 44-48
5. SMP 48-50

Packing in 20kg and 25kg Carton

Peanut Butter Advantages:

Peanut butter is an excellent source of protein, dietary fiber, vitamin Pantothenic acid, niacin and vitamin B6.Also high in content are the dietary minerals manganeseâ??s, magnesium, phosphorus, zinc and copper. Peanut butter is a good source of thiamin, iron and potassium.
Both crunchy/chunky and smooth peanut butter are sources of saturated (Primarily palmitic acid) and unsaturated fats (primarily oleic and linoleic acids)

Serving Suggestion:

Peanut butter is mainly used as a sandwiches spread, sometimes in combination with other spreads such as jam, honey, chocolate (in various forms) vegetables or cheese.


Calories 180 Calories from Fat 140
Peanut Butter Nutrition Facts
Daily Value %
Total Fat 15g 23
Saturated Fat 3g 15
Trans Fat 0g
Sodium 160mg 6
Total carbohydrate 8g 3
Dietary Fiber 5g 20
Sugars 3 g

Peanut butter
Specification Moisture48%
Crude protein>25%
Peroxide value

Product characteristics
Milk fat min. 99.8%
Moisture max. 0.2%
Typical melting point 32-34 C
Benefits
Natural and versatile ingredient
Delicious flavor and taste
Extended microbiological shelf life compared to butter
Salt-free, lactose-free alternative to hydrogenated cooking oils
Great source of vitamins A, D, E and K
Applications
Sweets and pastries (baklava)
Frying, cooking and baking (meat, fish, vegetables and sweet preparations)

Premium Quality Unsalted Butter 82% Fat
Features:
Unsalted Cow Milk Butter 82 %( 25kg)
100% made by pure cow milk
Creamy yellow to yellowish white
Natural milk fragrance.
Delicious taste.
High quality & reasonable price
Timely delivery
OEM welcome
Suitable for making high quality bakery food, beverage, confectionery, or spreading on bread.
Technical Specification
Pure fat from cow's milk (%): 82 %( min)
Moisture (%): 16 % (max)
Acidity (�°T): 20�°T (max)
Milk solids-not-fat (%): 2% (max)
Melting point (�°C): 28-38�°C (as per your need)
Specific Density: 0.910-0.913 (37.8�°C)
Refractive Index: 1.456-1.453(40�°C)
Total Plant Count: 50000 cfu/g
Polanski index: 1.5-3.7
Saponification Value: 225-235
Radio activity content: 10 BQ per Kilogram (max)
Iodine Range: 26-40
Peroxide value: 1 meq/kg (max)
Microbiological Indices: Salmonella Absent in 25g
Mould Tolerance: 100 cfu/g
Pathogen: Negative
E. Coliform (mpn/100g): Absent in 1gram
Staphylococcus Aureus: Absent in 1gram
Method of test as per international standards IDF (International Dairy Federation).

Chemical and physical specifications
Humidity max 26.5
Sucrose min 43.5%
Milk solids min 28.5%
Fat min 8.5%
Acidity max 48.0
Viscosity of fresh product
(about 2 months of storage) Pa s â?? 3,0 â?? 10,0
Viscosity of fresh product
(from 2 about 10 months of storage) Pa s 15,0
Cleanliness of renew condensed milk according to
standard confirmed foe cow milk, min II group (GOST 29245)
The admissible sizes of crystals of dairy sugar mkm 15.0

Skimmed Milk Powder
Protein: 34.0% min
Lactose: 52.0% max
Fat: 1.25% max
Ash: 8.6% max
Moisture: 4.0% max (non-instant) and 4.5% max (instant)
Standard Plate Count: < 50, 000/g max
Coliform: < 10/g max (instant)
E.coli: Negative
Salmonella: Negative
Listeria: Negative
Coagulase: Positive
Staphylococci: Negative
Scorched particle content: 15.0 mg max (spray-dried)
Titratable acidity: 0.15% max
Solubility index: < 1.0 ml (instant), < 1.25
Color: White to light cream color
Flavor Clean, pleasing dairy flavor

Whole Milk Powder
Moisture: 2.5% max
Lactose: 36.0% min
Fat: 26.0% min
Protein; 24.0% min
Ash: 7.0% max
Solubility Index: 1.0 max
Titratable Acidity: 0.15 max
Colour: Cream/White
Flavor: Pleasant
Standard Plate Count: 50000 cfu/g max
Coliforms: 10 cfu/g max
Staphylococcus: 10 cfu/g max
Salmonella: Negative
E. coli: 10 cfu/g max
S. Aureus: 10 cfu/g max
Yeast & Molds: 250 cfu/g max
Sediment Disc: (/25g) Disc 2 max

SPECIFICATIONS
Specific gravity @ 25 C USP 0.911-0.918
Iodine value USP 50 - 55
Free fatty acids (as Oleic) USP 0.1% max
Moisture AOCS Ca 2c-25 0.1% max
Color Gardner AOCS Td la-64 3 max
Appearance White to pale yellow solid to semisolid lard-like fat
Flavor and Odor Bland, odorless
TYPICAL FATTY ACID COMPOSITION (%)
C12 & lower 2.5 max
C14:0 0.5 - 5.9 C18:1 34 - 44
C16:0 32 - 47 C18:2 7 - 12
C18:0 2 8
Grade F.F.A. (max) M & I (max) I.V. SMP Color
CP 10 0.1% max 0.1% max 56 max 24 Deg C 3R 30Y
CP 8 0.1% max 0.1% max 58 max 22 Deg C 3R 30Y
CP 6 0.1% max 0.1% max 60 max 18 Deg C 3R 30Y

Specification OF 75% 78% Food/Feed Light Yellow Vital Wheat Gluten Food Grade
Protein 75% 78% Feed/Food Grade Vital Wheat Gluten Light yellow powder

Items Standards
Appearance Light yellow powder
Protein(N 5.7 on dry basis) â?¥ 75%
Ash â?¤1.0
Moisture 9.0
Water Absorption (on dry basis) 150
E.Coli Absent in 5g
Salmonella Absent in 25g

Items Specification
Product Name Avocado oil
Appearance Yellow liquid
Relative Density 0.910-0.946
Refractive Index 1.469-1.478
Solubility Soluble in 70% ethanol
Iodine Value 80-125
Saponification Value 165-215
Acid Value 2
Peroxide Value 5
Conclusion This product passes the qualified standard of Industry Standard, each of indicators are in accordance with relevant regulation.

By extracting the residual oil from olive press-cake, Pomace Olive oil is carefully refined and then combined with Extra Virgin Olive oil.

Cholesterol free, and richly containing Vitamins E, and A, Pomace olive oil, with its smooth color, taste and aroma, can replace traditional oils in all your dishes in a healthy and delicious way.

EXTRA VIRGIN OLIVE OIL

Free acidity (oleic acid %) M 0,8%
Peroxide value (meg 02/kg) M 20
K232 (in UV) M 2,5
K270 (in UV) M 0,22
Delta K (in UV) M 0,01
Myristic acid M 0,05
Arachidic acid M 0,6
Linolenic acid M 1
Eicosenoic acid M 0,4
Behenic acid M 0,2
Lignoceric acid M 0,2

C 18:1 T M 0,05
C 18:2+ C 18:3 T M 0,05
Cholesterol M 0,5
Brassicasterol M 0,1
Campesterol M 4,0
Stigmasterol < Camp
Delta-7 Stigmasterol M 0,5
Total Beta-Sitosterol m 93,0
Erythrodial + Uvaol M 4,5
Total sterol content (mg/kg Oil) m 1000
Waxes (mg/kg Oil) M 250

Health benefits of refined coconut oil
Prevent wrinkles, sagging skin, skin dryness, and flaking
Reduces protein loss in hair and nourishes the hair
Treats pancreatitis and Alzheimer's disease
Prevent and effectively cures candida
improve bone health
Helps in easy digestion
Strengthens immune system
Prevents diseases affecting liver and kidney
Effective in healing damaged tissues and infections
Rich in lauric acid that helps maintain blood sugar and cholesterol levels

SPECIFICATIONS:
I. PHYSICAL CHARACTERS- VISUAL CHECKING
Appear: Liquid, transparent, Homogeneous at 30oC, no impurities
Ingredients: 100% coconut oil
Color: Light yellow, natural color of product)
Taste and flavor: Typical of coconut oil, no stranger flavor
Foreign material: Not detected
II. CHEMICAL STANDARD
NO. ITEMS UNIT STANDARD
1 Free fatty acid (as lauric acid) % â?¤ 0,1
2 Peroxide value Meq/kg 4
3 Iodine Value g/100g 104 Moisture and volatile matter content % 0,1
5 Impurities % 0.05 6 Color 5,25 inch Lovibond cell 0,7 R/7,0 Y7 Saponification Value mgKOH/g 241-265
8 Slip melting point oC 23-26
9 Arsenic(AS) Mg/kg 0,1
10 Lead(Pb) Mg/kg 0,1
III, MICROBIOLOGICAL STANDARD
NO. ITEMS UNIT STANDARD
1 Total aerobic plate count CFU/g

GROUNDNUT OIL

Taste Neutral
Impurities Negative
Free Fatty Acid ( % ) max 0,10
Moisture ( % ) max 0,05
Peroxide Value ( meq O2/ kg ) max 5
Specific gravity at 20 degr C 0,91 - 0,93
Iodine value ( g / 100 g ) 82 - 110
Colour Lovibond 5 1/4 " Red max 2,5
Colour Lovibond 5 1/4 " Yellow max 25

C 12:0
C 14:0 (Myristic Acid)
C 16:0 ( Palmitic Acid ) 6 - 14
C16:1 (Palmitoleic Acid)
C 18:0 ( Stearic Acid ) 1 - 5
C 18:1 ( Oleic Acid ) 35 - 72
C 18:2 ( Linoleic Acid ) 13 - 44
C 18:3 ( Linolenic Acid ) < 0,5
C 20:0 ( Arachidic Acid ) 1 - 4
C 20:1 ( Gadoleic Acid ) 0,5 - 2
C 20:2 (Eicosenic Acid)
C 22:0 ( Behenic Acid ) 1 - 5
C 22:1 ( Erucic Acid ) < 0,3
C 24:0 ( Lignoceric Acid ) 1 - 2,5

Commodity: Canola (Rapeseed) Oil (RCAO).
Type: Refined, Winterized, Deodorized, And Bleached.
Quality: Fit for human consumption, free from foreign matter, any other oil or animal fats.
Color (51/4 Lovibond): Red 3 maximum, light yellow, clear and transparent.
Odor: Characteristic taste and no odor.
Visibility: Without any deposition and blurriness.
Taste: Neutral, without an artificial taste, free from rancidity or any strange or bad taste and smell.

Physical and Chemical Analysis Values:
(The values may vary within standards)
Free Fatty Acid, % m/m Oleic Acid: 0,3 maximum.
Acid Number, mg KOH/g: 0,6 maximum.
Peroxide Value, meq O2/kg: 10,0 maximum.
Iodine Value, WIJS: 105 - 126
Moisture and Volatile Matter, %: 0,2 maximum.
Saponification Value, mg KOH/g: 182 - 193
Unsaponifiable Substances, g/kg: 2,0 maximum.
Insoluble Substances in Ether, %: 0,05 maximum.
Refractive Index, at 40oC: 1,465 - 1,467
Specific Gravity, g at 20oC: 0,914 - 0,920
Soap Content, %: 0,005 maximum.
Halphen Test: Negative.
Mineral Oil Test: Negative.
Sesame Oil Test: Negative.
Cold Test, 5,5 hours at 0oC: Clear.

Heavy Metal Analysis:
Iron (Fe): 1,5 ppm maximum.
Copper (Cu): 0,1 ppm maximum.
Lead (Pb): 0,1 ppm maximum.
Arsenic (As): 0,1 ppm maximum.

Nutrition Facts in 100 gram:
Energy Value: 900 kcal / 3700 kjoule
Total Fats: 100 g
Saturated Fats: 8 g
Monounsaturated Fats: 65 g
Polyunsaturated Fats: 27 g
Trans Fat: 0 g
Protein: 0 g
Carbohydrate: 0 g
Sodium: 0 g
Cholesterol: 0 g

SPECIFICATIONS
Specific gravity @ 25C USP 0.911-0.918
Iodine value USP 50 - 55
Free fatty acids (as Oleic) USP 0.1% max
Moisture AOCS Ca 2c-25 0.1% max
Color Gardner AOCS Td la-64 3 max
Appearance White to pale yellow solid to semisolid lard-like fat
Flavor and Odor Bland, odorless
TYPICAL FATTY ACID COMPOSITION (%)
C12 & lower 2.5 max
C14:0 0.5 - 5.9 C18:1 34 - 44
C16:0 32 - 47 C18:2 7 - 12
C18:0 2 â?? 8
Grade F.F.A. (max) M & I (max) I.V. SMP Color
CP 10 0.1% max 0.1% max 56 max 24 Deg C 3R 30Y
CP 8 0.1% max 0.1% max 58 max 22 Deg C 3R 30Y
CP 6 0.1% max 0.1% max 60 max 18 Deg C 3R 30Y

CHEMICAL SPECIFICATIONS
Specific gravity: 0.916-0.922
Refractive index: 1.465-1.475
Heavy metals, Method II: 0.001% max
Iodine value: 120 - 141
Free fatty acids: < 2.5 mL of 0.02 N NaOH
Peroxide: 10.0 max

Fatty acid composition:
Palmitate: 7 - 14
Stearate: 1 - 6
Oleate: 19 - 30
Linoleate: 44 - 62
Linolenate: 4 - 11
Color Gardner: 4 max

Appearance: Greenish-yellow, bright & clear oily liquid
Flavor and Odor: Bland, almost odorless
Typical peroxide value: < 1.0 meq/kg
Smoke Point: 230C min. +/- 10C
Flash Point: 330C min. +/- 10C
Type Name
C14:0 Myristic 0.1%
C16:0 Palmitic 8.0 14.0%
C16:1 Palmitoleic 0.0 0.2%
C17:0 Heptadecanoic 0.0 0.1%
C17:1 9-Heptadecenoic 0.0 0.1%
C18:0 Stearic 3.0 5.0%
C18:1 Oleic 20.0 32.0%
C18:2 Linoleic 47.0 57.0%
C18:3 Linolenic 5.8 8.2%
C20:0 Arachidic 0.1 0.5%
C20:1 Eicosenoic 0.2 0.3%
C22:0 Behenic 0.2%
C24:0 Lignoceric 0.0 - 0.1%

Specifications:
Type: Corn Oil
Processing Type: Refined
Color: Clear
Purity (%): 0.05%
Packaging: Bulk Purity (%): 100
Volume (L): 5
Cultivation Type: Common
Transparence: Clear, transparence
Colour: Y< 25, R< 2.5
Moisture &volatility :< 0.1%
Impurity: < 0.05%
Non-Saponification< 1.5%
Acidity: < 0.5 mgkoh/g
Smoke point >218
Peroxide value< 10
Aflatoxinbl< 5ug/kg
Carbonyl meq/kg< 10

PARAMETER CHEMICAL SPECIFICATIONS
Free Oil Acidity (Expressed OS Oleic Acid) 0.30%
Max Refractive Index at 40C 1.466-1.470
Peroxide Value (Meg. Gr/Kg) 1.0 Max
Saponification Value 189-195
Iodine Value 120-143
Density at 20C 0.909-0.925
Unsaponifiable Matters 1.5% Max
Appearance Clear Soap Test 0.005% Max
Insoluble Impurity in Ether 0.05 Max
Volatile Matter at 105C Test Negative
Mineral Oil Test Negative
Sesame Seed Oil Test Negative
Cold Test after 24 Hours Negative
FF (Iron) 1.5 Max
CU (Copper) 0.1 Max
PB (Lead) 0.1Max

PRODUCT SPECIFICATIONS
Sunflower Oil is manufactured according to a process that should confer to the finished product the following specifications:
Specifications Recommended value

Organoleptic Neutral/bland taste; absence of foreign odours and flavours Moisture and volatile matter 0.2% maximum
Insoluble impurities 0.05% maximum
Free fatty acid 0.15% maximum expressed as oleic acid Linoleic acid (C18:2) 48.3-74% of total fatty acids
Delta-7-Stigmasterol 6.5-24 % of total sterol
Acid value 0.6 mg maximum of KOH/g oil
Color 5-1/4 inch Lovibond cell Red: 1.5 maximum
Yellow: 15 maximum
Soap content 0.005% maximum
Peroxide number 2 milliequivalents maximum of active oxygen per kg oil Saponification value 188-194 mg KOH/g oil
Iodine value 118 141 g / 100g oil
Unsaponifiable matter 1.5% maximum Refractive index (ND 40 oC) 1.461 1.468 Relative density (20oC /water 0.918 0.923 at 20C)
Authorized additives

-Butylated hydroxyanisol
-Butylated Hydroxytoluene

- 175 mg/kg maximum
- 75 mg/kg maximum

Vitamin A 24000 36000 UI per kg oil
Vitamin D 2400 3600 UI per kg oil

We are official distributors of Fonterra New Zealand and Australia

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