Specification Of Durum Wheat Semolina TYPE COARSE SEMOLINA FINE SEMOLINA SUPER FINE SEMOLINA Color Yellow Yellow Yellow Protein 12% min 12% min 12% min Moisture 13% max 13% max 13% max Ash 0.80% max 0.70% max 0.70% max Wet Gluten 30% min 30% min 31% min Dry Gluten 9% min 9.5% min 9.5% min Black Specs 5 PPM max 5 PPM max Brown Specs 20 PPM max 20 PPM max 10 PPM max Packing Multi wall plain new PP bags of 25 kgs or 50 Kgs Container Loading 23 MT per 20 FT Container
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
Color Back Brown Color Inner Yellow Processing Method Oven Hot Air Dried Length of Stem
Product Specifications Chili Powder Appearance Reddish granular powder Moisture 10% Max. Pungency (ASTA Method) 15,000 - 90,000 Color (ASTA Method) 40 - 160 Ash Content Less Than 8% Acid Insoluble Ash 0.05 - 1.13 Non Volatile Ether Extract 12.5% MIN Crude Fibred Less Than 30% Size 20 60 Mesh (US) Shelf Life Long Time
SPECIFICATIONS Kabuli Chick Peas Specifications: Moisture (V/W): 12% max. Broken /Split / Insect Infested: 2-2.5% max. Aborted / Green / Brown Seeds: 1-6.5% max. Stained Seeds: 0.5 - 6.5% max. Smooth Seeds: 0.5 - 6.5% max. Extra. Foreign matter (by weight): 0.2% max. Weevil Damage: Nil Total Defects (by weight): 4.2 - 9.2% max. Desi Chick Peas Specification: Foreign Matter: 1% Green (Cotyledon color), Immature, shrunken, shriveled seeds: 3% Broken and Splits: 2% Damaged and Weevilled: 3% (Weevilled 2% max.) Moisture: 10% Varietals Admixture: 3% (max.) Processing: The grades are Machine Cleaned, HPS (hand-picked and selected) Sortied Storage: Chick peas can be stored for 6-12 months, without exposure to heat, light and moisture. Chickpeas NO. Item Unite Index 1 Moisture % 14 2 Admixture % 0.5 3 Imperfect Rate and colored grains % Max.3 4 Size mm 7-12
Specification Robusta Coffee R2 S13 On sieve screen 13 90% min Moisture 13% max Foreign matter 0.5% max Black & Broken 5% max Foreign beans 0.1% Robusta Coffee R1 S16 On sieve screen 16 90% min Moisture: 12.5% max Foreign matter: 0.5% max Black & Broken: 2% max Foreign beans: 0.1% Robusta Coffee R1 S18 On sieve screen 18: 90% min Moisture: 12.5% max Foreign matter: 0.5% max Black & Broken 2% max Foreign beans: 0.1%
Long Grain White Rice 5% Broken Broken: 5.0% Max Moisture: 14.0% Max Damaged Kernels: 1.0% Max Yellow Kernels: 0.5% Max Foreign Matters: 0.1% Max Glutinous Kernels: 1.5% Max Paddy Kernels: 15 Seeds/kg Max Chalky Kernels: 6.0% Max Red And Red Treaked Kernels: 2.0% Max Immature Kernels: 0.5% Max Average Length Of Whole Grain: 6.2mm Milling Degree: Well Milled/polished
Long Grain White Rice 5% Broken Broken: 5.0% Max Moisture: 14.0% Max Damaged Kernels: 1.0% Max Yellow Kernels: 0.5% Max Foreign Matters: 0.1% Max Glutinous Kernels: 1.5% Max Paddy Kernels: 15 Seeds/kg Max Chalky Kernels: 6.0% Max Red And Red Treaked Kernels: 2.0% Max Immature Kernels: 0.5% Max Average Length Of Whole Grain: 6.2mm Milling Degree: Well Milled/polished
Red Split Lentils Shelf life: 24 months Specification: Moisture 14% Impurity â?¤0.5% Imperfect â?¤2% Size 3.0-5.0mm Purity : 99.5% by weight. Insects & pesticides free Current Year crop Name Lentil Size 3.0-4.0mm Color Green, Light Yellow, Red, Black, Brown Type peeled or with skin or split Moisture 14% max Admixture 1% max Impurity 0.5%-2% Clean Machine Clean
Specifications Product Name White kidney beans Size 40-50,50-60,60-70,70-80/100g Moisture 16.5% max Admixture 0.3% max Imperfect 3% max Packing 25kg or 50kg per bag Shelf time 2 years, kept in dry and ventilated warehouse
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
