Cheese product especially mozzarella.
Peanut Butter.
Cooking oil, palm shortening & vegetable ghee.Fob & exportation.
Peanut butter.
RBD palmolein CP 8 & 10, vegetable ghee.
Resilient gate valve, butterfly valve, universal coupling & adaptor, air valve, check valve, t-pot strainer, ductile iron ferrous saddle, flanged dismantling joint.
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).
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1) hindu prayer products ie. incense sticks, ghee diyas, cup sambrani, vibuthi, kum kum, etc 2) food commodities ie. edible soft oils, appalam, honey, dry anchovies, dry chilies, spices, pickles, etc 3) personal care products ie. hair color, shampoo 4) freeze dried food products ie. freeze dried fruits, freeze dried coffee, freeze dried yogurt bites, freeze dried wafer cream from fresh fruits 5) rice basmati and non basmati 6) sugar white refined cane & beet sugar, icumsa 45, 100, etc.. 7) palm oil and palm stearin.Manufacturer
Cocoa butter substitute, shortening, cocoa butter replacer, ice-cream fats, creaming fats, coating fats.
Crude palm oil, RBD palm oil, RBD palmolein, ghee, vanaspathi.
Dried insects, butterflys.
Alkalized cocoa powder, natural cocoa powder, cocoa butter and cocoa mass.
Garlic butter, nuts, chocolate base products..
Natural health food like, frozen durian pulp, , fresh dehydrated snack, gluten free butter cookies.
Coconut oil, palm oil, soybaen oil, all kind of vegetable oil, corn flakes, cheese, rubber, all wooden furniture, steel furnitures and coal.
Unrefined pure shea butter.
Coconut cookies, butter cookies, chocolate coated cookies.
