Origin: USA/South America/Canada/Australia/Sellers Option
Test Weight: 54 lbs / bu
Protein: 35% Min
Moisture: 14% Max.
Foreign Matter: 1% basis; 2% Max
Poisonous seed/husks: None
Oil Content: 18.5% Basis
Splits: 20% Max
Other Color: 2% Max
Damaged Beans: 3% Max
We supply a wide range of Olive oil, starting from simple Olive Oil, Virgin Olive Oil, Fragrance Olive Oil and Premium Extra Virgin Olive Oil. These oils are freshly processed and supplied within a very short time frame so that our partners and clients enjoy the real taste of Olive Oil. The Olive seeds are harvested and processed using traditional methods passed down from generations. Through a family run production our partners ensure that quality and passion is put into the processing of the oils.
The family run business has been farming and trading olive oil and other agricultural products for many generations. In 2012, they installed and began operations of a brand new olive oil bottling and labeling unit which means that we can supply you these high quality oil with your brand or logo printed on the bottles. The products are successfully placed in the Greek, European and foreign markets.
Storage:
It is essential to store the product in its original packing in a cool and dry condition away from direct sunlight and substances with strong odor.
Temperature
Temperature: (- 35 C) Temperature Of Warehouse: (- 17 C) During Transport Temperature: (- 15 C)
Pack Quantity
1kg
Shelf Life
12-24 months
Packing Material
Packed in Plastic Bags
Additional Information
Packaging Details
Packing:27 MT and 1350 Cartons in 40ft Container.
Halal Frozen(2 X 10) Poly Bag, 20 Kg. Carton box, poly bag / carton box
No water retention
Freezed in block form&
OR
Packing:27 MT and 1350 Cartons in 40ft Container.
Halal Frozen(4 X 5) Poly Bag, 20 Kg. Carton box, poly bag / carton box
No water retention
Freezed in block form
Weight Per Piece  30g -55g each size per piece 12 cm- 16cm Temperature  (- 35 C)Temperature of warehouse  (- 17 C)During transport Temperature  (- 15 C)Percentage of Broken bones  maximum 3% broken bone Black spots  maximum 2% black pad or ammonia bus Smell  No bad smell Moisture  Moisture content less than 3%Feathers off No bruises No excessive blood or blood stains Outer yellow skin off Well clean, washed & fresh Outer hard nail off Packing 27 MT and 1350 Cartons in 40ft Container. Halal Frozen(2 X 10) Poly Bag, 20 Kg. Carton box, poly bag / carton box No water retention Freezed in block form OR Packing â?? 27 MT and 1350 Cartons in 40ft Container. Halal Frozen(4 X 5) Poly Bag, 20 Kg. Carton box, poly bag / carton box No water retention Freezed in block form Delivery Terms CIF Basis Delivery time  14 days
The humble prawn is a well-loved crustacean. English prawns are caught using pots in estuaries and shallow bays across the EU, such as the small-scale prawn fishery in Cornwall. These taste great and are sustainable. Additionally, there are plenty of cold-water prawns on the market, which are wild caught in the cold and icy waters of the North Atlantic
Prawns are firm and meaty in texture, with a distinctive, sweetish flavour. They taste wonderful in creamy, garlic pasta dishes and stir fries. Before cooking, many people prefer to remove the intestinal tract running down the back of the prawn, known as â??de-veiningâ??, but if youâ??re serving the prawns in their shells this isnâ??t possible. Do not toss the shells away and waste a good ingredient, as they make a flavorsome stock, perfect for a base flavour for soups or risottos.
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A superb, readily available, sustainable fish that is amazingly underrated. Ranging in size from 200g to 800g, mackerel has a bullet-shaped body with beautiful iridescent silvery-blue skin and dark wavy stripes. Mackerel is a rich source of Omega-3 with greyish flesh and an incredibly rich, unbeatable flavour, which is best grilled or baked. Hand-line caught mackerel is the best choice.
Any sauce should be sharp to complement its rich flavour: try gooseberry, sorrel, rhubarb, cranberry, redcurrant or mustard, but avoid anything creamy or buttery. Marinating in citrus juices is also good. Mackerel is highly rated in Japanese cuisine, where whole fish are marinated in soy before grilling or griddling. As with most oil-rich fish, it is good for smoking and makes a great pat
Hake is a predatory fish with a long, rounded body, silver skin and delicious white flesh. Stocks are at a sustainable level in the UK, making hake a great alternative to cod. The Cornish hake gill net fishery was certified by the Marine Stewardship Council (MSC) as a sustainable fishery in June 2015.
In the past, hake was a primarily southern European fish, but global warming has meant that this fish has migrated north. Whilst a large proportion of our catch goes to Spain, Portugal and Italy, the domestic market is growing.
Its shape makes hake great for cutting into steaks. The flesh is quite soft, but firms up on cooking has a good flavour and is well worth trying. For an alternative to battered cod, try deep-frying hake fillets dipped in a light tempura batter.
A beautiful dark blue crustacean that commands a very high price. The claw and tail meat of lobster is considered a delicacy. Female lobsters with eggs (berried hens) are protected under the law and fisherman have to put them back in the water, so you can enjoy lobsters all year round. The method through which lobsters are caught is sustainable, as potting is a selective, low impact fishery.
There is much debate as to the most humane method of cooking live lobsters. It is recommended that they are first wrapped in a wet cloth and placed in the fridge to render the lobster unconscious in a sleep state (torpor). Before boiling, drive a sharp pointed knife through the cross on the head. This method both prevents suffering and ensures the meat stays tender.
Squid has a firm texture and a strong flavour and range in weight from 100g to 1kg.
Squid are popularly known as calamari. Once cleaned and prepared, the body (or tube) is great for stuffing and steaming or baking. Small whole squid can be grilled, pan-fried or griddled, while large squid can be opened out flat, scored and cut into pieces with the tentacles for stir-frying.
Squid ink is widely used in making pasta and risotto, giving it a rich black colour and a delicious fishy taste. It freezes well and can even be sold separately, so you do not need to buy squid to get it.
Feather off- well cleaned and fresh- no bruises- no black pads or ammonia bus- no bad smells- no excessive blood or blood stains- moisture content is less than 3%
Anhydrous Milk Fat (Premium Grade) gives a natural dairy flavour and creaminess to finished products and is the perfect high quality fat ingredient. AMF (Premium Grade) is pure Milk Fat, produced only from fresh cream.
Features:
Excellent natural keeping qualities
Virtually free of moisture
No additives, preservatives, flavours, foreign fats or other impurities
Anhydrous Milk Fat may be transported and stored without refrigeration. However, the storage life will depend on the storage temperature. To maintain quality, it is recommended the product is stored in a cool dry area away from direct sunlight. Provided the seal is unbroken and the above storage conditions are followed, the Milk Fat will be suitable as a dairy ingredient at least 24 months (drum format), 12 months (Bulk bin/IBC) after the date of manufacture.
Warning: it is not recommended that product in bulk bins/IBCs is held frozen the bottom discharge port membrane may become brittle and rupture.
This ingredient has the following features:
99.9% pure Milk Fat made from 100% pure cream
Imparts good dairy flavour to product
Anhydrous Milk Fat-(Premium Grade) is full of natural goodness it contains no additives
Is produced in a sophisticated processing plant to ensure product consistency
High quality packaging
Premium Mozzarella Frozen (made in Australia), is a premium high performing natural mozzarella with excellent flavour that is easy to shred. It is made in Stanhope, Australia using quality milk from pasture raised cows.
This ingredient has the following features:
Natural premium mozzarella cheese made in Australia
Milky buttery flavour that works well with other ingredients
Excellent baking performance with a long, firm stretch
Golden Colour that gives an appetizing appearance
Firm texture, ideal for shredding
Frozen format
Halal, Mui Halal, Vegetarian
Frozen product should be stored and transported at -10C or below.
Once thawed, do not refreeze. Store at between -2C and 2C and use within 14 days of thawing.
Instant Whole Milk Powder is a soluble powder made by spray drying fresh pasteurized whole milk.
Instant Whole Milk Powder has the following features:
Excellent solubility
Good flow properties
Full fat content
Ideal food supplement
Contains lecithin
Whole milk Powder is hygroscopic and can absorb odours. Therefore adequate protection is essential. It is recommended that product is stored at below 25C, relative humidity below 65% and in an odours free environment. Stocks should be used in rotation preferably within 24 months of manufacture.
Skim Milk Powder is hygroscopic and can absorb odours. Therefore adequate protection is essential. It is recommended that product is stored at temperatures below 25C, relative humidity below 65% and in an odours free environment. Stocks should be used in rotation preferably within 24 months of manufacture.
Split Red Lentils (Also known as: Lentille, Masoor, Mercimek) : Split red lentils are made from splitting the whole red lentil. The skin is removed and the remaining reddish-orange seed is then split into two halves. A product of Canada, and among the best in the world known for quality.
Parameter Requirements Comments/ Variation
Physical Characteristics Good colour lentils: Split lentils having a clean and bright appearance. The lentils shall be milled from hard and well-filled whole red lentil seed.
Purity 99.75% min. by weight Split lentils, whole Lentils and caps.
Moisture 14% max -
Foreign Material 0.25% max by weight Unmilliable material (i.e. includes soil, stones, metals and non-vegetable matter) and all vegetable matter other than Lentil seed material including detached seed coats.
Poor colour 0.25% max by weight Kernel that is distinctly off colour from the characteristic colour of the predominating class. Includes lentils that are brown, black, green and / or yellow.
Chalky white disease 0.25% max by weight
Caps 0.25% max by weight Caps are those seed coats adhering to split or broken see measured as a combined weight.
Dehulled whole lentils 5% max by weight
Broken and /or kibble lentils 5% max by weight Lentil seed material that passes through a round hole screen. Northfield = 2.87mm; all other varieties = 3mm
Screen size Northfield = 2.78mm round hole Lentil material broken or kibble if falls through.
All other varieties 3 mm round hole
Field insects Nil tolerance Dead per 200 g sample
Foreign seeds 2 cereal seeds max. Cereal seeds exception only.
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