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Product White Refined Sugar (ICUMSA 45) Brazil Origin: Brazil Specifications: Fit for Human Consumption Polarity at Z0C: 99.80 Min. Ash Content: 0.04% Max. Moisture: 0.04% Max. Solubility: 100% Dry and Free Flowing Granulation: Fine ICUMSA: Max 45 ICUMSA, Attenuation Index Method No. 4 - 1978 Sediments: None Color: Crystal Sparkling White Crop: Correspondent for The Year in Course So: Mg/Kg20 Iodine: Normal International/Without Presence of Cesium or Iodine Radiation: Certified Smell: Free of Any Smell Reducing Sugar: 0.010%Max Substance: Solid Crystal Max AS: 0.5P.P.M. Max OS: ZP.P.M. Max CU: 1P.P.M. HPN: Staph Aureus Nil Mold & Yeast: UFC/10g 10 Maximum Cubed Poisonous Phytosanitary Certificate of No Radiation, No Virus, No Insect Seed/Husks: Parts, No Poisonous Matter and Non Genetic and Is Suitable For Human Consumption.
Brown Jasmine Rice has a fragrant flowery aroma that comes out when it cooked. It's a normal portion of the rice. Brown jasmine rice grown-up especially in Thailand. Brown jasmine rice's long grains have a spineless quality and can be used in numerous dishes.
Delicately aromatic and fluffy, the heart of Thai cuisine. Fragrant Jasmine rice is a slightly sticky, gluten free, long grain varietal that is perfect in southeast Asian style dishes. We can ship to anywhere in the world you require.
Moisture: (max.) 14.5% Ash: (max.) 0.65% Protein (in a dry product): (min.) 10.5% Wet gluten: (min.) 29% Index: (min.) 90% Delayed index: (min.) 90% Sedimentation: (min.) 35% Delayed sedimentation: (min.) 40% Water absorption: (min.) 60% Duration of softness: (min.) 3 minutes Stability: (min.) 7 minutes Maximum resistance: (135 minutes): (min.) 400 BU Ability of extend: (135 minutes): 14 cm. This Product has an Organic Certificate
Specifications Polarization: 99.80 degrees min. Ash content: 0.04 max. Icumsa: 45 rbu Solubility: 100% dry and free flowing Color: sparklin Specifications icumsa-45 refinedwhite sugar Polarization: 99.80 degrees min. Ash content: 0.04 max. Icumsa: 45 rbu Solubility: 100% dry and free flowing Color: sparkling white. Radiation: within internationally accepted limits. Granulation: fine Moisture: 0.04% max. Magnetic particles: 4mp/k Impurity: none. Smell: free of any smell
Specifications: Polarization: 99, 80% min at 20C Moisture: 0, 04% maximum on dry weight basis Ash content: 0, 04% maximum by electrical conduct ICUMSA Rating: ICUMSA 45 RBU Solubility: 100% dry & free flowing Radiation: Normal internationally accepted limit w/o presence of cesium or iodine Magnetic particles: 4 max Mg / kg SO2: 20 PP Max Colour: Sparkling White 45 ICUMSA attenuation unit (Ic. method N4/1978) Table Grade: Standard Granulation: Fine Standard - 0.55-0.70 am/mm Sul. Dioxide: 20 mg/kg Min. Sediments: None Smell: Free of any odour Reduce Sugar: 0.05% Max by weight Staph Aureus: Nil Max AS: 1 P.P.M. Max PB: 2 P.P.M. Max CU: 3 P.P.M. Substance: Solid Crystal Crop: Current. Free from: Mould, unnatural odours, chemicals and insects Poisonous: Phytosanitary certificate Seed Husks: No radiation, no viruses, insect parts, no poisonous matter and non-genetic / suitable for human consumption. Sugar should be extracted from sound, unfermented and un-decayed sugar cane. Any other specification which is not mentioned shall be in accordance with international specifications.
Product Category - ALKALIZED Product Type - Brown Product Code - JB250-11 Physical and Chemical Characteristics: pH - 6.8-7.2 Fat Content (%) - 10 - 12 Fineness, (%< 75 m) - 99.75min. (wet method, through 200 mesh sieve) Moisture (%) - 5.0 max. Shell Content (%) - 1.75max (Shell in Nib after Winnowing) Colour - Up to standard Flavour - Up to standard Microbiological Characteristics: Total Plate Count / g - 3,000 max. Yeast & Mould / g - 50 max. Enterobacteriaceae / g - Negative Coliforms / g - Negative E. coli / g - Negative Salmonellae / 100g Negative
Cocoa Powder Specifications - JB350 Product Category - Alkalized Product Type - Reddish brown Product Code - JB350-11 Physical and Chemical Characteristics: pH - 7.1-7.5 Fat Content (%) - 10 - 12 Fineness, (%< 75mm) - 99.75min. (wet method, through 200 mesh sieve) Moisture (%) - 5.0 max. Shell Content (%) - 1.75max (Shell in Nib after Winnowing) Colour - Up to standard Flavour - Up to standard Microbiological Characteristics: Total Plate Count / g - 3,000 max. Yeast & Mould / g - 50 max. Enterobacteriaceae / g - Negative Coliforms / g - Negative E. coli / g - Negative Salmonellae / 100g - Negative Description - 10-12% red alkalised cocoa powder. Characteristics - Strong in cocoa aroma, rich red in colour. 100% West African cocoa beans. Usage - Recommended for high-end products.
Cocoa Powder Specifications - JB100 Product Category - NATURAL Product Type - Natural Product Code - JB100-11 Physical and Chemical Characteristics: pH - 5.0-5.9 Fat Content (%) - 10 - 12 Fineness, (%< 75m) - 99.75min. (wet method, through 200 mesh sieve) Moisture (%) - 5.0 max. Shell Content (%) - 1.75max (Shell in Nib after Winnowing) Colour - Up to standard Flavour - Up to standard Microbiological Characteristics: Total Plate Count / g - 3,000 max. Yeast & mould / g - 50 max. Enterobacteriaceae / g - Negative Coliforms / g - Negative E. coli / g Nega tive Salmonellae / 100g Negative These specifications apply at the time the goods leave the factory. They are analyzed according to the methods of analysis as described in in-house testing methods. Product Description Cocoa powder is the final product obtained by mechanical pulverization of cocoa pressed cake. Packaging 25kg pasted valve paper bag, which has 3-ply SCL HP where the second ply is with PE coated and a layer of thermo valve coating. 1000kg big bag, which has internal PE liner Our products conform to all food regulations in the country of destination and they have not been sterilized by fumigation or irradiation. Shelf Life 24 months in original packaging Keep cocoa powder in cool, dry storage and free from foreign odours Description 10-12% natural cocoa powder. Characteristics Mild, smooth, fruity and pleasant after taste. Usage Mainly used for compound chocolate, chocolate syrup and coatings.
Ingredients 180ml of milk 20g Arkadia White Drinking Chocolate Powder 15ml Arkadia Strawberry Syrup The Perfect Serve Step 1 Pour 180ml of milk into a jug and add 3 to 4 teaspoons of Arkadia White Drinking Chocolate Powder. Step 2 Steam to froth and combine. Step 3 Add 2 pumps of Arkadia Strawberry Syrup. Pour into a cup and enjoy.
Arkadia Chocolate Sauce can be used as a dessert topping or garnish and used in beverages to add a bitter sweet chocolate note to your dish or drink. Crafted and Blended in Australia, the Arkadia Dessert Sauce range is as indulgent as it is convenient. The 2L bottle with pump makes it easy to turn your plates into works of art. 2L bottle 18 months shelf life Natural flavours No added colour Gluten Free Vegan Friendly
Arkadia Caramel Sauce can be used as a dessert topping or garnish and used in beverages to add a sweet caramel note to your dish or drink. Crafted and Blended in Australia, the Arkadia Dessert Sauce range is as indulgent as it is convenient. The 2L bottle with pump makes it easy to turn your plates into works of art. 2L bottle 18 months shelf life Natural flavours No added colour Gluten Free Vegan Friendly
Arkadia Salted Caramel Sauce can be used as a dessert topping or garnish and used in beverages to add a sweet caramel note with a touch of salt to your dish or drink. Crafted and Blended in Australia, the Arkadia Dessert Sauce range is as indulgent as it is convenient. The 2L bottle with pump makes it easy to turn your plates into works of art. 2L bottle 18 months shelf life Natural flavours No added colour Gluten Free Vegan Friendly
Arkadia Premium White Chocolate Syrup is ideal for sweetening and adding a touch of White Chocolate flavour to your favourite hot drink, or blend with ice for a refreshing White Chocolate frappe. Beyond the cafe scene Arkadia Premium syrups are ideal for mixologists and bars to create classic and signature cocktails. Adding premium flavours without the expense and alcohol content of expensive liquors. Developed by our flavour masters and made in Australia, Arkadia Premium White Chocolate Syrup delivers superior taste and quality, which baristas and mixologists will love. Made in Australia by Arkadia with 20 years of experience in creating indulgent flavours. 750ml PET bottle 24 month shelf life.
Arkadia Premium Salted Caramel Syrup is ideal for sweetening and adding a touch of Salted Caramel flavour to your favourite coffee or hot chocolate, or blend with ice for a refreshing Salted Caramel frappe. Developed by our flavour masters and made in Australia, Arkadia Premium Salted Caramel Syrup delivers superior taste and quality, which your baristas and cafes will love. Made in Australia by Arkadia with 20 years of experience in creating cafe indulgent flavours. 750ml PET bottle 24 month shelf life.
Sugar
Price: $ 250 / Tons Min-Order: 50000 / Tons
Supplied in a minimum quantity of 12,500 MT Sugar specifications SUGAR BEET IC 45-100 SPECIFICATIONS SUGAR CANE IC 45 SPECIFICATIONS SUGAR CANE IC 150 SPECIFICATIONS SUGAR CANE IC 600-1200 SPECIFICATIONS
