Live scallops.
Technical aspects Physical and chemical characteristics Value Salt content in dry matter Max. 43.3% pH 5.1 5.5 Fat content in dry matter Min. 51.3% Water content 3.3% 15 kg blocks
Lactic butter 82% . Smell: Pure, aromatic, acidulous. 2. Taste: Pure, aromatic, acidulous. 3. Consistency: Moderately firm, soft, sliceable, homogenous, spreadable. Melts easily in mouth. 4. Appearance: Close and homogenous cut with a dull glossy shine. Unsalted Lactic Butter
Fresh Royal Gala Apple, Others Apples And Pears.
Coffee.
Fresh royal gala apple.
Fresh meat and chicken.
Fresh mushroom.
Frozen Pork Meat.
Dried mushrooms and fungus.
Frozen Turkey Midwings.
Fresh apples.
Fresh Fruits Like Pears, Apples And Grapes.
Fresh eggs with white shell.
Live pet small animals, chinchillas..
Animal fat category 3.
Live Pet Small Animals.
Boer goats.
Seeds like flax and canola seed.
Vanilla-beans.
