Ferro silic: 72%min / 75%min Al: 2%max C: 0.2%max S: 0.02%max P: 0.04%max Size: 10-60mm 90%min Packing in 1 mt bag and then put in containers
Specification: Carbon (C): 10.0% max; Moisture: 2.9% max; Loss on ignition: 13.4% max; Iron oxide (FeO3): 0.4%; Calcium oxide (CaO): 0.6%; Sodium oxide (Na2O): 0.2%; Potassium oxide (K2O): 3.5%; Sulfur trioxide (SO3): 0.8%; Silicon dioxide (SiO2): 70.2%; Aluminum oxide (Al2O3): 0.1%; Magnesium oxide (MgO): 0.4%; Appearance density after compaction: 0.24%.
Micro silica, silica fume, silicon dioxide, super pozzalana, ready mix plaster, ultrafine cement grout, heat insulation compound, radix powder, ladle bottom cleaning flux, casting powder, synthetic slag, solid slag powder, prelate ore, petrol's 40, slag conditioner, rice husk ash, rice husk, nozzle, nozzle filling compound, teaming compound, carbon black, tire carbon black, cast iron powder, ggbs, ramming mass, guar gum, gg fluoric, ladle covering compound, tundish covering compound, lime powder, resin coated sand, silica sand, silicon mix, gluten powder, ladle nozzle.
Fesi 75
Desiccated coconut, sometimes referred to as Coconut Powder, is a dehydrated form of white coconut meat from freshly selected mature coconut kernels. It is prepared from substantially sound white kernel obtained from the whole nut of coconut (Cocos nucifera). Desiccated coconuts have to be processed in an appropriate manner, undergoing operations such as de-husking (the removal of the husk, leaving the shell intact), hatcheting (the removal of the shell), paring (the removal of the brown skin around the kernel), washing, comminuting, drying (to humidity level below 3%) and sifting. They can be produced without oil extraction or with partial oil extraction by appropriate physical means. Preservatives are allowed for use in production of desiccated coconuts and the most common in practice is sulphur dioxide. Also citric acid is allowed for use as the antioxidant. Table 1: Combined Nomenclature code for desiccated coconuts Number Product 080111 Coconuts, desiccated Product Specification Quality For detailed standard quality requirements please refer to Codex Alimentarius Standard for Desiccated Coconut The basic quality requirements for desiccated coconuts are: Colour: natural white to light creamy Texture: free-flowing and free from yellow specks Flavour: distinctive coconut flavour without off-flavours due to deterioration or absorption of extraneous substances. Odour: The odour shall be characteristic of the product, shall not be mouldy, cheesy, smoky, fermented or rancid, and shall not possess any undesirable odour. Oil content: According to the oil content, desiccated coconuts are in trade practice commonly divided into 2 categories: 1. High fat Desiccated Coconut (sometimes referred as 'full fat') with equal or more than 60% m/m of oil. It is dehydrated form of white coconut meat from freshly selected mature kernels. 2. Low fat Desiccated Coconut with less than 60% m/m of oil. It is a dehydrated form of white coconut meat after extraction of the Coconut milk. The fat content of this product can vary but is usually in the range of 45% - 55%. Additional quality requirements
Desiccated coconut, sometimes referred to as Coconut Powder, is a dehydrated form of white coconut meat from freshly selected mature coconut kernels. It is prepared from substantially sound white kernel obtained from the whole nut of coconut (Cocos nucifera). Desiccated coconuts have to be processed in an appropriate manner, undergoing operations such as de-husking (the removal of the husk, leaving the shell intact), hatcheting (the removal of the shell), paring (the removal of the brown skin around the kernel), washing, comminuting, drying (to humidity level below 3%) and sifting. They can be produced without oil extraction or with partial oil extraction by appropriate physical means. Preservatives are allowed for use in production of desiccated coconuts and the most common in practice is sulphur dioxide. Also citric acid is allowed for use as the antioxidant. Table 1: Combined Nomenclature code for desiccated coconuts Number Product 080111 Coconuts, desiccated Product Specification Quality For detailed standard quality requirements please refer to Codex Alimentarius Standard for Desiccated Coconut The basic quality requirements for desiccated coconuts are: Colour: natural white to light creamy Texture: free-flowing and free from yellow specks Flavour: distinctive coconut flavour without off-flavours due to deterioration or absorption of extraneous substances. Odour: The odour shall be characteristic of the product, shall not be mouldy, cheesy, smoky, fermented or rancid, and shall not possess any undesirable odour. Oil content: According to the oil content, desiccated coconuts are in trade practice commonly divided into 2 categories: 1. High fat Desiccated Coconut (sometimes referred as 'full fat') with equal or more than 60% m/m of oil. It is dehydrated form of white coconut meat from freshly selected mature kernels. 2. Low fat Desiccated Coconut with less than 60% m/m of oil. It is a dehydrated form of white coconut meat after extraction of the Coconut milk. The fat content of this product can vary but is usually in the range of 45% - 55%. Additional quality requirements
Desiccated coconut, sometimes referred to as Coconut Powder, is a dehydrated form of white coconut meat from freshly selected mature coconut kernels. It is prepared from substantially sound white kernel obtained from the whole nut of coconut (Cocos nucifera). Desiccated coconuts have to be processed in an appropriate manner, undergoing operations such as de-husking (the removal of the husk, leaving the shell intact), hatcheting (the removal of the shell), paring (the removal of the brown skin around the kernel), washing, comminuting, drying (to humidity level below 3%) and sifting. They can be produced without oil extraction or with partial oil extraction by appropriate physical means. Preservatives are allowed for use in production of desiccated coconuts and the most common in practice is sulphur dioxide. Also citric acid is allowed for use as the antioxidant. Table 1: Combined Nomenclature code for desiccated coconuts Number Product 080111 Coconuts, desiccated Product Specification Quality For detailed standard quality requirements please refer to Codex Alimentarius Standard for Desiccated Coconut The basic quality requirements for desiccated coconuts are: Colour: natural white to light creamy Texture: free-flowing and free from yellow specks Flavour: distinctive coconut flavour without off-flavours due to deterioration or absorption of extraneous substances. Odour: The odour shall be characteristic of the product, shall not be mouldy, cheesy, smoky, fermented or rancid, and shall not possess any undesirable odour. Oil content: According to the oil content, desiccated coconuts are in trade practice commonly divided into 2 categories: 1. High fat Desiccated Coconut (sometimes referred as 'full fat') with equal or more than 60% m/m of oil. It is dehydrated form of white coconut meat from freshly selected mature kernels. 2. Low fat Desiccated Coconut with less than 60% m/m of oil. It is a dehydrated form of white coconut meat after extraction of the Coconut milk. The fat content of this product can vary but is usually in the range of 45% - 55%. Additional quality requirements
We are manufacturer of industrial Silicone oil (odourless, colorless, CAS No. 63148-62-9) with 3 main viscosity: 350CST, 500CST and 1000CST.
Silicon.
Ferro silicon.
Ferro silicon.
Silicon Vacuum Suction Cup..
Silicon Scraps And Spare Rubber Gloves.Silicone
TIO2, EPS.
Capacity: 1L/1.2L; Body: PC Plastic material, customized patterns and colors; Lid: PP Plastic material, twist-on cap, dust and leakproof with silicone gasket; Mouth: Wide, easy to put water or ice cubes in; Carrier: Portable and convenient; Color and Pattern: Optional or customized; Logo: Rang Dong; OEM: Accepted;
Capacity: 0.7L; Body: PC Plastic material, customized patterns and colors; Lid: PC Plastic material, flip type, dust and leakproof with silicone gasket; Mouth: Wide, easy to put water or ice cubes in; Carrier: Portable and convenient; Color and Pattern: Optional or customized; Logo: Rang Dong; OEM: Accepted;
Capacity: 0.45L; Heat retention after 6h >= 78 C; Body: Double-walled 304 & 201 stainless steel for heat preservation, customized patterns and colors; Lid: Polypropylene material, just press the button to open, features a locking latch to prevent accidental opening; Straw: Silicone material, spill-free drinking while maintaining the beverage's temperature; Color and Pattern: Optional or customized; Logo: Rang Dong; OEM: Accepted;
Capacity: 0.5L; Heat retention after 6h >= 78 C; Body: Double-walled 304 & 201 stainless steel for heat preservation, coated with a layer of silicone rubber for a more secure grip and resistance to wear (optional), customized patterns and colors; Outer lid: 304 stainless steel material, just twist to open, can be used as a cup; Inner lid: Polypropylene material, just press the button to open and get water, then twist to fully open; Color and Pattern: Optional or customized; Logo: Rang Dong; OEM: Accepted;