South African Malt Vinegar Suppliers and Manufacturers

Non GMO malt barley, and animal feed barley

Monosodium glutamate/MSG Purity: 99%min Color: White crystal Shelf life: 3 years Packing: 25kg/bag USE: It is a kind of seasoning, the main ingredient is Glutamate. People use MSG to enhance the flavour of your food, especially frequentlly available in Asian country. And also MSG is a material when processing other compound seasoning such as Stock cube, sauce, vinegar and other much more seasoning. Features monosodium glutamate 1.Raw material: white rice and corn 2.Crystal color: white and bright 3.Purity:99% or at the purity of 99%,90%,80% ,70%, 65%, 60%, 50% or as customers' requests

Barley grades Malting barley class a Moisture: 13% max Protein: 10% min 11.5% max Germination energy: 95% after 5 days Full barley: 90% Below: 2.2 mm max 3% Purity of variety: 95% min Foreign variety: 1% max 1000 kernel weight: 40 gr Hi weight: min 67 kg/h Feed barley grade 2 Moisture: 13% max Crude protein: 10% min Crude fiber: 8% max Damaged grains: 2% max Grain impurities: 3% including damaged grains Foreign material: 1% max Feed barley grade 3 Moisture: 13% Crude protein: 10% min Crude fiber: 8% max Damaged grains: 2% max Grain impurities: 3% including damaged grains Foreign material: 3% max

Acetic Acid Acetic acid, also known as acetic acid and glacial acetic acid, with chemical formula of CH3COOH, is an organic monobasic acid, which is the main component of vinegar. Pure anhydrous acetic acid (glacial acetic acid) is a colorless hygroscopic solid with a freezing point of 16.6(62) and colorless crystals after solidification. Its aqueous solution is weakly acidic and highly corrosive, and steam can irritate eyes and nose. 1) Glacial acetic acid is one of the most important organic raw materials, mainly used in vinyl acetate, acetic anhydride, cellulose acetate etc; 2) Glacial acetic acid is an important raw material for synthetic fibers, adhesives and dyes, etc; 3) Glacial acetic acid is also an excellent organic solvent, widely used in plastics, rubber, printing and other industries.

Pickled Cucumber A pickled cucumber (commonly known as a pickle in the United States and Canada and a gherkin in Britain, Ireland, Australia, South Africa and New Zealand) is a cucumber that has been pickled in a brine, vinegar, or other solution and left to ferment for a period of time, by either immersing the cucumbers in an acidic solution or through souring by lacto-fermentation. Pickled cucumbers are often part of mixed pickles. Cucumber Cucumber is mainly grown in the North of Vietnam. Since it just grows well in cool weather, so there are only 2 main crops per year, the first crop (Spring â?? Summer) is from March to May and the second (Autumn â?? Winter) is from November to January of the following year. The output per season is about 8,000 - 10,000 metric tons of fresh materials. Processing Cucumber is often harvested after 40-45 days since planting and the leading time for harvest lasts around two months. In the harvest time, cucumber still grows very quickly, so it should be picked everyday or so its size can be changed from 4-7 cm to 7-10 cm. Recipe Our pickled cucumbers are manufactured under a traditional recipe by using salt, sugar, spices, and acetic acid. It is done through a brine fermentation process. Fresh cucumbers are picked, washed and salted thoroughly, and then added to a brine solution for a number of weeks. Vinegar, sugar and spices can be added to the process depending on customer's requirements.