Soybean meal is high in protein and energy and is one of the most commonly used protein supplements in the world. It is a palatable feedstuff and may be used as the major protein supplement in rations for dairy cattle. Type: Soybean Meal Use: Dog, Fish, Horse, Pig, Cattle, Chicken Admixture (%): 1%max Moisture (%): 10% Max Grade: Top Grade Packaging: 50kg/bag Place of Origin: Philippine Brand Name: SPE Poultry Feed Model Number: 175 Protein: 46% Min Cultivation Type: Organic Aflatoxin: 20 PPB max Packing: 50 kg pp bag
Corn Gluten Meal is the insoluble protein fraction obtained from a process of separating corn starch from maize.The entire process is fully under a hygienic condition and accredited Good Manufacturing Practice.Corn Gluten Meal is one of outstanding nutritious vegetable protein sources with an excellent amino acid profile.Due to its high digestibility.Corn Gluten Meal is widely applied for pet food,aquatic feed,and livestock diets.
We are suppliers of BEST QUALITY BRAZIL Corn gluten meal and looking for serious buyers in need of our products, contact with us for more details. Corn gluten meal is a by-product from the manufacture of corn starch and corn syrup. It is very high in protein supplement in feeds for livestock, poultry and pets. It contains slightly more TDN than corn. The protein in corn gluten is degraded relatively slowly in the rumen. A variety of corn gluten meal with 41 percent protein is available in some areas. It is higher in crude fiber (5 percent) and lower in TDN (78 percent) than the variety with 60 percent protein. Corn gluten meal usually is not included in mixtures at levels greater than 15 percent or fed at a rate greater than 15 percent or fed at a rate greater than 5 pounds (2kg) per cow per day due to poor palatability above these levels.
Fine Semolina Premium Quality Nutrition Nutrition Typical Values per 100g Energy 142kJ/335kcal Fat 1.5g of which saturates 0.3g Carbohydrate 68g of which sugars 1g Fibre 3.5g Protein 13g Salt
Description: Taking white sugar, milk or milk powder, maltodextrin, vegetable oil as its main raw materials, it is a kind of powdered products made through advanced process of filling, homogenization, sterilization and spraydring. Specifications: Fat: 10.5%-21.0% Protein: 7.7% min Moisture: 5%max. Total Sugar: 50%min Features: Easy to operate; Various flavors: Vanilla, Milk, Chocolate, Strawberry, Mango, Taro, blueberry, Melon etc.; High expanded rate and delicate taste; Low fat, high nutrition, smooth and fragrant. Usage: Mix 1kg of powdered ice cream with 3kg water, whip and hold it for 15 minutes; then put the mixed material into soft ice cream machine; turn on the machine and ice cream products will be got after about 8 minutes. Packing: 25kg/bag, 1kg/bag, etc. Storage: Store in dry & sheltered warehouse with good ventilation away from strong odours and direct sunlight. Shelf Life: 18 monhts in original and unopened packaging.
Soybean Meal (DOC) is used mainly for animal feed and other products requiring high protein. We offer high grade de-oiled soya cake, which is superior in its nutritional value. We take special care in producing soya meal to get standard quality as per customer requirements. Our Soybean Meal is hygienically packed and are available in the market at reasonable rates. Protein : 45-50 % Fat : 1% Fiber : 7% Sand/Silica : 3% Moisture : 12% Quality Process Certifications : SGS, Shefexil
Specifications - White Onion Powder Color ??White Size - 80- 100 mesh (Powder) Quality- A Grade Packing -20/25 kg double layer PP Bag with outer Corrugated box Or Customized Physical Analysis Moisture content -4/5 % (± 0.5 %) max Hot water insoluble -20 % (± 1 %) max Ash content -3 % (± 0.4 %) max Acid insoluble ash -0.5% (± 0.05 %) max Major defects- 1% (± 0.05 %) max Foreign matter -NIL Microbiological analysis Total Plate Count
VHP - Very High Polarization - Brown Sugar - Icumsa 600 - 1200 Sugar from Our Company has the following specifications. Color : ICUMSA 600 to 1200 typical Origin Brazil SPECIFICATIONS: VHP Polarization: 97.8 degree to 99.2 degree Ash Content: 0.15 % max Solubility: 95% Free flowing Color: Brown Radiation: Within internationally acceptable limits Granulation : 0.6 mm of regular square ( medium size) Moisture: 0.15% max Magnetic Particles: 10 MG/K So2 120 MG/K Sulphur Dioxide: 60 MG/K MIN Smell: Free from unusual or abnormal smells Reducing Sugar : 0.05% MAX by weight HPN Staph Aureus NIL MAX AS 1 P.P.M MAX PS 2 P.P.M MAX CU 3 P.P.M Substance Structure : Solid Brown Crystal
Sunflower Oil
Sesame Oil
Corn Oil
Product characteristics % Milk FAT Min, 99.8% % Moisture Max, 0.3% Nutritional Information Nutritional Information* Amount per 100 ml Energy, kcal 814 Energy from Fat, kcal 814 Total Fat, g 90.5 Saturated fat,g 58 Cholesterol, mg 190 Sodium, mg 0 Total Carbohydrate, g 0 Sugar, g 0 Protein, g 0 Vitamin A, mcg 600 Not a significant source of Dietary fiber, Sugars, Vitamin C, Calcium and Iron. *Approx. values Shelf Life Pouch Packing : 9 Months Tin Packing : 12 Months Jar Packing : 6 Months Bulk Packing : 12 Months Pure Butter Ghee ( Milk Fat). Pure Cow Butter Ghee is the product obtained from prime quality raw materials (milk, cream or butter) to which raw materials with no neutralizing substances have been added. Anhydrous milk fat products are manufactured in three common and distinct varieties: 1. Pure Cow Butter Ghee: Must contain at least 99.8 percent milk fat and be made from fresh cream or butter; no additives (for neutralization of free fatty acids) are permitted. 2. Pure Cow Ghee Butter Oil: Must contain at least 99.8 percent milk fat but can be made from cream or butter of different ages; use of alkali (an additive) to neutralize free fatty acids is permitted. 3. Butteroil: Must contain at least 99.3 percent milk fat; raw material and processing specifications are the same as for Anhydrous Butter Oil.
High protein wheat flour Product description Wheat flour Top Grade Additives do not add Color White or cream Smell inherent to a wheat flour without strangers odours not musty not moldy Taste inherent to a wheat flour without strangers flavors not sour not the bitter Consistency powder Physicalchemical characteristics Ash 04 Moisture max 135 Falling number sek 300 310 Wet gluten content min 26 Protein min 11 Whiteness 058 060 Nutritive value Energy kcalkJ100g 334 Protein g100g 11115 Carbohydrate g100g 706 Fat g100g 10 113 Heavy metal and mycotoxins it is not detectable Type of packaging 50 kg bags PP Storage and transport conditions dry and room temperature storage Keeps for a minimum of at least 24 months
Starch 85 % Min. Moisture 13 % Max. Ash 0.20 % Max. Pulp 0.20 cc./50g. Max. pH 4.5 - 7 Viscosity 600 BU Min. Sulfur Dioxide(SO2) 100 ppm. Max Whiteness 90 % Min. Fineness 100 mesh 90 % Min.
Specification Product name : Green Coffee Beans Origin : Brazil, Vietnam, Uganda, Cameroon, Ethiopia, Rwanda, Kenya etc Impurity : 1% Broken : 5% Moisture : max 12.5% Variety: Arabica Grade: AA Package :60kg /bag Type: Coffee Bean Variety: Robusta Processing Type: Green Grade: Grade AA Screen 18 Maturity: Fully Mature Max. Moisture (%): 12.50 Packaging: 60kg jute bags Shelf Life:24 Months min. Weight (kg):60 Place of Origin: Brazil, Vietnam, Uganda, Cameroon, Ethiopia, Rwanda, Kenya etc Cultivation Type: COMMON Black & broken (%): Max. 2.0 Foreign matter (%): Max. 0.50 Excelsa: Max. 0.50 Mould: Nil On screen No. 18(%): Min. 90
General Description Instant Full cream milk powder is the spray dried & instantised whole milk powder manufactured from pure fresh pasteurised cow's milk. The powder is commonly agglomerated and enriched with Vitamins (A & D3). Chemical Analysis Moisture: 3.0% max Fat: 26.0% min Acidity: 0.14% max Ash: 5.0 6.0 % Lactose: 36.0 % Lecithin: 0.20 % Scorched particles: Disc A/ 32.5gm max Insolubility Index: 0.5 ml max Bulk Density: 0.44 0.50 g/ml Flavour & Odour: Good Appearance & Colour: Normal Wettability: 10 sec max Dispersibility (20 secs): 80 % min Vitamin A: 2350 3650 IU Vitamin D: 300 IU min Phosphatase: < 2 ug pn-phen/ml Inhibitory Substances: < 0.003 ug/ml Microbiological Analysis Standard Plate Count: 10,000 /g max Coliform: Not detected / g Yeasts & Moulds: 10 / g max Coagulase positive Staph: Not detected / g Salmonella: Not detected / 1500g Nutrition Information Energy: 303 kJ /100ml Sodium: 47 mg/100ml Calcium: 117 mg/100ml
CRUDE SUNFLOWER OIL SPECIFICATIONS TYPICAL VALUES SPECIFIC GRAVITY ( AT 20 C�°), G/CM�³ 0,918 0,923 REFRACTIVE INDEX ( AT 40 C�°) 1,461 1,468 SMOKE POINT, C�° MIN�±10C�° FLASH POINT, C�° MIN�±10C�° COLOUR RED ( ON LOVIBOND CELL ) CONSISTENCY LIQUID VISCOUS +20C�° ODOUR, TASTE SPECIFIC FOR THIS PRODUCT QUALITY AND FOOD SAFETY PARAMETER MAX PEROXIDE VALUE, MEQ.O2/KG 15 MOISTURE AND VOLATILE SUBSTANCES, % 0,2 ACID VALUE, MG KOH/G 4,0 JODINE VALUE, GJ2/100G 118 - 141 INSOLUBLE IMPURITIES, % 0,05 SOAP CONTENT, % 0,005 SAPONIFICATION VALUE, MG KOH/KG 188 - 194 UNSAPONIFICATION MATTERS, % < 15 TYPICAL FATTY ACID COMPOSITION % C 14:0 < 0,2 C 16:0 5,0 7,6 C 18:0 2,7 6,5 C 18:1 14,0 39,4 C 18:2 48,3 74,0 C 18:3 < 0,3 C 20:0 0,1 0,5 C 20:1 < 0,3 C 22:0 0,3 1,5
Specifications Level 4 Non-Transgenic Unrefined Rapeseed Oil Smell: Rapeseed Oil: No Odor Color: Dark Yellow With Green Color Code 85 Mg Iodine Acid Value: 3.0 mg koh/g
RBD CP10 Specs FREE FATTY ACID AS PALMITIC 010 MAX MOISTURE IMPURITIES 010 MAX IODINE VALUE WIJS METHOD 560 MIN MELTING POINT C 24 Degree C MAX CLOUD POINT 100 MAX COLOUR 5 LOVIBOND CELL 30 RED MAX RBD CP8 Specs FREE FATTY ACID AS PALMITIC 010 MAX MOISTURE IMPURITIES 010 MAX IODINE VALUE WIJS METHOD 560 MIN MELTING POINT C 24 Degree C MAX CLOUD POINT 80 MAX COLOUR 5 LOVIBOND CELL 30 RED MAX
Specification Applications Salad Dressing Stir Frying Deep Frying Grilling Baking Physical Analysis Appearance Free Flowing liquid golden color Oduor Mild scent of rice when heated Cold Test 5hrs at 0C No clouding Color Lovibond scale 5 14 30 Red 340 Yellow Specific Gravity 0915 0925 Chemical Analysis Peroxide Value 15 Meqkg not more than Moisture Content 015 not more than Suspended Solids 01 not more than Saponification Value 180 195 Nutritional Details per 100 g Energy 3850 KJ 921 kcal Total Fats 100 g Saturated Fats 243 g Monounsaturated Fats 456 g Polyunsaturated Fats 301 g Vitamin E 383 mg Gamma Oryzanol 900 mg Protein 0 g Carbohydrates 0 g Fiber 0 g Storage Store at Room Temperature 10 C 30 C Shelf Life 24 months from date of manufacture
