Product Code : 1CAS00HT Product Name : Cassia Stick Heat Treated Description : Cassia sticks from selected dried stems inner bark of evergreen tree of the tropics and subtropics Cinnamomum burmannii which belongs to the family Lauraceae Country of Origin : Indonesia Common Name : Kayu Manis (Indonesia), Cassia (English) Botanical Name : Cinnamomum burmannii Plant Part : Used Bark ANALYTICAL/PHYSICAL Odor Most fragrant, pleasing odor, mildly pungent taste, sweet, warm, typically of Cinnamon characteristic aroma Color/Appearance : Brown cassia sticks of mix quills lenght about 8 cm Infestation Shall be free from any pest / insect infestation Moisture Content (%) : Max. 14.0 Volatile Oil (%) : Min. 2.0 Ash on Dry Basis (%) : Max. 7.0 Acid Insoluble Ash on Dry Basis (%) : Max. 1.0 Length (cm) : About 8 ± 1 MICROBIOLOGICAL DATA Total Plate Count (cfu/g) : Max. 10.000 Yeast and Mold (cfu/g) : Max. 1.000 E. coli (cfu/g) : Not Detected Coliform (cfu/g) : Not Detected Salmonella (cfu/25g) : Negative METHODS Testing methods : ASTA METHOD PACKAGING : Polyethylene inner bag with three-ply kraft paper outer bag STABILITY AND STORAGE 24 Months when stored properly on the following conditions: Recommended storage temperature: 20-32oC Recommended storage humidity (RH) : 50-60 % Keep in dry and airy place with no direct sunlight exposure No extreme treatments which could destroy packaging protection capacity Use all after opening the packaging
Product Code : 1CAS08NH Product Name : Cassia Stick 8 cm Non Heat Treated Description : Cassia sticks from selected dried stems inner bark of evergreen tree of the tropics and subtropics Cinnamomum burmannii which belongs to the family Lauraceae Country of Origin : Indonesia Common Name : Kayu Manis (Indonesia), Cassia (English) Botanical Name : Cinnamomum burmannii Plant Part : Used Bark ANALYTICAL/PHYSICAL Odor Most fragrant, pleasing odor, mildly pungent taste, sweet, warm, typically of Cinnamon characteristic aroma Color/Appearance : Brown cassia sticks of mix quills lenght about 8 cm Infestation Shall be free from any pest / insect infestation Moisture Content (%) : Max. 12.0 Volatile Oil (%) : Min. 2.0 Ash on Dry Basis (%) : Max. 7.0 Acid Insoluble Ash on Dry Basis (%) : Max. 1.0 Length (cm) : About 8 ± 1 MICROBIOLOGICAL DATA Total Plate Count (cfu/g) : Not Available Yeast and Mold (cfu/g) : Not Available E. coli (cfu/g) : Not Available Coliform (cfu/g) : Not Available Salmonella (cfu/25g) : Not Available METHODS Testing methods : ASTA METHOD Packaging : Polyethylene Inner Bag With Three-ply Kraft Paper Outer Bag Stability And Storage : 24 Months When Stored Properly On The Following Conditions: Recommended storage temperature : 20-32oC Recommended storage humidity (RH) : 50-60 % Keep in dry and airy place with no direct sunlight exposure No extreme treatments which could destroy packaging protection capacity Use all after opening the packaging
Product Code : 1CLG40ST Product Name : Chili Ground US #40 Steam Sterilized Description 100 % chilli, from specially variety of whole, sound fruits of Capsicum frutescens. Country of Origin : Indonesia Common Name : Cabe (Indonesia), Chili (English) Botanical Name : Capsicum frutescens Plant Part : Used Fruits ANALYTICAL/PHYSICAL Odor Characteristic sweet aroma with hot burning sensation Color/Appearance : Bright red to deep red Infestation Shall be free from any pest / insect infestation Moisture Content (%) : Max. 10.0 Ash on Dry Basis (%) : Max. 8.0 Acid Insoluble Ash on Dry Basis (%) : Max. 1.0 Particle Size (%) : Min. 90 % Through US #40 (0,420mm) MICROBIOLOGICAL DATA Total Plate Count (cfu/g) : Max. 100.000 Yeast and Mold (cfu/g) : Ma. 1000 E. coli (cfu/g) : Not Detected Coliform (cfu/g) : Not Detected Salmonella (cfu/50g) : Negative METHODS Testing methods : ASTA METHOD PACKAGING : Polyethylene inner bag with three-ply kraft paper outer bag STABILITY AND STORAGE 12 Months when stored properly on the following conditions: Recommended storage temperature: 20-32oC Recommended storage humidity (RH) : 50-60 % Keep in dry and airy place with no direct sunlight exposure No extreme treatments which could destroy packaging protection capacity Use all after opening the packaging
Product Code : 1CBW02NS Product Name : Clove Bud Whole FAQ Non Steam Sterilized Description : Clove whole from dried unopened flower bud of an evergreen tree Eugenia : caryophyllata. Country of Origin : Indonesia Common Name : Cengkeh (Indonesia), Clove Bud (English) Botanical Name : Eugenia caryophyllata Plant Part : Used Seeds ANALYTICAL/PHYSICAL Odor Characteristic : clean true to type, strong bitter aromatic Color/Appearance : Reddish Brown Infestation Shall be free from any pest / insect infestation Moisture Content (%) : Max. 10.0 Volatile Oil (%) : Min. 10.0 Ash on Dry Basis (%) : Max. 7.0 Acid Insoluble Ash on Dry Basis (%) : Max. 1.0 Foreign Material (%) : Max. 0.5 Stems (%) : Max. 2.0 Inferior Cloves (%) : Max. 5.0 MICROBIOLOGICAL DATA Total Plate Count (cfu/g) : Not Available Yeast and Mold (cfu/g) : Not Available E. coli (cfu/g) : Not Available Coliform (cfu/g) : Not Available Salmonella (cfu/25g) : Not Available METHODS Testing methods : ASTA METHOD PACKAGING : Polyethylene inner bag with three-ply kraft paper outer bag STABILITY AND STORAGE : 24 Months when stored properly on the following conditions: Recommended storage temperature: 20-32oC Recommended storage humidity (RH) : 50-60 % Keep in dry and airy place with no direct sunlight exposure No extreme treatments which could destroy packaging protection capacity Use all after opening the packaging
Product Code : 1CBG40ST Product Name : Clove Ground US #40 Steam Sterilized Description 100 % clove dried clean, unopened flower bud of an evergreen tree Eugenia caryophyllata. Country of Origin : Indonesia Common Name : Cengkeh (Indonesia), Clove Bud (English) Botanical Name : Eugenia caryophyllata Plant Part : Used Flower ANALYTICAL/PHYSICAL Odor Characteristic : clean true to type, strong bitter aromatic Color/Appearance : Darken to Reddish Brown Infestation Shall be free from any pest / insect infestation Moisture Content (%) : Max. 12.0 Volatile Oil (%) : Min. 5.0 Ash on Dry Basis (%) : Max. 7.0 Acid Insoluble Ash on Dry Basis (%) : Max. 1.0 Particle Size (%) : Min. 95.0 Through US #40 (â?? 0.420 mm) MICROBIOLOGICAL DATA Total Plate Count (cfu/g) : Max. 10.000 Yeast and Mold (cfu/g) : Max. 100 E. coli (mpn/g) : Not Detected Coliform (mpn/g) : Max. 100 Salmonella (cfu/50g) : Negative METHODS Testing methods : ASTA METHOD PACKAGING : 20 kgs polyethylene inner bag with three-ply kraft paper outer bag STABILITY AND STORAGE : 24 Months when stored properly on the following conditions: Recommended storage temperature : 20 - 22oC Recommended storage humidity (RH) : 50-60 % Keep in dry and airy place with no direct sunlight exposure
Product Code : 1GRG40ST Product Name : Ginger Ground US #40 Steam Sterilized Description 100 % ground product from dried sliced of selected washed fresh rhizomes of Zingiber officinale Roscue a robust herbs perennial plant belong to the family Zingiberaceae. Country of Origin : Indonesia Common Name : Jahe (Indonesia), Ginger (English) Botanical Name : Zingiber officinale Roscue Plant Part : Used Root ANALYTICAL/PHYSICAL Odor Characteristic, pleasant aromatic, pungent and warm taste Color/Appearance Beige to medium yellowish brown powder Infestation Shall be free from any pest / insect infestation Moisture Content (%) : Max. 12.0 Volatile Oil (%) : Min. 1.0 Ash on Dry Basis (%) : Max. 8.0 Acid Insoluble Ash on Dry Basis (%) : Max. 1.0 Particle Size (%) : Min. 95 Through US #40 MICROBIOLOGICAL DATA Total Plate Count (cfu/g) : Max. 100.000 Yeast and Mold (cfu/g) : Max. 1.000 E. coli (cfu/g) : Not Detected Coliform (cfu/g) : Not Detected Salmonella (cfu/50g) : Negative METHODS Testing methods : ASTA METHOD PACKAGING : Polyethylene inner bag with three-ply kraft paper outer bag STABILITY AND STORAGE : 12 Months when stored properly on the following conditions: Recommended storage temperature : 20-32oC Recommended storage humidity (RH) : 50-60 % Keep in dry and airy place with no direct sunlight exposure Use all after opening the packaging
Product Code : 1KLG20ST Product Name : Kaffir Lime Leaf Ground US #20 Steam Sterilized Description Pure Kaffirlime Leaves processed from the selected clean and oven dried leaves of Citrus hystrix. Country of Origin : Indonesia Common Name : Daun Jeruk (Indonesia), Kaffir Lime Leaf (English) Botanical Name : Citrus hystrix. Plant Part : Used Leaf ANALYTICAL/PHYSICAL Odor Characteristic to Kaffirlime Leaves odor, fresh lime-like aroma with a characteristic pleasant taste. Color/Appearance : Yellowish green to pale green dried leaves powder. Infestation Shall be free from any pest / insect infestation Moisture Content (%) : Max. 12.0 Volatile Oil (%) : Min. 0.3 Ash on Dry Basis (%) : Max. 10.0 Acid Insoluble Ash on Dry Basis (%) : Max. 1.0 Particle Size (%) : Min. 95.0 Through US #20 MICROBIOLOGICAL DATA Total Plate Count (cfu/g) : Max. 10.000 Yeast and Mold (cfu/g) : Max. 100 E. coli (cfu/g) : Not Detected Coliform (cfu/g) : Not Detected Salmonella (cfu/50g) : Negative METHODS : Testing methods : ASTA METHOD PACKAGING : Polyethylene inner bag with three-ply kraft paper outer bag STABILITY AND STORAGE : 12 Months when stored properly on the following conditions: Recommended storage temperature: 20-32oC Recommended storage humidity (RH) : 50-60 % Keep in dry and airy place with no direct sunlight exposure
Product Code : 1TRG35ST Product Name : Tamarind Powder US #35 Steam Sterilized Description Ground product produce from selected sliced and dried fruits of Garcinia atroviridis, which belongs to the family of Guttiferae/ Clusiaceae Country of Origin : Indonesia Common Name : Asam Gelugur (Indonesia), Tamarind (English) Botanical Name : Garcinia atroviridis Plant Part : Used Fruit ANALYTICAL/PHYSICAL Odor Specific characteristic and sour taste Color/Appearance : Brown powder Infestation Shall be free from any pest / insect infestation Moisture Content (%) : Max. 11.0 Ash on Dry Basis (%) : Max. 7.0 Acid Insoluble Ash on Dry Basis (%) : Max. 1.0 Particle Size (%) : Min. 95 US #35 (0.500 mm) MICROBIOLOGICAL DATA Total Plate Count (cfu/g) : Max. 10.000 Yeast and Mold (cfu/g) : Max. 100 E. coli (mpn/g) : Not Detected Coliform (mpn/g) : Not Detected Salmonella (cfu/50g) : Negative METHODS Testing methods : ASTA METHOD PACKAGING : 15 kgs polyethylene inner bag with three-ply kraft paper outer bag STABILITY AND STORAGE : 18 Months when stored properly on the following conditions: Recommended storage temperature : 20 - 32oC Recommended storage humidity (RH) : 50-60 % Keep in dry and airy place with no direct sunlight exposure Use all after opening the packaging
Product Code 1CAB20ST Product Name : Cassia BRC VO 2,0 % Steam Sterilized Description Cassia broken from selected dried stems inner bark grade KB of evergreen tree of the tropics and subtropics Cinnamomum burmannii which belongs to the family Lauraceae Country of Origin : Indonesia Common Name : Kayu Manis (Indonesia), Cassia (English) Botanical Name : Cinnamomum burmannii Plant Part : Used Bark ANALYTICAL/PHYSICAL : Odor Most fragrant, pleasing odor, mildly pungent taste, sweet, warm, typically of Cinnamon characteristic aroma Color/Appearance ; Yellowish to pale brown dried stem's inner bark broken Infestation Shall be free from any pest / insect infestation Moisture Content (%) Max. 14.0 Volatile Oil (%) : Min. 2.0 Ash on Dry Basis (%) : Max. 7.0 Acid Insoluble Ash on Dry Basis (%) : Max. 1.0 Foreign Material (%) : Max. 0.5 MICROBIOLOGICAL DATA Total Plate Count (cfu/g) : Max. 10.000 Yeast and Mold (cfu/g) : Max. 1.000 E. coli (cfu/g) : Not Detected Coliform (cfu/g) : Not Detected Salmonella (cfu/25g) : Negative METHODS Testing Methods : Asta Method Packaging : Polyethylene Inner Bag With Three-ply Kraft Paper Outer Bag Stability And Storage : 24 Months When Stored Properly On The Following Conditions: Recommended storage temperature: 20-32oC Recommended storage humidity (RH) : 50-60 % Keep in dry and airy place with no direct sunlight exposure No extreme treatments which could destroy packaging protection capacity Use all after opening the packaging
Product Code 1CAB30ST Product Name Cassia : BRC VO 3,0 % Steam sterilized Description Cassia broken from selected dried stems inner bark grade KM of evergreen tree of the tropics and subtropics Cinnamomum burmannii which belongs to the family Lauraceae Country of Origin : Indonesia Common Name : Kayu Manis (Indonesia), Cassia (English) Botanical Name : Cinnamomum burmannii Plant Part : Used Bark ANALYTICAL/PHYSICAL Odor Most fragrant, pleasing odor, mildly pungent taste, sweet, warm, typically of Cinnamon characteristic aroma Color/Appearance : Yellowish to pale brown dried stem's inner bark broken Infestation Shall be free from any pest / insect infestation Moisture Content (%) Max.: 14.0 Volatile Oil (%) : Min. 3.00 Ash on Dry Basis (%) : Max. 7.0 Acid Insoluble Ash on Dry Basis (%) : Max. 1.0 Foreign Material (%) : Max. 0.5 MICROBIOLOGICAL DATA Total Plate Count (cfu/g) : Max. 10.000 Yeast and Mold (cfu/g) : Max. 1.000 E. coli (cfu/g) : Not Detected Coliform (cfu/g) : Not Detected Salmonella (cfu/25g) : Negative METHODS Testing Methods : Asta Method Packaging : Polyethylene Inner Bag With Three-ply Kraft Paper Outer Bag Stability And Storage : 24 Months When Stored Properly On The Following Conditions: Recommended storage temperature : 20 - 32C Recommended storage humidity (RH) : 50-60 % Keep in dry and airy place with no direct sunlight exposure No extreme treatments which could destroy packaging protection capacity Use all after opening the packaging
Product Code : 1CAG40ST Product Name : Cassia Ground US # 40 Steam Sterilized Description Ground product produce from selected dried stem's inner bark of Evergreen tree of the tropics and subtropics Cinnamomum burmanii C.G. Nees et. Blume which belongs to the family Lauraceae Country of Origin : Indonesia Common Name : Kayu Manis (Indonesia), Cassia (English) Botanical Name : Cinnamomum burmannii Plant Part : Used Bark ANALYTICAL/PHYSICAL : Odor Most fragrant, pleasing odor, mildly pungent taste, sweet, warm, typically of Cinnamon characteristic aroma Color/Appearance : Tan to caramel brown powder Infestation Shall be free from any pest / insect infestation Moisture Content (%) : Max. 12.0 Volatile Oil (%) : Min. 1.0 Ash on Dry Basis (%) : Max. 7.0 Acid Insoluble Ash on Dry Basis (%) : Max. 1.0 Particle Size (%) Min 95.0 % through US # 40 (0.42 mm) MICROBIOLOGICAL DATA Total Plate Count (cfu/g) : Max. 10.000 Yeast and Mold (cfu/g) : Max. 1.000 E. coli (cfu/g) : Not Detected Coliform (cfu/g) : Not Detected Salmonella (cfu/25g) : NegativE Methods Testing Methods : Asta Method Packaging : Polyethylene Inner Bag With Three-ply Kraft Paper Outer Bag Stability And Storage : 24 Months When Stored Properly On The Following Conditions: Recommended storage temperature : 20 - 32oC Recommended storage humidity (RH) : 50-60 % Keep in dry and airy place with no direct sunlight exposure No extreme treatments which could destroy packaging protection capacity Use all after opening the packaging
Product Code : 1CAG50ST Product Name : Cassia Ground US #50 Steam Sterilized Description Ground product produce from selected dried stem's inner bark of Evergreen tree of the tropics and subtropics Cinnamomum burmanii C.G. Nees et. Blume which belongs to the family Lauraceae Country of Origin : Indonesia Common Name : Kayu Manis (Indonesia), Cassia (English) Botanical Name : Cinnamomum burmannii Plant Part : Used Bark ANALYTICAL/PHYSICAL Odor Most fragrant, pleasing odor, mildly pungent taste, sweet, warm, typically of Cinnamon characteristic aroma Color/Appearance : Tan to caramel brown powder Infestation Shall be free from any pest / insect infestation Moisture Content (%) : Max. 12.0 Volatile Oil (%) : Min. 1.5 Ash on Dry Basis (%) : Max. 7.0 Acid Insoluble Ash on Dry Basis (%) : Max. 1.0 Particle Size (%) : Min 95.0 % through US # 50 (0.297 mm) MICROBIOLOGICAL DATA Total Plate Count (cfu/g) : Max. 10.000 Yeast and Mold (cfu/g) : Max. 1.000 E. coli (cfu/g) Not Detected Coliform (cfu/g) Not Detected Salmonella (cfu/25g) Negative Methods Testing Methods : Asta Method Packaging : Polyethylene inner bag with three-ply kraft paper outer bag Stability And Storage 24 Months When Stored Properly On The Following Conditions: Recommended Storage Temperature: 20-32oc Recommended Storage Humidity (rh) : 50-60 % Keep In Dry And Airy Place With No Direct Sunlight Exposure No Extreme Treatments Which Could Destroy Packaging Protection Capacity Use All After Opening The Packaging
Product Code : 1CAS06NH Product Name : Cassia Stick 6 cm Non Heat Treated Description : Cassia sticks from selected dried stems inner bark of evergreen tree of the tropics and subtropics Cinnamomum burmannii which belongs to the family Lauraceae Country of Origin : Indonesia Common Name : Kayu Manis (Indonesia), Cassia (English) Botanical Name : Cinnamomum burmannii Plant Part : Used Bark ANALYTICAL/PHYSICAL Odor Most fragrant, pleasing odor, mildly pungent taste, sweet, warm, typically of Cinnamon characteristic aroma Color/Appearance : Brown cassia sticks of mix quills lenght about 6 cm Infestation Shall be free from any pest / insect infestation Moisture Content (%) : Max. 12.0 Volatile Oil (%) : Min. 2.0 Ash on Dry Basis (%) : Max. 7.0 Acid Insoluble Ash on Dry Basis (%) ; Max. 1.0 Length (cm) : About 6 ± 1 MICROBIOLOGICAL DATA Total Plate Count (cfu/g) : Not Available Yeast and Mold (cfu/g) : Not Available E. coli (cfu/g) : Not Available Coliform (cfu/g) : Not Available Salmonella (cfu/25g) : Not Available METHODS Testing Methods : Asta Method Packaging : Polyethylene Inner Bag With Three-ply Kraft Paper Outer Bag Stability And Storage : 24 Months When Stored Properly On The Following Conditions: Recommended storage temperature: 20-32oC Recommended storage humidity (RH) : 50-60 % Keep in dry and airy place with no direct sunlight exposure No extreme treatments which could destroy packaging protection capacity ï?¼ Use all after opening the packaging
Product Code : 1CAS06HT Product Name : Cassia Stick 6 cm Heat Treated Description Cassia sticks from selected dried stems inner bark of evergreen tree of the tropics and subtropics Cinnamomum burmannii which belongs to the family Lauraceae Country of Origin : Indonesia Common Name : Kayu Manis (Indonesia), Cassia (English) Botanical Name : Cinnamomum burmannii Plant Part : Used Bark ANALYTICAL/PHYSICAL Odor Most fragrant, pleasing odor, mildly pungent taste, sweet, warm, typically of Cinnamon characteristic aroma Color/Appearance : Brown cassia sticks of mix quills lenght about 6 cm Infestation Shall be free from any pest / insect infestation Moisture Content (%) : Max. 14.0 Volatile Oil (%) : Min. 2.0 Ash on Dry Basis (%) : Max. 7.0 Acid Insoluble Ash on Dry Basis (%) : Max. 1.0 Length (cm) About 6 ± 1 MICROBIOLOGICAL DATA Total Plate Count (cfu/g) : Max. 10.000 Yeast and Mold (cfu/g) : Max. 1.000 E. coli (cfu/g) : Not Detected Coliform (cfu/g) : Not Detected Salmonella (cfU/25g) : Negative Methods Testing Methods : Asta Method Packaging : Polyethylene Inner Bag With Three-ply Kraft Paper Outer Bag STABILITY AND STORAGE 24 Months when stored properly on the following conditions: Recommended storage temperature: 20-32oC Recommended storage humidity (RH) : 50-60 % Keep in dry and airy place with no direct sunlight exposure No extreme treatments which could destroy packaging protection packaging
Type - Broken, Powder, Sticks Quality - Conventional, Organic, Heat Treated, ST
Price And Quantity Minimum Order Quantity5 KilogramsPrice Range350.00 - 2000.00 INR/Kilograms Product Specifications Product NameStar AniseProduct TypeDried ShapeGranuleProcessingRaw ColorBrownGradeFood Shelf Life1 YearsStorageDry Place Product Description Star Aniseeds With Stem We provide Star Aniseeds With Stem which are hand picked, no stem, well dried and reddish color without fungus or mould. Can be made into a liquid scent and used for fishing and hunting. Leaves are used to treat digestive problems, to relieve toothache and its essential oil is used to treat lice and scabies. Trade Information Payment TermsCash in Advance (CID), Cash Advance (CA)Supply Ability10000 Kilograms Per Week Delivery Time2-7 DaysMain Export Market(s)Africa, Middle East, Western Europe, Eastern Europe, South America, North America, Central America, Australia, Asia Main Domestic MarketAll India
--Price And Quantity Minimum Order Quantity5 KilogramsPrice Range400.00 - 1000.00 INR/Kilograms Product Specifications Product NameSpicesProduct TypeDried ShapePowderProcessingRaw ColorYellow,Green and RedGradeFood Product Description organic spices : Our line of spices captures flavors and sensation from all parts of India and bring them straight to your kitchen to guarantee the perfect intense, and pesticide free seasoning of your meal. Our spices and herbs available as 'whole', 'flakes' or 'ground', as per specifications. Vibrant in color, flavor and aroma. These organic spices and herbs are amongst the best in the world, cleaned, graded and packed for retail or bulk sales. Our bulk supply comes in vacuum packed bags for all spice powders. * Chilly * Cumin seed * Fennel seeds * Coriander * Cardamom * Curry leaf * Nutmeg * Turmeric * Black / white pepper * Ajwain * Mace * Cinnamon * Cloves * Yellow / black mustard seeds. Trade Information Payment TermsCash in Advance (CID), Cash Advance (CA)Supply Ability10000 Kilograms Per Week Delivery Time2-7 Days
Belonging to the same family of black cumin, onion seed is also known as kalonji, black onion seed, black caraway, etc. Onion seed constitutes 38% of oil that is responsible for its aromatic flavor. The seeds are used as flavoring agents while cooking. The seeds need to be toasted to enhance their fragrant tinge
The process of dry celery flakes starts with selecting quality celery then chopping and drying it. Dried celery flakes can be used when fresh celery is a cooking spice that is usually used in soups, stews, and other dishes.
Muntok White Pepper is a trade mark pinned by importers as well as consumers or buyers from abroad on White Pepper from Bangka Island, Indonesia, which has been a world commodity for a very long time. Pepper Bangka also called Pepper / Sahang, has the Latin nickname Piper Albi Linn is a plant that is rich in chemical content, such as pepper oil, fat oil, and starch. Pepper is slightly bitter, spicy, warm, and antipyretic. This plant has begun to be discovered and known since decades ago. Available Muntok White Pepper Grade 620 G / L KA 13% and Grade 630 G / L 12.5%
