Mineral water.
Food (canned, recessed), olives, sushi ginger, apple concentrated juice and puree, natural drinking straws (reed).Trade
Milk uht, mineral water, waffle biscuits.
Milk uht, industrial milk, mineral water, guar gum, olive oil, soap.
35-38% humidity and appears juicy, but inferior quality - more water weight and hence more profit for the vendor. Gourmet beans can be vacuum packed to appear juicy - a time-bomb as they dry out or mould up - use immediately for brewing extracting or baking. Usually, these beans have not expressed their full flavor, are nice in appearance, but unstable, in critical need of vacuum to biologically and aerobically stabilize, and carry a risk of mould as a near certainty within a month.
Tris clorisopropyl phosphate Tris(1-chloro-2-propyl) phosphate Sample available Specification Acidity: 0.8 mgkoh/g max Water content:0.15% max Viscosity (25 degrees):56 - 58mm2/s Specific gravity (20 degree): 1.27-1.31 Flash point (degrees): ≥240 Decompose humidity (degrees): ≥230 Tcpp common additive use level: 5-10%
I Packing condition: a case of 12* 1l box Gross weight by one 20' fcl: 154890.400 kgs Net weight by one 20' fcl: 142800.000 kgs Individual packages: 1l box
Beans around 15-20% humidity, being very brittle and hard and shrunken - but bursting with flavour! These beans may be deceptively empty in smell because they have dried and closed all of the pores on their skin and cannot "breathe," so it can be difficult to tell before using, if they are good Vanilla with lots of Vanillin per weight, or if they are very old, or even worse, extracted or low-quality Vanilla.
