Organic High Oleic Sunflower is a vertical Organic Process, our supplier chooses the organic seeds that need to be crushed, they then oversee the crushing of the seeds into a liquid. Additionally, a large ORGANIC refinery processes the oil into the finished High Oleic Sunflower we bring to market. Important controls and specification are followed by an extensive QA/QC team to insure quality and ORGANIC status. DESCRIPTION New hybrids of the traditional sunflower species produce an oil unusually high in oleic acid (C18:1). The appearance of this new hybrid only differs in the color of the kernel shells from off white to silver gray compared to black resp. black stripes. The seed is pressed and then extracted. The subsequent 4 step refining (deacidification, bleaching, steam deodorization, and winterization) results in a very light transparent refined high oleic sunflower seed oil with excellent oxidative stability. ORIGIN: The Netherlands and France CERTIFICATE OF Each shipment to include certificate. ANALYSIS: APPEARANCE & COLOR Appearance: Light transparent / Color: Lovibond 5 14 2.0 red SPECIFICATIONS Density (20 C) 0.912 -0.924 Refractive Index (20 C) 1.464 -1.474 Iodine Value 80-97 Peroxide Value 1.00 max Saponification Value 187 â?? 197 Smoke Point ca. 240�° C Free Fatty Acids (% of Oleic Acid) 0.10 max FATTY ACID COMPOSITION Palmitic Acid C 16:0 5.0 % max Stearic Acid C 18:0 6.2 % max Oleic Acid C 18:1 75 â?? 90 % Linoleic Acid C 18:2 17 % max Linolenic Acid C 18:3 0.3% max Arachidic Acid C 20:0 0.69 % max Behenic Acid C 22:0 1.6 % max Other Fatty Acids 3 % max STORAGE: Keep away from direct sunlight at room temperature in tightly sealed containers (nitrogen topping is of advantage) USAGE: The excellent stability to oxidation is comparable to that of a good olive oil and approximately twice as high as with traditional sunflower oil and soybean oils. It is therefore, particularly suited as a fat component and carrier for pharmaceutical and cosmetic formulations. Its usage in food: in baker's ware and pastries (un-hydrogenated spray oil), baby food and margarines, as a baking and frying oil (high smoke point). Like olive oil, high oleic sunflower seed oil is believed to favorably influence the human cholesterol metabolism due to its high content of monounsaturated oleic acid (C18:1).
Description Specifications: moisture:16% admixture:1% imperfect:2% size:500-550pcs/100g; 200-220pcs/100g
Specifications: moisture: 16% admixture: 1% imperfect: 2% size:190-210pcs/100g; 200-240pcs/100g
Description Specifications: QUALITY: HPS QUALITY MOISTRUE: 16.5%MAX IMPERFECT: 3%MAX IMPURITY: 0.5%MAX SIZE: 200-220,220-240P/100G PACKAGE: PACKING IN 25KGS/50KGS/50LB/100LB PP BAGS, PER 20 FCL LOAD ABOUT 24MTS
QUALITY: HPS QUALITY MOISTRUE: 16.5%MAX IMPURITY: 0.5%MAX IMPERFECT: 3%MAX SIZE: 200-220,220-240P/100G size: 200-220pcs/100g; 200-240pcs/100g; 180-200pcs/100g.
Anhydrous Milk Fat (Premium Grade) gives a natural dairy flavour and creaminess to finished products and is the perfect high quality fat ingredient. AMF (Premium Grade) is pure Milk Fat, produced only from fresh cream. Features: Excellent natural keeping qualities Virtually free of moisture No additives, preservatives, flavours, foreign fats or other impurities Anhydrous Milk Fat may be transported and stored without refrigeration. However, the storage life will depend on the storage temperature. To maintain quality, it is recommended the product is stored in a cool dry area away from direct sunlight. Provided the seal is unbroken and the above storage conditions are followed, the Milk Fat will be suitable as a dairy ingredient at least 24 months (drum format), 12 months (Bulk bin/IBC) after the date of manufacture. Warning: it is not recommended that product in bulk bins/IBCs is held frozen the bottom discharge port membrane may become brittle and rupture. This ingredient has the following features: 99.9% pure Milk Fat made from 100% pure cream Imparts good dairy flavour to product Anhydrous Milk Fat-(Premium Grade) is full of natural goodness it contains no additives Is produced in a sophisticated processing plant to ensure product consistency High quality packaging
Butter Ghee is used in cooking for guaranteed better quality and taste made from the finest butter. It is ideal for cooking a wide range of foods and is the secret ingredient that gives Asian foods their distinctive flavour. Images and Brands may vary. Sold as a case of 6 or as a single item. Each item contains 2kg.
Premium Mozzarella Frozen (made in Australia), is a premium high performing natural mozzarella with excellent flavour that is easy to shred. It is made in Stanhope, Australia using quality milk from pasture raised cows. This ingredient has the following features: Natural premium mozzarella cheese made in Australia Milky buttery flavour that works well with other ingredients Excellent baking performance with a long, firm stretch Golden Colour that gives an appetizing appearance Firm texture, ideal for shredding Frozen format Halal, Mui Halal, Vegetarian Frozen product should be stored and transported at -10C or below. Once thawed, do not refreeze. Store at between -2C and 2C and use within 14 days of thawing.
Instant Skim Milk Powder is a soluble powder made by spray drying fresh pasteurized skim milk. NZMP Instant Skim Milk Powder has the following features: Excellent solubility Low fat content Clean flavour Skim Milk Powder is hygroscopic and can absorb odours. Therefore adequate protection is essential. It is recommended that product is stored at temperatures below 25C, relative humidity below 65% and in an odours free environment. Stocks should be used in rotation preferably within 24 months of manufacture.
Instant Whole Milk Powder is a soluble powder made by spray drying fresh pasteurized whole milk. Instant Whole Milk Powder has the following features: Excellent solubility Good flow properties Full fat content Ideal food supplement Contains lecithin Whole milk Powder is hygroscopic and can absorb odours. Therefore adequate protection is essential. It is recommended that product is stored at below 25C, relative humidity below 65% and in an odours free environment. Stocks should be used in rotation preferably within 24 months of manufacture.
Regular Skim Milk Powder (SMP) for Ultra Heat Treated (UHT) milk is a soluble powder made by spray-drying fresh pasteurized skim milk. This ingredient is powdered nonfat milk solids for recombined UHT milk, suitable for UHT applications. This ingredient has the following features: Good solubility Good dispersibility Low-fat content Clean flavour Skim Milk Powder is hygroscopic and can absorb odours. Therefore adequate protection is essential. It is recommended that product is stored at temperatures below 25C, relative humidity below 65% and in an odour free environment. Stocks should be used in rotation preferably within 24 months of manufacture.
Regular Whole Milk Powder for Ultra Heat Treated milk is a soluble powder made by spray drying fresh pasteurized whole milk. This ingredient has the following features: Good solubility Good flow properties Full fat content Rich creamy flavour Whole Milk Powder is hygroscopic and can absorb odours. Therefore adequate protection is essential. It is recommended that product is stored at below 25C, relative humidity below 65% and in an odours free environment. Stocks should be used in rotation preferably within 24 months of manufacture.
Salted Creamery Butter is made from high quality fresh cream using world leading butter making technology. Salted Creamery Butter consistently delivers the superior flavour and mouthfeel needed in many applications such as baked goods and spreads. It also serves as an ingredient in a wide range of food products. This ingredient has the following features: Manufactured from pasteurized milk or cream Is frozen after manufacture to preserve the pure, clean and fresh flavour of New Zealand's finest cream Salted Creamery Butter is full of natural goodness it contains no additives, flavours or preservatives Is produced in a sophisticated processing plant to ensure product consistency Light yellow Colour and creamy taste have benefits for both industrial processors and consumers Is microbiologically more stable then unsalted butter Salted Creamery Butter is a perishable food. In order to preserve its pure clean flavour it should be: Kept frozen at -10C to -25C in accordance with importing country regulations Kept away from odours Kept out of direct sunlight Used strictly in rotation Provided that the packaging remains intact and the above storage conditions are followed, Salted Creamery Butter will have a shelf life of 24 months from the date of manufacture.
Unsalted Creamery Butter is made from high quality fresh cream using world leading butter making technology. Unsalted Creamery Butter consistently delivers the superior flavour and mouth feel needed in many applications such as baked goods and spreads. It also serves as an ingredient in a wide range of food products. Unsalted Creamery Butter is a perishable food. In order to preserve its pure clean flavour it should be: Kept frozen at -10C to -25C in accordance with importing country regulations Kept away from odours Kept out of direct sunlight Used strictly in rotation Provided that the packaging remains intact and the above storage conditions are followed, Unsalted Creamery Butter will have a shelf life of 24 months from the date of manufacture This ingredient has the following features: Typical milk fat of 82.9% Creamy flavour Good texture and body Frozen after manufacture Frozen shelf-life of 24 months Lower risk of microbial growth due to fine moisture dispersion
Fresh & Frozen Sheep Carcass
Product Details Certification HACCP, HALAL, ISO,SIF Shelf Life 12-24 months Part Leg Quarters Freezing Process BQF Packing Material Packed in Plastic Bags Pack Quantity 1kg Additional Information Payment Terms T/T Delivery Time URGENT Feather off- well cleaned and fresh- no bruises- no black pads or ammonia bus- no bad smells- no excessive blood or blood stains- moisture content is less than 3%
Product Details Certification ISO-9001: 2008 Part Paws Temperature Temperature: (- 35 C) Temperature Of Warehouse: (- 17 C) During Transport Temperature: (- 15 C) Pack Quantity 1kg Shelf Life 12-24 months Packing Material Packed in Plastic Bags Additional Information Packaging Details Packing:27 MT and 1350 Cartons in 40ft Container. Halal Frozen(2 X 10) Poly Bag, 20 Kg. Carton box, poly bag / carton box No water retention Freezed in block form& OR Packing:27 MT and 1350 Cartons in 40ft Container. Halal Frozen(4 X 5) Poly Bag, 20 Kg. Carton box, poly bag / carton box No water retention Freezed in block form Weight Per Piece  30g -55g each size per piece 12 cm- 16cm Temperature  (- 35 C)Temperature of warehouse  (- 17 C)During transport Temperature  (- 15 C)Percentage of Broken bones  maximum 3% broken bone Black spots  maximum 2% black pad or ammonia bus Smell  No bad smell Moisture  Moisture content less than 3%Feathers off No bruises No excessive blood or blood stains Outer yellow skin off Well clean, washed & fresh Outer hard nail off Packing 27 MT and 1350 Cartons in 40ft Container. Halal Frozen(2 X 10) Poly Bag, 20 Kg. Carton box, poly bag / carton box No water retention Freezed in block form OR Packing â?? 27 MT and 1350 Cartons in 40ft Container. Halal Frozen(4 X 5) Poly Bag, 20 Kg. Carton box, poly bag / carton box No water retention Freezed in block form Delivery Terms CIF Basis Delivery time  14 days
Hake is a predatory fish with a long, rounded body, silver skin and delicious white flesh. Stocks are at a sustainable level in the UK, making hake a great alternative to cod. The Cornish hake gill net fishery was certified by the Marine Stewardship Council (MSC) as a sustainable fishery in June 2015. In the past, hake was a primarily southern European fish, but global warming has meant that this fish has migrated north. Whilst a large proportion of our catch goes to Spain, Portugal and Italy, the domestic market is growing. Its shape makes hake great for cutting into steaks. The flesh is quite soft, but firms up on cooking has a good flavour and is well worth trying. For an alternative to battered cod, try deep-frying hake fillets dipped in a light tempura batter.
A beautiful dark blue crustacean that commands a very high price. The claw and tail meat of lobster is considered a delicacy. Female lobsters with eggs (berried hens) are protected under the law and fisherman have to put them back in the water, so you can enjoy lobsters all year round. The method through which lobsters are caught is sustainable, as potting is a selective, low impact fishery. There is much debate as to the most humane method of cooking live lobsters. It is recommended that they are first wrapped in a wet cloth and placed in the fridge to render the lobster unconscious in a sleep state (torpor). Before boiling, drive a sharp pointed knife through the cross on the head. This method both prevents suffering and ensures the meat stays tender.
A superb, readily available, sustainable fish that is amazingly underrated. Ranging in size from 200g to 800g, mackerel has a bullet-shaped body with beautiful iridescent silvery-blue skin and dark wavy stripes. Mackerel is a rich source of Omega-3 with greyish flesh and an incredibly rich, unbeatable flavour, which is best grilled or baked. Hand-line caught mackerel is the best choice. Any sauce should be sharp to complement its rich flavour: try gooseberry, sorrel, rhubarb, cranberry, redcurrant or mustard, but avoid anything creamy or buttery. Marinating in citrus juices is also good. Mackerel is highly rated in Japanese cuisine, where whole fish are marinated in soy before grilling or griddling. As with most oil-rich fish, it is good for smoking and makes a great pat
