Hot Selling Warehouse Storage Container Suppliers and Manufacturers

Good quality storage box in stock

Dried fish collagen protein subjected to the production extraction is high in content of extracted protein and amino acid and relatively low in content of fat, can meet the demand of human body to nutrient substances each day, is easily absorbed and utilized by the human body, and is helpful for improving the immunity of the organism of a human body, improving the memory, keeping the body healthy and energizing the body after long-term use.

Use: Toothbrush Feature: foldable Place of Origin: Vietnam Brand Name:n99 GOLD DATA Model Number: Selena +84 587 176 063 Color: Dark yellow /Light yellow/ Black Product name: Bamboo Toothbrush Handle Material: 100% Biodegradable Mao Bamboo Logo: Customized Logo Acceptable Usage: Home Hotel Traveling Spa Hospital Length: 14.5/18.5 cm Keyword: Eco Toothbrush Bamboo MOQ: 2000 Pcs Packing: Customer''s Requirements Type: Adult Medium and Child Supply Ability 50000 Piece/Pieces per Month Packaging Details Wholesale Natural Bamboo Toothbrush packed in oppbag, brown box ,inner box, export carton. Port All port in Vietnam

* Specifications: - Size 35x10x27cm - Color: White/ Black/ Navy - Material: Plastic + Wooden handle

The Aluminium Incinerated scrap is the by-product derived from the reprocessing IBA Incinerator bottom ash). It can be classified as follows: Basel code B1010. EW Code: 17 04 02. With a low melting point at 660'C, on visual inspection, aluminium can be found as melted and re-solidified particles or rocks. This happens to aluminium foil that is converted into small droplets during the incineration process. Some larger and thicker aluminium packaging items can still be partially recognised as they retain their shape. The heterogeneous nature of the processed material is due to the diversified conditions present in the combustion chamber, (some relatively cooler regions in the furnace). The stock can contain all kind of aluminium packing. We can currently provide this material in three different fractions and with different aluminium content: 3-8 mm split in two different qualities: 65% ± 3% Al 85% ± 3% Al 8-16 mm: about 70% ± 3% Al 16-60 mm: about 80% ± 3% Al The material contains minor impurities typically stones, ash, glass. Such components are inherent and adhere to the scrap surface. The total impurities can be sorted, but not fully removed. The collected stock is stored in warehouse on cemented flooring. It can be loaded loose in 20' Feet heavy duty container.

We are glad to propose 500 MT of stain less steel mill scale. Mill scale is formed on the outer surfaces during by the hot rolling lamination of stainless-steel products. At a visual inspection the material is a hard brittle sand and is mainly composed of iron oxides, mostly ferric, and is bluish black in colour, but it also contains considerable alloying elements such as chromium and nickel. The recovery ratio after melting in furnace for the most valuable alloy elements is: - Ni: 3.5 - 4.5% - Cr: 6-8% From the chemical and physical analysis performed on the scrap, and according to the European environmental rules, the material has been classified as a special non dangerous waste, listed in green list. In particular the mill scale can be classified as follows: Waste code: 10 02 10 The material is stored on cemented flooring, and it can be loaded loose in tipper trucks or containers. Chemical analysis of the material is available on request.

Hand-woven country style picnic basket made in Vietnam. The product is made of high-quality wicker, durable to withstand the harsh outdoor elements. Made of high quality natural bamboo material, non-toxic and eco-friendly. This wicker picnic basket is lightweight yet durable,is full of rural style; looks very elegance and graceful.

Very Hot Application: sake, soy sauce, vinegar, chemical liquid, ultrasound gel, fertilizer liquid, diluent, detergent, desinfectant, hand sanitizer. Suggestion A: Cubitainer Material: LDPE Advantages: soft plastic, collapsible, light weight, food grade Size range: 1L~25L. Price: 40% Higher than B Suggestion B: Cheertainer Material: Inner layer: PE ; Outer layer-PA+PE. Advantages: Environmental, cost reduction, form-fit, EU certificate, future packaging trend Size range: 3L~25L Price: 40% lower than A Shipping and storage cost: 50%~60% lower than A; Usually, our flexible containers comes with box, container and cap. But we also sell box and containers separately. We have 10 years exporting experience. Our workshop is dust-free. We always get good shipping price ( to the destination ports ) for CIF terms

Plastic PET bottle,suitable for Tea/Candies/Nut/Grain/Sauce. 100% food grade PET/Be alike glass/Easy to deliver. 100ml 150ml 200ml 250ml with air seal & metal lock

We can supply: LDPE FILM approx.. 95% CLEAR / 5% COLOR and approx.. 98/2 BALES SCRAP WASTE. Mix post commercial and post industrial. Foreign bodies approx.. 1-2% (paper, stickers, tapes etc.), moisture approx.. 1-2% (open storage). Can load in 1x40HC container approx.. 26 MT (+ 10%). Ready for shipment. Photos available upon request. If you are interested kindly contact us for more information (price, available quantity etc.). You are welcome to visit our company premises and supervise our materials. Certificate ISO: 9001, ISO: 14001, OHSAS 45001, AQSIQ and CCIC.

100% NEW HDPE

Hot selling tortilla making machine thin pancake making machine Hot selling tortilla making machine ,1-row, 2-row ,3-row,4-row ,max 50mm diameter,we offer formula for clients,easy working,low cost high profit! tortilla with meat vegetable sauce together are very delicious for people eating !tortilla making machine also can produce Roti, Tortilla, Chapati, Pita welcome order !

Juniperus communis Fam: Cupressaceae Juniper is widely distributed throughout the northern hemisphere and its birthplace is obscure. It is found in Europe, North Africa, North America and northern Asia. The main commercial producers are Hungary and southern Europe, especially Italy. The berries were known to Greek, Roman and early Arab physicians as a medicinal fruit and are mentioned in the Bible. In the Renaissance, they were recommended against snake bite, and plague and pestilence. Because of its air-cleansing piney fragrance, the foliage was used as a strewing herb to freshen stale air and the Swiss burned the berries with heating fuel in winter to sanitize stale air. Gin, the alcoholic drink that gets its unique flavour from juniper berries, is named from an adaptation of the Dutch word for juniper, "geneva". Spice Description Initially hard and pale green, juniper berries ripen to blue-black, become fleshy and contain three sticky, hard, brown seeds. When dried, the berries remain soft but if broken open one will find the pith surrounding the seeds is easily crumbled. Bouquet: Fragrant and flowery, combining the aromas of gin and turpentine. Flavour:Aromatic, bittersweet and piny. Hotness Scale: 1 Preparation and Storage Juniper berries are at their best when they are still moist and soft to the touch, squashing fairly easily between one's fingers. It is possible to make a purée from juniper berries or to extract the flavour and aroma by macerating them in hot water, but as all parts are edible and the texture is agreeable, it is usually just as well to use the entire fruit, split or crushed. The berries are quite powerful, one heaped teaspoon of crushed fruits serving for a dish for four people. Store in a cool place in an airtight container. Culinary Uses Juniper berries perform a quite unique role, by contributing as much to the character of food through their 'freshening' ability, as they do by way of their specific taste profile. As well as flavouring a dish, juniper cuts the gaminess of game, reduces the fatty effect of duck and pork and perks up a bread stuffing. The strong hearty flavour of juniper goes well with strong meats, such as game. Pork chops, roast leg of lamb, veal, rabbit, venison and wild boar are all enlivened with a hint of juniper. Juniper berries blend well with other herbs and spices, especially thyme, sage, oregano, marjoram, bay leaves, allspice and onions and garlic. One application I am particularly fond of is in a simple chicken casserole, It can effectively be added to wine marinades for meats, and is used with coriander in smoking meat. It seasons pâtés and sauces and in Sweden. Goulash and Sauerkraut often feature a juniper taste, as do some home-pickled meats like salt beef, salt pork and ham. Generally juniper can well be used in any dish requiring alcohol. Fruit dishes, such as apple tart and pickled peaches, also harmonize with this flavour.

Paprika is a spice made from the grinding of dried fruits of Capsicum annuum (e.g., bell peppers or chili peppers). In many European languages, the word paprika refers to bell peppers themselves. The seasoning is used in many cuisines to add color and flavor to dishes. Paprika can range from sweet (mild, not hot) to spicy (hot). Flavors also vary from country to country. Usage Paprika is used as an ingredient in a broad variety of dishes throughout the world. Paprika is principally used to season and color rices, stews, and soups, such as goulash, and in the preparation of sausages as an ingredient that is mixed with meats and other spices. Paprika can also be used with henna to bring a reddish tint to hair when coloring it. Paprika powder can be added to henna powder when prepared at home. Paprika is also high in other antioxidants, containing about 10% of the level found in berries. Prevalence of nutrients, however, must be balanced against quantities ingested, which are generally negligible for spices. Paprika oleoresin (also known as paprika extract) is an oil soluble extract from the fruits of Capsicum Annum Linn or Capsicum Frutescens(Indian red chillies), and is primarily used as a colouring and/or flavouring in food products. ... Oleoresin Paprika is produced by the extraction of lipids and pigments from the pods of sweet red pepper, Capsicum Annuum L. Grown in temperate climates. An oil soluble extract with it is widely used in processed foods such as sausage, dressings, dry soluble seasonings, food coatings, and snack food seasonings. Paprika Oleoresin, obtained from Capsicum, is a natural dye used as a colorant and a flavor enhancer in foods, meats and pharmaceuticals. It is obtained by percolation with a volatile solvent which should be removed subsequently, such as acetone, trichloroethylene, 2-propanol, methanol, ethanol and hexane. Capsaicin is the major flavouring compound, whereas capsanthin and capsorubin are major colouring compounds among variety of coloured compounds present in Paprika Oleoresin. Uses Foods coloured with paprika oleoresin include cheese, orange juice, spice mixtures, sauces, sweets and emulsified processed meats. In poultry feed it is used to deepen the colour of egg yolks.

The mustard plant is a plant of the Cruciferae or Cabbage family. This is an undemanding plant, which easily tolerate drought, heat and slight frosts. The plant is used as a natural fertilizer - mustard enriches the soil. The mustard seeds are used as a condiment, especially for canning the vegetables. The mustard oil is also made of the seeds. The oil concentration in the seeds reaches 30%. Powdered seeds are used for cooking the hot sauce. The mustard is also used in medicine due to its warming properties, the mustard plasters for example. In cosmetology, the mustard is used to strengthen hair, cleanse face and stimulate the blood circulation. Yellow mustard seeds have delicate and spicy taste. They are used whole or milled for preserving vegetables, mushrooms, fish, for cooking vegetable dishes, pork, various game and meat soups etc. The bulk of the seeds are used in making mustard sauce to retain the fragrance. We are arranging for direct supply from Ukraine manufacturers of yellow, white and black mustard seeds in the following package: Bags of 25-50 kg; Big-bags of 500-1600 kg (optimum of 1000-1200 kg). Containers (in this case mustard seeds are loaded in bulk). Specifications of mustard seeds Moisture - 9% max. Foreign admixture - 2% max

The manufacture of both granulated and powdered garlic is the same, except for the grinding or powdering process. Granulated garlic is coarse while garlic powder is ground extra fine. Whole cloves of garlic are peeled, cleaned and then sent into a machine that slices and chops them into smaller sections. The sections are dried in slow ovens for three to four hours. When the garlic has cooled it is ground to the desired consistency, be it granulated or powdered. The finished products are put through sifters to separate any debris or undesirable pieces. Both are packaged in air-tight containers and stored in a cool, dry place. Granulated and powdered garlic are used to season and enhance the flavor of many foods. Often it is an appropriate substitute when fresh garlic is called for in a recipe. Powdered garlic dissolves almost instantly when incorporated into any dish, hot or cold. Granulated garlic takes a few minutes to become incorporated and release its flavor. We can offer Garlic Granules in 0.5mm to 1.0mm, 40/60 mesh, 26/40 mesh - 20 FCL: 10 Mt (Flakes/Cloves), 14-15 Mt (Minced/Granules/Powder) - 40 FCL H/C: 20 Mt (Flakes/Cloves), 25-30 Mt (Minced/Granules/Powder) Product Packing - 12.5/13/14 Kg Paper Bag inside 1 Poly Bag - 20/25 Kg Cartoon inside 1/2 Poly Bag - 20/25 Kg Cartoon inside 1/2 Aluminium Foil Bag Our range includes: - Dehydrated Garlic Flakes/Cloves (5-10mm) - Dehydrated Garlic Minced (1-3mm, 3-5mm) - Dehydrated Garlic Granules (G1, G2, G3) - Dehydrated Garlic Powder (80-100 mesh) -

Black Pepper Oleoresin Botanical: Piper nigrum Family: N.O. Piperaceae Hindi Name: Gol Mirch General Description: The best Pepper of commerce comes from Malabar. Pepper is mentioned by Roman writers in the fifth century. The plant can attain a height of 20 or more feet, but for commercial purposes it is restricted to 12 feet. The plant is propagated by cuttings and grown at the base of trees with a rough, prickly bark to support them. Between three or four years after planting they commence fruiting and their productiveness ends about the fifteenth year. The berries are collected as soon as they turn red and before they are quite ripe; they are then dried in the sun. Geographical Sources: Black pepper is native to Malabar, a region in the Western Coast of South India; part of the union state Kerala. It is also grown in Malaysia and Indonesia since about that time when it was found in the Malabar Coast. In the last decades of the 20th century, pepper production increased dramatically as new plantations were founded in Thailand, Vietnam, China and Sri Lanka. The most important producers are India and Indonesia, which together account for about 50% of the whole production volume History/Region of Origin: In South India wild, and in Cochin-China; also cultivated in East and West Indies, Malay Peninsula, Malay Archipelago, Siam, Malabar, etc. Varieties -> in trade, the pepper grades are identified by their origin. In India -> The most important Indian grades are Malabar and Tellicherry (Thalassery). The Malabar grade is regular black pepper with a slightly greenish hue, while Tellicherry is a special product. Both Indian black peppers, but especially the Telicherry grade, are very aromatic and pungent. In the past, Malabar pepper was also traded under names like Goa or Aleppi. Cochin is the pepper trade center in India. In South East Asia, the most reputated proveniences for black pepper are Sarawak in Malaysia and Lampong from Sumatra/Indonesia. Both produce small-fruited black pepper that takes on a greyish colour during storage; both have a less-developed aroma, but Lampong pepper is pretty hot. Sarawak pepper is mild and often described fruity. Description: Oleoresin Black Pepper is the natural extract of dried tender berries of Piper Nigrum Linn of family Piperaceae. Manufacturing Process: It is obtained by the solvent extraction of Black Pepper and the solvent traces are removed by distilling it in vacua at controlled temperature. Physical Appearance: It is a yellowish brown viscous liquid with pungent slightly biting aroma of Black Pepper.

CHEMICAL CHARACTERISTICS: Free Fatty Acid: 0.1 - 0.15% max Peroxide Value: 1.0 - 2.0 meq/kg max Color (Lovibond): 12.0 - 15.0 Yellow / 1.5 - 2.0 Red Iodine Value (Wijs): 100 - 122 Moisture: 0.05 %max AOM: 20 hrs min Cold Test: 5.5 - 12 hrs min Refractive Index @ 40oC: 1.460 - 1.467 Specific Gravity @ 25oC: 0.914 - 0.920 Saponification Value: 182 - 193 Smoke Point: 460 - 530oF Flash Point: 610 - 640oF Fire Point: 670 - 690oF FATTY ACID PROPERTIES: C16:0 Palmitic 3.0 - 5.0% C16:1 Palmitoleic 0.2 - 0.3% C18:0 Stearic 1.0 - 3.0% C18:1 Oleic 56.0 - 76.0% C18:2 Linoleic 10.0 - 24.0% C18:3 Linolenic 4.0 - 13.0% C22:1 Erucic 0.2 - 1.8% FATTY ACID DISTRIBUTION: Saturated 4.3 - 7.4% Monosaturated 54.4 - 65.0% Polyunsaturated 27.2 - 37.0% CRUDE CANOLA/RAPESEED OIL SPECIFICATIONS: Free Fatty Acids (As OLEIC) Molecular Weight 282-Basis: BASE 1.00% MAX. 1.25% Moisture and Volatile Matter: 0.20% MAX. Density (Specific Weight) at 25 C and 4 C Min. 0.9180 Max. 0.9225 Flash Point: MORE THAN 121 (250 F) Saponification value Min. 188 Max. 198 Impurities (Insoluble in Petrol Ether): 0.10% MAX. Unsaponifiables Matter (test as per N.O.P.A.): Max. 1.50 pct. Sediment (Gardner Break Test): 0.10% MAX. Lecithin (expressed as Phosphorous): 0.02% MAX. Color Index (MG Iodine) (Lovibond Cell 1 inch): 50-60 Yellow and 5-6 Red. Refractive index at 20 degrees C: 1.505 to 1.512 Halphen reaction Negative Density (at 15�° C): 900-930kg/m3 Flash Point: 220�°C ( closed up, Pensky-Martens method) Calorific value: 35.000 kJ/kg Kinematic viscosity: 38 mm2/3 (40�°C) Coke deposit: 0.4 mass-% (Conradson procedure) Iodine value: 100-120g/100g Sulphur content: 20mg/kg Neutralizations number: 2,0mg KOH/g Phosphorus content: 15mg/kg Water content: 75mg/kg Ash: 0.01 mass%