Northern Silky Oak Suppliers and Manufacturers

This is a temperate hardwood. Oak tree has deep roots and grows on a heavy, wet soil. It grows from 65 feet to 130 feet in height with trunk as wide as 15 inches to 30 inches in diameter. White Oak is a rough barked tree of great and impressive girth. This is a strong rot-resistant, beautiful, easy to work, economical and holds exceptional value to woodworkers. Features: Durable, Long-lasting, less likely to warp when exposed to sunlight, good water-resistant properties, highly resistant to wear and tear, ideal for liming, stains and polishes well, etc. We can offer below types: White Oakwood (Origin: France, Germany, Finland, Ukraine, Romania) Red Oakwood (Origin: United States, Western and Central Europe) Item Specification Tree Size: 65-85 ft (20-25 m) tall, 3-4 ft (1-1.2 m) trunk diameter Average Dried Weight: 47.0 lbs/ft3 (755 kg/m3) Specific Gravity (Basic, 12% MC): 0.6, 0.75 Janka Hardness: 1,350 lbf (5,990 N) Modulus of Rupture: 14,830 lbf/in2 (102.3 MPa) Elastic Modulus: 1,762,000 lbf/in2 (12.15 GPa) Crushing Strength: 7,370 lbf/in2 (50.8 MPa) Shrinkage: Radial: 5.6%, Tangential: 10.5%, Volumetric: 16.3%, T/R Ratio: 1.9

Quality: 1st Grade Size : 220-240 Admixture Max 1% Packing : PP Bags p/25/50kg Season : August - October Origin : Argentina Annual production volume : 300 Ton Container capacity : 24 ton

Material: hdf Density:+950kg/m3 Door skin width: 660/740/840/920/1020mm Height: 2150mm Surface: natural wood veneer, melamine, enamel paint or plain door skin. We supply hdf moulded door skins, door panels, many designs to choose, with natural wood veneer, melamine finish, painted, with grains. Thickness 3.0 to 4.5mm, width of panel upto 1020. In natural wood veneer : sapele, mahogany, teak, golden teak, walnut. Wenge, black walnut, rosewood, oak, chinese oak, red white oak. Cherry, makore. Many of these veneers can be supplied with engineered veneered surface

Pvc doors, doors with mdf molded door skins- with grains, white enamel painted, melamine faced, natural wood veneer, artificial veneer. Steel security doors. Flush doors Solid wooden doors with: oak, red cherry, sapelli, golden teak, merbau, walnut, rosewood, teak etc. Various panel designs. Door with frame. Moulds (casing).

Heating value - 4800KgCal/Kg Diameter - 6mm or 8mm Length - 10mm-50mm Moisture - 7.32% max Ash (Dry basic) - 0.91% max Broken rat - 1.5% or less Density - 1,27kg/dm3 Sulfur content - 0.05% max Chlorine - 0.05% max

Combusting temperature: 4300 - 4700 Kcal/?g Moisture: around 8% Ash content : around 0, 7% Mechanical durability: 95% Partly destroyed briquettes:14% Size : 65x270 - 300 mm

Combusting temperature: 4300 - 4700 Kcal/?g Moisture: around 8% Ash content : around 0, 7% Mechanical durability: 95% Partly destroyed briquettes:14% Size : 65x270 - 300 mm

Burning Time: 5 - 7 hours Moisture: 6-8 % Fixed Carbon: 85% Calorific Value: 6500 to 7000 Kcal/kg Ash Content: 1.5-2 % Volatile Matter: 12.5 to 30% Sizes: 20mm to 100mm, 30mm to 200mm (based on your request) Shape: Lump / Briquettes / block Foreign Matter: 1 % made with physical methods, 100% pure hardwood No Chemical contents ph value :7-9 Our charcoal can be use for both open and closed fires. smokeless coal for domestic use. recommended room warmer& barbeque Shape: lump No traces of soil or other elements. Long life burning burn without any smoke or fume during the initial ignition and during burning duration.

Moms Recipe Silky Pudding Innerbox Instant Pudding Powder. Moms Recipe Instant pudding powder offers a very soft and light pudding texture. By presenting various flavor variants that are trending among urbanity, this product is suitable to be enjoyed directly or as topping for drinks and dessert bowls. Available in: Chocolate, Taro, Bubble Gum, Avocado, Peach, Biscuit, Lychee. Net Weight: 155 g Contain/Carton: 12 Inner / Carton Shelf Life: 1,5 Years

Moms Recipe Instant pudding powder offers a very soft and light pudding texture. By presenting various flavor variants that are trending among urbanity, this product is suitable to be enjoyed directly or as topping for drinks and dessert bowls. Available in: Chocolate, Taro, Bubble Gum, Lychee. Net Weight: 110 g Contain/Carton: 24 Pouch / Carton Shelf Life: 1,5 Years

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.

Sweet marjoram: Origanum (O) hortensis (orMajoranahortensis). Potmarjoram: O.onites Wildmajoram: O.vulgare. Syrian majoram is called zatar Family: Labiatae or Lamiaceae (mint family). In Europe, marjoram was a traditional symbol of youth and romantic love. Used by Romans as an aphrodisiac, it was used to cast love spells and was worn at weddings as a sign of happiness during the middle Ages. Greeks who wore marjoram wreaths at weddings called it “joy of the mountains.” It was used to brew beer before hops was discovered, and flavored a wine called hippocras. A cousin of the oregano family, marjoram originated in Mediterranean regions and is now a commonly used spice in many parts of Europe. Called zatar in the Middle east and often mistaken for oregano, it is also a popular spicing in Eastern Europe. Origin and Varieties Marjoram is indigenous to northern Africa and southwest Asia. It is cultivated around the Mediterranean, in England, Central and Eastern Europe, South America, the United States, and India. Description Marjoram leaf is used fresh, as whole or chopped, and dried whole or broken, and ground. The flowering tops and seeds, which are not as strong as the leaves, are also used as flavorings. Sweet marjoram is a small and oval-shaped leaf. It is light green with a greyish tint. Marjoram is fresh, spicy, bitter, and slightly pungent with camphor like notes. It has the fragrant herbaceous and delicate, sweet aroma of thyme and sweet basil. Pot marjoram is bitter and less sweet. Chemical Components Sweet marjoram has 0.3% to 1% essential oil, mostly monoterpenes. It is yellowish to dark greenish brown in color. It mainly consists of cis-sabinene hydrate (8% to 40%), -terpinene (10%), a-terpinene (7.6%), linalyl acetate (2.2%), terpinen 4-ol (18% to 48%), myrcene (1.0%), linalool (9% to 39%), -cymene (3.2%), caryophyllene (2.6%), and a-terpineol (7.6%). Its flavor varies widely depending on its origins. The Indian and Turkish sweet marjorams have more d-linalool, caryophyllene, carvacrol, and eugenol. Its oleoresin is dark green, and 2.5 lb. are equivalent to 100 lb. of freshly ground marjoram. Marjoram contains calcium, iron, magnesium, phosphorus, potassium, sodium, vitamin A, vitamin C, and niacin. Culinary uses of Marjoram Marjoram is typically used in European cooking and is added to fish sauces, clam chowder, butter-based sauces, salads, tomato-based sauces, vinegar, mushroom sauces, and eggplant. In Germany, marjoram is called the “sausage herb” and is used with thyme and other spices in different types of sausages. It is usually added at the end of cooking to retain its delicate flavor or as a garnish. It goes well with vegetables including cabbages, potatoes, and beans. The seeds are used to flavor confectionary and meat products.