Dry Fruits & Nuts
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Featured Products
Wheat Flour
Crop : recent
Moisture: 13 %
Ash: 0,54 %
Raw Gluten: 30 % min
Falling number: 280 – 300 sec
Water Absorbtion: 63 %
Peak: 5-6 min
Relaxation: 5 mm
Protein 100g: 11 g
Acidity: 1,8
Frozen Salmon Fish
Product Type: Fish
Variety: Salmon
Style: Frozen
Freezing Process: BQF
Shape: Block
Part: Body, Bone, Fillet, Fin, Head, Roe, Surimi, Whole
Packaging: Bulk
Shelf Life: 2 Years
Name: Salmon Fish
RED FUJI APPLE
Type: Apple
Style: Fresh
Product Type: Pome Fruit
Variety: Fuji
Cultivation Type: Common
Color: Red
Maturity: 100%
Grade: A
Size (cm): 6
Weight (kg): 18
color: red
Split Lalee Betel Nuts
Betel nuts are small in size and are round to oblong in shape. The fleshy outer husk is coarse and matures from green to yellow-orange and may also contain patches of red. Within the husk, there are layers of fibrous pale yellow strands surrounding a hard light brown seed or nut, which is the dried endosperm. When the husk is green and immature, the nut and surrounding fibers are soft, but when the fruit matures, and the husk turns orange-yellow, the nut and fibers become hard, wood-like, and firm
Brown flaxseed
organic brown flaxseed
moisture: 8% max
purity: 99.9% min
oil content: 41% min
acid value: 0.34mg koh/g
peroxide value: 0.99meg/kg
palmitic acid: 4.9%
stearic acid: 2.9%
oleic acid: 15.4%
linoleic acid: 18.1%
ala: 57.8%
Pecans Nuts
Pecans are a good source of vitamin E, B-complex vitamins and many beneficial minerals. Pecans can help boost your immune system, control your blood pressure and lower cholesterol.
Coconut milk
Milk contains emollient fats and lactic acid. Lactic acid is one of the most commonly used Alpha Hydroxy Acids in skin care due to its unique ability to penetrate the skin. AHA’s help turnover dead skin cells so the skin rejuvenates faster. The fats and proteins found in milk, may help to hydrate skin and retain moisture. Coconut milk is packed with vitamins C, E, B1, B3, B5, B6, potassium, and folate to help nourish and hydrate skin and hair. Coconut milk powder is manufactured through the spray drying process of raw unsweetened coconut cream.
Jillmo Whiskey Decanter Set, 1250ml Whiskey Decanter with 2 Whiskey Glasses
Perfect Combination: Jillmo whiskey decanter set, including one Lead whiskey decanter and two 12oz whiskey glasses, one glass stopper and faucet, and one unique detachable wooden holder packed in a elegant box.
Special design: Excellent handcrafted, Lead decanter with intricate handcrafted in striking detail, transporting you to the sea and the beauty of the ocean, the faucet is made of 304 stainless steel, rust resistant and leak proof, Tight fitting glasses stopper to keep your drink fresh and flavorful. help you enjoy a better whiskey drinking experience.
Creative gift: The whiskey decanter packed into a beautiful packing box, you can order as gift for your family, friends on Christmas or other holidays. This set is also the perfect addition decor to your h
Castor seeds
Fiber: 16% Minimum
Nitrogen: 4%
Protein: 29% Minimum
Oil Content: 47% Minimum
Phosphorus: 1%
Moisture: 8% Maximum
Crude Soybean Oil
Free Fatty Acid: A1V1.25% Max
Moisture and Volatile matters: 0.20% Max special
Impurities: 0,10% Max
Lecithin (Expressed in Phosphor: ).0.02% Max
Sediment (Gardner Break test): 0.10% Max
Unspecified material: 1.50% Max
Colour: 50 Yellow Max/5 Red Max
Oil Flash Point: 250=BA F Min
Ca+Mg Content: 5 ppm Max
Linolenic Acid: 12% Max
Polyunsatur: 3D 4 Double=bonds
Methyl Esthers: 1% Max
Unsaponificable: 2% Max
Sulfur Content: 10ppm Max
Fuiji Apples
Type: Apple
Style: Fresh
Product Type: Pome Fruit
Variety: Fuji
Cultivation Type: Organic
Color: Red, Red
Maturity: 90%
Grade: Grade A
Size (cm): 8
Weight (kg): 0.2
name: Fuji apples
Lactic Butter 82%
Moisture < 16,0% Milk Fat Milk Fat > 82,0%
Milk Solids Non Fat < 2,0%
pH 4,5 Ð 5,3
Peroxyde Value < 0,5 meq O2 / kg
Free Fatty Acids < 0,6%
Physical Specifications
Schorched Particles 7,5 Ð 15,0 mg
Antibiotics Absent
Colour Light yellow
Odour and Taste Authentic
Microbiological Specifications
Standard Plate Count < 5.000 CFU per gr
Enterobacteriaceae < 10 CFU per gr
Yeast & Moulds < 100 CFU per g















