Dry Fruits & Nuts
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Featured Products
Green Raisins
First grade:
Moisture < 15%
Sugar > 60%
Acidity < 2.5%
Water content < 15%
Heat > 340K
Total ash < 5%
Total bacilli < 500pcs/g
Coliform < 30pcs/100gr
Carbohydrate: 81g
Proteid: 2.5g
Fat: 0.4g
Coarse-fibred: 1.6g
Vitamin C: 5mg
Calcium: 52mg
Copper: 0.48mg
Iron: 7.8mg
No stem, No seed, No rotten, No insects, No sand spot on body, No pathogen
Frozen Bull Pizzle
Labeling Details
- Product Description
- Product Code
- Batch No.
- Kill Date
- Pack / Freeze Date
- Best Before
- Pack per outer case
- Tare weight
- Net weight
- Packed in DE
- Plant EC No
- Code 128 barcode
Star Anise
Admixture: 1% (max)
Broken: 5% (max)
Moisture: 13% (max)
Colour: reddish color
Flavour: featured aroma
Palm oil
We have refined organic oil such as sunflower oil,rapeseed oil,soy beans oil,palm oil, sesame oil olive oil etc available at best offer prices.
Our products are being checked and confirmed by the sgs and shipment is within 12 to 25days after confirmation between the buyer and the seller.
Hennessy XO Cognac, 70cl
Aromas of leather, oak and black pepper
Extra old cognac is complex but rare
Cardamom for an endless tasting pleasure
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.
Arhar Dal
Moisture: 14% maximum
Total damage: 3.2% maximum (peeled, broken, insect damage, split)
Total foreign material: 0.5% maximum
Minimum Size: 5mm diameter
Peas Beans
Nutritional profile: Per 1/4 cup (dried) — 178 kcal, 11.3 g of protein, 1.9 g fat, 30.3 g carbohydrates, 11 g fiber, 1.5 g sugar, 22.3 mg of calcium, 417.5 mg potassium, 2.45 mg sodium.
Crude Coconut Oil
FFA (as Lauric): 0.07% max
Moisture: 0.1% max
Iodine Value (wijs): 7-12
Peroxide Value, mEq/Kg: 1.0 max
Saponification Value: 250-264
Unsaponifiable Matter: 1.0%max
Slip Melting Point: 23-26 deg C
Color: 1.0 max RED; 10.00 max YELLOW
Fatty Acid Composition: (Actual Analysis)
Caproic Acid, C6:0.4%
Caprylic Acid, C8:6.5%
Capric Acid, C10:5.6%
Lauric Acid, C12:44.8%
Myristic Acid, C14:19.8%
Palmitic Acid, C16:10.4%
Stearic Acid, C18:2.9%
Oleic Acid, C18:1:7.6%
Linoleic Acid, C18:2:2.0%
Solid Fat Content at 10 deg Celsius: 100%
20 deg C: 30.8%
25 deg C: 0%
Whole milk
Whole milk, commonly known as “regular” milk, is thick and creamy. While it’s typically pasteurized and homogenized, it’s basically in the same format as it is when it comes out of the cow.















