50 lph to 20, 000 lph
Available - ss / ss outer - ss 304 / 316
Capacity 100 ltrs to 5000 ltrs Ss outer
Capacity 100 ltrs to 5000 ltrs Ss outer
Capacity - 1000 ltrs to 20, 000 ltrs
100 ltrs to 3000 ltrs
100 ltrs to 3000 ltrs
50 ltrs to 3000 ltrs
0.5 hp to 10 hp
A ready-made soft ice cream mix, suitable for soft serve ice cream machines.
Honey, chocolates, and other foodstuffs.We cover purchasing, logistics management, and documentation
Cheese
A gift to great start of new year can be a vintage look dairy cover made in oil pull leather.
Product Name: Sinzym TG1000 Enzyme: Transglutaminase Synonyms:Transglutaminase, protein-glutamine �³-glutamyltransferase, TG, TGase Appearance: White to light brown powder Origin: Streptoverticillium mobaraense Application: Bread improver, Dietary Supplements, Animal Feed Total Aerobic Plate Count: 10,000 CFU/G max Coliforms: 30 MPN/G max Escherichia Coli None Detected Salmonella None Detected Antibiotic activity None Detected Efficacies: -Reduced syneresis (water loss) in yogurt -Improved the texture of chees Description: A strong protein cross-linking (connecting residues of the amino acid L-glutamine to the amino acid L-lysine) enzyme preparation using in modifying proteins and offering great benefits for meat, dairy, dough/pasta and bakery products. The product is produced by fermentation with a selected strain of a microorganism. Usage rate: The recommended dose rate is usually 5-50 ppm, but it could be optimized in the different material or production process (within a different temperature, pH and processing time). For frozen dough application, normally 10-40 ppm. For dairy application, Yogurt-set during 8-33 ppm (Mid-east area case 10-12 ppm); Yougurt-stirred during 12-50 ppm (India area case 12-19 ppm); Cheese during 2.5-50 ppm. For meat application, 10-15 g have to be mixed with 100 kg of the meat raw material, hold for a few minutes or several hours (depends on dosage and temperature) at 5-50 centigrade. Dramatically improved effects are obtained with the addition of 500 to 1000 g sodium caseinate per 100 kg raw meat together with the enzyme. In some cases up to 3 kg sodium caseinate per 100 kg raw meat further increases binding strength and firmness. If caseinate added together with the TG sodium chloride is not necessarily need. Nevertheless a dosage of up to 3 kg improves binding in restructured meat. Without caseinate addition sodium chloride is needed to partially dissolve the meat surface for the release of free protein ends, which react with the transglutaminase. Application range: Active at proofing temperatures and at temperature up to 50-65 centigrade. Enzyme will be inactivated quickly above 65 centigrade. Packing: 10/20kg per Paper Carton; it is available in different types of packaging. Please contact the sales representative for more information.
We are manufacturing and exporting non dairy creamer with 33%,35% and 50% fat. It is free flowing power and designed for coffee, tea,cookies, bread, cake,doughnut, bakery or mix as milk powder. It is instantly soluble creamer with excellent whitening properties. Packing: 25kg/bag, MOQ 15 ton.
we have possessed of the production with a monthly output up to 5000tons,We have the guarantee of ISO2200, KOSHER, MUI HALAL, FDA register.
Non dairy creamer for food and beverage, both in cold and hot water soluble
Sweetened non dairy cream, for decorating and filling cakes: â?¢ UHT processed, long shelf life product â?¢ high whipped volume â?¢ strong and stable structure of the whipped cream â?¢ smooth and shiny cream, with high decoration definition â?¢ no pores, no cracks â?¢ freeze/thaw stable non dairy cream, in whipped form.
We are large trader and exporter of milk products and the electronic equipment.Electric cream separator,SS milk cans,hand and electric centrifuge,butter churners, etc. We are the exporter of butter and milk powder in any packing and weight. We can avail you any size and weight as per requirement.
We can offer non dairy creamer with various type with competitive price.
