Thin Dried Sausages - Kabanos is an unique product made from meat ( pork, poulrty or beef meat).
They are smoky in flavor, and can be soft or very dry in texture.
The sausages are quite long, 60 cm (24 in) but very thin, with a diameter of around 1 cm (0.39 in), and folded in two, giving them a characteristic appearance.
The "Krakowska" Sausage is a wider sausage usually served as a cold cut. Its skin is dark and slightly shiny. It is characterized by a large meat thickness - in the section you can see large pieces of pork ham. The content of Class I meat is 85% in the sausage. You can cut the sausage into thin slices and eat it with mustard, horseradish or plain. The sausage also combines perfectly with vegetables and especially with pickled cucumbers .
Drying process: - Choose the fresh potatoes carefully - Remove the shell - Sliced thin - Modern sublimation drying keeps the natural color of the product - Standard moisture 10-12% - No impurities - No additives + No So2 + No Co2 + Time of use: 12 months from production date Packing: PE 5KG-10KG/Carton OR as buyer's requirements. Specification Type: Potato - Style: Dried - Drying Process: AD - Color: yellow - Source: Cultivated - Part: Whole - Processing Type: Raw - Shelf Life: 12 months - Certification: Phyto, C/O - Place of Origin: Vietnam
It can be used as natural additives to be added into flour to produce wheat powder for bread, noodle, dumpling and fine dried noodles. It can be used in food industrial to produce gluten, bran dough, ham sausage, steamed bean curd roll vegetarian chicken, luncheon meat and canned food etc It can be used as a replacer of a starch to be used in the feed or eel and turtle or used as protein resource to replace the fish powder. It can be used in the bulk feed to offer protein and improve the outlook. Moreover it can be used to increase the vegetable protein. Specifications: Color: Light Yellow Smell: No odor Protein: 75%Min Moisture: 9%Max Fat: 2%Max Ash: 1%Max Water Absorption: 150%Min Granulate size: 95%min through 200um Melamine: Not allowed to be contained Packing: In25kg Kraft bag Shipment: Always in prompt Payment: Negotiable usually TT30% In advance and 70% against copy documents.
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Supplier: Instant noodle (in bag, cup, bowl, pot), dried noodle (broad, middle, thin, extra thin), quick cooking noodle (with or without egg)
Thinking of a fat-free low-calorie snack, welcome to the home of Indian Papads. These round wafers, also known as Pappadums or Papad, made of fragrant spiced lentil flour. Papad is a popular and tasty food item since many centuries. Papad is used as taste enricher with the main course and as a snack item. Since it is made from pulses, it is easy to digest and is nutritious as well. Papads or Pappadums is an example of the genius of Indian cuisine. Papad is a dried lentil chip studded with Indian spices that comes alive when grilled or deep fried. It is used as an accompaniment to an Indian meal, as a snack, hors d'oeuvre, digestifs and as croutons in cocktails and soups. Papads are thin wafers made of Urad dal (Split Black Gram). The papads are seasoned with various spices and herbs. The product is free from gluten, rich in protein and dietary fiber. Nutrition Facts Of Papad: Typical Value - Per 100 G Energy - 270.8 Kcal Protein - 21.8 % Carbohydrates - 53.9 % Fat - 0.4 %
Potato flakes End product- product flakes Instant mash this is called a high quality flake, normally easy to recognize due to the flake parts in it. The flakes are normally very dry, thick and have low free starch content. By re-hydration a mash will be formed equal to fresh made mash. This is a product for direct human consumption. Flakes are used as the raw material or the additive in frozen mashed potato products like potato croquettes normally requires a higher free starch content, because it is used a gluing agent. Flakes are used in the snack food industry, as a raw material normally wants to have a thin flake with normally high moisture content and high free starch content. Flour is used in the bakery industry, as a bread improver is normally a very fine milled flake, due to the milling the free starch content is higher than normal, but also the effect in reaction with the yeast is important Consistency of product Moisture < 5 % Additives< 1, 5% Thickness 0, 25 u Additives: Glycerol mono-palmitate/stearate (0, 1 0, 5% Of dry matter). Anti-oxidant (butyl 4 hydroxyanisol), (0, 05 - 0, 1%, based on dry matter cooked potatoes). Citric acid/ ascorbine acid. Acid sodium pyro phosphate (sapp) (0, 1 - 0, 15% based on cooked potatoes). Sulphite (so2), 400 ppm max. On the basis Of dried matter for the dryer. Quality requirements: Water absorption: 4, 5:1 -5, 8 Bacteriological status: Count plate - 15000 ppm Coliform - < 10 ppm Staphylococcus -
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