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Brown Sugar VHP (Very High Polarization) 600-1200 is a type of raw sugar that has undergone a special refining process to remove impurities and moisture. Here are some of the general specifications for Brown Sugar VHP 600-1200: Polarization: 99.2 degrees minimum Moisture content: 0.06% maximum Ash content: 0.15% maximum Color: Brown Granulation: Fine to medium grain size Smell: Typical of brown sugar Solubility: 98% minimum Sulphur dioxide (SO2) content: 15 PPM maximum Brown Sugar VHP 600-1200 is commonly used in the food industry as a sweetener in a variety of products, including baked goods, confectionery, and beverages. Its high polarization level means that it contains a high percentage of sucrose, which makes it a popular choice for industrial use. The VHP refining process removes impurities and moisture, which improves the shelf life and stability of the sugar, making it easier to store and transport. In addition to its use as a food ingredient, Brown Sugar VHP 600-1200 can also be used in the production of ethanol, as a feedstock for fermentation. It can also be used as a source of energy in some industrial processes, such as the production of paper and pulp.

The specifications of Sugar ICUMSA 45 are defined by the International Commission for Uniform Methods of Sugar Analysis (ICUMSA) and the standards vary slightly depending on the country of origin. However, some of the general specifications for ICUMSA 45 sugar are as follows: Appearance: White crystalline powder Smell: Odorless Taste: Sweet Polarization: 99.80 degrees minimum Ash content: 0.04% maximum Moisture: 0.04% maximum Granulation: Fine to medium Solubility: 100% dry and free-flowing Color: Maximum 45 ICUMSA units Radiation: Normal levels Sediments: None Crop Year: Latest It's important to note that these are general specifications and may vary slightly depending on the producer or the region of origin. However, these specifications give an idea of the general standards that ICUMSA 45 sugar adheres to. Sugar ICUMSA 45 is a type of refined sugar that is commonly used in food and beverage products. The term "ICUMSA" stands for International Commission for Uniform Methods of Sugar Analysis, which is an international organization that establishes standards for sugar testing and analysis. Sugar ICUMSA 45 is a white crystalline powder that is made from sugarcane or sugar beet. It is highly refined, meaning that it has been processed to remove impurities and color. The number "45" in the name refers to the ICUMSA scale, which is used to measure the color of sugar. ICUMSA 45 sugar has a maximum color of 45 units, which indicates a high level of purity. ICUMSA 45 sugar is a popular choice for food and beverage manufacturers because of its high quality and purity. It is used as a sweetener in a wide variety of products, including baked goods, beverages, and confectionery. It is also used in the production of pharmaceuticals and personal care products. The production and trade of ICUMSA 45 sugar is regulated by international organizations such as the International Sugar Organization (ISO) and the World Trade Organization (WTO). The price of ICUMSA 45 sugar is influenced by a variety of factors, including global supply and demand, weather conditions, and government policies.

Description: Product: Chicken Paws, Frozen Origin: Brazil Grade: A Physical Characteristics: Clean, fresh, and white appearance Outer yellow skin removed No feathers No bad odor or off smell No blood or blood stains No black spots, bruises, or burns No broken bones (less than 3%) Nails intact and clean No excessive water or moisture Size: Average length: 7-8 cm (or as per requirement) Average weight: 20-30 grams per piece (or as per requirement) Processing: Thoroughly washed and cleaned No ammonia or chemical burns Moisture content: Less than 5% Microbiological Standards: Salmonella: Negative (in 25g sample) E. Coli: Negative (in 25g sample) Other pathogenic bacteria: Negative Packaging: Packed in 10 kg or 20 kg cartons (or as specified by the buyer) Poly bags inside Storage temperature: -18�°C or below Shelf Life: 24 months from the production date when stored at -18�°C or colder Certifications: Halal (if applicable) Health Certificate Certificate of Origin Any other certifications as required by the importing country Prohibited Substances: No added hormones No antibiotics No preservatives or artificial colors Additional Notes: All chickens from which the paws are harvested should be fit for human consumption and must be processed in facilities that are inspected and approved by the relevant authorities. Production and processing should be in compliance with international food safety standards, such as ISO 22000, HACCP, etc.

Description: Product: Chicken Feet, Frozen Origin: Brazil Grade: A Physical Characteristics: Clean and fresh No yellow skin or nails No feathers No bad smell No blood or blood stains No black spots or bruises No broken bones (less than 5%) No excessive water Size: Average length: 12-15 cm (or as per requirement) Average weight: 35-45 grams per piece (or as per requirement) Processing: Well washed and cleaned White skin (outer yellow skin off) Ammonia burns: None Chemical burns: None Moisture content: Less than 3% Microbiological Standards: Salmonella: Negative E. Coli: Negative Other pathogenic bacteria: Negative Packaging: Packed in 10 kg or 20 kg cartons (or as specified by the buyer) Poly bags inside Storage temperature: -18�°C or below Shelf Life: 24 months from the production date when stored at -18 C or colder Certifications: Halal (if applicable) Health Certificate Certificate of Origin Any other certifications as required by the importing country Prohibited Substances: No added hormones No antibiotics No preservatives or artificial colors Additional Notes: All chickens from which the feet are harvested are fit for human consumption and are processed in facilities inspected and approved by the relevant authorities. Production and processing comply with international food safety standards, such as ISO 22000, HACCP, etc.

Lentils are small, lens-shaped seeds from the legume family, known for their earthy flavor and rich nutritional content. They have been a staple in diets around the world for thousands of years and are celebrated for their versatility in various culinary dishes. Primary Characteristics: Color: They come in various colors, including green, brown, red, black, and yellow. Size: Small, typically around the size of a pencil eraser, but can vary based on type. Taste: Earthy and nutty, though flavor nuances can differ by variety. Texture: Can range from firm to soft based on the type and cooking method. Nutritional Value: Protein-Rich: A great source of plant-based protein, making them an excellent choice for vegetarian and vegan diets. Fiber: Provides dietary fiber, promoting digestive health. Micronutrients: Contains essential vitamins and minerals, including iron, folate, magnesium, and potassium. Low in Fat: Contains negligible amounts of fat, primarily unsaturated.

Sunflower oil is a type of vegetable oil that is extracted from the seeds of sunflowers. It is a popular cooking oil due to its neutral taste, high smoke point, and relatively low saturated fat content. Here are some of the general specifications for sunflower oil: Free fatty acid content: 0.1% maximum Peroxide value: 10 meq/kg maximum Iodine value: 118-141 Unsaponifiable matter: 1.5% maximum Moisture and volatile matter: 0.05% maximum Impurities: 0.1% maximum Color: Yellow Flavor and odor: Neutral Smoke point: 232°C (450°F) Sunflower oil is commonly used in cooking, especially in high-heat applications such as frying, due to its high smoke point. It is also used as a salad oil and as an ingredient in various prepared foods, such as margarine and mayonnaise. Sunflower oil is a good source of vitamin E, which is an antioxidant that can help protect cells from damage. It is also relatively low in saturated fat compared to some other cooking oils, which may make it a healthier choice for some people. However, it is important to note that like all oils, sunflower oil is high in calories and should be used in moderation as part of a balanced diet.

Rice IR64 5% is a type of long-grain white rice that is grown primarily in India. Here are some of the general specifications for Rice IR64 5%: Broken grains: 5% maximum Moisture content: 14% maximum Foreign matter: 0.1% maximum Chalky kernels: 6% maximum Red and/or red-streaked kernels: 2% maximum Milling degree: Well-milled Grain length: 6.0 mm minimum Grain width: 2.0 mm minimum Color: White Rice IR64 5% is a versatile type of rice that can be used in a variety of dishes, both savory and sweet. It is commonly used in Indian and Southeast Asian cuisine, as well as in dishes from other parts of the world. It has a long, slender grain and a slightly nutty flavor, and it can be cooked in a variety of ways, such as boiling, steaming, or frying. Rice IR64 5% is often used in the production of rice flour, which is a common ingredient in gluten-free baking. It can also be used as a base for dishes such as rice pilaf, stir-fries, and rice salads. Additionally, it can be used to make rice pudding or other sweet dishes.

Urea N46% is a common nitrogen fertilizer that is widely used in agriculture. The specifications of Urea N46% can vary depending on the producer and the country of origin, but some of the general specifications are as follows: Nitrogen content (N): 46% minimum Biuret content: 1% maximum Moisture content: 0.5% maximum Granulometry: 90% of particles shall pass through 2.80mm sieve and be retained on 1.00mm sieve. Color: Pure white Free ammonia: 160 PXT PPM maximum Melting point: 132-135 degrees Celsius Radiation: Non-radioactive Physical state: Solid pH: 7.5-8.0 It's important to note that these specifications are general and may vary slightly depending on the producer or the region of origin. The specifications of Urea N46% are important to ensure that it is of high quality and safe for use in agricultural applications. Urea N46% is primarily used as a nitrogen fertilizer in agriculture. Nitrogen is a key element in plant growth, and urea N46% is a highly concentrated source of nitrogen. When applied to soil, it is converted into ammonium, which can be taken up by plant roots. Urea N46% is used on a wide variety of crops, including corn, wheat, rice, soybeans, and many others. It is commonly used in both conventional and organic farming practices to promote healthy plant growth and increase crop yields. The use of urea N46% can help to increase protein content in crops such as wheat, barley, and oats. In addition to its use as a fertilizer, urea N46% is also used in the production of animal feed, where it is added to increase the protein content of the feed. It is also used in the production of some plastics, resins, and adhesives. Overall, urea N46% is a versatile product that is widely used in agriculture and other industries due to its high nitrogen content and easy availability.

Moisture 13% max Fat: Minimum 2 to maximum 2.5% Proteins: 8% min. (N x 6.25 of dry matter) Crude fibres: 0.8% max. Granularity: 100% through 1mm sieve. 50% max. through 0.3mm sieve Corn, also known as maize, is a widely grown cereal grain and one of the most important agricultural products in the world. Corn is a member of the grass family and is native to the Americas, where it has been cultivated for thousands of years. Today, it is grown in many countries around the world, with the United States, China, and Brazil being the top producers. Corn is used for a variety of purposes, including human consumption, animal feed, and industrial applications. In human consumption, corn can be eaten whole or ground into cornmeal, which is used to make many different foods such as tortillas, cornbread, and polenta. It is also used as a key ingredient in many processed foods, such as breakfast cereals, snacks, and soft drinks. In animal feed, corn is used as a high-energy and protein-rich ingredient in livestock diets, particularly for poultry, swine, and cattle. Corn is also used as a source of starch for the production of biofuels such as ethanol. Corn plants typically grow to be around six feet tall and produce ears of corn, which contain the kernels that are harvested for consumption or processing. There are many different varieties of corn, each with different characteristics such as color, sweetness, and starch content.

Protein content of 12.5%, Minimum test weight of 77 kg/hl Maximum moisture content of 14% Minimum wet gluten content of 25% Minimum W number of 180 Minimum Hagberg Falling Number of 250 seconds Maximum bug damageof 1.8% Maximum foreign matter content of 2% Wheat 12.5% protein is a type of wheat that is classified based on its protein content. Protein content in wheat is important because it affects the quality of the flour produced from the wheat. The protein content determines the gluten content, which is responsible for the elasticity and structure of dough when making bread or other baked goods. Wheat 12.5% protein is considered a high protein wheat, with a protein content of 12.5% of the weight of the wheat kernel. This is a desirable protein content for making bread because it produces a strong and elastic dough that can hold air pockets during the fermentation process, resulting in a light and fluffy texture. The protein content of wheat can vary depending on the variety of wheat, the growing conditions, and the location where it is grown. Other common protein levels for wheat include 11% and 14% protein content. Farmers and buyers often use protein content as a key factor in determining the price of wheat, as higher protein levels are generally more desirable for certain baking applications.