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MILK POWDER

Milk Powder

MILK POWDER

  • Product Specifications
  • Product name: Full Cream Milk Powder 28%, vitamin A and D, 2-3% moisture
  • Application: For human consumption
  • Shelf life:24 months (or less, according to destination regulations)
  • Product Compostion(average)Milk fat:Min. 28% and max. 29%Lactose:Min. 35%Protein:Min. 24%Moisture:Min. 2% and max. 3%Lecithin:0,2%
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BUTTER

Butter

BUTTER

  • Physical & Chemical Specifications:
  • Butterfat: 81% minimum
  • Moisture Content 16.5% maximum
  • Milk Solids (non-fat): 2.5 % maximum
  • Salt None
  • Free Fatty Acids: 1.2 mmole / 100 g fat
  • Lipase Not detectable in 1 gram
  • Peroxidase value 0.3 max meq oxygen / 1000 g fat
  • Non milk fat Not detectable
  • Microbiological Specifications:
  • Total viable count 5000/gm
  • Coliforms Not detectable in 1 g
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COTTAGE CHEESE

Cottage Cheese

COTTAGE CHEESE

    • Product Type: Cheese
    • Type: Semi Hard Cheese
    • Cheese Type: Cottage Cheese
    • Processing Type: Sterilized
    • Origin: Cattle
    • Certification: HALAL, IMO, KOSHER
    • Fat Content: 45-48 %
    • Shelf Life: 24 Months
    • Weight: 10 KG
    • Additives: Customers Demands

PHYSICAL STANDARDS:

    • A. Shredded low moisture part skim mozzarella shall have a mild delicate buttery to slight acid flavor.
    • B. Unacceptable flavors are fruity, sour, malty and metallic.
    • C. Slight browning and oiling without burning under normal cooking conditions.

SHELF LIFE AND STORAGE:

  • A. This product has a 5 months shelf life from date of manufacture.
  • B. Keep refrigerated at 33 to 40F.
  • PACKAGE: 25kg block/carton , 15KG BLOCK , 10KG BLOCK , 5 KG ,2KG , 1 KG , 0.5 KG
  • Product Specification / Models
  • Grade A
  • Application
  • food, bakery, baking, etc
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CHEESE

Cheese

CHEESE

    • We are main suppliers and exporters of Mozzarella Cheese | Fresh Cheese | Cheddar Cheese and other related products with good product quality and affordable market prices world wide.
    • Specifications for Mozzarella Cheese | Fresh Cheese | Cheddar Cheese
    • General Specifications
    • Cow’s milk made 100% real Mozzarella Cheese
    • Fresh Mozzarella Cheese Shredded

FINISHED PRODUCT ANALYSIS:

    • A. Moisture 45 – 50%
    • B. Fat on Dry Basis 30 – 44.5%
    • C. Salt 1.5 up to 2%
    • D. pH 5.1 5.4
    • E. Color Creamy White

MICROBIOLOGICAL STANDARDS:

  • A. Coliform/gm
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COTTONSEED OIL

Cottonseed oil

COTTONSEED OIL

  • Free Fatty Acid ( % ): 0.1%Max
  • Product Name: Cotton seed oil
  • CAS #8001-29-4
  • Appearance: Pale yellow liquid
  • Odor: Odorless
  • Packing:2kg/drum,5kg/drum,10kg/drum,25kg/drum,50kg/drum,175kg drum
  • Application:cooking oil and use for salad oil, manonnaise, salad dressing
  • Specification:Less dense than water and insoluble in water.
  • Sensitive to heat and light.
  • Combustible.
  • Shelf Life :24.00 month(s) or longer if stored properly.
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PALM OIL

Palm Oil

PALM OIL

  • Detailed Specifications:
  • Free Fatty Acid ( % ): 0.1%Max
  • Moisture & Impurities( % ): 0.1%Max
  • Slip Melting Point: 24 Max
  • Cloud Point: 10 Max
  • Iodine value (g/100 g): 58 Min
  • Colour Lovibond 5 1/4 “: Red 2.5 Max Yellow 25.0 Max
  • Appearance: Pale yellow, bright & clear oily liquid
  • Odor: Bland, odorless
  • Storage and packaging:
  • Storage: Store in cool & dry place, Keep away from strong light and heat.
  • Shelf life: 24Months when properly stored.
  • Packing: 10g/one bag
  • 1kg/one bag
  • 25kgs/drum
  • Or according to customers’ request.
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PEANUT OIL

Peanut Oil

PEANUT OIL

GROUNDNUT OIL

  • Taste: Neutral
  • Impurities: Negative
  • Free Fatty Acid ( % ): max 0,10
  • Moisture ( % ): max 0,05
  • Peroxide Value ( meq O2/ kg ): max 5 Specific gravity at 20 degr C: 0,91 – 0,93
  • Iodine value ( g / 100 g )82 – 110
  • Colour Lovibond 5 1/4 “Red: max 2,5
  • Colour Lovibond 5 1/4 “Yellow: max 25
  • C 12:0 C 14:0 (Myristic Acid) C 16:0 ( Palmitic Acid )6 – 14C16:1 (Palmitoleic Acid) C 18:0 ( Stearic Acid )1 – 5C 18:1 ( Oleic Acid )35 – 72C 18:2 ( Linoleic Acid )13 – 44C 18:3 ( Linolenic Acid )
  • 0,5C 20:0 ( Arachidic Acid )1 – 4C 20:1 ( Gadoleic Acid )0,5 – 2C 20:2 (Eicosenic Acid) C 22:0 ( Behenic Acid )1 – 5C 22:1 ( Erucic Acid )< 0,3C 24:0 ( Lignoceric Acid )1 – 2,5
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MUSTARD OIL

Mustard Oil

MUSTARD OIL

  • Specifications:
  • Saponification Value: 168 to 177Iodine Value (Wij’s): 96 to 110Refractive Index @ 40°C: 1.4646 to 1.4663Specific gravity @ 30°C: 0.907 to 0.910Packaging Size: 190,200 BarrelPackaging Type:
  • MS/HDPE Barrel & Bulk
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VEGETABLE OIL

Vegetable Oil

VEGETABLE OIL

  • Free Fatty Acid:0.10% Max.
  • Iodine Value (Wijs Method) :56.0 Min.
  • Moisture & Impurities:0.10% Max.
  • Slip Melting Point deg C (AOCS Cc 3-25) :24 Max.
  • Cloud Point (deg C) :8.0 Max.
  • Colour (5 ¼” Lovibond cell) :3.0 R Max.
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VIRGIN OLIVE OIL

Virgin Olive Oil

VIRGIN OLIVE OIL

    • Specific gravity @ 25°C: 0.912-0.920
    • Grade A: Extra virgin Olive oil
    • Processing Type: Cold Pressed
    • Cultivation Type: Common
    • Packaging: Bulk, Can (Tinned), Plastic Bottle, glass bottle, Bulk
    • Purity (%): 100%
    • Certification: ISO
    • Color: Green
    • Usage: cooking
    • Acidity : low
    • Appearance : Green Liquid
    • Classification : Extra Virgin olive oil specifacitions
    • Technology and Nutritional Facts per 100g.
    • The excellent quality of the oil is guaranteed by the selection of the olives and the almost simultaneous crushing in the crusher, with cold mechanical extraction, that it enhances the high nutritional value.

Appearance Clear Golden with green lights Colour Bouquet Hints of green, fresh grass and artichokes. A sweet note reminiscent of pine nuts. Taste A delicate, mild, slightly fruity oil. Not bitter, agreeable, clean and rounded. Recommendations for use Will certainly be appreciated by people who like mild, delicate oils. Recommended for use when you want the true taste of food to be unchanged. It can also be used for fish carpaccio, raw fish salads, as well as for all of the lighter dishes.

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