Please provide a quotation to the following requirement from importer -
Product Name: Flour
Specifications :
Fermented Flours, Gluten Free, Organic All Purpose Flour, Soft Wheat Flour
Origin: Jamaica, Brazil and other Caribbean countries
Pvt. labelling required
Qty: Minimum order quantity
Specifications :
Type: Fermented Flours, Gluten Free, Organic All Purpose Flour, Soft Wheat Flour
Origin: Jamaica, Brazil And Other Caribbean Countries
Pvt. Labeling Required
Payment Terms:
Preferably T/T with partial advance and balance against shipping documents. LC acceptable for larger or regular orders
Destination:
Port Haina or Caucedo, Dominican Republic
Looking for suppliers from:
United States, Asia, Europe
Product Description
Buyer is interested to receive quotations for the following RFQ -
Product Name: Flour
Specifications :
Type: Wheat Flour
All Food Items Must Be Suitable For Human Consumption, With Valid Shelf Life.
Resins Must Be Food-grade, Suitable For Blown Film Extrusion And Packaging Applications, Preferably With FDA or ISO Certification
Type: Standard Export Quality. Resins Must Be Blown Film Grade And Suitable For Flexible Packaging. Food Items Must Be Of International Or Regional Commercial Standards
Packaging Terms : 1kg Or 25kg Bags
Quantity Required : MOQ
Shipping Terms : CIF, FOB
Destination Port : Port Haina or Caucedo, Dominican Republic
Payment Terms : Preferably T/T with partial advance and balance against shipping documents. LC acceptable for larger or regular orders
Looking for suppliers from : United States, Asia, Europe
Please quote for the following wholesale product requirement -
Product Name: Flour
Specifications :
Type: Ola Ola (Fufu Powder Make From Yams)
Size: 5, 10, 18 Pounds
Pictures And Videos Required
Packaging Terms : 5 Pounds to 18 Pounds
Buyer is interested to receive quotations for the following RFQ -
Product Name: Peanut & Sunflower Flour
Specifications:
Quantity Required: MOQ
Looking for peanut, sunflower or other high-protein options that are neutral in color (preferably as white or slightly off white) and neutral in flavor (or very light flavor). the protein content is important, and I would like the flour to be no lower than 35% total protein and potentially 50% where possible.
Texture (coarseness), color and flavor are the critical factors in this project.
Use: For Making bread
Packaging Term: 25kg, 50kg
