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Mix For Cheese-Bread

Supplier From Brazil
Apr-08-16

The cheese bread is a typical brazilian preparation. Its basic ingredients are cassava starch, eggs and cheese. The main characteristics of this products are the crunchiness of the crust and the softness of the dough.

does not contain gluten
easy to prepare
great for breakfast or as an appetizer

Shelf-life: 01 year







Unit pack of 250gr. The main box contains 12 packs of 250gr each.

Minimum order: 2 pallets

Price and Minimum Quantity

Price: $070
MOQ: Not Specified

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GOLD Member
Jul-25-17
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Once picked, individual peppers ripen to red of their own accord. The peppers can be eaten green or red.
Jalapenos have 2,500 - 8,000 Scoville heat units. Compared to other chillies, the Jalapeno has a heat level that varies from mild to hot depending on cultivation and preparation. The heat, caused by capsaicin and related compounds, is concentrated in the veins (placenta) surrounding the seeds, which are called picante. Handling fresh Jalapeno s may cause skin irritation. Some handlers wear latex or vinyl gloves while cutting, skinning, or seeding Jalapeno s. When preparing Jalapeno s, hands should not come in contact with the eyes as this leads to burning and redness.
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A Jalapeno plant with pods. The purple strips on the stem are anthocyanin, due to the growth under blue-green spectrum fluorescent lighting.


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GOLD Member
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Lactose Substitute Non-Fat Solid For Paneer

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MOQ: 1000  Kilograms
Sample Available
Supplier From Erode, Tamil Nadu, India
 
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1. First add 4% to 10% of LAS 5NF based on the Protein Content of the Milk in cold (4�°C to 36�°C) condition. Dissolve it well without Lump formation.
2. Mix 10% of extra water to total mix and heat the milk mixer to 85�°c & hold for 12 min with continuous stir .The product is settle down when stir is not good.
3. Cool the pasteurized milk to 43�°c to 45�°c with slow stir and then add required quantity of culture and stir it slowly for even mixing of culture.
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DOSAGE
For excellent results, use 4 to 10% of LAS 5NF of total batch size, based on the protein content of the milk. For lower protein content in the milk higher LAS 5NF need to be used.
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Sample Available
Supplier From Johannesburg, Gauteng, South Africa
 
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Main raw material:molasses and saccharomycete
Qucik fermentation speed and powerful fermentation ability
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USAGE
1.HIGH SUGAR
Mix the product with flour by production of 0.8-1% and then add water for kneading the dough
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Mix the product with flour by production of 0.35-1% and then add water for kneading the dough
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About Egg white powder
Egg white powder is made of pure egg white. It has the characteristics of desugarization, deodorization and quick dissolution. At the same time, it has good features, such as gel , foam ability, water retention. Thus it is widely used in many industries such as meat, surimi product products, bakery products, flour products and candy products etc. In addition, it is also widely used in textile, industries etc.

The Function of Egg White Powder
Egg White Powder is the high-quality food with balanced nutrition and the good food additive. It has the properties of emulsification, gelatination, foamability and water retention etc. It is applicable to all food products involved eggs as raw material, such as the pastry, biscuit, chicken essence, instant noodle, ice cream, salad sauce, noodle, drinks and pet food etc.

Applications Of Egg White Powder
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