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Oat Flakes 2

Supplier From Ukraine
Sep-15-17

The ,UkrLakiOil Company - is one of the largest producer and exporter of food products in ;
Oatmeal porridge (oatmeal) is a porridge made from oatmeal. Oat groats are obtained by processing (steaming, flattening and peeling off the film) oat grains. Oat groats can be of different types: oatmeal puffed, oat flakes Hercules, Extra 1, Extra 2, Extra 3. Depending on the type of cereal, the cooking time of oatmeal varies. We bring to your attention oat flakes "Extra No. 2", cooking time 5 minutes


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GOLD Member
May-10-10
Supplier From Mumbai, Maharashtra, India
Sep-15-17
Supplier From Kiev, Ukraine
 
The â??ukrlakioilâ?� company - is one of the largest producer and exporter of food products in ;

Oatmeal porridge (oatmeal) is a porridge made from oatmeal. Oat groats are obtained by processing (steaming, flattening and peeling off the film) oat grains. Oat groats can be of different types: oatmeal puffed, oat flakes hercules, extra 1, extra 2, extra 3. Depending on the type of cereal, the cooking time of oatmeal varies. We bring to your attention oat flakes "extra no. 3", cooking time - instant oatmeal
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Nov-02-20
Supplier From Vapi, Gujarat, India
GOLD Member
Jun-04-25
Supplier From Manila, NCR, Philippines
Service Provider Of Industrial Processes   |   Trade Promotion Services   |   Buying & Sourcing Agents

Supplier Of Oil Seeds   |   Sesame Seeds   |   Sunflower Seed   |   Mustard Seeds   |   Cotton Seeds   |   Soybean   |   Palm Kernel   |   Flax Seeds   |   Spices   |   Cumin Seeds   |   Cloves   |   Pepper   |   Cardamom, Cinnamon   |   Bay Leaf   |   Coriander Seeds   |   Oregano   |   Red Chilli   |   Turmeric   |   Grains & Cereals   |   Pulses   |   Lentils   |   Chickpeas   |   Kidney Beans   |   Wheat   |   Maize   |   Barley   |   Corn   |   Millet   |   Oat   |   Peas   |   Rye   |   Sorghum   |   Fresh Ginger   |   Dried Vegetables   |   Dry Fruits & Nuts   |   Cashew Nuts   |   Almonds   |   Peanuts   |   Groundnuts   |   Walnuts   |   Raisins   |   Dates   |   Apricot   |   Dehydrated Fruits   |   Herbs   |   Basil Leaf   |   Thyme   |   Flour   |   Edible Oils   |   Vegetable Oils
GOLD Member
Jul-25-17
Supplier From Mumbai, Maharashtra, India
 
Capsicum Oleoresin is prepared by extracting the crushed capsicum (Capsicum Annum Linn) with volatile solvents by percolation method. It contains the pungent principles, capsicin not less that 8 percent. It also contains the red colouring matter called Capsanthin. This product is a powerful irritant and a carminative, which is also used as a counter irritant in lumbago and neuralgia. It can also be used to treat stomach ache that involves poorly functioning stomach muscles and as an antibacterial agents.
Extraction of oleoresin capsicum from peppers involves finely ground capsicum, from which capsaicin is extracted in an organic solvent such as ethanol. The solvent is then evaporated, and the remaining wax like resin is the oleoresin capsicum. An emulsifier such as propylene glycol is used to suspend the OC in water, and pressurized to make it aerosol in pepper spray. The high performance liquid chromatography (HPLC) method is used to measure the amount of capsaicin within pepper sprays. Scoville Heat Units (SHU) are used to measure the concentration or "heat" of pepper spray.
A synthetic analogue of capsaicin, pelargonic acid vanillylamide (desmethyldihydrocapsaicin), is used in another version of pepper spray known as PAVA spray which is used in the United Kingdom. Another synthetic counterpart of pepper spray, pelargonic acid morpholide, was developed and is widely used in Russia. Its effectiveness compared to natural pepper spray is unclear.
Pepper spray typically comes in canisters, which are often small enough to be carried or concealed in a pocket or purse. Pepper spray can also be bought concealed in items such as rings. There are also pepper spray projectiles available, which can be fired from a paintball gun. It has been used for years against demonstrators.
Derived from chilli peppers, oleoresin capsicum is the active ingredient in pepper spray and in some topical pain relievers.
GOLD Member
Jul-25-17
Supplier From Mumbai, Maharashtra, India
 
Ginger root
Botanical name: Zingiber officinale Linn.
Family: Zingiberaceae.
Ginger oil and oleoresins are the volatile oil derived by steam distillation of ginger and oleoresin. It is obtained by percolating the powdered rhizomes of Ginger, Zingiber officinale with volatile solvents. Ginger contains 1-2 percent of volatile oil, 5-8 percent of pungent acrid oleoresin and starch. Zingiberene is the chief constituent in the oil of ginger. Oil is employed for flavoring all kinds of food products and confectionary and finds limited use in perfumery. Oleoresin, commercially called Gingerin contains pungent principles viz. gingerol and shogaol apart from the volatile oil of ginger and is used as an aromatic, carminative, stomachic and as a stimulant.

Oleoresin from ginger is obtained conventionally by extraction of dried powdered ginger with organic solvents like ethyl acetate, ethanol or acetone. Commercial dried ginger yields 3.5-10.0 per cent oleoresin. Ginger oleoresin is a dark brown viscous liquid responsible for the flavour and pungency of the spice.

Ginger of commerce or `Adrak` is the dried underground stem or rhizome of the plant, which constitutes one of the five most important major spices of India, standing third or fourth, competing with chillies, depending upon fluctuations in world market prices, world market demand and supply position.
Ginger, like cinnamon, clove and pepper, is one of the most important and oldest spices. It consists of the prepared and sun dried rhizomes known in trade as `hands` and `races` which are either with the outer brownish cortical layers (coated or unscraped), or with outer peel or coating partially or completely removed.
Ginger requires a warm and humid climate. It is cultivated from sea level to an altitude of 1500 meters, either under heavy rainfall conditions of 150 to 300 cm or under irrigation. The crop can thrive well in sandy or clayey loam or lateritic soils.
The composition of dry ginger is given below:
Dry Ginger rootMoisture:6.9 %
Protein:8.6 %
Fat:6.4 %
Fiber:5.9 %
Carbohydrates:66.5 %
Ash:5.7 %
Calcium:0.1 %
Phosphorous:.15 %
Iron:0.011 %
Sodium:0.03 %
Potassium:1.4 %
Vitamin A:175 I.U./100 g
Vitamin B1:0.05 mg/100 g
Vitamin B2:0.13 mg/100 g
Niacin:1.9 mg/100 g
Vitamin C:12.0 mg/100 g
Calorific value:380 calories/100 g.
Ginger Oleoresin is obtained by extraction of powdered dried ginger with suitable solvents like alcohol, acetone etc. Unlike volatile oil, it contains both the volatile oil and the non-volatile pungent principles for which ginger is so highly esteemed. Concentration of the acetone extract under vacuum and on complete removal of even traces of the solvent used, yields the so called oleoresin of ginger. Ginger oleoresin is manufactured on a commercial scale in India and abroad and is in great demand by the various food industries.
GOLD Member
Jul-25-17
Supplier From Mumbai, Maharashtra, India
 
The Jalapeno is variously named in Mexico as huachinango and chile gordo. The cuaresmeno closely resembles the Jalapeno. The seeds of a cuaresmeno have the heat of a Jalapeno, but the flesh has a mild flavor close to a green bell pepper.
As of 1999, 5,500 acres (22 km2) in the United States were dedicated to the cultivation of Jalapeno s. Most Jalapeno s are produced in southern New Mexico and western Texas.
Jalapeno s are a pod type of Capsicum. The growing period is 70–80 days. When mature, the plant stands two and a half to three feet tall. Typically a plant produces twenty-five to thirty-five pods. During a growing period, a plant will be picked multiple times. As the growing season ends, Jalapeno s start to turn red.
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.
Jalapeno is of Nahuatl and Spanish origin. The Spanish suffix -eno signifies that the noun originates in the place modified by the suffix, similar to the English - (i) an. The Jalapeno is named after the Mexican town of Xalapa (also spelled Jalapa). Xalapa is itself of Nahuatl derivation, formed from roots xal-li "sand" and a-pan "water place."


A Jalapeno plant with pods. The purple strips on the stem are anthocyanin, due to the growth under blue-green spectrum fluorescent lighting.


Five Jalapeno peppers.
- A chipotle is a smoked, ripe Jalapeno.
- Jalapeno jelly can be prepared using jellying methods.
- Jalapeno peppers are often muddled and served in mixed drinks.
- Texas Toothpicks are Jalapeno s and onions shaved into straws, lightly breaded, and deep fried.
- Jalapeno Poppers, also called Armadillo eggs, are an appetizer; Jalapeno s are stuffed with cheese, usually cheddar or cream cheese, breaded and deep fried.
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Feb-15-23
Supplier From Indore, Madhya Pradesh, India
GOLD Member
Aug-22-24
Supplier From Leeds, West Yorkshire, United Kingdom
 
100 Native No Addtive Health Food Instant Rice PowderFlour Cereal Powder
Product Information
Product Name Instant Rice FlourPowder
Description 100 Rice no additive
Craftwork Pregelatinized Drum drying roller
Packing 25KGSBAG OR as buyer required
Application Solid Beverage Drink Bakery Biscuit health food noodle and so on
Certification HACCPISOQSHALAL
Physical Specification
Appearance Instant white powder
Ingredients Carbohydrate Protein Fat Oryzanol Vitamin B and so on
TasteOdor Characteristic
Storage Store in a cool dry place and no direct sunlight
Particle Size 60mesh to 300mesh as required
Shelf Life 12months
Chemical Specification
Moisture 5 Max
Total Plate Count 10000 CFUg
Coliform 40MPNg
Mold 50CFUg
Samonella Negative
Pathogenic Bacteria Negative
We have international advanced Pregelatinized equipment and technology choosing high quality natural raw materials professional development technology And produce high quality instant Cereals Grains powder and flakes goods Our product has rich nutrition natural flavor characteristics It is apply for Instant breakfast food baking cakes snack food health food Ice cream solid beverage liquid beverage chocolate candy and so on

FAQ
1 Whats your payment terms
TT LC are acceptable

2 How long do you need to prepare the products
It is about 7days

3 Can you provide samples before start bulk goods
Yes sampling is free but freight collect

4 How about Packing
Bulk goods packing if no special required we will use blank Kraft paper bag attached FOOD GRADE polyethylene inner bag packaging tightly
It is 25KGS for Powder and 20KGS for Flake
OR packing as buyer required

5 What documents you provide
We can arrange Commercial Invoice Packing List Bill of Loading COA Health certificate and Origin certificate If you need any special requirement please free feel let us know

6 What certificate you have
ISO9001HACCP HALAL

7 Why you choose us
Best service Competitive price and high quality goods100natural Health Nutrition and so on

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