Intelligent humidity controller with completed FUZZY algorithm provides very precise of temperature monitor. FUZZY algorithm control fan or heater to maintain sensible & latent capacity follows humidity curve by automatically. Display unit can show environment humidity as per configure by user. The user also can adjust environment condition very easily.
Accept customerized control logic modify details please contact our sales team.
FEATURES
Digital thermostat with 2 control port for fan & heater
4 digital LED screen for temperature and humidity value (optional LCD screen)
Ferro silicon Specs: Si:75%min. and Si:72%min. C:0.2%max. S:0.02%max. P:0.04%max. Al:2.0%max.1.5%max.and 1.0%max .Commodity: Ferro Silicon Low Al Specs: Si:75%min. C:0.2%max. S:0.02%max. P:0.04%max.Al:0.1%max.0.3%max.and0.5%max. In 1mt plastic woven bags.
Ferro Silicon Ferro Silicon has a melting point of 1200�¯�¿�½?�?�°C to 1250�¯�¿�½?�?�°C with a boiling point of 2355�¯�¿�½?�?�°C and Ferro Silicon contains about 2% of calcium and alluminium. Ferro Silicon, as an additive to the production process of ferrous metals, will impart several desirable properties upon the resultant alloy. Some of the primary benefits of adding Ferro Silicon to an alloy is to improve the corrosion resistant properties of the new compound, as well as to add to the high temperature heat- resistance properties of the new alloy, for example, in the production of silicon steel for use in transformer cores.
Calcined alumina can be used in the polishing of different alumina products(mainly used in middle, fine polishing).It is also widely used in high-class aluminium refractory material, unshaped refractory materials, high aluminium ceramic product and advanced coating, etc, . Item Al2o3 % Na2o % Sio2 % Fe2o3 % D50 A4m 99.8 0.1 0.05 0.02 3.1
Alumina (Al2O3), the industrial Al2O3 is prepared from alumina (Al2O3, 3H2O) and hard alumina, and the Al2O3, which is high in purity, is usually prepared by chemical methods. Al2O3 has many isomorphic crystals, and there are currently more than 10 known types, mainly three types of crystal, namely gamma-al2o3, beta-al2o3, alpha-al2o3.Which structure is different, with different properties in high temperature above 1300 s almost entirely into alpha Al2O3.
Food meat smoker oven machine cooking ,drying ,baking ,fumigation ,exhaust,cleaning and other functions.
The fast and slow cycle procedure can be selected according to the process requirements to achieve the best cycle and smoke effect .2.can monitor the smoke temperature,prevent the temperature is too high ,safe and sanitary .3.various types of temperature sensors are available for users to choose. 4.add water circulation cleaning device .
capacity 50-1000kg
Tortilla Taco Chapati Roti Roasted duck bread thin bread Arabic bread making machine,1row ,2row customized
1. One side of this machine into the material and another side continuous out of bread,which does not need manual operation and has the characteristics of constant temperature baking and uniform fire color.
2. This machine has the mechanical and electrical integration of CNC regulation system, with the characteristics of small noise, high efficiency, low energy consumption and simple operation. Just need one person can operate.
3. The machine has a delicate construction, the material enter system work smoothly and not easy to make mistakes,the disassembly and cleaning is also very convenient.
4. The taste, diameter (8-50cm) and thickness (0.3-3mm), as well as color, speed of this machine can be adjusted at will.
5. Compared with traditional hand-made round bread, the products making by this machine with more regular shape, brighter color and stronger taste, which can be stored in low temperature for one month (frozen storage lasts for one year).
6. Imitation hand rolling bread, green food, without any additives.
7. This Machine can be made: Tortilla, Taco, Chapati, Roti,Single Round Bread, Roasted duck bread and so on.
Application:
This kind of new type automatic chapati making machine is widely used in organs, factories , school, hotel ,restaurants,etc food sectors.This machine can make waffle, pizza, thin bread,pancake, roti, chapati, tortilla etc,s very famous around the world
Tortilla Taco Chapati Roti Roasted duck bread thin bread Arabic bread making machine
1. One side of this machine into the material and another side continuous out of bread,which does not need manual operation and has the characteristics of constant temperature baking and uniform fire color.
2. This machine has the mechanical and electrical integration of CNC regulation system, with the characteristics of small noise, high efficiency, low energy consumption and simple operation. Just need one person can operate.
3. The machine has a delicate construction, the material enter system work smoothly and not easy to make mistakes,the disassembly and cleaning is also very convenient.
4. The taste, diameter (8-50cm) and thickness (0.3-3mm), as well as color, speed of this machine can be adjusted at will.
5. Compared with traditional hand-made round bread, the products making by this machine with more regular shape, brighter color and stronger taste, which can be stored in low temperature for one month (frozen storage lasts for one year).
6. Imitation hand rolling bread, green food, without any additives.
7. This Machine can be made: Tortilla, Taco, Chapati, Roti,Single Round Bread, Roasted duck bread and so on.
Application:
This kind of new type automatic chapati making machine is widely used in organs, factories , school, hotel ,restaurants,etc food sectors.This machine can make waffle, pizza, thin bread,pancake, roti, chapati, tortilla etc,s very famous around the world
Mexico Tortilla Taco Chapati Roti Roasted duck bread thin bread Arabic bread making machine
1. One side of this machine into the material and another side continuous out of bread,which does not need manual operation and has the characteristics of constant temperature baking and uniform fire color.
2. This machine has the mechanical and electrical integration of CNC regulation system, with the characteristics of small noise, high efficiency, low energy consumption and simple operation. Just need one person can operate.
3. The machine has a delicate construction, the material enter system work smoothly and not easy to make mistakes,the disassembly and cleaning is also very convenient.
4. The taste, diameter (8-50cm) and thickness (0.3-3mm), as well as color, speed of this machine can be adjusted at will.
5. Compared with traditional hand-made round bread, the products making by this machine with more regular shape, brighter color and stronger taste, which can be stored in low temperature for one month (frozen storage lasts for one year).
6. Imitation hand rolling bread, green food, without any additives.
7. This Machine can be made: Tortilla, Taco, Chapati, Roti,Single Round Bread, Roasted duck bread and so on.
Application:
This kind of new type automatic chapati making machine is widely used in organs, factories , school, hotel ,restaurants,etc food sectors.This machine can make waffle, pizza, thin bread,pancake, roti, chapati, tortilla etc,s very famous around the world
FROSIN PS 021200 is a Potato based chemically modified,Vegan, Gluten-Free, Plant-based, Non-GMO starch. It is used as Emulsifier, Stabiliser, Binder and Thickener for various products such as instant noodles, frozen fruit pies, filling for confectionery goods, snacks products, baking and confectionery products, protective coating for dried vegetables, sauces, soups, powdered concentrates, flavoured and thermised yoghurts, thermised cottage cheese, etc.,
FEATURES AND BENEFITS*FroSin-PS-021200 has higher stability and resistance to retrogradation or crystallization, enhanced granular size, swelling power, and water absorptioncapacity, which provides good flow and compression properties*It is highly bio-degradable and causes no harm to the Environment.*FROSIN-PS-021200 is a White powder that adds no color to application and blends well with other ingredients. It has a bland taste and so will not mask flavors or aromas.*FROSIN-PS-021200 contains no fat, protein, fiber, vitamins, or other minerals.
DOSAGEFor excellent results, use 10 to 15 % FroSinâ??PS-021200 ( The protein content in Maida and other additives if any, may have effect on dosage %)
APPLICATIONS
As a Thickener :FroSin-PS-021200 can be used as a thickener and mouth-feel enhancer in canned foods, sauces, puddings, gravies, fruit pies, soups, powdered concentrates, flavoured and thermised yoghurts, thermised cottage cheese, frozen fruit pies, filling for confectionery goodsFroSin â?? PS-021200 is also used as bulking agent and texture enhancer in snack foods. It acts as stabilizer and improves smoothness and sheen of soups, sauces and fat-free salad dressings. FroSin-PS-021200 also used as flavor encapsulating agents and clouding agents in creamers and beverages. Can also be used as substitute to gum arabic, egg yolk and caseinates
As a Stabilizer and Texturizing Agent:FroSin-PS-021200 improves paste clarity and freeze-thaw stability of products. FroSin-PS-021200 is commonly used for enhancing quality consistency, and as texture and stability enhancers. It acts as increased lipophilicity emulsion stabilizer. Improves quality of any fat/oil-containing products. Reduces rancidity by preventing oxidation Can be used in products that undergo refrigeration process. Frosin helps to improve stability during freezing - thawing, improve water holding capacity. It also acts as a texturizer for various foods. FroSin-PS-021200 provides gelling and chewy texture in soft confectionery and analogue cheese
In Baking and Confectionery:Can be used as a stabilizer, thickener, binder, emulsifier in ice cream, cakes, dumplings. Itâ??s is also stable at high temperatures and low pH and hence highly suitable for use in confectionery. It also has a lower gelatinisation temperature.
For Gluten-Free Products:It can be used as a Gluten-Free substitute in various foods includingInstant foods, Instant noodles, Vermicelli, Frozen fast food, Rice paper, cakes and Food coatings.
Tapioca flour is a Gluten-free, Grain free, Plant based andNon-GMO fine powder made from Cassava root, that is used as a gluten-free substitute, thickener, stabilizer, and texture enhancer in Pasta, Noodles, Ketchup, Sauce, Vegan products, Baking, Beverage, Dairy, Frozen products and Savoury Industries.
FEATURES AND BENEFITS:*It is highly bio-degradable and causes no harm to the Environment.*Tapioca starch is a White powder that adds no color to application and blends well with other ingredients. It has a bland taste and so will not mask flavors or aromas.*Tapioca starch contains no fat, protein, fiber, vitamins, or otherminerals and has Low glycemic index
APPLICATIONS
As a Thickener:Tapioca starch can be used as a thickener and in fruit pies, soups,puddings, breads, sauces, soy and meat products. It completely dissolves in the product when used as a thickener. Tapioca starch thickens quickly, and at a relatively low temperature.
As a Stabilizing Agent:Tapioca starch can withstand long cooking times without breaking down. Products made with tapioca will not lose their quality when frozen or reheated because tapioca retains its thickening capabilities throughout these processes.
In Baking and Confectionery:Chocolates, biscuits, cakes, ice creams, and vermicelli contain tapioca starch, and it is preferred due to its better gelling properties and usability as a thickening and bodying agent. The mixes break less, making it easier to mould the bakery and pastry products during production. Tapioca starch is used in confectionery for different purposes such as gelling, texture stabilizing, foam strengthening, crystal growth control, adhesion, film foaming and glazing.
In Sauce and Ketchup Industry:Sauces made with corn starch turn spongy when frozen but tapiocastarch gives a good stability in frozen sauces. Tapioca starch is a good choice if you want to correct a sauce just before serving it.
In Beverage Industry:Tapioca starch based sweeteners are preferred to sucrose inbeverages for their improved processing characteristics and product enhancing properties.
In Fillings and Pies:Tapioca starch gives food a transparent, glistening sheen, which looks excellent in a pie filling. Tapioca starch creates a perfectly smooth filling and imparts a high gloss for a tasty-looking food. Itâ??s the perfect product to use with high-acid fruits or a lattice-type pie.
For a creamy texture:Desserts, ice creams, cheeses and other dairy products made withTapioca starch become creamier, producing a more pleasant sensation in the mouth.
For a Characteristic texture:Tapioca starch provides softer and spongier textures than otherthickeners. It gives the bread an airy feeling so typical of traditional bread and the crust becomes crisper.
Higher density for the meat industry:Tapioca starch is a very suitable alternative to potato starch for meat industries, due to its high binding capacity.
Tapioca starch 9M is a Gluten-free, Grain free, Plant based andNon-GMO fine powder made from Cassava root, that is used as a gluten-free substitute, thickener, stabilizer, and texture enhancer in Pasta, Noodles, Ketchup, Sauce, Vegan products, Baking, Beverage, Dairy, Frozen products and Savory Industries.
FEATURESANDBENEFITS:
*It is highly bio-degradable and causes no harm to the Environment.*Tapioca starch 9M is a White powder that adds no color to application and blends well with other ingredients. It has a bland taste and so will not mask flavors or aromas.*Tapioca starch 9M contains no fat, protein, fiber, vitamins, or otherminerals and has Low glycemic index.
APPLICATIONS:
As a Thickener:Tapioca starch 9M can be used as a thickener and in fruit pies, soups, puddings, breads, sauces, soy and meat products. It completely dissolves in the product when used as a thickener. Tapioca starch 9M thickens quickly, and at are relatively low temperature.
As a Stabilizing Agent:Tapioca starch 9M can with stand long cooking times without breaking down. Products made with tapioca will not lose their quality when frozen or reheated because tapioca retains its thickening capabilities throughout these processes.
In Baking and Confectionery:Chocolates, biscuits, cakes, ice creams, and vermicelli contain tapioca starch, and it is preferred due to its better gelling properties and usability as a thickening and bodying agent. The mixes break less, making it easier to mould the bakery and pastry products during production.Tapioca starch 9M is used in confectionery for different purposes such as gelling, texture stabilizing, foam strengthening, crystal growth control, adhesion, film foaming and glazing.
In Sauce and Ketchup Industry:Sauces made with corn starch turn spongy when frozen but tapiocastarch 9M gives good stability in frozen sauces. Tapioca starch 9M is a good choice if you want to correct a sauce just for preserving it.
In Beverage Industry:Tapioca starch 9M based sweeteners are preferred to sucrose inbeverages for their improved processing characteristics and product enhancing properties.
In Fillings and Pies:Tapioca starch 9M gives food a transparent, glistening sheen, whichlooks excellent in a pie filling. Tapioca starch 9M creates a perfectly smooth filling and imparts a high gloss for a tasty-looking food. Itâ??s the perfect product to use with high-acid fruits or a lattice-type pie.
For a creamy texture:Desserts, ice-creams, cheeses and other dairy products made withTapioca starch 9M become creamier, producing a more pleasant sensation in the mouth.
For a Characteristic texture:Tapioca starch 9M provides softer and spongier textures than otherthickeners. It gives the bread an airy feeling so typical of traditional bread and the crust becomes crisper.
Higher density for the meat industry:Tapioca starch 9M is a very suitable alternative to potato starch for meat industries, due to its high binding capacity.
100% cotton,size S-M
Chromatic aberration: When shooting in natural light, there will be certain chromatic aberration due to different light and different colors displayed by the buyer's monitor. SIZE/SIZE unit of measurement/CHART: CM/CM (Manual measurement, error range is 1-3cm) S: Sleeve 41.8 Chest 83.5 Waist 69.8 Skirt length 109.7 M: Sleeve 43.5 Chest 87.5 Waist 73.8 Skirt length 111.2
Sulfur is a chemical element with the symbol S and atomic number 16. It is abundant, multivalent and nonmetallic. Under normal conditions, sulfur atoms form cyclic octatomic molecules with a chemical formula S. Elemental sulfur is a bright yellow, crystalline solid at room temperature.
The olive (also known as the table olive) and the valuable oil extracted from the fruitâ??s flesh are the two rewards of the olive tree. Before they can be consumed, all olives, whether green or black, must be processed.Olives mature on the tree and can be harvested as green table olives when young or allowed to ripen on the tree. Ripe olives are also harvested for food processing, but if they are to be utilized for oil, they are left on the trees even longer.
Many pairs of hands and eyes guard the quality of olive processing. Touch is used to track every step of the process, from plucking olives in the grove to hand-culling olives on the shaker table. All other processes are closely monitored. Taste tests ensure the crunch of cured olives and the blending of tastes, and chemistry is regulated by relatively basic instruments.
Olives and olive oil are healthy meals that supply vitamins, minerals, and other nutrients, according to medical studies.
High fructose corn syrup (HFCS), also called glucose-fructose, Cas no.977042-84-4, natural food sweetener manufacturing process from corn starch, High Fructose Corn Syrup is a starch sugar that is colorless, sweet, and pure with good fluidity at room temperature. HFCS is mixtures of two common sugars, glucose and fructose. Fructose:Glucose ratio can be 42:53(HFCS-42), 55:42(HFCS-55), or 90:10(HFCS-90). Function: Provides sweetness intensity equivalent to sugar. Enhances many fruit, citrus and spice flavors in beverages, bakery fillings, and dairy products. Preserves and protects food by reducing water activity in products such as jams and jellies.
As an experienced High fructose corn syrup manufacturer and supplier, we has been supplying and exporting High fructose corn syrup for almost 10 years, please be assured to buy from us. Any inquiries about price and the market trend please feel free to contact us, we will reply you within 1 working day.
High Fructose Corn Syrup 42 55 Specification
ITEM STANDARD
Fructose Assay, % 99.5 Min
Loss on Drying, % 0.5 Max
Residue On Ignition, % 0.05 Max
Hydroxymethyfurfural,% 0.1 Max
Chloride,% 0.018 Max
Sulphate,% 0.025 Max
Color of Solution Pass Test
Acidity, ml 0.50ml(0.02N NaOH) Max
Arsenic, ppm 1 Max
Heavy Metal, ppm 5 Max
Calcium&Magnesium, (as Ca), % 0.005 Max
Aerobic Bacteria, cfu/g 103 Max
Mould & Microzyme, cfu/g 102 Max
Dextrose Assay, % 0.5 Max
Good Price 30% LDAO Lauryl Dimethyl Amine Oxide CAS 1643-20-5
Product details
Chemical Name: Lauryl dimethyl amine oxide
Code: LDAO 30%
Other Name: N,N-dimethyldodecylamine-N-oxid
CAS NO.: 1643-20-5
Formula: C14H31NO
Purity : 30%
LDAO at room temperature is a colorless or yellowish transparent liquid, is a special type of surfactant,
it becomes cationic in acidic medium, and in neutral or alkaline medium is non-ionic. In addition to own
the general surface active agent properties, but also has excellent solubilization, thickening, emulsification, foaming, stable foam, soft, moisturizing, antistatic, good compatibility with human skin, the slightly physiological toxicity, easy to biodegradation.And it has certain bactericidal properties and mildew - proof effect
2. Mild to skin. Make cloth soft and smooth, make hair soft, easy to comb, glossy and shiny.
3. Bleach stable. Good ability of thickening and solubilizing to keep product stable.
4. Good ability of sterilizing and dispersing calcium soap, good biodegradability.
5. Be compatible with anioncic, cationic, amphoteric and nonionic surfactants.
6. Especially suitable for shampoos, bath washes, dish washing detergents
Application
Lauryl Dimethyl Amine Oxide used as detergent, emulsifier, wetting agent, foaming agent, softener,
milling agent and dyeing auxiliary.
Also can be used as sterilizing agent and antistatic agent, as a coagulant during metal plating, as an initiating agent or inhibiting agent in polymerization, as an emulsifying agent or moisturizing agent in cosmetics; otherwise, it can be used as an antirust agent for metal.
Storage:
Kept in dry, cool, and shaded place with original packaging, avoid moisture.
Ambient temperature is10-50, the container to be sealed.
It is not advisable to use containers of copper material. Recommended storage in plastic containers;
a shelf life of two years.
Specification
Product
Lauryl Dimethyl Amine Oxide(LDAO 30%)
CAS#
1643-20-5
Batch No
220310-10
Quantity:
28000KG
Date of manufacturing
Mar. 10th, 2022
Date of expire
Mar. 9th, 2023
Iteam
Specification
Results
Appearance
Light yellow clean liquid
Confirms
Active matter %
29 ~ 32
30.1
Free amine (%)
0.70
0.26
Free peroxide (%)
0.50
0.08
Color (APHA)
100
42
PH value ( 10% solu,25
6.0 ~ 8.0
7.5
Conclusion
Qualified
Xanthan gum 80mesh and 200mesh, cream white powder, E415, CAS no.11138-66-2, food thickener, biosynthetic rubber, mainly made of starch, manufacturing process through fermentation process using the microorganism Xanthomonas Campestrisis. Advantages than other gums: outstanding water solubility and high viscosity; excellent stability in temperature and PH value; Function and uses: Xanthan gum is a high performance thickener as the viscosity of 1% is about 100 times stronger than 1% gelatin solution.
As an experienced Xanthan gum manufacturer and supplier, we has been supplying and exporting food grade Xanthan gum 80mesh and 200mesh for almost 10 years, please be assured to buy from us. Any inquiries about price and the market trend please feel free to contact us, we will reply you within 1 working day.
Food grade Xanthan Gum 80mesh, 200mesh Specification
ITEMS STANDARD
Appearance white or cream-color and free-flowing powder
Viscosity: 1% Xanthan Gum in 1% KCl Brookfield, LVTD,spindle 3.60rpm, 25 1200 1600 mpa.s
Assay(on dry basis) 91.0 108.0%
Loss on drying(105oC, 2hr) 6.0 12.0%
V1 : V2: 1.02 1.45
Pyruvic Acid 1.5% min
PH of 1% solution in water 6.08.0
Heavy metals(as Pb) 20 mg/kg max
Lead(Pb) 5 mg/kg max
Arsenic(As) 2 mg/kg max
Nitrogen 1.5% max
Ash 13% max
Particle size 80 mesh: 100% min, 200 mesh: 92% min
Total plate count 2000/g max
Yeasts and moulds 100/g max
Pathogens germs absence
S. aureus Negative
Pseudomonas aeruginosa Negative
Salmonella sp. Negative
C. perfringens Negative
M. oleifera is a fast-growing, deciduous tree that can reach a height of 10 -12 m (32- 40 ft) and trunk diameter of 45 cm (1.5 ft). The bark has a whitish-grey colour and is surrounded by thick cork. Young shoots have purplish or greenish-white, hairy bark. The tree has an open crown of drooping, fragile branches and the leaves build up a feathery foliage of tripinnate leaves.
The flowers are fragrant and hermaphroditic, surrounded by five unequal, thinly veined, yellowish-white petals. The flowers are about 1.0 - 1.5 cm (1/2) long and 2.0 cm (3/4) broad. They grow on slender, hairy stalks in spreading or drooping flower clusters which have a length of 10 -25 cm.
Flowering begins within the first six months after planting. In seasonally cool regions, flowering only occurs once a year between April and June. In more constant seasonal temperatures and with constant rainfall, flowering can happen twice or even all year-round.
The fruit is a hanging, three-sided brown capsule of 20 - 45 cm size which holds dark brown, globular seeds with a diameter around 1 cm. The seeds have three whitish papery wings and are dispersed by wind and water.
In cultivation, it is often cut back annually to 1 - 2 m (3 - 6 ft) and allowed to regrow so the pods and leaves remain within arm' s reach.
PRODUCT INFO
Langsat fruits are small to medium in size, averaging 3-7 centimeters in diameter, and are round to slightly oval in shape, growing in large clusters of approximately ten fruits. The thick rind is hard, leathery, and tan to pale yellow, developing brown spots and blemishes as the fruit matures. The rind is also covered in fine hairs giving the fruit a fuzzy appearance. Underneath the surface, there is a white, spongy, and very bitter layer that is easily separated and peeled, and the flesh is thick, translucent-white, and is typically divided into 1-5 segments. These segments are juicy, tender, and soft with a texture similar to grapes, and the flesh may be seedless or contain a few bitter seeds. Langsat fruits are very sour when young, but as they mature, the fruits develop a sweet-tart flavor with light acidity, reminiscent of grapefruit and pomelo. Langsat is an excellent source of vitamins A, B, C, and E, fiber, and also contains some iron, phosphorus, potassium, and calcium.
USES
Langsat is best suited for raw applications as its sweet and tangy flavor is showcased when consumed fresh, out-of-hand. The rind is easily peeled and removed from the flesh, and the segments can be consumed whole, discarding the small bitter seed. Langsat can be served as a snack or as a fresh dessert. It is also commonly segmented and mixed into fruit salads, green salads, juiced or blended into fruit drinks, or coated in syrups for a sweeter flavor to add to ice cream, desserts, and pastries. In addition to fresh preparations, Langsat can be combined into sauces, jams, and jellies for a sweet-tart preserve. Duku pairs well with other tropical fruits such as snake fruit, lychee, and rambutan, mint, basil, and cilantro. The fruits will keep for 3-4 days at room temperature and up to one week when stored in the refrigerator.
SEASON
Langsat fruits are available year-round in Southeast Asia, with a peak season in the fall through early winter.
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