[Products Name]  Royal jelly powder，Lyophilized royal jelly powder

[Specification]  10-HDA 4.0%, 5.0%, 6.0%, HPLC

[Gerneral feature]

1. Low antibiotics, Chloramphenicol< 0.1ppb

2.Organic certified by ECOCERT, according to EOS & NOP organic standard;

3.100% pure with no additives;

4. More easily absorbed into the body than fresh royal jelly

5. Can be easily produced into tablets.

[Our advantages]

1. 600 bee farmers, 150 units of bee-feeding groups located in natural mountains;
2. Organic certificated by ECOCERT;
3. NON-antibiotics, widely exported to Europe;
4. Health Certificate, Sanitary Certificate and Quality Certificate are available.

[Lyophilized technology]

Lyophilized technology, also known as Freeze-drying, it is a dehydration process typically used to maintain activity of all nutrition ingredients in royal jelly, also to make the royal jelly convenient for transport. Freeze-drying works by freezing the material and then reducing the surrounding pressure to allow the frozen water in the material to sublimate directly from the solid phase to the gas phase. This technology can maintain all activity of nutrition ingredient.

Lyophilized royal jelly powder is processed directly from fresh royal jelly.

3kgs fresh royal jelly is used to make 1kg lyophilized royal jelly powder.

During all the production process, there is no additives.

[Packing]

5kg/bag, 25kgs/drum

1kg/bag, 20kgs/carton

Main indices of physical and chemic in Lyophilized royal jelly

[Our work flow]

Our Lyophilized Royal Jelly Powder is produced in this way: we lyophilize the fresh royal jelly by advanced freeze-drying facilities without losing any nutritional ingredients, reserving the natural ingredients in utmost, and then make them into the form of powder, for any food additives are not needed to add.

The raw material we use is the natural fresh royal jelly which is up to the export standard . We process our products strictly according to export standard. Our workshop is up to the requirements of GMP.

Royal Jelly powder has been selected as drug excipients by many European and American pharmaceutical producing enterprises.Meanwhile it is applies to health food and cosmetics industries.

[Quality control]

Traceability record

GMP standard production

Advanced inspection equipment

[Function]

1.Enhances the immune system

2.Promotes wound healing

3.Has antitumor/anticancer properties

4.Lowers cholesterol levels

5.Increases fat metabolism

6.Is a powerful antioxidant

7.Regulates blood sugar levels

[Applications]

It’s widely used in health tonic, health pharmacy, hairdressing and cosmetic area, and mainly was applied in capsules, troche and oral liquids etc.

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Toffee Hazelnut Caramel Pound Cake Recipe

Ingredients (for size 12*25*4):

Caramel cake
Cream 33% – 60 ml
Toffee (soft and caramel, like Carambar or Walkers’ Original toffee) – 200 g
Butter – 180 g
Eggs – 3 pcs
Glucose syrup – 10 g
Vanilla –5 g
Almond flour – 110 g
Flour – 150 g
Baking powder – 2 g
Hazelnuts (chopped) – 70 g

Caramel sauce:
Toffee – 200 g
Cream – 60 ml

Chocolate Whipped Cream:
Cream 33% (1) – 45 ml
Glucose – 5 g
White chocolate – 100 g
Cream 33% (2) – 120 ml
White dye –Titanium dioxide (optional) – 5 g

Caramelized nuts
Hazelnuts – 20 g
Sugar – 20 g

Preparation:

Chocolate whipped cream:
Melt chocolate in the microwave or with water bath. Heat cream (1) and dissolve glucose syrup in it. Pour the mixture into chocolate and stir well. Incorporate another cream (2) and white dye, if necessary. Keep in fridge for at least a night. On the day of cooking the cake, whip using blender until hard peaks.

Caramel cake
Heat caramel toffees, then add cream and butter and mix together.
Add eggs, glucose syrup, vanilla extracts (or vanilla seeds) and mix until smooth.
Add almond flour, baking powder and flour.
Bake at 160 C for nearly 40 minutes. Exact time depends on baking mold size. It may take from 30-45 min.

Caramelized nuts
Melt sugar until caramelization, without stirring it. Add nuts, mix well and cool.

Caramel sauce:
Heat toffees and cream together until the candies melt.
Pour it on cake before sauce gets too thick. Sprinkle the cake with chopped hazelnuts.

Decorate cake with cream, caramelized nuts and edible gold.
Piping nozzle used is Feather (Saint Honore)