[Latin Name] Polygonum Cuspidatum Sieb. et Zucc

[Plant Source] China

[Specifications] Resveratrol 50%, 95%, 98% by HPLC

[Appearance]Brown or white fine powder

[Plant Part Used] Rhizome&Root

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Package] Packed in paper-drums and two plastic-bags inside.

[General feature]

1.100% natural source. Our resveratrol is 100% extracted from natural herb, very safe and more bioactive, which is rich with both CIS-resveratrol and trans-resveratrol.

2.Our resveratrol almost have no unpleasant taste compare to other resveratrols and it can be easier to take by oral.

3.We offer resveratrol at a very competitive price with superb quality.

4.We have a very large output and could manufacturer as customer particular requirement.

[Function]

Resveratrol is an active component extracted from Huzhang (Polygonum cuspidatum) in China.

It is an antioxidant phenol and a potent vasodilator that inhibits serum triglyceride synthesis, lipid peroxidation, and platelet aggregation.

It is extensively used for treatment of blood vessel disease such as atherosclerosis and hyperlipidemia. In addition, it has anti-virus and anti inflammatory activity, can treat acute microbial infections and viral hepatitis.

Nằm trong dự án lắng nghe quý khách hàng chia sẻ về cảm nhận sau khi sử dụng sản phẩm của công ty. Tháng 7.2016 vừa qua, công ty Tâm Quốc Tế tiếp tục thực hiện để chia sẻ đến mọi người.

Tham khảo thông tin về sản phẩm: https://umekenbetaglucan.vn/
Hotline liên hệ: (08) 3842 1814 – 0932 045 685

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The best way to describe blondies is to compare them to brownies but without chocolate. If you’re not a big fan of chocolate, these are the dessert for you. White chocolate cranberry blondies can be made using your own substitutions for baking chips and nuts.

In this video I melt white chocolate and swirl it on top of the batter. If you look at the blog post (which has the printable recipe) you’ll see that I stirred in white chocolate chips.

Prefer pistachios? Swap them out for the walnuts. Partial to butterscotch chips? Fold those in and substitute for white chocolate.

What’s your ideal combination for these blondies?

White Chocolate Cranberry Blondies
By Dionne Baldwin, Try Anything Once Culinary
Makes about 20 blondies

Ingredients:
1½ cups of packed brown sugar
1 tsp. vanilla extract or vanilla paste
zest of one lemon
14 tbsp. melted butter, I like to use unsalted
2 eggs, room temperature
¼ tsp. salt, my favorite is alaea Hawaiian sea salt
½ tsp. baking soda
1 tsp. baking powder
2 cups of all purpose flour, preferably unbleached
1¼ cup of dried cranberries (or even dried cherries?)
3.5 ounces of white chocolate for melting (or substitute for ¾ cup white chocolate chips and stir them in)
1 cup of chopped walnuts
butter or baking spray to grease an 8 inch by 12 inch baking pan

Instructions:
Add the brown sugar, lemon zest and vanilla extract to your bowl and mix for 5 minutes until sugar and vanilla are mixed in with the sugar.
Add the salt and then pour in melted butter. Mix until well combined.
Then add eggs one at a time and beat until each one is incorporated. Scrape the bottom of the bowl after each egg.
Measure in baking soda, baking powder and flour, mixing only until just combined. You can do this part by hand if you want.
Now add 1 cup of dried cranberries, ¾ cup of chopped walnuts and white chocolate chips if you’re not swirling the white chocolate on top. Fold in using a spatula
For the swirl: Melt white chocolate in the microwave or on the stovetop using a double boiler.
Grease your baking pan with baking spray or butter and evenly spread the blondie batter into the pan.
After the white chocolate is melted, drop by spoonfuls on top of the batter. Using a chopstick, swirl batter and chocolate together starting at the top corner and guiding knife through the batter parallel to the side of the pan horizontally. Swirl down and guide the knife in the opposite direction parallel to the line you just made. Continue to swirl down the pan and then begin to swirl vertically or make a swirl pattern of your own.
Sprinkle remaining dried cranberries and walnuts on top of the batter. You can even add more if you’d like.
Bake for about 25-27 minutes at 350 for a chewy, gooey blondie. Time may vary depending on your oven so you’ll want to keep an eye on them to make sure they bake to your desired doneness. Bake for an additional 3-5 minutes if needed.
Cool for 20 minutes by placing the baking pan on a cooling rack.