[Latin Name] Amorphophallus konjac

[Plant Source] from China

[Specifications] Glucomannan85%-90%

[Appearance] White or cream-color powder

Plant Part Used:Root

[Particle size] 120 Mesh

[Loss on drying] ≤10.0%

[Heavy Metal] ≤10PPM

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

[Shelf life] 24 Months

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

[Net weight] 25kgs/drum

[Introduction]

Konjac is a plant that is found in China, Japan and Indonesia. The plant is part of the genus Amorphophallus. Typically, it thrives in the warmer regions of Asia.

The extract of the Konjac root is referred to as Glucomannan. Glucomannan is a fiber-like substance traditionally used in food recipes, but now it is utilized as an alternative means of weight loss. Along with this benefit, konjac extract contains other benefits for the rest of the body as well.

The main material of the natural konjac gum is fresh konjac, which grow in virgin forest in Hubei area. We use advanced method to distill the KGM, aminophenol, Ca, Fe, Se which are good for health. Konjac is known as“ the seventh nutriment for human”.

Konjac Gum with its special water holiding capacity, stability, emulsibility, thickening property,suspension property and gel propery can especially adopted in food industry.

[Main Function]

1.It could reduce postprandial glycemia, blood cholesterol and blood pressure.

2.It could control appetite and reduce body weight.

3.It could increase insulin sensitivity.
4.It could control insulin resistant syndrome and diabetesII development.
5.It could reduce heart disease.

[Application]

1) Gelatinizer(jelly, pudding, Cheese, soft candy, jam );

2) Stabilizer(meat, beer);

3) Film Former(capsule, preservative)

4) Water-keeping agent( Baked Foodstuff );

5) Thickener (Konjac Noodles, Konjac Stick, Konjac Slice, Konjac Imitating Food stuff);

6) Adherence agent( Surimi );

7) Foam Stabilizer (ice cream, cream, beer)

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Get ALL the recipes in PDF form: https://bit.ly/FallDayRecipes
Get the pumpkin spice donut recipe here: https://bit.ly/PumpSpiceDonuts
Get the chipotle squash soup recipe here: https://bit.ly/ChSqSoup
Get the quick caramel corn recipe here: https://bit.ly/CarmCorn

PUMPKIN SPICE DONUTS:

FOR THE DONUTS

- 1/3 cup oil
- 4 tablespoons butter
- 1 cup white sugar
- 3/4 cup brown sugar
- 3 eggs
- 1 15 ounce can pumpkin purée
- 1 1/2 cups flour
- 1 3/4 teaspoon baking soda
- 3/4 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon grated nutmeg

FOR THE GLAZE

- 1 cup powdered sugar
- 1/2 teaspoon cinnamon
- 3-5 tablespoons apple cider

INSTRUCTIONS

Preheat oven to 350 degrees.

Melt butter and add to oil in large mixing bowl. Add sugars and mix with a hand or stand mixer.

With mixer running, add eggs one at a time, mixing after each addition.

Mix in vanilla and pumpkin.

Finish batter by adding flour, baking soda, cinnamon, ginger and nutmeg. Mix until no dry streaks remain.

Spray donut pan with nonstick baking spray and fill forms 3/4 full of batter.

Bake in preheated oven 12-18 minutes until the donuts are set and slightly browned around the edges.

Remove from oven and cool in pan for 5 minutes then turn out onto a cooling rack. Continue baking donuts until all batter is used.

While baking, prepare glaze by whisking together all ingredients until smooth.

When the donuts are cooled, dip in prepared glaze.

CHIPOTLE SQUASH SOUP:

FOR THE SOUP

- 3 tablespoons olive oil
- 1 large onion, diced
- 1 teaspoon salt
- 1 cup diced carrots
- 1 1/2 teaspoons ground cumin
- 1 cup carrot juice
- 4 cups chicken stock
- 1 quart diced tomatoes in tomato juice
- one large roasted squash, scooped out and skin discarded
- 2-3 chipotle peppers in adobo

FOR THE CHIPOTLE PUMPKIN SEEDS

- 1 cup raw pepitas (pumpkin seeds)
- 2 tablespoons olive oil
- 1 1/2 teaspoon salt
- 1 teaspoon minced rosemary
- 1-3 teaspoons chipotle pepper powder

FOR THE SOUP

In a 5 quart kettle, heat oil over medium high heat. Add onion and salt and sauté until slightly softened, 3-5 minutes.

Add carrots and cook an additional 6 minutes.

Stir in cumin for 30 seconds.

Add tomatoes, carrot juice, chicken stock, squash and peppers.

Bring to a boil then turn to a simmer and cook for 45 minutes with lid slightly ajar.

To finish soup, blend using an immersion blender or regular blender until smooth. Garnish with chipotle pumpkin seeds.

FOR THE CHIPOTLE PUMPKIN SEEDS

Stir together all ingredients and bake in a preheated 375 degree oven until the seeds begin to pop and are toasted, 12-15 minutes. Set aside and cool.

QUICK CARAMEL CORN:

INGREDIENTS

- 1 stick unsalted butter
- 1/4 cup light corn syrup
- 1 cup brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 5 quarts popped popcorn

INSTRUCTIONS

Preheat oven to 200 degrees and spray two baking sheets with nonstick cooking spray. Set aside.

Have popcorn popped and ready in a large bowl.

Bring butter, corn syrup, brown sugar and salt to a low boil over medium high heat. Continue boiling for 2 minutes.

Remove from heat and stir in baking soda. Continue stirring until soda is incorporated and the caramel is lighter in texture.

Pour over prepared popcorn and stir until the popcorn is evenly coated.

Evenly divide on two baking sheets and place in preheated oven. Bake for 45 minutes, stirring every 15 minutes.

Remove from oven, cool and enjoy!