[Latin Name] Camellia sinensis

[Plant Source] China

[Specifications]

Total tea polyphenols 40%-98%

Total catechins 20%-90%

EGCG 8%-60%

[Appearance] Yellow brown powder

[Plant Part Used] Green tea leaf

[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.

[What is green tea extract]

Green tea is the second largest beverage demanded by consumers worldwide. Used in China and India for its medicinal effects. There are several compounds extracted from green tea including catechins which contain an enormous amount of hydroxyphenols that are easily oxidized, congregated and contracted, which explains its good anti-oxidation effect. Its anti-oxidation effect is 25-100 times as strong as those of vitamin C and E.

It is widely used in medicines, agriculture, and chemical and food industries. This extract prevents cardio-vascular disease, lowers the risk of cancer, and decreases blood sugar and blood pressure, as well as viruses. In the food industry, the anti-oxidation agent used for preserving food and cooking oils.

[Function]

1. Green tea extract can reduce blood pressure, blood sugar, blood lipids.

2. Green tea extract has the function of removing radicals and anti-aging.

3. Green tea extract can enhance the immune function and prevention of colds.

4. Green tea extract will anti-radiation,anti-cancer, inhibiting the increasing of cancer cell.

5. Green tea extract used to anti-bacterium, with the function of sterilization and deodorization.

[Application]

1.Applied in cosmetics field, Green tea extract owns the effect of anti-wrinkle and anti-Aging.

2.Applied in food field, Green tea extract is used as natural antioxidant, antistaling agent, and anti-fading agents.

3.Applied in pharmaceutical field, Green tea extract is used to prevent and cure cardiovascular disease, diabetes.

KOMOSHEN FT SKWILLA (SDG) – LINK ME OUTSIDE – UKOVERSTOOD

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)