[Latin Name] Silybum marianum G.

[Plant Source] The dried seed of Silybum marianum G.

[Specifications]  Silymarin 80% UV & Silybin+Isosilybin 30% HPLC

[Appearance] Light Yellow Powder

[Particle size] 80 Mesh

[Loss on drying] £ 5.0%

[Heavy Metal] £10PPM

[Extract solvents] Ethanol

[Microbe]  Total Aerobic Plate Count:  £1000CFU/G

                   Yeast & Mold:  £100 CFU/G

[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

[What is Milk Thistle]

Milk Thistle is a unique herb which contains a natural compound called silymarin. Silymarin nourishes the liver like no other nutrient currently known. The liver acts as the body’s filter constantly cleansing to protect you from toxins.

Over time, these toxins can accumulate in the liver. Milk Thistle’s potent antioxidant properties and rejuvenating actions help keep the liver strong & healthy.

[Function]
1, Toxicology tests showed that:a strong effcets of protecting cell membrane of liver, in Clinical application, Milk Thistle

Extract has good results for the treatment of acute and chronic hepatitis, liver cirrhosis and a variety of toxic liver damage, etc.;
2, Milk Thistle Extract significantly improves the liver function of the patients with symptoms of hepatitis;

3,Clinical applications: for the treatment of acute and chronic hepatitis, cirrhosis, liver poisoning and other diseases.

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)

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