[Products Name]  Fresh royal jelly, organic fresh royal jelly

[Specification]  10-HDA 1.4%, 1.6%, 1.8%, 2.0%  HPLC

[Gerneral feature]

1. Low antibiotics, Chloramphenicol< 0.1ppb

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

3.100% pure natural frozen fresh royal jelly

4.Can be easily produced into soft capsules.

[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.
5. 

[Packing]

1kg in plastic jar, with 10 jars per carton.

5kg in a aluminum foil  bag,  10kgs per carton.

Also we can pack as customer’s requirement.

[Transportation]
If quantity ordered is low we can transport by air,

If above 4,000kg, by sea, one 20 foot refrigerated container.

[Storage]

[What is royal jelly]
Fresh royal jelly is the concentrated super food responsible for turning an ordinary worker bee into a queen bee. The queen bee is 50% larger than a worker bee and lives for up to 4 to 5 years with worker bees living through only one season.
Fresh royal jelly, along with bee pollen, propolis and honey, contains a natural source of nutrients, which the body needs to maintain good health. Athletes and other people report increased stamina and general well being, after two weeks supplementing their diets.

Main indices of physical and chemic in fresh royal jelly

[Quality control]

Traceability record

GMP standard production

Advanced inspection equipment

[Benefits]
The benefits of Royal Jelly and other hive products are no longer treated as folk medicines. Royal jelly has been found to be helpful in the following areas:
1) Tones and strengthens skin
2) Relieves weak and tired eyes
3) Combats the aging process
4) Improves memory
5) Aiding restful sleep
6) Helps against impotence in men and infertility in women
7) It is an antibacterial and may help to prevent leukemia
8) Has a yeast-inhibiting function, preventing conditions such as
thrush and athlete’s foot
9) Contains the male testosterone, which may increase libido
10) Can help treat muscular dystrophy
11) Improves resistance to allergies
12) Controls cholesterol levels
13) Boosts the body’s resistance to the harmful side effects of
chemotherapy and radiotherapy
14) Helps treat skin problems, including eczema, psoriasis and acne
15) Combined with Pantothenic acid, royal jelly provides relief from
the symptoms of arthritis.

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Chloe makes delicious pumpkin and cranberry cinnamon rolls you won’t have to feel guilty about! Recipes below.

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*********

Pumpkin Cranberry Cinnamon Rolls with Maple Icing
Makes 12 cinnamon rolls

Make-Ahead Tip: After the assembled unbaked cinnamon rolls have risen, cover them in plastic wrap in the pan and refrigerate overnight. Remove plastic wrap and bake the next day, according to recipe directions.

Dough
1 cup pumpkin puree, canned or cooked fresh
1 cup soy, almond, or rice milk
½ cup plus 1 tablespoon sugar, divided
½ cup vegan margarine
½ teaspoon salt
1 teaspoon pure vanilla extract
¼ cup warm water, about 110 degrees
1 packet active dry yeast (2 ¼ teaspoons)
5 cups all-purpose flour, divided, plus extra for rolling
Canola oil, for greasing

Filling
¾ cup brown sugar
2 teaspoons ground cinnamon
4 tablespoons vegan margarine, melted
1 (14-ounce) can Whole Berry Cranberry Sauce

Icing
1½ cups powdered sugar
3 tablespoons maple syrup
1 to 3 tablespoons water

To make the dough: In a medium saucepan, whisk pumpkin puree, nondairy milk, ½ cup sugar, margarine, and salt over low heat until combined. Remove from heat and add vanilla. Let it cool until very warm to the touch, about 110 degrees.

While the pumpkin mixture is cooling, place the warm water, remaining 1 tablespoon sugar, and yeast in a 1-cup glass measuring cup. Stir for a second or two and set aside for about 10 minutes. The yeast will become foamy, double in size, and reach the ¾-cup line. If it does not do so, then the yeast is dead or the water was not at the proper temperature, so make another yeast mixture before proceeding to the next step.

In a stand mixer fitted with a whisk or paddle attachment, combine the pumpkin mixture and the yeast mixture, and beat at medium speed for about 1 minute. Reduce the speed to low, and add 2½ cups flour. Beat until incorporated and add the remaining 2 ½ cups flour. Beat for 1 more minute. The dough will be somewhat wet and sticky. Change to a dough hook attachment and knead on medium speed for 2 minutes, or place the dough on a floured surface and knead for 2 minutes with your hands. If needed, add more flour to keep the dough from sticking to your hands.

Transfer the dough to a large well-oiled bowl and rotate the ball of dough, so that it is completely covered with oil. This will prevent the dough from sticking to the bowl as it rises. Cover with a dry kitchen towel and place in a warm part of the kitchen. Let it sit until it has doubled in volume (about 1 ½ hours).

Remove the kitchen towel and punch your fist in the center of the dough, so that the dough deflates. Take the dough out and put it on a floured surface, cover with the kitchen towel, and let rest for about 10 minutes.

To make the filling and assemble the rolls: Lightly grease a 9- x 13-inch pan. Combine brown sugar and cinnamon in a small bowl and set aside.

Roll the dough out on a lightly floured surface into approximately a 20- x 13-inch rectangle. Brush or spread the melted margarine over the entire surface of the dough. Sprinkle the brown sugar mixture evenly over the surface of the dough. Spoon evenly spaced tablespoons of cranberry sauce on top of the brown sugar.

With the long end toward you, roll the dough up evenly. With the seam side down, use a sharp knife to cut the log in half. Then cut each half into 6 equal pieces. You will have 12 cinnamon rolls. Place the rolls, cut side up, into the prepared pan, in 4 rows with 3 rolls in each row, leaving some space between them. Cover with a dry kitchen towel and place in a warm part of the kitchen for the second rise until the cinnamon rolls have risen and expanded, about 1 hour.

Once the cinnamon rolls have risen, preheat the oven to 375 degrees. Bake, uncovered, for 20 to 25 minutes until lightly browned on top. Let the rolls cool for about 10 minutes before glazing.

To make the icing: In a medium bowl, whisk together powdered sugar, maple syrup, and 1 tablespoon water at a time, until smooth.

Drizzle the icing over the rolls. Serve warm or at room temperature.

Chloe’s Tip: Rising Dough
If your kitchen is cold, use this trick to create a warm environment for your dough to rise. Heat the oven to 200 degrees, then turn it off. Let the covered bowl of dough sit in the oven until it doubles in size.