[Products Name]  Royal jelly powder，Lyophilized royal jelly powder

[Specification]  10-HDA 4.0%, 5.0%, 6.0%, HPLC

[Gerneral feature]

1. Low antibiotics, Chloramphenicol< 0.1ppb

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

3.100% pure with no additives;

4. More easily absorbed into the body than fresh royal jelly

5. Can be easily produced into tablets.

[Our advantages]

1. 600 bee farmers, 150 units of bee-feeding groups located in natural mountains;
2. certificated by;
3. NON-antibiotics, widely exported to Europe;
4. Health Certificate, Sanitary Certificate and Quality Certificate are available.

[Lyophilized technology]

Lyophilized technology, also known as Freeze-drying, it is a dehydration process typically used to maintain activity of all nutrition ingredients in royal jelly, also to make the royal jelly convenient for transport. Freeze-drying works by freezing the material and then reducing the surrounding pressure to allow the frozen water in the material to sublimate directly from the solid phase to the gas phase. This technology can maintain all activity of nutrition ingredient.

Lyophilized royal jelly powder is processed directly from fresh royal jelly.

3kgs fresh royal jelly is used to make 1kg lyophilized royal jelly powder.

During all the production process, there is no additives.

[Packing]

5kg/bag, 25kgs/drum

1kg/bag, 20kgs/carton

Main indices of physical and chemic in Lyophilized royal jelly

[Our work flow]

Our Lyophilized Royal Jelly Powder is produced in this way: we lyophilize the fresh royal jelly by advanced freeze-drying facilities without losing any nutritional ingredients, reserving the natural ingredients in utmost, and then make them into the form of powder, for any food additives are not needed to add.

The raw material we use is the natural fresh royal jelly which is up to the export standard . We process our products strictly according to export standard. Our workshop is up to the requirements of GMP.

Royal Jelly powder has been selected as drug excipients by many European and American pharmaceutical producing enterprises.Meanwhile it is applies to health food and cosmetics industries.

[Quality control]

Traceability record

GMP standard production

Advanced inspection equipment

[Function]

1.Enhances the immune system

2.Promotes wound healing

3.Has antitumor/anticancer properties

4.Lowers cholesterol levels

5.Increases fat metabolism

6.Is a powerful antioxidant

7.Regulates blood sugar levels

[Applications]

It’s widely used in health tonic, health pharmacy, hairdressing and cosmetic area, and mainly was applied in capsules, troche and oral liquids etc.

EASY MILK LOAF BREAD – Homemade White Bread Recipe. The recipe here using double milk, fresh (liquid) milk and milk powder. The bread slightly sweet and has milky flavor, very yummy to make french toast or sandwich or just simply toast and spread with thin layer of butter.
#loaf #bread #baking

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Egg substitutes : for one egg :

• 2 tbsp water + 1/2 tsp oil + 1/2 tsp baking powder + 2 tbsp flour. Stir until combined and mix with other ingredients for dough.
• Flax seeds : 1 tbsp ground flax seed + 3 tbsp water. Stir and let sit for 15 minutes.
• 1 tsp baking soda + 1 tbsp white vinegar + 1 tbsp water. Mix into the dough ingredients. (fluffy)
• A half of ripe banana (for suitable flavor)
• ¼ cup of puree fruits (moist): apple, apricot, prunes, avocado, pumpkin (for baking something where the flavor suitable

NOTE :
My cup measurement for all purpose flour : 1 cup = 125 grams. Between 125g – 128g. Different 2 or 3 grams will be no problem.
Oven temperature : 180°C/ 350F

Ingredient :
2 large eggs, whisked and reserve some for egg wash
312g (2 1/2 cups) plain flour/all purpose flour
3 tbsp sugar
2 tbsp milk powder
2 tsp instant dry yeast
1/2 tsp salt
125ml (1/2 cup) warm milk
3 tbsp soft butter
Extra flour and little milk/water in case you need it
Extra butter or cooking spray for grease the loaf pan
Oven may vary.

Note :
My first attempt for this recipe using only one egg and the result was little bit crumbly.
Using two egg less crumbly and I need little extra of flour to adjust the dough.
So if you are interested in trying this recipe, please adjust your dough. The dough should be not sticky, it’s soft, smooth and slightly moist from the milk powder in the mix.
Thank you everyone

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BRUSSEL SPROUT PUMPKIN SEED POWDER BALSAMIC SUN DRIED TOMATO EGG PARMESAN ROMANO CHEESE FRITTATA