[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)

Did you know the name biscotti means ‘twice baked’? It’s a description of the unusual (but easy) technique that makes these cookies so crisp. Bon appetit!

Ingredients
½ stick butter
¾ cup sugar
1 tbsp orange zest
1 tsp vanilla extract
3 large eggs
2 cups flour
1½ tsp baking powder
¼ tsp salt
½ cup dried cranberries
½ cup almonds
1 cup white or dark chocolate chips, or a mixture

Dough
Preheat the oven to 350°F. Cream together butter, sugar, zest, and vanilla with an electric mixer until light and fluffy. Mix in 2 eggs and 1 egg white one at a time, beating well after each addition. Sift together the flour, baking powder, and salt; gradually blend into the creamed mixture. Stir in the dried cranberries and almonds. Spray your hands with cooking spray so the dough doesn’t stick and divide the dough in half. Form each half into a flattish log and arrange logs at least 3 inches apart on baking sheet.

Bake and bake again
Bake for 30 min. in preheated oven, or until pale gold. Cool on baking sheet until cool enough to handle. On a cutting board, cut logs crosswise on a diagonal into 1-inch thick slices. Arrange on baking sheet. Bake for an additional 15 min., or until golden. Transfer biscotti to wire racks and cool completely.

Chocolate dip
Melt chocolate in a microwave-safe bowl by microwaving on medium heat for 20 second increments, stirring thoroughly until chocolate is completely melted. Drizzle the biscotti with melted white or dark chocolate.

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