[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.Organic certified by ECOCERT, according to EOS & NOP organic 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. Organic certificated by ECOCERT;
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.

https://4GuideYou.Com/how-make-wine How to Make Wine at Home

You can make 5 gallons of wine at home with a few ingredients and some basic winemaking supplies. The varieties of grapes, fruits and any other additional ingredients determine the type of wine you make.

Instructions, Things You’ll Need

* Winemaking kit (most kits contain everything you need to make wine)
* Favorite wine recipe
* Produce prepared according to your recipe
* Sodium or potassium bisulfite powder
* Cheesecloth
* Yeast specifically for winemaking
* Water

Step #1: Find a good basic recipe for your first wine making experience. Use one that has been tried and proven. The wrong recipe can produce a batch of cloudy, vinegary wine.

Step #2: Prepare the produce you’ve chosen for your wine. Remove all large pits. Cut up large fruit, crack the skin on small fruit, chop small ingredients (such as raisins) and bruise all other forms of produce you’ll be using. Almost any kind of fruit can be used to make wine. Once you become familiar with the process, you may want to experiment to produce different types of wine.

Step #3: Stir together all of the winemaking ingredients except for the yeast into a primary fermenter. Collect all of the produce pulp in the fermentation bag, submerging it into the wine making mixture.

Step #4: Add water to the primary fermenter container, bringing it up to 5 gallons and then add sodium or potassium bisulfite powder or tablets according to the directions on the label. Don’t add the yeast yet. These tablets kill mold and bacteria but will also kill yeast if added too soon.

Step #5: Cover the fermenter with several layers of cheesecloth and let it rest for 24 hours. The sulfur gas produced by the bisulfite sterilizes the juice and dissipates after 24 hours. After that point it’s safe to add the yeast by sprinkling it over the juice’s surface. Cover the juice with a clean cloth and let it ferment for 5 to 7 days. If everything is working right, fermentation should begin within 24 hours.

Step #6: Remove the fermentation bag, squeeze out the excess juice and then dispose of the contents. Siphon the wine into the secondary container in such a way that you leave as much sediment behind as possible. Add water if necessary to get the fluid level back to the original 5 gallons.

Step #7: Place an air-lock device on the secondary container, fill it halfway with water and let the juice ferment for 4 to 6 weeks, until it’s completely clear. Siphon the wine again, leaving all of the sediment behind. Stir in bisulfite according to your recipe and then bottle your wine.

To lean more about How to Make Wine at Home, please visit : https://4GuideYou.Com/how-make-wine

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