Hot-selling attractive Blueberry extract Factory for Israel
[Latin Name] Vaccinium uliginosum [Appearance] Dark Purple fine powder [Particle size] 80 Mesh [Loss on drying] 5.0% [Heavy Metal] 10PPM [Extract solvents] Ethanol [Storage] Store in cool & dry area, keep away from the direct light and heat. [Package] Packed in paper-drums and two plastic-bags inside. Net weight:25kgs/drum [General feature] 1.The raw material blueberry fruits are from Daxing’an Mountain range; 2.Without any adultery of other relative species of Berries, 100% pure ...
Our development depends on the advanced equipment ,excellent talents and continuously strengthened technology forces for Hot-selling attractive Blueberry extract Factory for Israel, We also ensure that your selection will be crafted with the highest quality and reliability. Please feel free to contact us for further information.
[Latin Name] Vaccinium uliginosum
[Appearance] Dark Purple fine powder
[Particle size] 80 Mesh
[Loss on drying] 5.0%
[Heavy Metal] 10PPM
[Extract solvents] Ethanol
[Storage] Store in cool & dry area, keep away from the direct light and heat.
[Package] Packed in paper-drums and two plastic-bags inside. Net weight:25kgs/drum
1.The raw material blueberry fruits are from Daxing’an Mountain range;
2.Without any adultery of other relative species of Berries, 100% pure from blueberry.
3.Perfect water solubility,water insolubles<1.0%
4.Good solubility in water, which could be widely used in beverage, wine, cosmetics, cake, and cheese etc.
5. Low ash, impurity, heavy metal, solvent residue and no pesticide residue.
Blueberries are flowering plants of the genus Vaccinium with dark-blue berries. They are picked up from wild bushes which are free of pollution. Blueberry are rich in anthocyanosides,
proanthocyanidins, resveratrol, flavons and tannins inhibit mechanisms of cancer cell development and inflammation.
1. Protect eyesight and prevent blindness, glaucoma, improve myopia.
2. Scavenge free radical activity, prevent atherosclerosis.
3. Soften blood vessels, enhance immune function.
4. Prevent brain from aging; anti-cancer
Introducing Japanese Knotweed (Polygonum cuspidatum); wild food and medicine.
Happy Hearths Warming!!! Present #2!!
We are BACK baby! The Cantering Cook is back and it will be a monthly show now. Please welcome my Co-Host, Lisa Sample.
Lisa is a chef graduate from a prestigious school, The Culinary Institute of America, and will be bringing in a lot of knowledge to our shows. I hope you enjoy learning about things as much as I do! And her OC is a GRYPHON! This is gonna be so much fun!
Still messing around with the style and format of the show, it will probably be shorter in the future. I also have a second camera.
Give us suggestions in the comments, maybe we will make your recipes!
Music by the always awesome Mandopony!
Pumpkin Bread Recipe
4 Tablespoons butter (for lubing of baking pans)
1 3/4 cups All Purpose Flour
1/2 Teaspoon of salt (Koser, please!)
1 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder
1 Teaspoon Cinnamon
1/2 Teaspoon Nutmeg
1/4 Teaspoon Allspice
1/4 Teaspoon Cloves
1 1/2 cups Sugar (less refined the better)
1 cup Pumpkin (Processed or canned)
1) Mix all dry goods as well as Pumpkin in a large mixing bowl. Fold with a spatula, do not over mix!
2) Add eggs and fold in with spatula, mix until just brought together.
3) Butter bread tins with thick coating and pour mixture into pans. fill until just above half way.
4) Place in 375 degree oven for 30 minutes. Test for doneness with a toothpick. If toothpick comes out dry, you are done baking!
5) Let breads rest for 10 to 15 minutes, then pop out of the trays. ENJOY!
Pumpkin Syrup Recipe
1) Take all left over juices from pumpkin roasting and liquid squeezed out of your pumpkin puree and place it into a medium sized sauce pan and place in a cinnamon stick
2) Boil the liquid at a medium simmer until it reduces by 1/2 volume.
3) Remove cinnamon stick and add ground clove, ground ginger and brown sugar to taste. You will have to play with the measurements here. Start with a little and add as you go.
4) Take 1/4 cup of Tapioca Starch and add to a cup of water and mix together. Slowly add the Tapioca water to the pan and watch the syrup thicken. When you get the consistency you wish, stop!
5) Turn off the heat and chill mixture. Transfer to a squeeze bottle and refrigerate until use. you can warm it up in the microwave, or in a pan of hot water.
1) Remove all pumpkin seeds from stringy mess you pulled out of your pumpkin. Rinse!
2) Put seeds on a paper plate and let them fully dry for at least 24 hours.
3) Coat seeds with a light oil and arrange on a cookie sheet. dust lightly with kosher salt.
4) Place in 375 degree oven for 5 to 10 minutes. watch them carefully! As soon as they turn golden brown and delicious, remove and let cool! ENJOY!