[Latin Name] Vitis vinifera L.

[Plant Source]from China

[Specifications]Proanthocyanidins polyphenol

[Appearance]Purple red fine powder

Plant Part Used:Skin

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Pesticide residue] EC396-2005, USP 34, EP 8.0, FDA

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

Function

1.Grape skin extract used to reduce cancer risk;

2.Grape skin extract has the useage of antioxidant activity;

3.Grape skin extract has anti-inflammatory, removal of swollen;

4.Grape skin extract can reduce the incidence of spots and cataracts;

5.Grape skin extract will reduced exercise-induced vascular sclerosis porridge;

6.Grape skin extract will strengthen the blood vessels the flexibility of the wall.

Application

1.Grape skin extract can be made into capsules, troche and granule as healthy food;

2.High quality grape skin extract has been widely added into the beverage and the wine, cosmetics as the functional content;

3. Grape skin extract is widely added into all kinds of foods such as cake, cheese as the nurture, natural antiseptic in Europe and USA, and it has increased the safety of the food.

What is Grape Skin extract?

Grape skin extract are industrial derivatives from whole grape seeds that have a great concentration of vitamin E, flavonoids, linoleic acid, and OPCs. Typically, the commercial opportunity of extracting grape seed extract constituents has been for chemicals known as polyphenols, including oligomeric proanthocyanidins recognized as antioxidants.

Grape skin extract is rich in Oligomers Procyanidin Complexes (OPC) , which is a powerful antioxidant. In addition to the ultra rich potence of over 20 times higher than Vitamin C. Grape skin extract is also 50 times better than Vitamin E. Grape skin extract helps to strengthen the immune system, and also slowdown the aging process, which is of very high market value. Procyanidin B2, which is the most active compound to neutralize free radicals that cause aging, is available only in Grape Seed.

In Europe, OPC from grape skin extract proanthocyanidins has been adopted and used for several decades as a safe and effective compound. Grape skin extract has no record of any acute or chronic toxicity, no harmful reaction even under very high dosage. For these reasons, grape skin extract proanthocyanidins has become a new star in the food supplement market.

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The best way to describe blondies is to compare them to brownies but without chocolate. If you’re not a big fan of chocolate, these are the dessert for you. White chocolate cranberry blondies can be made using your own substitutions for baking chips and nuts.

In this video I melt white chocolate and swirl it on top of the batter. If you look at the blog post (which has the printable recipe) you’ll see that I stirred in white chocolate chips.

Prefer pistachios? Swap them out for the walnuts. Partial to butterscotch chips? Fold those in and substitute for white chocolate.

What’s your ideal combination for these blondies?

White Chocolate Cranberry Blondies
By Dionne Baldwin, Try Anything Once Culinary
Makes about 20 blondies

Ingredients:
1½ cups of packed brown sugar
1 tsp. vanilla extract or vanilla paste
zest of one lemon
14 tbsp. melted butter, I like to use unsalted
2 eggs, room temperature
¼ tsp. salt, my favorite is alaea Hawaiian sea salt
½ tsp. baking soda
1 tsp. baking powder
2 cups of all purpose flour, preferably unbleached
1¼ cup of dried cranberries (or even dried cherries?)
3.5 ounces of white chocolate for melting (or substitute for ¾ cup white chocolate chips and stir them in)
1 cup of chopped walnuts
butter or baking spray to grease an 8 inch by 12 inch baking pan

Instructions:
Add the brown sugar, lemon zest and vanilla extract to your bowl and mix for 5 minutes until sugar and vanilla are mixed in with the sugar.
Add the salt and then pour in melted butter. Mix until well combined.
Then add eggs one at a time and beat until each one is incorporated. Scrape the bottom of the bowl after each egg.
Measure in baking soda, baking powder and flour, mixing only until just combined. You can do this part by hand if you want.
Now add 1 cup of dried cranberries, ¾ cup of chopped walnuts and white chocolate chips if you’re not swirling the white chocolate on top. Fold in using a spatula
For the swirl: Melt white chocolate in the microwave or on the stovetop using a double boiler.
Grease your baking pan with baking spray or butter and evenly spread the blondie batter into the pan.
After the white chocolate is melted, drop by spoonfuls on top of the batter. Using a chopstick, swirl batter and chocolate together starting at the top corner and guiding knife through the batter parallel to the side of the pan horizontally. Swirl down and guide the knife in the opposite direction parallel to the line you just made. Continue to swirl down the pan and then begin to swirl vertically or make a swirl pattern of your own.
Sprinkle remaining dried cranberries and walnuts on top of the batter. You can even add more if you’d like.
Bake for about 25-27 minutes at 350 for a chewy, gooey blondie. Time may vary depending on your oven so you’ll want to keep an eye on them to make sure they bake to your desired doneness. Bake for an additional 3-5 minutes if needed.
Cool for 20 minutes by placing the baking pan on a cooling rack.