[Products Name]  Propolis block, pure propolis, raw propolis

[Specification]  Propolis content 90%,95%

[Gerneral feature]

1. Low antibiotics

2. Low PAHs, can approve to 76/769/EEC/German:LMBG;

3.Organic certified by ECOCERT, according to EOS & NOP organic standard;

4.Pure natural propolis;

5.High content of flavones;

6.Low temperature extracted, retain high activity of all nutritions;

[Packaging]
1. 1kg/aluminum foil bag, 20kgs/carton.

[How to get it]

First, we collect raw propolis from beehives, then extract by low temperature with ethanol. Filter and concentrate, we get the pure propolis block at 90% to 95%.

[Introduction]

Propolis comes from the substance like natural resin, which is collected by the bees from exudates of plants branches and bud the chemical substances of Propolis are found to be various, such as beeswax, resin, incense lipids, aromatic oil, fat-soluble oils, pollen and other organic matter. Studies have shown that the source of propolis resin in material has three types: bees collected plants secreted fluid, secretion in vivo metabolism of bee, and involvement in the process of forming the material.

We can supply Propolis Extract with food-grade and medicine-grade .The raw materiall is came from non-polluting food grade propolis .Propolis extract was made of high-grade propolis. It maintains the propolis effective ingredients during the procedure of extraction under constant low temperature , taking off the useless substances and sterilization.

[Function]

Propolis is a natural product processed by bees mixed with glutinous and its secretion.

Propolis contains more than 20 kinds of useful flavonoids, rich vitamins, enzymes, amino acids and other microelements, etc. Propolis is called “purple gold” owing to its valued nutrients.

Propolis can remove free radical, lower blood sugar and blood fat, soften blood vessels, improve micro-circulation, enhance immunity, anti-bacteria and anti-cancer.

Danish Rye Bread Recipe

Ingredients for the starter-dough:
- 1 dl of sourdough
- 350-400 grams of rye flour
- 4 dl of water

Ingredients for rye bread (preferably organic):
- Rye flour
- 250 grams of unsoaked cracked rye (should be soaked from day 1)
- 1-2 handfuls of seeds (sunflower seeds, flax seeds, pumpkin seeds or other similar)
- 1 spoonfull of salt
- 1-2 spoonfulls of malt sirup (or dark sirup or honey)
- Water (adjust if the dough becomes too dry)

I hope that the process is understandable once you have watched the video a couple of times and got familiar with the processes!

Please comment and share with your friends!

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Update – September 2015:

If the final bread is too sticky or too difficult to get right, then try adding a handfull of wheat flour to the dough (not the starter-dough) along with the cracked rye, seeds, salt, malt sirup and water. Then adjust the consistency using rye flour as explained in the video.

I have also found out that letting the starter-dough mature in the refrigerator for 1-3 days gives a more complex flavour in the final loaf. Additionally it prolongs the shelf-life of the loaf.

Letting the dough rise in the refrigerator for 24 hours instead of overnight also improves the flavour by increasing the acidity to a pleasant amount and by improving the complexity of flavours.

I hope you find these tips useful and keep baking and enjoying the bread!

Thank you, Anders