[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 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.

.

[Function]

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.

[Application]
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

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FULL THAI RECIPE

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FULL ENGLISH RECIPE BELOW

Blueberry Rare Cheese

Ingredients
4 8 cm tart mold, 3 cm height
Parchment paper
40 grams blueberry jam
16-20 blueberries
Pate Sucree tart flour
Blueberries, blueberry jam, whipping cream and icing sugar for decoration

Pate Sucree tart dough’s ingredients
35 grams unsalted butter (softened)
25 grams icing sugar
20 grams yolks
60 grams cake flour
½ tsp vanilla extract

Fresh cream cheese’s ingredients
3 grams gelatin sheets
100 grams cream cheese
30 grams brown sugar
50 grams milk
15 grams water
5 grams lemon juice
80 grams whipping cream

Steps
Tart dough
1. Add butter in a mixing bowl. When the butter softened, add icing sugar and whisk until the butter turns white.
2. Add beaten yolks little by little, don’t whisk too fast so that the butter keeps united.
3. Add sifted cake flour little by little. Mix by spatula till the flour combined. Add vanilla extract and mix in.
4. Wrap tart dough with plastic wrap. Refrigerate for 2 hours.

Tart
1. After bring the dough out from refrigerator, set aside for 10 minutes to relieve the coldness. Knead the dough into 2 mm thickness. Cover tart dough inside the mold. Using fork, stab all over the bottom of the dough in the tart mold. Refrigerate for 15 minutes.
2. Bring the tart dough out of the refrigerator. Place a parchment paper inside the mold. Fill with nuts or rice. Bake for 10 minutes. After baked, remove nuts and parchment paper. Bake again for 5-7 minutes or until the bottom of the dough is done. Remove the mold and set aside.
3. Soak gelatin sheets in cold water until softened. Melt the gelatin in a pot of water. Lay aside.
4. To make fresh cream cheese; set cream cheese at room temperature, wait until softened. Add sugar and whisk to mix in. Add milk little by little so the cheese will not separate from each other. After well combined, add dissolved gelatin, water, lemon juice and formed whipped cream. Pile them up with spatula and set aside.
5. Add 10 grams of blueberry jam and 4 blueberries in cooked tart. Add fresh cream cheese and refrigerate for a while.
6. Decorate the tart with blueberries, blueberry jam and whipping cream. Top with icing sugar.