[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.

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Watch more How to Make Christmas Cookies videos: https://www.howcast.com/videos/515165-Cranberry-Pistachio-Shortbread-Cookies-Christmas-Cookies

RECIPE: 1 stick unsalted butter, soft; 1/3 c. sugar; 1 tsp vanilla bean paste; Â_ tsp cinnamon; pinch salt; 1 c. all purpose flour; Â_ c. dried cranberries; zest of 1 orange; 1 large egg white; Â_ c. finely-chopped pistachios. Beat butter & sugar in stand mixer w/ paddle. Add vanilla, cinnamon, salt, flour, cranberries & zest; beat till smooth dough forms. Roll dough into log & brush w/ egg white. Roll log in pistachios. Chill Â_ hour before slicing into Â_” thick cookies. Transfer to sheet; bake @ 350F 12 min. or till lightly golden.

Hi. I’m Katie Rosenhaus, and today I’m going to show you how to make cranberry pistachio shortbread cookies, a cookie that’s perfect for Christmas. And the reason for that is I have the red with my cranberries, and the outside is covered with the green of the pistachios, and it’s just a really festive cookie. So I’m starting in my mixer with one stick of softened butter. And you just want to leave your butter on your countertop for about half an hour until it’s just soft to the touch, and then you’re ready to go.

So we’re creaming together butter and a third a cup of sugar. I’m going to start my mixer off on low speed, and then crank it up. And the beauty of this cookie dough is that there are no eggs. So if you have people around who are trying to constantly eat your dough, this is one that’s totally safe to eat. So that’s it. Really fast. My butter and sugar are combined together. They’re nice and smooth. So I’m just going to start adding in some of flavorings. And here’s just something that I love adding. It’s a little bit of orange zest. So with my microplane I’m just going in and scraping the outside of my orange, and that’s going to add a really nice citrus balance to the cranberries. Get that in there. I have my cranberries here. These are dried cranberries.

A little bit of vanilla bean paste, and the reason I use vanilla bean paste is I’m getting all of those little bits of vanilla bean in my cookies, instead of just that flavor of the vanilla extract. A touch of salt, and a baker’s pinch is always bigger than a regular pinch, but you’ll find that salt in recipes really rounds out the flavor. And a cup of flour. So I’m just going to mix until this dough comes together. Start on low, and beat and beat. OK. So we have our cookie dough. So you can see this color is really already beautiful.

We have the little flecks of orange and red. I’m just going to pull the dough out and pop it right onto a cutting board. Just make sure all the little dry bits are combined. Everything is in. And now you could work with this dough right away, but if you’re at home and you have the time, I would recommend just chilling it for about half an hour until it’s a little bit more firm, and it will be even easier to work with. But all I’m going to do is roll it out. And you’ll see I haven’t even floured my countertop. I’m just using my hands to gently roll the dough into a nice log. This is about I would an inch or an inch and a half in diameter. And now for the festive part.

So I have a little egg white with a brush, and I have pistachios that I’ve ground in the little food processor. Or you can grind them in a big food processor or whatever you have, but until they’re nice and finely ground. So I’m going to brush my log with egg white, and this is going to be our glue.

Of course I grabbed the tiniest brush I could possibly find, but if you get desperate just go in with your hand and rub egg white all over the outside of the cookie, and then of course wash your hands afterwards. So that’s the glue. Now when I top it with my pistachios, they’re just going to stick to the surface. So you can see I’m going to pat them down.

They create this beautiful coating all over. So I’m going to do that to the whole log. So my dough is all coated and ready to go, and I’m just going to take a nice, sharp knife, and here’s where I’m just going to cut slices. And if your dough is chilled, it’s going to cut even more easily, but don’t worry if your shapes are a little irregular. We’ll go back in a fix them afterwards. OK. So on my baking sheet, I’m just going to space this a little bit apart from each other, so they’ll have some room to grow. Right onto the cookie sheet. So that’s it. So I’m just going to bake these at about 350 degrees until they’re lightly golden around the edge, about 15 minutes.

And you could see how beautiful they come out. They really puff, and they get nice and round, and you can see all of those little bits of cranberry running t