[Latin Name] Vaccinium myrtillus l.

[Plant Source] Wild bilberry fruit cultivated from Sweden & Finland

[Specifications]

1) Anthocyanidins 25% UV (Glycosyl removed)

2) Anthocyanins 25% HPLC

3) Anthocyanins 36% HPLC

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

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

[Storage] Store in cool & dry area, keep away from the direct light and heat.

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

[General feature]

1. 100% extracted from European bilberry fruit, approved ID test from ChromaDex andAlkemist Lab;

2.Without any adultery of other relative species of Berries,such as Blueberry,  Mulberry,Cranberry,etc;

3. Pesticide residue: EC396-2005, USP 34, EP 8.0, FDA

4. Directly import the frozen fruit from North Europe;

5. Perfect water solubility,water insolubles<1.0%
6. Chromatographic fingerprint match EP6 requirement

[What is bilberry fruit]

Bilberry (Vaccinium Myrtillus L.) is a kind of perennial deciduous or evergreen fruit shrubs, mainly found in subarctic regions of the world as in Sweden, Finland and Ukraine, etc. Bilberries contain dense levels of anthocyanin pigments, which was said popularly to have been used by World War II RAF pilots to sharpen night vision. In fork medicine, Europeans have been taking bilberry for a hundred years. Bilberry extracts entered the healthcare market as a kind of dietary supplement for effects on vision enhancement and visual fatigue relief.

[Function]

Protect and regenerate rhodopsin and cure the eye diseases;

Prevent the cardiovascular diseases

Antioxidant and anti-aging

Softening blood capillary, enhancing the heart function and resisting cancer

Aloe vera is well-known across the world as one of the most popular cosmetics ingredient. The wonderful plant, however, is much more than a natural wrinkle fighting possibility. Aloe vera has medicinal properties and it has long been used as an ayurvedic medicinal plant.

The natural aloe vera gel can be used as a form of natural male enhancement. It’s contained in various supplements because of the nutrients found in the gel and the soothing effect that it has.

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Learn how to make scones. Here goes a simple and easy recipe.
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Basic British Scone Recipe

Yield about 8 scones
Prep time: 30 min (when a food processor is used)
Baking time: 12-15 min

Ingredients

2 cups flour, cake flour preferably (250g)
1 tablespoon granulated sugar (15g)
4 teaspoons baking powder
1/2 teaspoon salt
1/4 cup unsalted butter, cold, cubed (56g)
2/3 cup whole milk (160ml)
1 egg
Additional 1 egg, beaten, for egg wash
2 tablespoons cranberries or raisins, optional

Directions

Preheat the oven at 390 degrees F (200 C).

In a bowl add in 2 cups of flour, 1 tablespoon of sugar, 4 teaspoons of baking powder, and half teaspoons of salt and whisk until combined.

Add cold butter and cut butter into flour with fingers. In French it’s sablage. Or you can use a pastry blender. Today I am using a food processor. I will pulse until fine sands.

Transfer into a bowl.

Crack an egg into a bowl and beat lightly. Make a well in the center of the butter-flour mixture. Add in milk and egg mixture. Fold just until moistened.

Today I am adding 2 tablespoons of cranberries and stir until just combined.

Flour generously the work surface.

Turn the batter on to work surface. Patt out to a round 1 inch thick.

Then stamp out rounds with a pastry ring and place on a baking sheet.

Brush the tops of the scones with egg wash. To make basic egg wash, crack an egg and beat lightly.

Bake for 12-15 minutes, or until well-risen and golden brown.

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영국 스콘 만들기

8개

재료

밀가루 250g
설탕 10g
베이킹파우더 10g
소금 조금
무염버터 55g
우유 160ml
달걀 1개
크랜베리 혹은 건포도 20g (옵션)

만들기

1. 볼에 밀가루 250g, 설탕 10g, 베이킹파우더 10g, 소금 조금을 넣습니다. 그리고 잘 섞어주세요. 다음 차가운 버터를 넣고, 손가락으로 잘게 자릅니다. 불어로는 모래처럼 만든다고 해서 사블라쥬라고 해요. 혹은 페이스트리 블랜더써도 되구요. 전 오늘 푸드 프로세서를 쓸께요. ‘펄스’ 버튼 을 눌러가며 모래알 처럼 만드세요. 그리고 볼로 옮깁니다.

2. 다른 볼에 달걀넣고 풉니다. 그리고 밀가루-버터-모래 중간에 구멍을 만들고, 우유와 달걀을 넣으세요. 그리고 스패출라로 반죽이 젖을 때까지만 섞어 주세요. 오늘 추가적으로 크랜베리 20g람을 넣을께요. 그리고 아주 살짝 섞어주세요.

3. 선반에 밀가루를 충분히 깔고, 반죽을 옮기세요. 손바닥으로 약3센치 정도 될 때까지 가볍게 탁탁 치세요. 다음 쿠키 커터나 무스링으로 찍어냅니다. 그리고 베이킹팬으로 옮기세요.

4. 스콘에 달걀물을 발라주시구요. 가장 기본적인 달걀물은 그냥 풀은 달걀이예요.

5. 200도로 예열된 오븐에서 12-15분간 굽습니다. 잘 부풀고, 금빛 갈색을 띌 때까지요. 달걀물을 입히면 이렇게 스콘 표면이 바삭하고 반짝거려요.

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