[Products Name] Bee pollen

[Specification]

Tea bee pollen

Mixed bee pollen

Pure Rape bee pollen

Bee pollen Extrac

[Gerneral feature]

1. Low antibiotics;

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

3.100% pure natural bee pollen, no additives;

[Introduction]

Bee pollen is the pollen agglomerate which was collected from plant and processed by bees, and was called almighty nutrition food, concentrated natural drug storeroom, to be taken orally cosmetic, concentrated amino acid etc, bee pollen is the gem of human natural food.

Pollen can be harvested by the beekeeper from the bees as they enter their hive. It is then cleaned and either dried or frozen before being included in natural remedies and food supplements.

[Functions]

Bee pollen can enhance body colligate immunity function, prevent from caducity, hairdressing, prevent from cardiovascular virus, prevention and cure prostate virus, adjust intestines and stomach function, adjust nerve system, accelerate sleep, cure other viruses assistant such as anemia, diabetes, improve memory and the balk of menopause.

Pollen can be used as Honey Bee Pollen .Honey Bee Pollen is a mixture of bee pollen (milled), royal jelly. It is a liquid product and the recommended dose is 2 teaspoonful per day preferably with breakfast.

Pollen contains no additives or preservatives. It is suitable for all ages, but particularly those who have a hectic lifestyle, or older people who are in their advanced years and would benefit from a pleasant tasting, easy to take liquid product with added important vitamins which they might not be getting in their normal diet.

Most people take this on a regular basis as a breakfast supplement. It can provide a boost to a general feeling of well being for those feeling below par. Not only does it impart the effect of royal jelly but the pollen is extremely nutritious containing many amino acids and proteins.

[Application] It was widely used in health tonic, health pharmacy, hairdressing and cosmetic area.

What do you get when you combine the strongest materials from the plant world with the most elastic ones from the insect kingdom? Super-performing materials that might transform … everything. Nanobiotechnologist Oded Shoseyov walks us through examples of amazing materials found throughout nature, in everything from cat fleas to sequoia trees, and shows the creative ways his team is harnessing them in everything from sports shoes to medical implants.

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We are obsessed with Christina Tosi’s Momofuku milk bar, everything from her birthday cake truffles, to her crack pie, and her German chocolate jimbo cake, but the treat that’s arguably the most well known are her compost cookies made with all of your favorite salty snacks. Just in case you don’t have a trip planned to NYC anytime soon, learn how to make these addictive cookies at home!

RECIPE:

Momofuku’s Compost Cookies
From Momofuku Milk Bar by Christina Tosi

For graham cracker crust:
1 1/2 cups graham cracker crumbs
1/4 cup milk powder
2 tablespoons sugar
3/4 teaspoon kosher salt
4 tablespoons butter, melted
1/4 cup heavy cream

For cookies:
16 tablespoons butter, room temperature
1 cup granulated sugar
2/3 cup light brown sugar
2 tablespoons glucose or corn syrup
1 egg
1/2 teaspoon vanilla extract
1 1/3 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
3/4 cup mini chocolate chips
1/2 cup mini butterscotch chips
1/2 cup graham cracker crust
1/3 cup old-fashioned rolled oats
2 1/2 teaspoons ground coffee
2 cups potato chips
1 cup mini pretzels

To make graham cracker crust: In a bowl mix together graham cracker crumbs, milk powder, sugar, and salt. Set aside.

Whisk together melted butter and heavy cream and then add to dry ingredients and keep mixing until incorporated. Extra crust can be stored for 1 week at room temperature or up to 1 month wrapped tightly in the refrigerator or freezer.

To make cookies: In a stand up mixer combine butter, sugar, light brown sugar, and glucose on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl as needed and add egg and vanilla extract. Keep mixing for 7 to 8 minutes.

Reduce speed to low and add the flour, baking powder, baking soda, and salt. Mix until the dough just comes together, about a minute, and scrape down the sides of the bowl as needed.

Still on low speed add the chocolate chips, butterscotch chips, graham cracker crust, oats, and coffee and mix until incorporated. Add the potato chips and pretzels last and be careful to not over mix or break up the pretzels or potato chips too much.

Portion out dough onto a parchment-lined baking sheet in 2 ounce balls. Wrap sheet pan tightly in plastic wrap and refrigerate for at least 1 hour or up to 1 week before baking.

Preheat oven to 375ºF.

Arrange chilled dough a minimum of 4 inches apart on a parchment or silicon baking mat-lined sheet tray. Bake for 18 minutes, or until the cookies have spread and are faintly browned at the edges.

Cool cookies completely on the sheet tray before transferring to a plate or airtight container. At room temperature the cookies will keep for 5 days or up to 1 month in the freezer.

“Reprinted from Momofuku Milk Bar. Copyright © 2011 by Momomilk, LLC. Photograph copyright © Gabrielle Stabile. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.”

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