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Total244Buying Requests in Food Ingredients
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Buy lemon bioflavonoid Date Posted:1 year ago Pllemon bioflavonoid Need 1000kg.Pls advise us spec,Assay, quality standard,package and COA. Quote now
Buy high quality wheat flour for frozen pizza Date Posted:1 year ago I am the assistant project manager of Dr.Oetker(shanghai),which has a passion for high quality frozen pizza.since 1891,Dr.Oetker sold the products world widely.now a new factory was proposed to establish in order to meet the changing requirements of the customers. in order to insure the quality of ... Quote now
Buy alkalized cocoa powder Date Posted:1 year ago we need the good alkalized cocoa powder of PH 6.2-6.8 Total ash d10%Ash not dissolved in acidityd0.35% more specification we don‘t enumerate here. Quote now
Buy natural cocoa powder Date Posted:1 year ago we need the natural cocoa powder with PH 5.2-5.8 Total Ash<7.5% Ash not dissolved in acidityd0.30% and more specifications we don‘t enumerate here. Quote now
Buy mixer for bakery Date Posted:1 year ago mixer for bakery as the picture showing,mustas the picture exactly Quote now
Buy apple extract Date Posted:1 year ago apple extract specied as Omega3. Quote now
Buy Wheatgrass Juice Concentrate Date Posted:1 year ago Looking for Wheatgrass Juice Concentrate Please kindly contact us for more information. Quote now
Buy Korea Ginseng Extract (liquid type) Date Posted:1 year ago must have competitive price in offer.and must meet the Korea Standard in Ginseng Extract requiry Quote now
Buy Whey Protein Concentrate Date Posted:1 year ago ANALYTICAL PROPERTIES:Protein (N x 6.38) As is Basis 34.0% Min.Lactose 45.0% Min.Moisture 4.5% Max.Fat 5.0% Max.Ash 8.0% Max.pH (10% solution) 6.0 7.0Heavy Metals 5.0 mg/kg Max.Lead 0.5 mg/kg Max.Arsenic 2.0 mg/kg Max.MICROBIOLOGICAL STANDARDS:Standard Plate Count 30,000 CFU/gram Max.Coliform 10 CF... Quote now
Buy Lactose Date Posted:1 year ago Specification moisture <3Ph 6.5ash 0.07scorched particles PAD A coliforms <3.0 Yeasts & moulds <10salmonellas none Flavor A Quote now
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