Sunrise Exim Kuala Lumpur

Palm oil is used across the world as it is a very versatile product which can be found in practically every other product from food to cleaning products, makeup and toothpaste. You would easily find it in many of your household products and have probably used it today. Palm oil is a common cooking ingredient in the tropical belt of africa, southeast asia and parts of brazil. Its use in the commercial food industry in other parts of the world is widespread because of its lower cost and the high oxidative stability (saturation) of the refined product when used for frying. The use of palm oil in food products has attracted the concern of environmental activist groups the high oil yield of the trees has encouraged wider cultivation. Types cp 6 cp 8 cp 10 0.01 ffa 49-52 melting point (c) 0.1 moisture % 3.0r color

Shortening is any fat that is a solid at room temperature and used to make crumbly pastry and other food products. Shortening is used in pastries that should not be elastic, such as cake. Although butter is solid at room temperature and is frequently used in making pastry, the term �shortening� seldom refers to butter, but is more closely related to margarine. A short dough is one that is crumbly or mealy. The opposite of a short dough is a �long� dough or dough that stretches. Vegetable shortening (or butter, or other solid fats) can produce both types of dough; the difference is in technique. To produce a short dough, which is commonly used for tarts, the shortening is cut into the flour with a pastry blender, pair of table knives, fingers, or other utensil until the resulting mixture has a fine, cornmeal-like texture. type ps369 0.1 ffa 49-52 melting point (c) 0.1 moisture % 3.0r colour

Cocoa powder, also called cocoa solids, is a light brown powder made from a mixture of substances after cocoa butter is extracted from cocoa beans. Natural cocoa powder is light brown and has a ph level of 5.3 to 5.8. The alkalization process to darken the cocoa powder is made by increasing the ph level from 5.3 to 8.1, this process will make cocoa powder range from light brown to nearly black. During the alkalization process the bitterness would also be decreased. Premium alkalized 10-12fat content % 99.3-99.9fineness % 1.75 maxshell content % 5000 maxtotal plate count (g) 5moisture % 50 (max)mould (g) 50 (max)yeast (g) 6.8-7.2ph % premium natural 10-12fat content % 99.3-99.9fineness % 1.75 maxshell content % 5000 maxtotal plate count (g) 5moisture % 50 (max)mould (g) 50 (max)yeast (g) 5.0-6.0ph % standard alkalized 10-12fat content % 97.08 fineness % 1.2 maxshell content % 800 maxtotal plate count (g) 3.46moisture % 1.92lead% 6.8-7.2ph % 0.09cadmium % standard natural 10-12fat content % 98.08-99.9fineness % 1.2 maxshell content % 1000 maxtotal plate count (g) 4.3moisture % 50 (max)mould (g) 50 (max)yeast (g) 4.8-5.3ph %

We have marked a distinct and dynamic position in the market by providing a high quality desiccated coconut. This coconut is highly appraised all over the globe for its several properties like nutrients, taste, etc. The offered coconut is widely used for preparing of sweets, chutneys and varieties of south indian dishes. Highly demanded in many restaurants, hotels and many such places, this coconut is processed at our vendor�s end. Furthermore, we offer the provided coconut in different packaging options at industry leading prices. 55.5100 total fat (g) 2.5x107 aerobic plate count 1.1x102 coliforms 17 e.coli

Cocoa butter is obtained from whole cocoa beans, which are fermented, roasted, and then separated from their hulls. About 54�58% of the residue is cocoa butter. Chocolate liquor is pressed to separate the cocoa butter from the cocoa solids. The broma process is used to extract cocoa butter from ground cacao beans. Cocoa butter is sometimes deodorized to remove strong or undesirable tastes. Cocoa butter is known in the most stable oil-containing container possible to prevent deterioration of the natural antioxidant, so it can store 2 to 5 years, so it can be used for purposes other than the food. 0.5 peroxide value % 0.042 free fatty acid 0.1 slip melting point % 0.8 color

Margarines has been around for roughly 150 years. Today, margarine products are bringing all the goodness and healthiness of different vegetable oils and fats to households all over the world. IMACE is proactively following the developments in various policy areas because of their importance for its members and more importantly, for consumers. Our 100% Palm Oil Based Margarine enriched with vitamins is healthy alternative to butter.Our margarine is premium grade palm oil based margarine enriched with vitamins is a healthy alternative to butter, it is made from pure vegetable palm oils that have trans fatty acid free & cholesterol free. It is specially texturized with modern texturization plant to impart good mixing, leavening and tenderizing effect in all dough base products. 0.2 FFA 38-41Melting Point (C) 16 Moisture % 3.0 Salt