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Natural Black Sesame Sea Sedge Powder

Details Home & Garden Moving & Storage :

Introduction of Sea Sedge Black Sesame Powder Sea sedge black sesame powder is baked at low temperature, finely researched and ground to retain the nutritional ingredients; it is sterilized, controlled by production, sterilized by microorganisms to ensure the quality of food; it is automatically canned and inspected. The whole line of products is produced by our own factory, with a 20-year history of producing black sesame seed powder, eliminating any additives, ensuring more quality, strictly grasping every production process, every production detail and food safety. Black sesame sea sedge powder is dry eating type, which is ready to eat when the cover is opened. It is recommended to use it two times a day and 3-5 times a time to soak the water, which can not be pasted, and the taste is not good. It is recommended to use it with milk or yogurt, or other cereal powder (brewing type). Facing the loss of some elements in the body, the middle-aged and old people should supplement nutrition in time. Sesame-seed-powder-with-seaweed Product parameters Product name:Shermark sea sedge black sesame powder Material: sea sedge and black sesame seed Product Category:Baking food Production date: See the label on the bottle Storage conditions: Keep this product in a cool, dry, ventilated place. Shelf life: 18 months Nutrient name Per 100g Content Energy 2162KJ 26% Protein 26.5g 44% Fat 45.1g 75% Carbohydrate 2.5g 1% Sodium 116mg 6% Product pictures and Applications sesame seed oil toasted Natural Sesame Seed Soviet style Pretzel The production of pepper and salt is that pepper, salt and cumin are all equal in quantity. First, stir fry the pepper and cumin, then put in the same amount of salt, stir fry the cumin and the yellow and yellow of the pepper, and then put them in the pot. After cooling, grind them into powder with the cooking machine. 1. Grind 15g of cooked peanut kernel (peeled) and 15g of cooked kernel peach kernel (peeled) into powder (if you like to have a granular feeling, peanut kernel and walnut kernel can also be chopped), 40g of cooked black sesame seaweed powder, 50g of cooked glutinous rice powder, 15g of sweet osmanthus, 3G of salt and pepper powder, and 27.5g of softened butter. Mix and knead all materials evenly. Divide the stuffing into 7 parts on average, make it into groups, cover with plastic film to prevent wind drying. 2. Pastry: add 100g of low gluten flour into 50g of lard and mix evenly. It's better to wear a glove, which is very sticky. After reconstitution, refrigerate. 3. Water and oil skin: first mix the materials (180g ordinary flour, 35g lard, 8g sugar, 2G salt). Use 85 to 90 degrees of hot water (75g) to scald. Rub until the water is not hot. Because the moisture content of flour is different, if you feel that the dough is a little dry, you can add a few grams of water appropriately 4. Cover the tarpaulin with plastic wrap or bag and ferment for five minutes, then knead once. Then ferment for another 10 minutes and knead. Then cover with plastic film and ferment for half an hour. 5. Divide the tarpaulin and pastry into 15 parts respectively, and cover with fresh-keeping film in time. 6. Take a portion of the water and oil skin and press it flat, with the middle thick and the surrounding thin. Put the pastry in the middle of the water and oil skin, use the left tiger mouth to squeeze the mouth, and press the pastry down with the right hand. Be sure to tighten the mouth, do not expose the pastry, so as not to affect the stratification. Discharge according to the production sequence. Cover with fresh-keeping film in time to prevent air drying. 7. Roll out and roll up the packaged dosage form the middle to the top and the bottom according to the production sequence. Save 10 minutes after all. Flatten the rolled dough with the interface upward, and use a rolling pin to roll it out from the middle upward and downward. 8. Gently roll them up and arrange them in order according to the production order, and cover them with plastic film to prevent wind drying. 9. Take a dose, press the middle, fold, pinch and flatten the two ends, and roll it into a round piece with a slightly thick edge and thin edge in the middle. 10. Also squeeze out the air with the tiger mouth, pack tightly, and put the mouth down. 11. Preheat the oven to 180 degrees, and bake the middle layer for 30 minutes. 12. The skin is golden and the layers of the crisp skin are very good. cold-pressed-extra-virgin-sesame-oil cold-pressed-sesame-oil-for-face Advantage What kind of food can make hair shiny F.A.Q Q:Can you provide OEM service? A:OEM Service can be accept when your quantity reach to the amount. Q:What's your MOQ for Black Sesame and delivery time? A:Our MOQ for Black Sesame is 1000kg and Shipped in 10-15 days after payment received. Q:How do you control the quality? A:Monitor the whole process of production, control key points, test each batch and record the whole process traceable. Welcome to visit us! url:http://www.topsesameoil.com


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Advertiser details User N°PTA65665 registered since : 01/08/2017 - See all his ads

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