Best-Selling Corn starch based biodegradable disposable tray for Jamaica Factory
Best-Selling Corn starch based biodegradable disposable tray for Jamaica Factory Detail:
The main raw material ingredient extracted from oil and oil resources have been increasingly scarce, all materials are extracted from the oil burning of non-biodegradable will pollute the environment.
The main using starch as raw materials, starch extracted from plants, belonging to the renewable resources is a return to natural environmental degradation products.
Important Characteristics for our Biobased food packaging products:
Hygienic, non-toxic and safe for human usage
Biodegradable and environmentally friendly
Safely resistant to seepage in temperatures of up to 100℃ (for water) and 120℃ (for oil)
Safely usable in conventional ovens, microwaves, refrigerators and freezers
Being degradable as well as recyclable it is very safe and friendly to the environment. It will biodegrade within a period with the necessary moisture and oxygen.
Contain no harmful, additives, preservatives and colourants.
Affordable, cost effective and sustainable alternative.
>> is packaging made from mother nature’s gifts.
>> can be made from renewable resources or waste streams
>> can offer innovative features and beneficial barrier properties
>> can help to reduces the depletion of finite fossil resources and CO2 emissions
>> can offer environmental benefits in the end-of-life phase
>> offers incredible opportunities.
Ecogreen has strong research capability and can deal with a bulk quantity purchase order and customized products.
Welcome to contact with us for more details.
Product detail pictures:
We're going to commit ourselves to giving our esteemed customers along with the most enthusiastically considerate providers for Best-Selling Corn starch based biodegradable disposable tray for Jamaica Factory, The product will supply to all over the world, such as: Detroit , Albania , Portugal , By integrating manufacturing with foreign trade sectors, we can supply total customer solutions by guaranteeing the delivery of right items to the right place at the right time, which is supported by our abundant experiences, powerful production capability, consistent quality, diversified items and the control of the industry trend as well as our maturity before and after sales services. We'd like to share our ideas with you and welcome your comments and questions.
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Alex walks us through making a fantastic gluten free flatbread pizza that anyone can enjoy!
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Gluten-Free Flatbread with Pesto, Homemade Ricotta, Arugula and Parmesan
3 1/2 cups whole milk
1/2 cup half and half
1/2 teaspoon salt
3 tablespoons lemon juice
1.Combine milk, half and half, and salt in a medium saucepan over medium-low heat. Slowly heat the mixture to 190F using a candy thermometer, stirring occasionally to prevent scorching. Remove the saucepan from the heat and add the lemon juice, stirring once or twice to just combine. Let the mixture sit for 5-7 minutes.
2.Line a colander with a few layers of cheesecloth and place it over a large bowl. Pour the separated milk mixture through the colander and let the curds strain for at least an hour. After the curds have strained remove the fresh ricotta to an air-tight container and refrigerate up to 4 days.
1 1/2 cups fresh basil
1 cup fresh parsley
2 garlic cloves
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/2 cup extra virgin olive oil
1.In a bowl of a food processor combine all the ingredients except the olive oil. Pulse until the mixture is finely chopped. With the motor running, slowly add the olive oil and mix until smooth. Place in an airtight container and refrigerate until ready to serve or up to 1 week.
1/4 cup gluten-free cornmeal
1/2 cup lukewarm water
1 1/4-ounce packet active dry yeast
1 teaspoon sugar
3/4 cup all-purpose gluten-free flour blend, (recipe below)
3/4 cup tapioca flour, plus more for rolling dough
2 tablespoons dry buttermilk powder or dry powdered milk
1 teaspoon agar-agar powder or unflavored gelatin powder
1 teaspoon salt
1 teaspoon xanthan gum **
1 1/2 teaspoons cider vinegar
2 teaspoons olive oil, plus additional to brush dough
Salt and pepper
4 sprigs thyme, leaves removed
2 cups arugula
Parmesan cheese shavings
1.Preheat oven to 400F. Line a baking sheet with parchment paper and sprinkle with gluten-free cornmeal.
2.In a small liquid measuring cup stir to combine the lukewarm water, yeast, and sugar. Let the mixture stand for 5-10 minutes, until the yeast starts to foam.
3.In the bowl of a stand mixer fitted with a paddle attachment thoroughly combine the flour blend, tapioca flour, dry buttermilk powder, agar-agar, salt and xanthan gum. With the mixer on low speed add the vinegar, olive oil and yeast mixture. Turn the mixer up to high and mix dough 3-4 minutes. If the dough is dry and not coming together add up to a 1/3 cup additional water, 1 tablespoon at a time, until the dough just combines.
4.Remove dough to a large clean surface that is dusted with tapioca flour. Roll the dough to 1/8-inch thick and approximately the size of the sheet tray. Transfer the dough to the parchment paper sprinkled with gluten-free cornmeal. Brush the dough with olive oil, season with salt, pepper and thyme leaves. Bake in the oven for 10-15 minutes until the dough is completely cooked through, and the edges have become crisp and golden brown.
5.Remove the flatbread from the oven. Spread an even layer of pesto over the flatbread, top with ricotta, arugula, and Parmesan shavings.
**Note: If you are using a different all-purpose gluten-free flour blend than the recipe below check to see if the recipe contains xanthan gum. If the recipe does not contain any xanthan gum add 2 teaspoons to this recipe instead of 1 teaspoon.
Alex’s All-Purpose Gluten-Free Flour Blend :
2 1/2 cups brown rice flour
1 1/2 cups sweet rice flour
1 1/3 cup tapioca starch
2 cup sorghum flour
2/3 cup cornstarch
1/2 cup potato starch (not potato flour)
4 teaspoons xanthan gum
1.In a large bowl thoroughly whisk to combine all the ingredients. Store in an airtight container until ready to use.
Yield: 8 cups
Whole shrimp in this egg roll, you will be surprised when you bite into it!
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♥ Step-by-Step Written Recipe: http://seonkyounglongest.com/pork-shrimp-egg-rolls/
Pork and Shrimp Egg Rolls Ingredients
Makes 12 to 14 Egg Rolls
4 oz ground pork
1 tsp soy sauce
1 tsp rice wine
1/4 tsp white pepper
3 tsp cooking oil, divided
3 cloves garlic, chopped
1 tsp chopped ginger
8 oz green cabbage, thinly slice or shredded
4 oz carrot, julienned
1 tsp salt
2 to 3 green onions, chopped
2 oz bamboo shoots, julienned
4 oz. beansprouts, roughly cut
24 to 26 peeled and deveined 41/50 or 51/60 shrimps
12 to 14 egg roll wrappers
For the Cornstarch Water
1 Tbs cornstarch
4 Tbs cold water
By Albert 2016-10-10 14:42
The factory can meet continuously developing economic and market needs, so that their products are widely recognized and trusted, and that's why we chose this company.
By Marco 2016-9-28 14:43