Factory Wholesale PriceList for Biodegradable disposable cutlery set 5 in 1 for Doha Manufacturer
Factory Wholesale PriceList for Biodegradable disposable cutlery set 5 in 1 for Doha Manufacturer 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.
Our Biobased cultery:
Our biobased cutlery,”plant-starch” cultery is excellent for hot foods with a heat tolerance up to 110 centigrade.
Compared traditional cutlery made from 100% virgin plastics, this cutlery is made with 70% renewable material,which is a alternative choice.
Our biobased cutlery made from 70% renewable resources, although it is not compostable,but biobased and biodegradable.
The temperature tolerance between -10 to 110 centigrade. Microwave, fridge, freezer and oven friendly.
It is healthy, hygienic, nontoxic, harmless and safty.
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 usually believe that one's character decides products' high quality, the details decides products' excellent ,with the REALISTIC,EFFICIENT AND INNOVATIVE staff spirit for Factory Wholesale PriceList for Biodegradable disposable cutlery set 5 in 1 for Doha Manufacturer, The product will supply to all over the world, such as: Eindhoven , Uruguay , Barbados , Our specialist engineering team will generally be prepared to serve you for consultation and feedback. We are able to also supply you with free of charge samples to meet your requirements. Best efforts will likely be produced to supply you the best service and merchandise. When you are keen on our business and products and solutions, make sure you speak to us by sending us emails or call us quickly. In an effort to know our products and company extra, you may come to our factory to view it. We'll generally welcome guests from all over the world to our business to create business relations with us. Make sure you feel cost-free to speak to us for small business and we believe we'll share the best trading experience with all our merchants.
This apple pie slices cleanly and holds its shape as you lift it out of the pie plate. It has chunks of apple that are tender yet intact, lightly bound in a thickened sauce that’s just sweet enough with a hint of spices. This is the pie for all you gooey pie lovers out there (and you know who you are).
WHY IT WORKS:
- The power of enzymes helps this pie achieve its perfect texture.
- Par-cooking the apples to 160°F sets their pectin into a form that is more stable, helping them retain their shape while remaining tender as they bake.
- Cornstarch and sugar help thicken the juices into a gooey syrup while lemon juice gives it a bright flavor.
Pie plate, Dutch oven, sous-vide precision cooker (optional, see note above)
I like to use Golden Delicious or Braeburn apples for pies. I prefer using 1/2 cup of sugar in my apple pie, though some folks prefer the extra sweetness that 3/4 cups brings. Adjust according to your sweet tooth. Using a sous-vide precision cooker makes it easy to maintain the required 160°F temperature and will produce a pie with apples that retain their shape better than if cooked on the stovetop.
5 pounds (2.25 kg) apples (see note above), peeled, cored, and sliced 1/2 inch thick
1/2 to 3/4 cup (100 to 150 grams) sugar (see note above), plus more for sprinkling
2 tablespoons (1/2 ounce; 15 grams) cornstarch
1/2 teaspoon ground cinnamon
2 teaspoons (10 ml) fresh juice and 1 teaspoon grated zest from 1 lemon
1 recipe easy pie dough
1 egg white
1. Adjust oven rack to lower middle position and place a heavy rimmed baking sheet on it. Preheat the oven to 425°F (220°C). Toss apple slices with sugar, cornstarch, cinnamon, and lemon juice and zest until well-coated. Let rest for 10 minutes.
2. To Cook Filling on the Stovetop: Transfer apples and their juices to a large Dutch oven. Heat over low heat, stirring constantly, until lightly steaming. Cover and continue cooking over lowest heat setting, stirring frequently, using a thermometer to maintain temperature at below 160°F (71°C). Do not allow liquid to come to a boil for first 20 minutes. After 20 minutes, increase heat to medium-high and cook, stirring frequently, until juices thicken enough that a spatula dragged through the bottom of the pot leaves a trail that very slowly closes back up, about 10 minutes. Transfer apples to a rimmed baking sheet, spread out into a single layer, and allow to cool completely, about 1 hour.
3. To Cook Filling in a Sous-Vide Precision Cooker (see note above): Set precision cooker to 160°F (70°C). Transfer apples and their juices to a vacuum bag and seal. Cook in water bath for 1 hour. Transfer contents to a large Dutch oven and heat over medium-high heat, stirring frequently, until juices thicken enough that a spatula dragged through the bottom of the pot leaves a trail that very slowly closes back up, about 10 minutes. Transfer apples to a rimmed baking sheet, spread out into a single layer, and allow to cool completely, about 1 hour.
4. Roll one disk of pie dough into a circle roughly 12-inches in diameter. Transfer to a 9-inch pie plate. Add filling, piling it into the pie shell until it all fits. Roll remaining disk of pie dough into a circle roughly 12-inches in diameter. Transfer to top of pie.
5. Using a pair of kitchen shears, trim the edges of both pie crusts until they overhang the edge of the pie plate by 1/2 inch all the way around. Fold edges of both pie crusts down together, tucking them in between the bottom crust and the pie plate and working your way all the way around the pie plate until everything is well tucked. Use the forefinger on your left hand and the thumb and forefinger on your right hand to crimp the edges. Cut 5 slits in the top with a sharp knife for ventilation.
6. Use a pastry brush to brush an even coat of lightly beaten egg white all over the top surface of the pie. Sprinkle evenly with a tablespoon of sugar. Transfer pie to sheet tray in the oven and bake until light golden brown, about 20 minutes. Reduce heat to 375°F (190°C) and continue baking until deep golden brown, about 25 minutes longer. Remove from oven and allow to cool at room temperature for at least 4 hours before serving.
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