14 Years Manufacturer Cornstarch based bioderadable 1000ml clamshell Export to Holland
14 Years Manufacturer Cornstarch based bioderadable 1000ml clamshell Export to Holland 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:
14 Years Manufacturer Cornstarch based bioderadable 1000ml clamshell Export to Holland, The product will supply to all over the world, such as: , , ,
Jan Gilbert reveals 15 Things You (Probably) Didn’t Know About Interstellar. Watch 8 Things You Didn’t Know About Chappie ► https://youtu.be/dalma8LUo-Q 7 Things You Didn’t Know About Furious 7 ► https://youtu.be/gESBQX_mKgw & More Things You Didn’t Know Videos ► https://bit.ly/ThingsYouDidntKnowVideos
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Featured on https://flicksandthecity.com/15-things-you-didnt-know-about-interstellar/
Christopher Nolan’s epic space adventure INTERSTELLAR featuring an all-star cast lead by Matthew McConaughey, Anne Hathaway, Jessica Chastain and MacKenzie Foy is out now on Blu-ray and DVD.
With our time on Earth coming to an end, a team of explorers undertakes the most important mission in human history: traveling beyond this galaxy to discover whether mankind has a future among the stars.
From acclaimed filmmaker Christopher Nolan (“The Dark Knight” films, “Inception”), “Interstellar” stars Oscar winner Matthew McConaughey (“Dallas Buyers Club”), Oscar winner Anne Hathaway (“Les Miserables”), Oscar nominee Jessica Chastain (“Zero Dark Thirty”), Bill Irwin (“Rachel Getting Married”), Oscar winner Ellen Burstyn (“Alice Doesn’t Live Here Anymore”), and Oscar winner Michael Caine (“The Cider House Rules”). The main cast also includes Wes Bentley, Casey Affleck, David Gyasi, Mackenzie Foy and Topher Grace.
Directed by Christopher Nolan, the film is written by Jonathan Nolan and Christopher Nolan. Emma Thomas, Christopher Nolan and Lynda Obst produced “Interstellar,” with Jordan Goldberg, Jake Myers, Kip Thorne and Thomas Tull serving as executive producers.
Nolan’s behind-the-scenes creative team was led by director of photography Hoyte Van Hoytema (“Her”), Oscar-nominated production designer Nathan Crowley (“The Dark Knight”), Oscar-nominated editor Lee Smith (“The Dark Knight”), and Oscar-nominated costume designer Mary Zophres (“True Grit”). The score was composed by Oscar winner Hans Zimmer (“The Dark Knight” trilogy, “The Lion King”).
Warner Bros. Pictures and Paramount Pictures present, in association with Legendary Pictures, a Syncopy/Lynda Obst Productions production, a film by Christopher Nolan, “Interstellar.”
Wanna decorate a cake for yourself?
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Hi, I’m Katie and today I’m going to show you how to put a layer of fondant over your cupcakes.
So I’m starting with a few different colors of fondant, and you can find those in specialty stores, or you can order them online which is always a good way to do it. But all I do is . . . you want to make sure your fondant is really sealed in airtight container at all times. If it sits out for too long it’ll dry out and get very crusty. So if that happens it’s really no good, because it’ll just start cracking.
But if it’s nice and fresh all you have to do is pop it out. I dust my countertop just with either a little confectioner’s sugar or corn starch is great. I’m just using my sifter, and all I’m going to do is lightly just knead the fondant like I would with bread dough or anything like that, like if I was giving the fondant a massage–same process. Just knead it; you can see I’m using the heel of my hand and just pulling it towards me and pushing away. The same thing. We do that for a couple of colors, just make sure they’re ready to go. I have purple, green, and yellow; but obviously any color you like for any occasion.
And the only thing I’m going to do before I start rolling out my fondant is just prepare my cupcakes. So I have a little bit of butter cream, or you can use any type of frosting, really. But just take a little bit either with a spatula or a piping bag and just to give the fondant something to stick to. So here’s just a little dollop right in the middle. You don’t want to go too far out or it’s just going to make a big mess–just a little something. And who wants to eat just plain fondant without frosting? If I was using a piping bag I would just go in and just a little dollop. So we’re ready.
So again, a little confectioner’s sugar or corn starch in your sifter; just lightly dust the top and either this is my nice crunch rolling pin. You can use the kind with the handles. I’m just going to roll it out like I would with any pie dough or anything like that, constantly moving it so it’s not sticking to my surface. It’s really funny; you’ve got to put a little muscle into it. I want it to be really nice and thin; nothing is worse than a big thick bite of fondant on top of a lovely light little cupcake. So I try to go as thin as possible.
And then when I get to the point where I’m happy with it, which I’m almost there, I’m just going to brush off any additional. And I have a yellow one also that’s kind of ready to go. What I would do is either take a circle cutter, or you can use a fluted cutter–anything that will give you that same approximate shape of your cupcake. If you don’t have a cutter on hand a nice metal cup measure; this is a third of a cup, or kind of a standard sized homemade cupcake. The ones you buy in the store I think are like an actual cup. But for these I’m just going to press down and you can see I get a perfect circle.
So once you have that all you have to do is press on. The frosting should just come out to the edge. And that’s it; I’ll do one more.
And from here once you have your fondant on your cupcakes you could decorate it however you like with candy, with piping; you could pipe names or words, shapes, anything you like. And that’s how you put fondant on a cupcake.
By Janet 2015-10-31 13:33
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By Alex 2016-2-22 12:22