8 Years Manufacturer Biodegradable disposable 12oz cup to Egypt Manufacturers
8 Years Manufacturer Biodegradable disposable 12oz cup to Egypt Manufacturers 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:
8 Years Manufacturer Biodegradable disposable 12oz cup to Egypt Manufacturers, The product will supply to all over the world, such as: , , ,
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Here is what you’ll need!
Fluffy Jiggly Japanese Cheesecake
⅔ cup (130 milliliters) milk
4 ounces (100 grams) cream cheese
7 tablespoons (100 grams ) butter
8 egg yolks
½ cup (60 grams) flour
½ cup (60 grams) cornstarch
13 large egg whites
⅔ cup (130 grams) granulated sugar
Strawberries, to serve
Powdered sugar, to serve
Preheat oven to 320°F/160°C.
In a small pot over medium heat, whisk the milk, cream cheese, and butter until smooth. Remove from heat and cool.
In a large bowl, whisk the egg yolks until smooth, then slowly drizzle in the cream mixture, stirring until evenly combined.
Sift in the flour and the cornstarch, whisking to make sure there are no lumps.
In another large bowl, beat the egg whites with a hand mixer until you see soft peaks when lifting the mixer up from the egg whites.
Gradually add the sugar while continuing to beat until you see hard peaks when lifting the mixer up.
Take about ¼ of the egg whites and fold them into the egg yolk mixture, then repeat with the remaining egg whites until the batter is evenly combined.
Place a 4-inch parchment paper strip around the edge of a 9×3-inch cake pan that is already lined with parchment at the bottom. If you are using a springform pan, make sure to wrap the bottom and sides completely in foil, twice, to prevent any leakage.
Pour the batter into the parchment-lined pan and shake to release any large air bubbles.
Place the filled pan into a larger baking pan or dish lined with 2 paper towels at the bottom. The paper towels ensure that the heat is distributed evenly along the bottom of the pan. Fill the larger pan about 1-inch with hot water.
Bake for 25 minutes, then reduce the heat to 280°F/135°C, and bake for another 55 minutes, until the cake has risen to almost double its height.
Remove from oven, and carefully, invert the cake onto your dominant hand and peel off the paper. Be extremely careful, the cake will be hot. You can also invert the cake onto a plate, but this will cause the cake to deflate more.
Sprinkle the top of the cake with powdered sugar, slice, and serve with strawberries while still warm!
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By Christina 2016-8-16 16:55
The customer service staff's answer is very meticulous, the most important is that the product quality is very good, and packaged carefully, shipped quickly!
By Andrew 2016-8-15 19:56