Factory Cheap Hot Biobased disposable 800ml clamshell Supply to Monaco

Factory Cheap Hot
 Biobased disposable 800ml clamshell Supply to Monaco

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Factory Cheap Hot Biobased disposable 800ml clamshell Supply to Monaco Detail:

Ordinary materials:

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.

BioPlastic materials:

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.

Biobased packaging
>>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:

Factory Cheap Hot
 Biobased disposable 800ml clamshell Supply to Monaco detail pictures

Factory Cheap Hot
 Biobased disposable 800ml clamshell Supply to Monaco detail pictures

Factory Cheap Hot Biobased disposable 800ml clamshell Supply to Monaco, The product will supply to all over the world, such as: , , ,

  • Budino, an Italian word for pudding, sounds sexier. You can imagine having this at a café table somewhere in Italy with a strong cappuccino by its side.

    This recipe (originally published in the Los Angeles Times) is by Nancy Silverton and pastry chef Dahlia Narvaez of Pizzeria Mozza. I cannot imagine a better recipe nor would I have the culinary bravery to adapt this one. Though it yields 10 servings, you might consider eating only 5 of them before sharing. The butterscotch budino is served with rosemary cookies at Mozza, however you may eat this at home while enjoying every satiny spoonful, with or without clothing, I mean, cookies.

    3 cups heavy cream
    1 1/2 cups milk
    1 cup plus 2 tablespoons dark brown sugar
    1 1/2 teaspoons kosher salt
    1 egg
    3 egg yolks
    5 tablespoons cornstarch
    5 tablespoons butter
    1 1/2 tablespoons dark rum

    1. In a large bowl, combine the cream and milk and set aside.
    2. In a large heavy-bottomed pot, combine the brown sugar, one-half cup water and salt over medium-high heat. Cook to a smoking, dark caramel, about 10 to 12 minutes. Sugar will smell caramelized and nutty and turn a deep brown.
    3. Immediately whisk the cream mixture carefully into the caramel to stop the cooking (the mixture will steam and the sugar will seize). Bring the mixture to a boil and reduce the heat to medium.
    4. In a medium bowl, whisk together the egg, egg yolks and cornstarch. Temper the hot caramel cream into the egg mixture by adding a cupful of caramel at a time, whisking constantly, until half is incorporated. Pour the egg mixture back into remaining caramel, stirring constantly with a whisk until the custard is very thick and the corn starch is cooked out, about 2 minutes.
    5. Remove the custard from the heat and whisk in the butter and rum.
    6. Pass the custard through a fine mesh strainer to remove any lumps and divide among 10 (6-ounce) ramekins leaving one-half inch at the top. Cover with plastic wrap and chill several hours or up to three days.

    Caramel sauce and assembly
    1/2 cup heavy cream
    1/8 vanilla bean, scraped
    2 tablespoons butter
    2 tablespoons corn syrup
    1/2 cup sugar
    1 1/4 teaspoons fleur de sel
    1/4 cup whipping cream
    3/4 cup creme fraiche

    1. In a medium saucepan, heat the cream and vanilla over medium heat, until simmering, about three minutes. Add the butter, turn off the heat and set aside.
    2. In a large heavy-bottomed saucepan, combine the corn syrup and sugar. Add enough water to make a wet sandy texture, about one-fourth cup. Cook over medium-high heat, swirling the pan just slightly to gauge the caramelization, until the sugar becomes a medium amber color, about 10 minutes.
    3. Remove the caramel from heat, carefully whisk the cream mixture into the caramel (be very careful — it will steam and bubble). Whisk to combine. Place the pan in a large bowl of ice water to cool.
    4. In a chilled bowl with a wire whisk, beat the whipping cream until it begins to thicken. Add the creme fraiche; whip until thick and fluffy.
    5. Before serving, warm the sauce over medium heat. Spoon one tablespoon on each budino, sprinkle with one-eighth teaspoon fleur de sel and add a dollop of cream topping.

    Here’s the original post on The Sensual Foodie:


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    It is a very good, very rare business partners, looking forward to the next more perfect cooperation!

    5 Stars By Tony 2016-3-18 17:26
    The customer service reprersentative explained very detailed, service attitude is very good, reply is very timely and comprehensive, a happy communication! We hope to have a opportunity to cooperate.

    5 Stars By Miguel 2015-11-29 15:24

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