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PRODUCT:
RAW BROWN CANE SUGAR
Origin: South America
Polarization
96% min - 99,4% max
Moisture
0.7% max
Ash content
0.06% max.
ICUMSA
1000 - 1200 max
Solubility
90% Free flowing
Colour
Golden Brown
Granulation
0,55mm - 92-93%, regular squares
Radiation
normal
PRODUCT:
BEET SUGAR
Origin. Europe
Polarisation
99.8%
Moisture
0.1% max.
Ash content
9EC points max.
SO2
10 mg/kg
Total plate count
500/10gr
Yeast
50/10kr max.
Moulds
50/10kr max.
Radiation
normal
Invent
0.04% max.
Colour
Sparkling Crystal White
Colour Type
5EC max.
Colour Plate Count
500/10gr
No. 1 56.0
13.0 10.0 0.2
2.0 1.0
1.0
No. 2 54.0
14.0 20.0 0.5
3.0 2.0
2.0
No. 3 52.0
16.0 30.0 1.0
5.0 3.0
5.0
No. 4 49.0
18.0 40.0 3.0
8.0 5.0 10.0
Cracked or foreign material includes broken corn, foreign material and
other grains. Moisture content is NOT a factor in determining grade
of
corn, but is understood to be 15% or less.
NO.2 YELLOW CORN
FREE OF MOLDING, CHEMICALS, PESTS OR INSECTS
MOISTURE CONTENT: 14.5% MAX.
ADMIXTURE: 2.5% BASIS
HEAT DAMAGED KERNELS: 0.5% MAX.
BROKEN KERNELS: 3% MAX.
TOTAL DAMAGED KERNELS: 3.5% MAX.
HECTOLITER: 68 KC MIN.
WEIGHT/BUSHEL: 54 LB./BUSHEL MIN.
RADIATION: NONE
POISONOUS SEEDS: 2 SEEDS/100 KG MAX.
AFFLATOXIN: 20 PPB MAX.
ORIGIN: SOUTH AMERICA
.
NO.3 YELLOW CORN
FREE OF MOLDING, CHEMICALS, PESTS OR INSECTS
MOISTURE CONTENT: 14.5% MAX.
ADMIXTURE: 2.5% BASIS
HEAT DAMAGED KERNELS: 5.0% MAX.
BROKEN KERNELS: 4% MAX.
TOTAL DAMAGED KERNELS: 7% MAX.
HECTOLITER: 68 KC MIN.
WEIGHT/BUSHEL: 52 LB./BUSHEL MIN.
RADIATION: NONE
POISONOUS SEEDS: 2 SEEDS/100 KG MAX.
AFFLATOXIN: 20 PPB MAX.
ORIGIN: SOUTH AMERICA
"Contrasting" Wheat refers to the percent of kernals of wheat from otherclasses of wheat other than what the sample is supposed to be. Thesecond column from the right is the percent allowed of one other class ofwheat and thefar right column is the percent allowed of all classes of wheatother thanthesample.
The first section below includes the grades and the test weights. The second section is just the specs from the chart right of the test weights.
First Section:
Minimum
Test wt.
Grade
(bushel)
Hard
All
Red
Other
Spring
Classes
And
Wheat
White
Club
No. 1 58.0
60.0
No. 2 57.0
58.0
No. 3 55.0
56.0
No. 4 53.0
54.0
No. 5 50.0
51.0
Second Section:
Percent Maximum Limits
of:
Damage : Foreign:
Shrunken:Defects:Contrasting Classes of Wheat
Heat
Total:Material: and (total)
One
All
Broken
Class
Classes
No. 1 0.2 2.0 0.5
3.0 3.0
1.0 3.0
No. 2 0.2 4.0 1.0
5.0 5.0
2.0 5.0
No. 3 0.5 7.0 2.0
8.0 8.0
3.0 10.0
No. 4 1.0 10.0 3.0
12.0 12.0
10.0 10.0
No. 5 3.0 15.0 5.0
20.0 20.0
10.0 10.0
U.S. Wheat by Class
Hard Red Winter
Wide range of protein, good milling and baking characteristics Bread,
rolls and to a lessor degree, sweet goods and all-purpose
Hard Red Spring
Excellent bread wheat with superior milling and baking characteristics
Hard White
closely related to the red wheats, but is milder and has a sweeter
flavor, equal fiber with similar milling and baking characteristics as
red wheat; newest wheat to US producers
Soft Red Winter
low protein, used for flat breads, cakes, pastries, and crackers
Soft White (White Club Wheat is derived from Soft White Wheat) used for same as soft red winter and snack foods
Durum (also known as "Dark Northern Spring" Wheat)
used for semolina flour for pasta
SPECIFICATION HARD RED WINTER WHEAT, GRADE 2 FOR BREAD:
MOISTURE CONTENT:
13% MAX.
SPECIFIC WEIGHT:
78 KG/HL MIN.
GLUTEN CONTENT:
27% MIN.
PROTEIN CONTENT:
12.5% MIN.
FALLING NUMBER:
250 SEC. MIN.
TEST WEIGHT:
74 LB./BUSHEL
DAMAGED KERNELS:
5% MAX.
HEAT DAMAGED KERNELS:
0.25% MAX.
FOREIGN MATTER:
1% MAX.
ORIGIN: ARGENTINA
WHEAT FLOUR-1
Extraction:
72% max
Protein:
13% min
Moisture:
14,5% max
Ash Content:
0,6 % max
Wet Gluten:
28% min
Acidity:
0,04 % max
Falling Number:
275/ secmin.
WHEAT FLOUR-2
Extraction :
72% max
Protein :
12% min
Moisture :
14,5% max
Ash Content :
0,6 % max
Wet Gluten :
27% min
Acidity :
0,04 % max
Falling Number:
275/ secmin.
WHEAT FLOUR-3
Extraction :
72% max
Protein :
11% min
Moisture :
14,5% max
Ash Content :
0,6 % max
Wet Gluten :
26% min
Acidity :
0,04 % max
Falling Number :
275/ sec min.
WHEAT FLOUR-4
Extraction :
72% max
Protein :
10% min
Moisture :
14,5% max
Ash Content :
0,6 % max
Wet Gluten :
23% min
Acidity :
0,04 % max
Falling Number :
275/ sec min.
WHEAT FLOUR-5 (SPECIAL FOR BISCUITS)
Protein:
9% min.-10% max.
Ash Content:
0,6 max.
Moisture:
14% max.
Wet Gluten:
24% max.
Acidity:
0,04 % max.
Falling No:
230/sec min.
WHEAT FLOUR-6
Extraction:
67% max
Protein:
11,5% min
Moisture:
14% max
Ash Content:
0,55 % max
Wet Gluten:
27% min
Acidity:
0,04 % max
Falling Number:
275/ sec min.
WHEAT FLOUR-7
Extraction:
75% max
Protein:
11% min
Moisture:
14% max
Ash Content:
0,67 % max
Wet Gluten:
25% min
Acidity:
0,04 % max
Falling Number:
250/ sec min.
Packing:
50 Kg. pp bags
WHEAT FLOUR-8
Extraction:
80% max
Protein:
10% min
Moisture:
14% max
Ash Content:
0,85 % max
Wet Gluten:
24% min
Acidity:
0,04 % max
Falling Number:
250/ sec min.
GRADE -
100% Grade A (only Thai) 5%
10% 15%
25%
Total Broken
< 4%
< 7% <
12% < 17% <
28%
Red &/or Undermilled
kernels
0
2
2
5
7
Yellow Kernels
0
0.5
1
1
1
Chalky Kernels
3
6
7
7
8
Damaged Kernels
0
0.25
0.5
1
2
White Glutinous
Rice
1.5
1.5
1.5
2
2
Immature kernels and
Foreign Matter
0
0.3
0.4
0.4 2
Paddy (grain)
5
10
15
15 20
Foreign Matter
0
0.3
0.4
0.4 2
Paddy (grain)
5
10
15
15 20
General Characteristics:
Admixture - 30%max.
Moisture -
14%max.
Amylose -
12-19%
Crude Sunflower Oil
Humidity & Additives:
0.5%Max
Reeraction:
1.4719-1.4740@25 Degree C
Iodine Index:
120-144
Free Fatty:
Base2%-3%Max
Unspecifiable matter:
1.0%Max
Sponification matter:
187-192
Peroxide:
2.0MEQ.02/Kg
Flash point:
250°.F.Min
Lionoific:
Range 59-62
Color:
5Red Max/35 Yellow Max
Refined Sunflower Seed Oil
Moisture and Impurities:
9G/100g)0.00-0.02
Acid Index
12-0.18
ACIDITY (Oleic %):
0.06-0.09 Soap(PPM)0-20
Saponification:
Number188-192
Color:
Lovibond 0.6-2.0R/07-12Y
Iodine Index:
110-143
Refraction Index:
1.479-1.4740
Peroxide:
2-7Meq02/Kg
Density:
25°C/4°C 0913-0919
Cold Test:
24Hrs@0*4.
Crude Corn Oil
FFA ( As Oleic) :
3%max
Moisture / Impurities:
0.5% max
Refraction Index:
1.4719-1.4740 @ 25° C
Iodine Index:
120-144
Saponification Number:
187/192
Non Saponification matter:
1.0% max
Soluble in petroleter:
0.1% max;
Sediment:
0.3% max;
Flash point:
121° C min;
Peroxide:
2.0 MEQ 02/KG
Refined Corn Oil
Fatty Acids (F.F.A):
0.1
Specific Gravity (25°C):
0.915-0.922
Moisture:
0
Unsaponifiable:
2.0 max
Impurities:
0
Saponification Value:
187-193
Peroxide Value:
at the time of loading max 1
Refractive Index (25°C):
1.47-1.474
Iodine Number
103-128 ODOR DEODORISED
Titre
14-20 Taste Bland
DAP
top
Product: DI-AMMONIA PHOSPHATE
Nitrogen:
18%min.
Ammonical Nitrogen:
15.5% min.
Nitrogen in form of urea:
2.5% max
Neutral Ammon. Citrate Soluble P.O: 46% min.
Water Soluble PO:
41% min.
Moisture:
1.5% max
Granulometry:
1-4mm: 90% min.
below 1mm:
5% max
Color:
black
Brand name
HIMALAYA
Commodity Ordinary
Portland Cement No. 425
Specifications Conforming to China Standard
GB 175 -92 type PO.
MgO
5.0% max
SO3
3.5% max
LOI
5.0% max
Fineness 300 M/Kg Min
Setting time
Initial setting 45 minutes minimum
Final setting 10 hours maximum
Soundness pat test shall be passed
Commpressive strength 16 mpa (3
days)
42.5 mpa (28 days)
Bending strength
3.5 mpa (3 days)
6.5 mpa ( 28 days)
Commodity Ordinary
Portland Cement No. 525
Specifications Conforming
to China National Standard GB 175 - 92 , type PO.
MgO
5.0 % Max.
SO3
3.5 % Max.
L.O.I
5.0 % Max.
Fineness 300M/Kg Min
Setting Time Initials setting 45 minutes min
Final setting 10 hours max
Soundness Pat test shall be passed
Compressive strength 22 mpa
(3 days)
52.5 mpa (28 days)
Bending strength
4.0 mpa (3 days)
7.0 mpa (28 days)
Commodity White Portland Cement
Lab Report By CCIB as follows :
MgO : 3.05%
SO3 : 2.60%
Pure : 99.6%
Soundness : good
Time of setting
initial setting : 125Min
final setting : 180 Min
Compressive strength :(3 days ) : 31.8 Mpa
Bending Strength (3 days ): 6.0Mpa
Whiteness : 82.2 %
Fishmeal
top
Flame Dried PeruvianFishmeal
Specifications
-Protein
: 64% basis (62% min - Prorrata 62% to /4%
-Fat
: 12% Max
-Moisture
: 10% max
-Salt and Sand : 5%
max
-Sand Alone
: 2% max
Antioxidant 150 ppm at loading
time
Any excess in Fat, Saltand
Sand to be penalized 1:1
Free from Mammalbones andor
mammalbones slivers as well as
Shigella and Salmonella
Low Protein
-Protein : 58.70%
-Fat :
11,92%
BITUMEN
top
SPECS:
60-70 80-100/85-100
SPECIFIC GRAVITY 25/25 C 1.01/1.06
1.00/1.05 D-70
PENETRATION @ 25 C
60/70 85/100
D-5
SOFTENING POINT C
49/56 45/52
D-36
DUCTILITY
@ 25 C CMS 100 MIN. 100 MIN.
D-113
LOSS ON HEATING
%WT. O.2 MAX. O.5 MAX. D-6
DROP IN PENETRATION
AFTER HEATING
% 20 MAX.
20 MAX. D-5
FLASH POINT
C 250 MIN.
225 MIN. D-92
SOLUBILITY IN CS2
%WT. 99.5 MIN 99.5 MIN. D-4
ORGANIC MATTER INSOLUBLE
IN CS2 %WT.
0.2 MAX. D-4
SPOT TEST
NEGATIVE NEGATIVE*
* A.A.S.H.O T102-42
( AMERICAN ASSOCIATION OF STATE HIGHWAY OFFICIALS )
PACKING:
DIMENTION OF DRUMS
170LIT
210LIT
HEIGHT
905MM
925MM
DIAMETER
510MM
585MM
BODY THICKNESS
0.6 MM
0.7 MM
TOP / BASE THICKNESS
0.6 MM
0.7 MM
CAPACITY NET
170 + 1%KG 218 + 1%KG
UNIT CAPACITY
181 + 1%KG 232 + 1%KG
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