[Latin Name] Stevia rebaudiana

[Plant Source]from China

[Specifications] 1.Stevia Extract Powder (Steviosides)

Total Steviol Glycosides 80%, 90%, 95%

2. Rebaudioside-A

Rebaudioside-A 40%, 60%, 80%, 90%, 95%, 98%

3. Stevioside 90%

One monomer in Steviol Glycosides

[Appearance] Fine white powder

Plant Part Used:Leaf

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

Stevia Extract

[Characteristics]

Stevia sugar features high sweetness and low calorie and its sweetness is 200 350  times of that  of cane sugar but its calorie is only 1/300 of that of cane sugar.

The component of stevia extract that gives it its sweetness is a mixture of various steviol glycosides. The components of sweetness in stevia leaves are stevioside, rebaudioside A, C, D, E and dulcoside A. Rebaudioside C, D, E and dulcoside A are small in quantity. The principal components are stevioside and rebaudioside A.

The quality of stevioside and rebaudiosideA is better than those of other components, which are commercially extracted and used in various applications.

The steviol glycosides present in stevia extract are referred to as “steviosides” or ¡°stevia extract¡±. Among these “steviosides”, the most common is Stevioside followed by RebaudiosideA. The Stevioside has a slight and pleasant herbal taste and the Rebaudioside-A has no herbal taste.

Although Rebaudioside C and dulcoside A are small in quantity in stevia extract, they are the major components giving bitter aftertaste.

[Function]

A large number of pharmaceutical tests have proved that stevia sugar has no side effects, carcinogens, and is safe for eating.

Compared with cane sugar, it can save 70% of the cost. With pure white color, pleasing taste and no peculiar smell, Stevia sugar is a new sugar source with broad perspective for development. Stevia rebaudianum sugar is the natural low hotsweet agent mostly similar to the flavor of cane sugar, approved to be used by State Ministry of Health and Ministry of Light Industry.

It is the third natural succedaneum of cane sugar and beet sugar with development and health care value, extracted from the leaves of the herbal vegetable of the composite family-stevia rebaudianum.

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We often refer to our Linseed as being “Farm Fresh” – but what does that mean? And why does it matter?

Linseed isn’t the easiest plant to grow and harvest and so there’s always a good deal of relief when several tons of the glistening brown or gold seeds, complete with their nutty smell, are stored safely in our purpose-built barn. You can’t get much fresher and more traceable than that!

As we are able to store the seed, it means that we can “press on demand”. Your linseed pods and your culinary linseed oil reach you in a perfect and fresh condition. Both chefs and professional oil tasters alike tell us that our linseed oil is the best they have ever tasted.

“Press on Demand” is the way we ensure you get “Farm Fresh” because we only press the Linseeds into oil in small batches. We then bottle it by hand and send directly to you. Each bottle has a small silver label confirming it was pressed in the last ten days. This is the way we ensure You Always get the oil, “Farm Fresh”.

Think about “Farm Fresh” in the same way as you would milk – it needs consuming whilst it is fresh. We wonder sometimes how long ago other similar products were pressed or indeed how long they have been on a shelf.

But let me tell you a little more about the whole process. Each year, over 220 acres of linseed are planted and harvested. There are several varieties of linseed to choose from, but we prefer to grow a short-stemmed linseed plant because it throws every ounce of its energy into swelling the tiny seed head with oil. The linseed is planted in the spring as soon as the soil is warm and by late August or early September, it’s harvest time and the long days begin as the linseed is harvested. The seeds are then brought to the farm granary for storage.

Making the seed ready for pressing involves being passed through a seed cleaning machine before being allowed to fall into the press itself. From the press the oil flows initially into a vessel below the press for settlement. After a couple of days the oil has settled and is ready to be filtered through muslin and bottled by hand with no pumping. This is a cold pressed process, which means that no solvents or heat are ever used. This is because linseed is like other unsaturated nut and seed oils – if subjected to high temperatures the oil’s important health giving properties are destroyed. Our natural process can only be compared to the production methods used to produce the best single-estate olive oils.

Of course, being farmers we make sure that absolutely nothing goes to waste. The husks from the seeds become a rich oil cake for cattle feed, it also improves their health and and enriches the milk so we get better meat and milk too. Whole seed is also milled to make linseed flour which is then used in baking and as a healthy cereal topping.

Have a look at our recipes page to find out how to use all these different products in your diet!