[Products Name]  Royal jelly powder，Lyophilized royal jelly powder

[Specification]  10-HDA 4.0%, 5.0%, 6.0%, HPLC

[Gerneral feature]

1. Low antibiotics, Chloramphenicol< 0.1ppb

2.Organic certified by ECOCERT, according to EOS & NOP organic standard;

3.100% pure with no additives;

4. More easily absorbed into the body than fresh royal jelly

5. Can be easily produced into tablets.

[Our advantages]

1. 600 bee farmers, 150 units of bee-feeding groups located in natural mountains;
2. Organic certificated by ECOCERT;
3. NON-antibiotics, widely exported to Europe;
4. Health Certificate, Sanitary Certificate and Quality Certificate are available.

[Lyophilized technology]

Lyophilized technology, also known as Freeze-drying, it is a dehydration process typically used to maintain activity of all nutrition ingredients in royal jelly, also to make the royal jelly convenient for transport. Freeze-drying works by freezing the material and then reducing the surrounding pressure to allow the frozen water in the material to sublimate directly from the solid phase to the gas phase. This technology can maintain all activity of nutrition ingredient.

Lyophilized royal jelly powder is processed directly from fresh royal jelly.

3kgs fresh royal jelly is used to make 1kg lyophilized royal jelly powder.

During all the production process, there is no additives.

[Packing]

5kg/bag, 25kgs/drum

1kg/bag, 20kgs/carton

Main indices of physical and chemic in Lyophilized royal jelly

[Our work flow]

Our Lyophilized Royal Jelly Powder is produced in this way: we lyophilize the fresh royal jelly by advanced freeze-drying facilities without losing any nutritional ingredients, reserving the natural ingredients in utmost, and then make them into the form of powder, for any food additives are not needed to add.

The raw material we use is the natural fresh royal jelly which is up to the export standard . We process our products strictly according to export standard. Our workshop is up to the requirements of GMP.

Royal Jelly powder has been selected as drug excipients by many European and American pharmaceutical producing enterprises.Meanwhile it is applies to health food and cosmetics industries.

[Quality control]

Traceability record

GMP standard production

Advanced inspection equipment

[Function]

1.Enhances the immune system

2.Promotes wound healing

3.Has antitumor/anticancer properties

4.Lowers cholesterol levels

5.Increases fat metabolism

6.Is a powerful antioxidant

7.Regulates blood sugar levels

[Applications]

It’s widely used in health tonic, health pharmacy, hairdressing and cosmetic area, and mainly was applied in capsules, troche and oral liquids etc.

Prof Dr. Geuns — Katholieke Universiteit Leuven — Bioloog en hoofd van het Laboratorium voor Functionele Biologie van de KULeuven vertelt over de duurzaamheid van Stevia.

Follow us:
Web: https://www.vvsupremo.com
Facebook: https://www.facebook.com/vvsupremo
Twitter: https://twitter.com/VVSupremo
Pinterest: https://www.pinterest.com/vvsupremo/
Instagram: @vvsupremo
#LoveMyQueso
Ingredients:
1 cup frozen shredded potatoes, thawed
2 Tbsp. olive oil
½ cup white onion, chopped
2 garlic cloves, finely chopped
2 cups broccoli florets, cut into bite size pieces
4 large eggs
1 cup Supremo® Brand or Chihuahua® Brand Mexican Sour Cream from V&V SUPREMO®
½ tsp. Kosher salt, divided in half
⅛ tsp. ground black pepper
2 cups Shredded Chihuahua® Brand Quesadilla Cheese or Oaxaca Cheese from V&V SUPREMO®, divided in half

Sour Cream Sauce
½ cup Supremo® Brand or Chihuahua® Brand Mexican Sour Cream from V&V SUPREMO®
½ tsp. granulated sugar
½ tsp. paprika
¼ tsp. cayenne pepper
⅛ tsp. garlic powder
¼ tsp. salt

Directions:
1. Preheat oven to 375°F. degrees. Lightly coat a 9.5-inch pie dish with cooking spray. Set aside.
2. Mix the shredded potatoes with 1 cup of cheese. Pat the hash brown with the cheese onto the bottom of the pie dish to form a shell. Bake in the oven until the potatoes begin to brown for about 15 minutes.
3. In a bowl, beat eggs, sour cream and ¼ tsp. salt. Set aside.
4. Preheat a medium size pan for 1 minute over medium heat. Add oil and heat for 1 minute. Add onion, sauté for 1 minute, add garlic, sauté for 1 more minute, add broccoli, season with remaining salt, add black pepper, and cook for 3 minutes.
5. Remove the crust from the oven. Layer the broccoli on top of the browned potatoes. Sprinkle the remainder cup of cheese. Pour the egg mixture on top of the cheese. Place dish in the oven and bake for 30 minutes or until the egg is set.
6. Whisk together all of the ingredients for the cream sauce in a bowl.
7. Remove the quiche from the oven, let cool for 2-3 minutes. Serve with the sour cream sauce and enjoy!