[Products Name]  Propolis block, pure propolis, raw propolis

[Specification]  Propolis content 90%,95%

[Gerneral feature]

1. Low antibiotics

2. Low PAHs, can approve to 76/769/EEC/German:LMBG;

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

4.Pure natural propolis;

5.High content of flavones;

6.Low temperature extracted, retain high activity of all nutritions;

[Packaging]
1. 1kg/aluminum foil bag, 20kgs/carton.

[How to get it]

First, we collect raw propolis from beehives, then extract by low temperature with ethanol. Filter and concentrate, we get the pure propolis block at 90% to 95%.

[Introduction]

Propolis comes from the substance like natural resin, which is collected by the bees from exudates of plants branches and bud the chemical substances of Propolis are found to be various, such as beeswax, resin, incense lipids, aromatic oil, fat-soluble oils, pollen and other organic matter. Studies have shown that the source of propolis resin in material has three types: bees collected plants secreted fluid, secretion in vivo metabolism of bee, and involvement in the process of forming the material.

We can supply Propolis Extract with food-grade and medicine-grade .The raw materiall is came from non-polluting food grade propolis .Propolis extract was made of high-grade propolis. It maintains the propolis effective ingredients during the procedure of extraction under constant low temperature , taking off the useless substances and sterilization.

[Function]

Propolis is a natural product processed by bees mixed with glutinous and its secretion.

Propolis contains more than 20 kinds of useful flavonoids, rich vitamins, enzymes, amino acids and other microelements, etc. Propolis is called “purple gold” owing to its valued nutrients.

Propolis can remove free radical, lower blood sugar and blood fat, soften blood vessels, improve micro-circulation, enhance immunity, anti-bacteria and anti-cancer.

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Raw Vegan Blueberry Lemon Pound Cake with Lemon Butter Icing

For the cake:

1/3 cup walnuts
1 cup dates (soaked for softer dates at least 10 minutes)
1 apple, peeled, cut, & cored
1/2 lemon
1/2 orange
1/3 cup freeze dried blueberries
1t orange & lemon zest mixed
1t vanilla
1/4t lemon extract
1/8t sea salt
1/3 cup pysillium husks
2T golden flax seeds, ground
1/3 cup fresh or frozen blueberries
pecans, chopped
fresh or frozen pineapple, diced

Mix together in food processor, walnuts, apple, lemon, orange, freeze dried blueberries, zest, vanilla, lemon extract, and sea salt until smooth. You may add in some pecans and pineapple if you like a little more substance in your cake. Just pulse them in so you still have some chunks. Transfer dough to medium sized bowl and hand mix in, flax, psyllium, and blueberries. We put our dough into a 7 inch springform pan to form the cake. Transfer to a mesh dehydrator sheet and dehydrate at 145 degrees for one hour. Lower temperature to 115 degrees for several more hours (6-7). Pour lemon icing over top of cake. Set in refrigerator to harden up and then you can add another layer of icing to it! Keep in refrigerator. Will last for several days. It never lasts that long in our house so don’t know exactly how long it will last for.

Lemon Butter Icing:

1/4 cup coconut butter
1T cashew butter
1/4 cup hot water
1t lemon extract
1T pure maple syrup

Blend all ingredients in high speed blender until smooth.

Polysaccharides