[Latin Name] Salix alba L.

[Plant Source] from China

[Specifications] Salicin 15-98%

[Appearance] Yellow Brown to White powder

Plant Part Used: Bark

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Shelf life] 24 Months

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

[Net weight] 25kgs/drum

Brief Introduction

Salicin is a naturally occurring compound found in the bark of several species of trees, primarily North American in origin, that are from the willow, poplar, and aspen families. White willow, from whose Latin name, Salix alba, the term salicin is derived, is the most well known source of this compound, but it is found in a number of other trees, shrubs, and herbaceous plants as well being synthesized commercially. It is a member of the glucoside family of chemicals and is used as an analgesic and antipyretic. Salicin is used as a precursor for the synthesis of salicylic acid and acetylsalicylic acid, commonly known as aspirin.

A colorless, crystalline solid in its pure form, salicin has the chemical formula C13H18O7. Part of its chemical structure is equivalent to the sugar glucose, meaning it is classified as a glucoside. It is soluble, but not strongly so, in water and alcolhol. Salicin has a bitter taste and is a natural analgesic and antipyretic, or fever reducer. In large quantities, it can be toxic, and overdoses may lead to liver and kidney damage. In its raw form, it may be mildly irritating to skin, respiratory organs, and eyes.

Function

1. Salicin is used to ease pain and reduce inflammation.

2. Relieve acute and chronic pain, including headache, back and neck pain, muscle aches, and menstrual cramps; Control arthritis discomforts.

3. Relieve acute and chronic pain.

4. It has the same effect on the body as aspirin without any of the side effects.

5. It is an anti-inflammatory, a fever reducer, an analgesic, an anti-rheumatic, and an astringent. Specifically, it helps to relieve headaches.

Application

1.Anti-inflammatory, anti-rheumatic,

2.Reduce a fever,

3.Use as an analgesic and astringent,

4.Relieve headache,

5.Ease pain caused by rheumatism, arthritis, and carpal tunnel syndrome.

Raw Vegan Cheese – How to make Vegan Raw Nut and/or Seed Cheese using acidophilus starter. Make a seed or nut cheese of your choice, or a blend of seeds and nuts.

Instructions for Almond Nut Cheese:

Do the first batch with only a small amount of almonds so that if it doesn’t turn out as you want it, it won’t be a great loss. The art of fermenting may take a little practice to get it right.

You will need:

Raw Almonds,
Acidophilus/lactobacillus
salt
clean water (preferrably distilled, filtered or boiled and then cooled to room temperature)

We use a vegan acidophillus powder, some people make their own by fermenting wheat in water for a few days and using that water called rejuvelac, but that can be dicey and unpredictable.

Soak raw almonds overnight and drain and rinse before blanching. (If you make almond milk you can use the strained solids to make nut cheese, almond milk is also best if you blanch the almonds).

To blanch the almonds pour hot water onto them, enough to cover them. This will loosen the skins and you can just pop them off by squeezing them. Use a small piece of napped cotton for grip if they don’t pop off that easy.

Blend (a high speed blender is the best for this) the almonds and about a half to one teaspoon of salt to each jarful with enough clean water that the batter will be liquid enough to blend.

Once it is blended into a smooth thick batter add 1/4 tsp of acidophillus/lactobaccillus powder and pulse for a few seconds.

Put this batter into clean jars with about 1/3 empty at the top to allow for expansion. Screw on the lid but do not tighten so that fermentation gases can be released.

Put these jars in a warm place, from 80 degrees to mid nineties Fahrenheit, no hotter. Mid eighties to ninety degrees is probably ideal.

Leave them for at least 4 hours then check to see if you see signs of fermentation. That will be tiny bubbles, and the batter will be firming up. If you remove the lid and smell, you should smell a pleasant yeasty smell. Remember to replace the lid straight away when testing. Depending upon temperature, they can be ready from 4-6 or more hours. The cooler the temperature the longer it will take.

Once the bubbles have populated the cheese at least 50% you can put them into room temperature and leave them for the rest of the day or overnight. (room temps of 55 to 70 degrees F). The cheese is ready when it is many tiny bubbles you can see through the glass and it has a pleasant smell and a delicious tang.

Once the cheese is done, tighten the lids and refrigerate. It will last a week or two in the fridge (and even longer depending on various factors). Some people even freeze it, but we haven’t. We have used this cheese in many ways.

GENERAL INFORMATION of CRZ 750 RO
This is the most appropriate system for roasting of every kind nuts. The oven is manufactured as horizontal type. CRZ 750 RO has a high dehumidification, roasting and cooling capability. All parts of the machines are produced from INOX.

Advantages of the CRZ-750RO system:
- reducing consumption of energy to 50 % using new generation burners
- our company has a patent for the roasting process – our roasters has special pre-drying room which preserve the aroma and the taste of the products
- one belt roasters are easy for cleaning and maintenance, which provides hygienic conditions for work in accordance with the food codex
- there is no interaction between the roasting products and exhaust gas which provides natural way of roasting
- hot air circulation is done from top to bottom and bottom to top through moving the belt and of the end of the process nuts are homogenous roasted
- through the dehumidifying rooms the level of the moisture is reduced to the minimum level and this ensure the long shelf life
- special filter system provides easy cleaning and maintenance also they prevent possible burner accidents
- this system of roasting prevents loosing time, which nowadays mean money, because time is money!

The machines are produced according to CE and ISO 9001:2008 quality standards by expert staff, also all used parts have CE world standards certificate such as motors and bearing, all metals used in producing are inox AISI 304 quality.
OPTIONS:
Automatic dry belt cleaning system with brush
Automatic belt washing system with pressure
PLC touchscreen machine control system which provide automatically setting up of the recipe of the material which will be roasted.
Door alarm system for preventing possible accident with sensors
Pressure preventing system for the chimneys

PROPERTIES:
Length:7,50m
Width:2,40m
Height:2,20m
Electrical Power:13Kw
Band:304Cr Ni Wire Knitted Band
Fuel Type:Diesel LPG,Gas Natural

CAPACITY:
Hazelnut:600kg/h
Peanut:600kg/h
Sunflower Seed:400kg/h
Roasted Chickpeast: 600kg/h
Pumpkin Seed:300kg/h
Almond:600kg/h
Pistachio:450kg/h
Peanut in Shell:300kg/h
Pistachio Without Shell:600kg/h
Cashew:600kg/h
Shelled Almond:400kg/h

WWW.CRZMAKINA.COM
export@crzmakina.com

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