[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.

Marshmallows are a treat that never gets old. Megan shares her homemade vanilla matcha swirled marshmallow recipe that is easy to follow!

Subscribe to Megan’s channel: https://taste.md/1XQc0AR

INGREDIENTS

For the Matcha Syrup:
1 tbsp. matcha powder
2 tbsp. granulated sugar
1 ½ tbsp. water

For the Marshmallows:
3 packages of unflavored powdered gelatin
1 cup ice cold water, divided
1 ¾ cup granulated sugar
¾ cup light corn syrup
¼ tsp. fine sea salt
1 tbsp. vanilla extract
1/3 cup powdered sugar
Cooking spray

Pour ½ cup cold water into stand mixer bowl fitted with whisk attachment. Sprinkle in the powdered gelatin and let it dissolve and soften.
In a heavy bottomed sauce pot fitted with a candy thermometer, combine the rest of the water, sugar, corn syrup and sea salt. Stir to combine and bring up over medium heat. Gently stir if needed, but try to leave untouched. Bring the mixture to a boil and cook until it reaches 240° F, soft ball stage.

Once mixture reaches 240° F, immediately remove from heat.
Turn stand mixer on low to break up the gelatin. Slowly pour the hot sugar mixture into the bowl. Try to do this in one slow steady stream. Once all of the sugar is poured in, gradually begin to raise speed up to high. Let mixture beat for 10-12 minutes or until it is light, fluffy and white in color. Add vanilla extract and beat for 1 more minute.

While your mixture is whipping, prepare a square 8×8 baking dish. Spray with a little cooking spray and line with parchment paper. Make sure the paper hangs over the sides, this ensures easy removal. Using a fine mesh strainer, sift the powdered sugar over the prepared dish. Set aside until needed.

Once the marshmallows are ready, lightly spray a silicone spatula and scrape the mixture into the prepared dish. Make sure it lies evenly; you may need to wet your hands with a little water to push it down. Pour the matcha syrup in 5 or 6 thin lines over the top of the marshmallow square. Using a butter knife swirl the syrup into the marshmallows. Sprinkle the remaining powdered sugar on top and let sit, at room temperature for a couple of hours.

Cover the dish with plastic wrap and let sit overnight. The next day you can cut them into squares and dust with powdered sugar. Store in an airtight container for up to 3 days.

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These loaves are very moist, not too sweet and made in the food processor.
Here are the ingredients I used:
1 cup old-fashion whole grain oats
1 3/4 cups English walnuts
2 1/2 cups bread flour or all-purpose flour
1 tablespoon baking powder
2 large eggs
1 banana
2 apples, cubed (I used Gala apples)
1/3 cup light tasting olive oil
1/2 cup sugar
1 1/2 teaspoons vanilla extract
1 cup raisins, soaked in boiling water
1 15 ounce can whole berry cranberry sauce
(dissolved in hot water and drained to get the cranberries)
Glaze:
2-3 cups confectionary sugar
1 tablespoon honey
1/2 teaspoon vanilla
1 tablespoon honey
2 tablespoons butter, melted
Enough milk to make a good glaze consistency

This can be made in muffins tins, loaf pans or tube pan.
Bake in preheated oven at 350 degrees for 45 minutes
for loaf pans
One hour for tube pan
About 20 minutes for muffins

Thanks for watching.
My website https://southernfrugal.com