[Latin Name] Amorphophallus konjac

[Plant Source] from China

[Specifications] Glucomannan85%-90%

[Appearance] White or cream-color powder

Plant Part Used:Root

[Particle size] 120 Mesh

[Loss on drying] ≤10.0%

[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

[Introduction]

Konjac is a plant that is found in China, Japan and Indonesia. The plant is part of the genus Amorphophallus. Typically, it thrives in the warmer regions of Asia.

The extract of the Konjac root is referred to as Glucomannan. Glucomannan is a fiber-like substance traditionally used in food recipes, but now it is utilized as an alternative means of weight loss. Along with this benefit, konjac extract contains other benefits for the rest of the body as well.

The main material of the natural konjac gum is fresh konjac, which grow in virgin forest in Hubei area. We use advanced method to distill the KGM, aminophenol, Ca, Fe, Se which are good for health. Konjac is known as“ the seventh nutriment for human”.

Konjac Gum with its special water holiding capacity, stability, emulsibility, thickening property,suspension property and gel propery can especially adopted in food industry.

[Main Function]

1.It could reduce postprandial glycemia, blood cholesterol and blood pressure.

2.It could control appetite and reduce body weight.

3.It could increase insulin sensitivity.
4.It could control insulin resistant syndrome and diabetesII development.
5.It could reduce heart disease.

[Application]

1) Gelatinizer(jelly, pudding, Cheese, soft candy, jam );

2) Stabilizer(meat, beer);

3) Film Former(capsule, preservative)

4) Water-keeping agent( Baked Foodstuff );

5) Thickener (Konjac Noodles, Konjac Stick, Konjac Slice, Konjac Imitating Food stuff);

6) Adherence agent( Surimi );

7) Foam Stabilizer (ice cream, cream, beer)

https://www.isotonicnow.com/Isotonix_OPC-3.html – Isotonix OPC-3 contains the highest quality ingredients to create the most effective and potent OPC product on the market. Oligomeric proanthocyanidins (OPCs) are bioflavonoids (complex organic plant compounds) found in fruits, vegetables and certain tree barks that provide exceptional nutritional benefits to the human body. The three best sources of OPCs available are in Market America’s OPC-3 grape seed extract, red wine extract and Pycnogenol; from pine bark. Helps maintain healthy circulation by strengthening capillaries, arteries and veins and supports cardiovascular health. For more information about Isotonix OPC-3

We are so excited to present the second video we made for Darling Magazine! See the recipe below, on our site, whiskandwhittle.com or at darlingmagazine.org

Credits:
Film by: Whisk and Whittle
Edited by: Jake Torchin www.jaketorchinfilms.com
Music by: Lullatone.com Recipe

Crust

1 Cup Organic Unbleached Flour
1 Cup Almond Flour (or very finely ground almonds)
1/2 Cup Brown Sugar
1/2 tsp. Kosher or Sea Salt
1/2 Cup Unsalted Butter

Filling

One 15 oz. Container of Whole Milk Ricotta Cheese
8 oz. Cream Cheese
3 Eggs
1 Tbs. Vanilla Extract
1/2 tsp. Kosher or Sea Salt
1 Cup Organic Cane Sugar

Blueberries

About a Pint of Blueberries
2 Tbs. Brown Sugar
Juice of 1/2 a Lemon

For the Crust:

Preheat oven to 350

Combine the unbleached floor, almond meal, sugar and salt in a medium bowl. Melt the butter and pour it over the dry ingredients. Mix everything together until they are evenly combined. The mixture will be crumbly. Press it very firmly into a baking dish (mine was 8×10” but you can use larger or smaller depending on the desired bar thickness. Baking time will be effected.) until it is packed tightly on the bottom. Bake for ten to fifteen minutes until the edges begin to brown. Remove from the oven.

For the Filling:

In the bowl of a food processor or blender, mix the ricotta for about one minute until it is completely smooth. Add the cream cheese and mix again until the mixture is free of lumps. Add the eggs, one at a time, mixing between each addition. Finally, add the sugar, vanilla and salt. The mixture should be smooth and creamy. Pour it onto the pre baked crust in the baking dish.

For the Topping:

Mix the blueberries, sugar and lemon juice in a bowl. Gently distribute the berries evenly across the top of the ricotta filling. Place the bars in the oven and bake for about forty-five minutes to an hour. The bars should still jiggle slightly when you shift the pan and the edges will just be browning. Once they are done, remove them from the oven and cool completely before slicing.