[Latin Name] Cinnamomun camphcra

[Plant Source] It is extracted from Ginkgo Biloba Leaf.

[Specifications]

1, Ginkgo Biloba Extract 24/6

Total Ginkgo flavone glycosides 24%

Total terpene lactones 6%

2, Ginkgo Biloba Extract 24/6

Total Ginkgo flavone glycosides 24%

Total terpene lactones 6%

Ginkgolic acid 5ppm

3,CP2005

Total Ginkgo flavone glycosides 24%

Quercatin: kaemperol 0.8–1.5

Total terpene lactones 6%

Ginkgolic acid <5ppm

4.Germany Standard

Total Ginkgo Flavone Glycosides 22.0%-27%

Total Terpene Lactones 5.0%-7.0%

Bilobalides 2.6%-3.2%

Ginkgolic acid <1ppm

5.Water-Soluble Ginkgo Biloba Extract 24/6

Water Solubility: 5g Ginkgo Biloba Extract will be dissolved completely in 100g water

Total Ginkgo Flavone Glycosides 24.0%

Total Terpene Lactones 6.0%

Ginkgolic acid <5.0ppm

[Appearance] Light yellow fine powder

[Particle size] 80 Mesh

[Loss on drying] £ 5.0%

[Heavy Metal] £10PPM

[Extract solvents] Ethanol

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

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

[Function]

Expanding blood vessel, resisting insufficient blood and oxygen deficit, increasing blood flow, improving cerebral arteries and distal

blood flow. Promoting cerebral circulation metabolism, improving memory function, resisting depression, resisting lipidic overoxidation,

protecting liver damage.

In clinic, curing high blood pressure, hyperlipoidemia, coronary heart disease, angina pectoris, arterial sclerosis, cerebral embolism,

senile dementia, primary and periodic dropsy, acute drumming in the ears, epicophosis, a variety of body function in disorder, dizziness

and so on.

Neste vídeo eu mostro como faço minha finalização com peneira e o resultado que ela traz pro meu cabelo ondulado tipo 2A

Composição do leave-in da Trivitt:
AQUA, CETEARYL ALCOHOL, GLYCERIN, ACETAMIDE MEA, PARAFFINUM LIQUIDUM, CETYL ALCOHOL, CYCLOPENTASILOXANE, DIMETHICONOL, DIMETHICONE CROSSPOLYMER, POLYQUATERNIUM-55, CETRIMONIUM CHLORIDE, CITRIC ACID, CYCLOMETHICONE, LAURETH-23, LAURETH-4, PARFUM, PHENYL TRIMETHICNE, HYDROXYETHYLCELLULOSE, PROPYLENE GLYCOL, DIAZOLIDINYL UREA, IODOPROPYNYL BUTYLCARBAMATE, PHENOXYETHANOL, METHYLPARABEN, ETHYLPARABEN, BUTYLPARABEN, ETHYLENEDIAMINETETRACETIC ACID, DISODIUM SALT, BHT, POLYMNIA SONCHIFOLIA EXTRACT, XANTHAN GUM, SODIUM PCA, SODIUM LACTATE, ARGININE, ASPARTIC ACID, PCA, GLYCINE, ALANINE, SERINE, VALINE, PROLINE, TREONINE, ISOLEUCINE, HISTIDINE, PHENYLALANINE, ROSMARINUS OFFICINALIS LEAF EXTRACT, CHAMOMILLA RECUTITA FLOWER EXTRACT, ACHYROCLINE SATUREOIDES FLOWER EXTRACT, LAVANDULA ANGUSTIFOLIA EXTRACT, CHLOROPHYLLIN-COPPER COMPLEX, OLUS OIL, CAMELINA SATIVA OIL, HEXYL CINNAMAL, D-LIMONENE, BUTYLPHENYL METHYLPROPIONAL, CITRONELLOL, GERANIOL, ALPHA-ISOMETHYL IONONE, CITRAL, LINALOOL.

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Minhas redes:
♥ BLOG: https://www.eurabisco.com/
♥ INSTAGRAM: https://www.instagram.com/deyzekelly/
♥ LOJA VIRTUAL: https://www.eurabisco.iluria.com/
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Guiton Sketch de Kevin MacLeod está licenciada sob uma licença Creative Commons Attribution (https://creativecommons.org/licenses/by/4.0/)
Origem: https://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100473
Artista: https://incompetech.com/

Welcome back to the third episode of “In Our Country Kitchen” which features how to make Cranberry Cream Scones, step by step details.

These scones, a type of British quick bread, easily become a household favorite. They make a fun snack for kids that is not too sweet, are great for weekend brunch or holiday time. Serve with a cup of hot tea and enjoy!

Ingredients

3/4 cup dried cranberries (may substitute cherries)

1 cup boiling water

3 cups all purpose flour

3 tablespoons sugar

1 tablespoon baking powder

½ teaspoon salt

½ teaspoon cream of tarter

½ cup butter, room temperature

1 egg, separated

½ cup sour cream

3/4 cup half and half cream

1 ½ teaspoon almond extract

Additional sugar

Soak cranberries in water for 10 minutes. Drain and set aside. In a large mixing bowl, combine the flour, sugar, baking powder, salt and cream of tarter. With a pastry blender, cut in the butter. Set aide. In a small bowl, combine egg yolk, sour cream, cream and extract. Add to flour mixture; stir until a soft dough forms. Turn out onto a lightly floured surface; knead gently six to eight times. Knead in cranberries. Divide dough in half and shape into balls. Roll each ball into a 6 inch circle. Cut into six wedges. Repeat with remaining ball. Place on lightly greased baking sheet. Beat the egg white until foamy; brush tops of scones and sprinkle with sugar. Bake at 400 for 15-20 minutes. Serve warm. Yield 12 scones.

Cranberrie Cream Scones, you just can’t beat the scrumptious taste.

You can follow our shows at our new blog @

https://inourcountrykitchen.blogspot.com/

Thanks for stopping by “In Our Country Kitchen.”

Bill & Cheryl

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