Special Price for Red clover extract Wholesale to Italy


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Special Price for Red clover extract Wholesale to Italy Detail:

[Latin Name] Trifolium pratensis L.

[Specification] Total isoflavones 20%; 40%; 60% HPLC

[Appearance] Brown to tan fine powder

Plant Part Used: Whole herb

[Particle size] 80Mesh

[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

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[What is Red Clober]

Red clover is a member of the legume family – the same class of plants where we find chickpeas and soybeans. Red clover extracts are used as dietary supplements for their high content of isoflavone compounds – which possess weak estrogenic activity and have been associated with a variety of health benefits during menopause (reduction of hot flashes, promotion of heart health and maintenance of bone density).

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[Function]

1. Red Clover Extract can Improving health, anti-spasm, known for healing properties.

2. Red Clover Extract can Treating the skin diseases (such as eczema, burns, ulcers, psoriasis),

3. Red Clover Extract can Treating respiratory discomfort (such as asthma, bronchitis, intermittent cough)

4. Red Clover Extract can Owning anti-cancer activity and prevention of prostate disease.

5. Red Clover Extract can Most valuable of its estrogen-like effect and alleviate breast pain suffering.

6. Red Clover Extract can Contained red clover isoflavones plays in a weak estrogen, estrogen reduces the number and thusalleviate the suffering.

7. Red Clover Extract can Maintaining bone mineral density in postmenopausal women

8. Red Clover Extract can Raising high density lipoprotein cholesterol.


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"Based on domestic market and expand overseas business" is our development strategy for Special Price for Red clover extract Wholesale to Italy , The product will supply to all over the world, such as: Plymouth, India, Istanbul, Besides strong technical strength, we also introduce advanced equipment for inspection and conduct strict management. All the staff of our company welcome friends both at home and abroad to come for visits and business on the basis of equality and mutual benefit. If you are interested in any of our items, please feel free to contact us for quotation and product details.


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    We have been obsessing over chef Dominique Ansel’s latest creation, the Blossoming Hot Chocolate that has been making waves all over Instagram — but we’re too impatient to wait until our next trip to Tokyo to try it ourselves, so we whipped up a homemade batch inspired by the great that’s sure to become your new favorite party trick with friends all Winter long!

    Granted, we only went with plain vanilla; for all the fun flavor combinations, we might just have to book a plane ticket.

    Marshmallow Blooming Flower Hot Chocolate
    Inspired by Dominique Ansel — From Heather Platt, POPSUGAR FOOD
    INGREDIENTS

    1/4 cup plus 2/3 cup ice-cold water
    1 cup granulated sugar
    2/3 cup light corn syrup
    1/4 teaspoon salt
    2 packages unflavored gelatin
    1/4 teaspoon vanilla extract
    1/4 cup powdered sugar
    1/4 cup cornstarch
    10 small truffles
    1 cup milk chocolate, melted
    Hot chocolate

    Special equipment:
    Flower cookie cutter
    Small cupcake silicone mold

    DIRECTIONS

    In a small saucepan over medium heat, stir together 1/4 cup water, sugar, corn syrup, and salt. Cover and cook for 5 minutes, and then uncover and cook until the syrup reaches 240ºF. Remove from heat.

    Into a stand-up mixer, add 2/3 cup water and 2 packets of gelatin. Turn the mixer on low and slowly add the syrup until incorporated. Then turn the mixer up to high and whip for 12-13 minutes or until the mixture is very thick and fluffy. Add in vanilla extract and keep mixing.

    Meanwhile, in a small bowl, combine powdered sugar and cornstarch. Cover sheet tray with parchment paper, grease with butter, and sprinkle with half of the powdered mixture. Pour the marshmallow mixture into the sheet pan and use a spatula to spread it out evenly. Dust the top generously with the remaining powdered mixture and let marshmallows firm at least 6 hours or overnight.
    Melt chocolate and pour into silicone cupcake molds. Pour out excess to leave a thin layer of chocolate in the mold. Place molds into the refrigerator to set and then pop the chocolate cups out of the mold.

    Use a flower cookie cutter dusted with cornstarch to cut flowers out of the marshmallow. Lay on a cornstarch-dusted cutting board. Place a truffle in the middle and wrap up the petals into a tulip shape.

    Dip the base of the marshmallow into a little melted chocolate and then place inside the chocolate cup. Let set completely.
    Place flower into hot chocolate and watch bloom as the chocolate wrapper melts.

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