[Products Name]  Propolis powder, Propolis extract powder

[Specification]

Propolis content 60%,70%,80%

Water-soluble propolis powder 60%,70%,80%

[Gerneral feature]

1. Low antibiotics

2. Low PAHs, can approve to 76/769/EEC/German:LMBG;

3.Organic certified by ECOCERT, according to EOS & NOP organic standard;

4.Pure natural propolis;

5.High content of flavones;

6.Anti-block;

7. Manufacturer supply.

              
[Packaging]
1. 5kg/aluminum foil bag, 25kgs/carton.

[How to get it]

First, we collect raw propolis from beehives, then extract by low temperature with ethanol. Filter and concentrate, we get the pure propolis block at 98%. Then Low temperature crushing, adding edible and medicinal excipients, finally we get propolis powder.

[Introduction]

Propolis comes from the substance like natural resin, which is collected by the bees from exudates of plants branches and bud the chemical substances of Propolis are found to be various, such as beeswax, resin, incense lipids, aromatic oil, fat-soluble oils, pollen and other organic matter. Studies have shown that the source of propolis resin in material has three types: bees collected plants secreted fluid, secretion in vivo metabolism of bee, and involvement in the process of forming the material.

We can supply Propolis Extract with food-grade and medicine-grade .The raw materiall is came from non-polluting food grade propolis .Propolis extract was made of high-grade propolis. It maintains the propolis effective ingredients during the procedure of extraction under constant low temperature , taking off the useless substances and sterilization.

[Function]

Propolis is a natural product processed by bees mixed with glutinous and its secretion.

Propolis contains more than 20 kinds of useful flavonoids, rich vitamins, enzymes, amino acids and other microelements, etc. Propolis is called “purple gold” owing to its valued nutrients.

Propolis can remove free radical, lower blood sugar and blood fat, soften blood vessels, improve micro-circulation, enhance immunity, anti-bacteria and anti-cancer.

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Making your own soy milk is super easy and super cheap! All you need is some soy beans, water, a blender, a pot to cook it in and something to strain the milk like a nut milk bag, a jelly bag, or a few layers of cheesecloth.
**UPDATED VIDEO**
I made a new tutorial with an easier, faster method that produces a less beany soy milk! Please watch it here: https://youtu.be/3YffvW5N3E8

You can flavour it with your choice of sweetener or use this plain soy milk to make other things like your own tofu or cultured cheese. Keep in mind that this soy milk tastes very different from most commercial brands which usually have a dozen ingredients or more. But this is so easy and super cheap to make, I hope you’ll try it.

What to do with the leftover pulp? This pulp is called Okara. Try this Okara Sea Burger Recipe: https://youtu.be/uYBhkL8uzSY

EASY SOY MILK RECIPE
Printable recipe and full story: https://www.marystestkitchen.com/diy-soy-milk-recipe/
Makes about 5 cups

INGREDIENTS

1 cup dry soy beans (preferably organic)
5 cups water (plus more for soaking and rinsing)
Optional sweetener to taste (like sugar, agave, maple syrup or stevia)

DIRECTIONS

Soak the beans in fresh water for one or two days in a large container. Make sure there is enough room for the beans to expand to triple their size. Add water if the water level drops below the top of the beans.

Drain the beans and transfer to a large bowl. Add enough water to completely submerge the beans.

Rub the beans between your fingers to remove the skins. Remove the skins from the bowl by mixing the beans around and letting the beans settle to the bottom. Then skim the top to get at the loose skins. Discard the skins. Try to get most of the skins but don’t worry if there are a few left.

Drain the beans.

Blend the beans with 5 cups of water until the beans well pureed. This took about one minute with my regular 12 speed Oster Blender on the Liquefy setting. If you have a high speed blender, take care not to over blend. You may need to work in a couple batches depending your blender’s capacity.

Strain the liquid into a large pot using a nut milk bag, jelly bag or a few layers of cheesecloth over a colander or sieve. The liquid will be your soy milk. The pulp, known as okara, can be discarded or used in other recipes.

Heat the milk on high heat until boiling while stirring regularly. The milk tends to form a skin at the bottom of the pot so stirring is necessary to keep this from building up. During this process, a skin may form at the top; this is normal and known as yuba. The yuba can be stirred back into the milk or skimmed off.

Let the milk boil for a couple minutes; stir and reduce the temperature as needed to prevent the milk from bubbling over.

Reduce the heat to medium or medium low. At this point, it’s a good idea to taste the milk. It may be a bit beany tasting and bitter. As the milk is cooked, the beany and bitter taste will be reduced. Let the milk simmer for anywhere between 10 minutes to 2 hours. How long is up to you.

When ready, strain the milk into a container.

Serve the milk hot or cold. Add sweetener to taste. I use about 1 or 2 teaspoons of maple syrup per cup.

NOTES

Store your fresh soy milk in the fridge for up to 3 days. The leftover soymilk pulp (okara) will also stay fresh in the fridge for about 3 days.

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