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ALTUWR EXTRA VIRGIN OLIVE OIL! 100% COLD PRESS ALTUWR NATURAL EXTRA VIRGIN OLIVE OIL IS OBTAINED FROM GOLDENOUS SAURANI-GRAIN OLIVES, HARVESTED FULLY TIME, WAITED IN 8 HOURS AND COLD ROOMS. REAL COLD PRESSING TECHNIQUE OBTAINED (27 DEGREES) MAX. HAVING 0,1-0,8 OLEIK ASIDE, TURKISH FOOD CODEX MEALING IS IN THE FIRST OLIVE OIL STANDARDS. - TYPE: EXTRA VIRGIN OLIVE OIL . - ACIDITY (OLEIC ACID): LESS THAN 0.8 - REGION: TURKEY HATAY-İZMIR. - PACKING: 5 LT (PLASTIC BOTTLE) . - OUTER PACKING: CARTON BOX CONTAINS 4 PLASTIC BOTTLE. - PRODUCTION: ADEL ALTAMIMI FOOD INDUSTRIES COMPANY. - BUSINESS REGISTRATION NO: TR-27-K-020041 . COLD PRESSED - SPECIAL PRODUCTION ..... PRODUCED ACCORDING TO THE TURKISH FOOD CODEX AND THE FEATURES OF THE INTERNATIONAL OLIVE OIL COUNCIL ....

Our Email: roseworldexpressdisticaretltd@gmail.com Energy and Nutrients in 100 g * Energy: 900 kcal (3700kj) * Protein: 0 g * Monounsaturated fatty acids :26.0 g * Polyunsaturated fatty acids: 62.1 g * Saturated fatty acids: 11.9 g * Trans fatty acid: 0 g * Cholesterol: 0 mg * Carbohydrate: 0 g * Sugar: 0 g * Salt: 0 g Kindly provide below details for fast communication and for us to send full quotation. WhatsApp number: +… Email: Skype:

ARESA Kimya supplies 100% pure and standard form essential oils, fixed vegetable oils, phytobiotic medicinal plant oils, liquid extracts with vegetable and animal proteins, keratin, functional actives, tar and resin group products, mineral waters and standardized herbal powder extract for pharmaceutical, food, cosmetics and livestock industries.

Semi dried 1/2 capia pepper can be dried in specialised industrial oven with moisture content and other properties adjusted according to customer preferences marinated . During harvest, fresh capia peppers are washed, sliced, dried in the oven, and frozen.Not added any preservatives. Frozen Semi-dried capia peppers are stored in cold storage facilities and can be shipped frozen. Suggested Usages Ready Meals, Pizzas, Sandwiches, Salads, Appetizers, etc. Product Information Ingredients : Semi dried capia pepper, oragano, garlic, salt Storage : – 18 Degrees Celsius Shelf Life : 2 Years Packaging Options ​ In a 10 kg cardboard box Doy Pack (1 kg)

AYD110

PGD ​​2213

KARITE YAĞI NEDİR?Karite yağı, Afrika kıtasının Burkina Faso bölgesinde yoğun olarak yetiştirilen Karite ağacının meyvelerinden elde edilen bir yağ. Bu ağacın meyveleri aynı fıstık görünümüne haizdir. Karite yağının odunsu bir kokuda olması bu nedenledir. Dünyaca ünlü kozmetik markaları kendi ürünlerinin içeriğinde karite yağını kullanmayı tercih etmekte böylece bu markaları kullanan geniş tüketici kitlesinde de karite yağı meşhur hale gelmektedir. Organik ürünler satan birçok markanın seçimi olan karite yağı, hiçbir yan etkiye sahip olmaması ile öne çıkan bir yağ. Karite Yağı Neye İyi Gelir?Karite yağı, özellikle kuru ve hassas ciltlerin bakımına uygun. Yalnız yetişkinlerin değil bebeklerin cildi içinde uygun bir yağ türü olduğu dile getiriliyor. Bebeklerde isilik problemini önlediği bilinmekle beraber bu olumlu sonucu alınabilmesi için mümkün olduğunca organik yağların tercih edilmesi gerektiği unutulmamalı. Kozmetik alanında losyon ile nemlendirici olarak kullanılır.

Geleneksel zeytinyağli dolmalık biber konserve

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8 çeşit 8 koku Eli korur temizlik ve hijyen sağlar

ALTUWR EXTRA VIRGIN OLIVE OIL! 100% COLD PRESS ALTUWR NATURAL VIRGIN OLIVE OIL IS OBTAINED FROM GOLDENOUS SAURANI-GRAIN OLIVES, HARVESTED FULLY TIME, WAITED IN 8 HOURS AND COLD ROOMS. REAL COLD PRESSING TECHNIQUE OBTAINED (27 DEGREES) MAX. HAVING 0,1-0,8 OLEIK ASIDE, TURKISH FOOD CODEX MEALING IS IN THE FIRST OLIVE OIL STANDARDS. TYPE: EXTRA VIRGIN OLIVE OIL . ACIDITY (OLEIC ACID): LESS THAN 0.8 REGION: TURKEY HATAY (ANTAKYA). PACKING: 10 LT (TIN). PRODUCTION: ADEL ALTAMIMI FOOD INDUSTRIES COMPANY. BUSINESS REGISTRATION NO: TR-27-K-020041 . COLD PRESSED - SPECIAL PRODUCTION ..... PRODUCED ACCORDING TO THE TURKISH FOOD CODEX AND THE FEATURES OF THE INTERNATIONAL OLIVE OIL COUNCIL ....

ALTUWR VIRGIN OLIVE OIL! 100% COLD PRESS ALTUWR NATURAL VIRGIN OLIVE OIL IS OBTAINED FROM GOLDENOUS SAURANI-GRAIN OLIVES, HARVESTED FULLY TIME, WAITED IN 8 HOURS AND COLD ROOMS. REAL COLD PRESSING TECHNIQUE OBTAINED (27 DEGREES) MAX. HAVING 0,8-1,9 OLEIK ASIDE, TURKISH FOOD CODEX MEALING IS IN THE FIRST OLIVE OIL STANDARDS. - TYPE: NATURAL VIRGIN OLIVE OIL . - ACIDITY (OLEIC ACID): LESS THAN 1.9 - REGION: TURKEY HATAY-İZMIR. - PACKING: 5 LT (TIN CAN) . - OUTER PACKING: CARTON BOX CONTAINS 4 TIN CAN. - PRODUCTION: ADEL ALTAMIMI FOOD INDUSTRIES COMPANY. - BUSINESS REGISTRATION NO: TR-27-K-020041 . COLD PRESSED - SPECIAL PRODUCTION ..... PRODUCED ACCORDING TO THE TURKISH FOOD CODEX AND THE FEATURES OF THE INTERNATIONAL OLIVE OIL COUNCIL ....

ALTUWR VIRGIN OLIVE OIL! 100% COLD PRESS ALTUWR NATURAL VIRGIN OLIVE OIL IS OBTAINED FROM GOLDENOUS SAURANI-GRAIN OLIVES, HARVESTED FULLY TIME, WAITED IN 8 HOURS AND COLD ROOMS. REAL COLD PRESSING TECHNIQUE OBTAINED (27 DEGREES) MAX. HAVING 0,8-1,9 OLEIK ASIDE, TURKISH FOOD CODEX MEALING IS IN THE FIRST OLIVE OIL STANDARDS. - TYPE: NATURAL VIRGIN OLIVE OIL . - ACIDITY (OLEIC ACID): LESS THAN 1.9 - REGION: TURKEY HATAY-İZMIR. - PACKING: 3.5 LT (TIN CAN) . - OUTER PACKING: CARTON BOX CONTAINS 4 TIN CAN. - PRODUCTION: ADEL ALTAMIMI FOOD INDUSTRIES COMPANY. - BUSINESS REGISTRATION NO: TR-27-K-020041 . COLD PRESSED - SPECIAL PRODUCTION ..... PRODUCED ACCORDING TO THE TURKISH FOOD CODEX AND THE FEATURES OF THE INTERNATIONAL OLIVE OIL COUNCIL ....

ALTUWR EXTRA VIRGIN OLIVE OIL! 100% COLD PRESS ALTUWR NATURAL VIRGIN OLIVE OIL IS OBTAINED FROM GOLDENOUS SAURANI-GRAIN OLIVES, HARVESTED FULLY TIME, WAITED IN 8 HOURS AND COLD ROOMS. REAL COLD PRESSING TECHNIQUE OBTAINED (27 DEGREES) MAX. HAVING 0,1-0,8 OLEIK ASIDE, TURKISH FOOD CODEX MEALING IS IN THE FIRST OLIVE OIL STANDARDS. - TYPE: EXTRA VIRGIN OLIVE OIL . - ACIDITY (OLEIC ACID): LESS THAN 0.8 - REGION: TURKEY HATAY-İZMIR. - PACKING: 1 LT (GLASS BOTTLE) . - OUTER PACKING: CARTON BOX CONTAINS 12 BOTTLES. - PRODUCTION: ADEL ALTAMIMI FOOD INDUSTRIES COMPANY. - BUSINESS REGISTRATION NO: TR-27-K-020041 . COLD PRESSED - SPECIAL PRODUCTION ..... PRODUCED ACCORDING TO THE TURKISH FOOD CODEX AND THE FEATURES OF THE INTERNATIONAL OLIVE OIL COUNCIL ....

ALTUWR VIRGIN OLIVE OIL! 100% COLD PRESS ALTUWR NATURAL VIRGIN OLIVE OIL IS OBTAINED FROM GOLDENOUS SAURANI-GRAIN OLIVES, HARVESTED FULLY TIME, WAITED IN 8 HOURS AND COLD ROOMS. REAL COLD PRESSING TECHNIQUE OBTAINED (27 DEGREES) MAX. HAVING 0,8-1,9 OLEIK ASIDE, TURKISH FOOD CODEX MEALING IS IN THE FIRST OLIVE OIL STANDARDS. - TYPE: NATURAL VIRGIN OLIVE OIL . - ACIDITY (OLEIC ACID): LESS THAN 1.9 - REGION: TURKEY HATAY-İZMIR. - PACKING: 2 LT (TIN CAN) . - OUTER PACKING: CARTON BOX CONTAINS 4 TIN CAN. - PRODUCTION: ADEL ALTAMIMI FOOD INDUSTRIES COMPANY. - BUSINESS REGISTRATION NO: TR-27-K-020041 . COLD PRESSED - SPECIAL PRODUCTION ..... PRODUCED ACCORDING TO THE TURKISH FOOD CODEX AND THE FEATURES OF THE INTERNATIONAL OLIVE OIL COUNCIL ....

Extra-virgin olive oil (ALTUWR) olive oil is usually separated from other oils that can be used immediately after squeezing, without going through the processes that other oils have undergone. This oil is 100% naturally obtained from the best and most delicious olive species. After collecting olives, washing, and cleansing the leaves, olive beans are destroyed and oil is extracted to obtain the best quality and best flavors. Maximum acidity: not more than 0.8%. Maximum peroxide value: not more than 20 meq/kg. زيت زيتون بكر ممتاز (الطور) يتميز زيت الزيتون بشكل عام عن الزيوت الأخرى أنه يمكن أستخدامه مباشرة بعد العصر دون المرور بالعمليات التي تتعرض لها الزيوت الأخرى تم الحصول على هذا الزيت من أفضل و ألذ أنواع الزيتون بطريقة طبيعية 100 % تم تحضير هذا المنتج بعناية فائقة بعد قطف الزيتون و غسله و تنقيته من الأوراق ثم يتم تحطيم حبات الزيتون و إستخراج الزيت لنحصل على أجود أنواع الزيت و أطيبه. الحموضة القصوى : لا تتعدى 0.8 % . قيمة البروكسيد القصوى : لا تتعدى 20 meq/kg .

ALTUWR EXTRA VIRGIN OLIVE OIL! 100% COLD PRESS ALTUWR NATURAL EXTRA VIRGIN OLIVE OIL IS OBTAINED FROM GOLDENOUS SAURANI-GRAIN OLIVES, HARVESTED FULLY TIME, WAITED IN 8 HOURS AND COLD ROOMS. REAL COLD PRESSING TECHNIQUE OBTAINED (27 DEGREES) MAX. HAVING 0,1-0,8 OLEIK ASIDE, TURKISH FOOD CODEX MEALING IS IN THE FIRST OLIVE OIL STANDARDS. - TYPE: EXTRA VIRGIN OLIVE OIL . - ACIDITY (OLEIC ACID): LESS THAN 0.8 - REGION: TURKEY HATAY-İZMIR. - PACKING: 100 ML (PLASTIC BOTTLE) . - OUTER PACKING: CARTON BOX CONTAINS 20 PLASTIC BOTTLE. - PRODUCTION: ADEL ALTAMIMI FOOD INDUSTRIES COMPANY. - BUSINESS REGISTRATION NO: TR-27-K-020041 . COLD PRESSED - SPECIAL PRODUCTION ..... PRODUCED ACCORDING TO THE TURKISH FOOD CODEX AND THE FEATURES OF THE INTERNATIONAL OLIVE OIL COUNCIL ....

ALTUWR EXTRA VIRGIN OLIVE OIL! 100% COLD PRESS ALTUWR NATURAL EXTRA VIRGIN OLIVE OIL IS OBTAINED FROM GOLDENOUS SAURANI-GRAIN OLIVES, HARVESTED FULLY TIME, WAITED IN 8 HOURS AND COLD ROOMS. REAL COLD PRESSING TECHNIQUE OBTAINED (27 DEGREES) MAX. HAVING 0,1-0,8 OLEIK ASIDE, TURKISH FOOD CODEX MEALING IS IN THE FIRST OLIVE OIL STANDARDS. - TYPE: EXTRA VIRGIN OLIVE OIL . - ACIDITY (OLEIC ACID): LESS THAN 0.8 - REGION: TURKEY HATAY-İZMIR. - PACKING: 225 ML (PLASTIC BOTTLE) . - OUTER PACKING: CARTON BOX CONTAINS 24 PLASTIC BOTTLE. - PRODUCTION: ADEL ALTAMIMI FOOD INDUSTRIES COMPANY. - BUSINESS REGISTRATION NO: TR-27-K-020041 . COLD PRESSED - SPECIAL PRODUCTION ..... PRODUCED ACCORDING TO THE TURKISH FOOD CODEX AND THE FEATURES OF THE INTERNATIONAL OLIVE OIL COUNCIL ....

Our Email: roseworldexpressdisticaretltd@gmail.com RBD Palm Olein RBD Palm Olein is obtained from the fractionation of RBD Palm Oil which undergoes the process of crystallization at a controlled temperature in which RBD Palm oil is chilled until crystals are formed. RBD Palm Olein IV56, Cloud Point 10 (CP10) has an iodine value of 54-56. Because of its fatty acid composition and good oxidative stability, which is commonly bottled and sold as cooking oils and all the more suitable for frying. RBD Palm Olein IV58, Cloud Point 8 (CP8) has an iodine value of 56-58.is further fractionated to a more liquid fraction. The Refined Palm Olein Because of its fatty acid composition and good oxidative stability, RBD Palm OleinCP8 is excellent to be used as a liquid cooking oil and all the more suitable for frying. RBD Super Palm Olein IV60, Cloud Point 6 (CP6) has an iodine value of 60-63. Super Palm Olein is more suited to cooler climates and has cloud points of about 2°C-5°C.

This oil, called Pomace Oil, is made from 100% olive oil. It was obtained from the second compression. It is at most 0.5 acid. 20% Natural Extra Virgin Olive Oil was added to this oil. It is a great quality. You can also use this oil in salads, in all your dishes with olive oil, in all kinds of pastries, in fries, in all kinds of hot and cold dishes. All analyzes were done. Adel ALTAMIMI Food provides all kinds of guarantee. This oil is resistant to 240 ° C. Cooking power is 4 times higher than other vegetable oils. In addition, you will put a maximum of 600 g of this oil in the dish where you put 1 kg of vegetable oil. You can fry at least 10 times at 160 - 180 degrees in frying. It cooks quickly inside and outside of the material. Its flavor cannot be compared to any vegetable oil. You will witness all of them when you try. Acid ratio: Max. 0,5%

Semi-dried red tomatoes can be dried in specialised industrial ovens, , with moisture content and other properties adjusted according to customer preferences. During harvest, fresh tomatoes are washed, sliced, dried in ovens, and subsequently frozen, without the addition of any additives or preservatives. The frozen Semi-dried Red Tomatoes are stored in cold storage facilities and can be shipped either frozen or pasteurized and marinated in oil. Suggested Usages Ready Meals, Pizzas, Sandwiches, Salads, Appetizers, etc. Product Information Storage : – 18 Degrees Celsius Shelf Life : 2 Years Packaging Options ​ In a 10 kg cardboard box Doy Pack (1.2 kg)

Dispensers, which are the control point of product movements in your facility, ensure a flawless flow of your product with their perfect designs. Our distributors flow all kinds of dry or moist grains according to the desired capacity with their dust and airtight design.

Clamps with strong connection properties and wide cross-sectional areas are used to connect silo poles to each other. Seam thicknesses vary from 4 mm to 8 mm depending on the design.

DISTRIBUTOR

PGD ​​2207

PGD ​​2213

It enables the separation of flour mixed with bran. Thanks to its fast rotation and the pallets inside, it prevents flour loss by separating the flour from the bran. The angular shape of the specially made shirt ensures that the eyes remain open all the time. The rotor has been balanced. Thus, silent operation is ensured. The engine is mounted on the lower leg. The engine, pulleys and belts are covered with the help of a protection sheet, preventing work accidents from occurring. The rotor is fixed to both side bodies with cast bearings. The product whipped by the rotor is taken out through the perforated sheet.

32 ROLLS 500 TONS/DAY CAPACITY FLOUR FACTORY

TORBALAMA KANTARI

PGD 3313