GUANGDONG PROVINCIAL GUANGHONG FOODS GROUP CO., LTD
Business category 1 | PA |
City ( of main office ) | Beijing, CN, China |
Address | Add: 7 / F7Q, Huayu Building, 65 Xiao Bei Road, Guangzhou, China |
Phones | 86-20-83566163 |
Fax | 86-20-83566656 |
About | Guangdong PROVINCIAL GUANGHONG FOODS GROUP CO. , LTD NO. 5, SHUICHANG ROAD, Guangzhou, CHINA Guangdong HUAJUN ECONOMIC DEVELOPMENT CO. , LTD. Add: 7k, 7 / F, Huayu Building, 65 Xiao Bei Road, Guangzhou, China TEL / FAX: 0086-20-83797308. 83566656 P. O. : 510045. TEL: 0086-20-83566163 LINKMAN: MR. Qiong RUI ZHANG ================================================================================ Dear Sir / Madam, Allow us introduce our company to you: Our Company is named Guangdong PROVINCIAL GUANGHONG FOODS GROUP CO. , LTD It is a large-scale state-owned food enterprise. We produce to export the product Agar Powder, Agar Strips, Kappa Carrageenan Powder, Konjac Gum, Jelly Powder. Thank you for interesting in our products. Hope us to are your victualer Thanks and best regards, Mr. Qiongrui Zhang PRODUCT CATALOG This offer usually changes and should take the price that both parties certain finally as to allow; FOB-----Guangzhou CHINA, 1) Agar Powder 60-80mesh. gel strength 800g / cm2 2) Agar Powder 60-80mesh. gel strength 1000g / cm2 3) Agar Powder 60-80 mesh. gel strength 1150g / cm2 4) Agar Strips Gel strength 500g / cm2 5) Kappa Carrageenan Powder. 60--80mesh. Gel strength 1400g / cm2 6) Kappa Carrageenan Powder. 100mesh. gel strength 1200g / cm2 7) Kappa Carrageenan Powder. 120mesh. gel strength 1100g / cm2 8) Kappa Carrageenan Powder. 200mesh. gel strength 1000g / cm2 9) Semi-Refined Carrageenan Powder. 100mesh. gel strength 500g / cm2 10) Konjac Powder Viscosity22000 mpa. S 11) Konjac Gum Viscosity18000 mpa. S 12) Konjac Gum Viscosity28000 mpa. S 13) Konjac Gum Viscosity32000 mpa. S 14) Konjac Gum Viscosity36000 mpa. S 15) Konjac Gum Viscosity36000mpa. S diaphaneity83% Glucomannan95% 16) Jelly Powder high diaphaneity 17) Jelly Powder middling diaphaneity |
Date | 2011 Oct 29, 09:10 |