High Oleic Sunflower Oil
High Oleic Sunflower Oil is premium sunflower oil with minimum levels of 80% monounsaturated acids. It is often used in food and industrial applications where high monounsaturated levels are required. The oil has a very neutral taste and provides excellent stability without the need for hydrogenation. High Oleic Sunflower Oil offers a trans free solution for our customers.

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RBD Soybean Oil

Soybean oil is the world's most widely used edible oil and is commonly called vegetable oil. Soybean oil is very popular because it is cheap, healthy and has a high smoke point.

Liquid soybean oil is low in saturated fat, contains no trans fat, and is high in poly- and monounsaturated fats. It's also the principal source of omega-3 fatty acids and contains no cholesterol. Soybean oil has little flavour, which is an advantage because it won't interfere with the taste of the food.

RBD Rapeseed/Canola Oil
Rapeseed oil, also known as Canola, has a mild flavour and can be produced in either liquid or in solid form. It's about 7% lower in saturated fats than any other oil, and benefits from more mono-unsaturated fats, which have shown to reduce blood cholesterol level.

RBDW Sunflower Oil
RBDW Sunflower Oil is a general purpose oil often used for the preparation of dressings for salads and raw vegetables, marinades, mayonnaise and diet-margarine. It can also be used for shallow frying, pastry making and baking.

RBD Corn Oil
As a result of its universal properties and high heat stability, corn oil is used for a wide range of applications. It can be used as general cooking oil for frying, baking and deep-frying. Due to its rich flavour and high vitamin content it is used for cold preparations such as salads, sauces, mayonnaise and vinaigrettes. In industrial applications it can also be used as a stable frying oil in the snack food industry.

RBD Groundnut / Peanut Oil
RBD Groundnut Oil belongs to the special edible oils (high temperature stability) and is considered to be the finest all-round oil for cooking and frying. Groundnut oil is also considered superior in the manufacturing of pourable dressings because of its ability to hold solids in suspension for a longer time. It is therefore extensively used in place of olive oil as a salad oil and in the production of mayonnaise and margarines

Long Life Frying Oil
Long Life Deep-frying oil is a special mix of different types of edible oils specifically blended for long life requirements. It is characterized by its long life, contains no trans fatty acids and is cholesterol free. The oil is liquid at room temperature and can be put directly into the fryer. It drains off very well and gives a crispiness to your fried foods.
Application:
This all-purpose deep-frying oil is very profitable in use and therefore highly efficient for restaurants, fast-food chains and catering establishments.

Expeller Pressed Non-GMO High Oleic Organic Sunflower Oil
Expeller Pressed, High Oleic, Sunflower Oil is an oil with high stability. It is well-suited for
applications such as frying. High Oleic properties extend shelf-life naturally and can often
replace hydrogenated oils, which provides for a cleaner label. The sunflower seeds do not
undergo genetic modification in any way.
Can be used in various applications, such as mayonnaise, salad dressings, sauces, canned
foods, bakery products, and as cooking oil.

Crude degummed soybean oil
Crude Degummed Soybean oil is
Predominantly used in human nutrition after refining and hydrogenation, in form of oil and vegetable fat and margarine.
They provide the body with the essential fatty acids, fat soluble vitamins; they are an important source of energy and serve as one of the major components of cell walls. Physiologically, they stimulate appetite and secretion of digestive enzymes by providing pleasant flavor, odor and texture to the foods, and they enhance the feeling of satiety.
In animal feed soybean oil is energizer. Crude soybean oil in pharmaceutical industry is used for fermentation process for antibiotics.

Crude degummed soybean oil is used in lesser extent in production of paints and varnishes, fatty acids, resins, plastics and it is also recommended as a dust controller in silos and transport elements for cereals and oil bearing materials.

Refined Olive Oil
Refined Olive Oil is a light grade of olive oil, commonly used by food manufacturers and restaurant chefs. It is also commonly referred to as light or light tasting olive oil. It is ideal for baking and high heat cooking, or other applications that require an olive oil ingredient with very little taste and color.
How it's made: Refined Olive Oil (or Light Olive Oil) is Virgin Olive Oil that has been refined. This high-heat refining process removes much of the taste and color in the oil. The result is a more stable, mild-tasting oil with a higher heat resistance. Refined Olive Oil is also used in the making of Pure Olive Oil.

Extra Virgin Olive Oil
Extra Virgin is a high-quality grade of olive oil, commonly used by food manufacturers and restaurant chefs. It is ideal for every day use in dressings and salads, for cooking, or simply enjoyed with a warm, fresh-baked baguette.
How it's made: The olives are harvested and washed with cold water. They are ground into paste and spun in a centrifuge which extracts the oil from the olive mixture. It is known as the "first cold press," though it's actually spun instead of pressed in most modern systems. This process usually occurs within 24 hours from the time the olives are harvested.

Olive Pomace Oil
Olive Pomace Oil is a common grade used by manufacturers and restaurant chefs. It is especially ideal for high-heat cooking, baking and frying. It is also popularly used by soap makers and is an affordable option for food manufacturers.
How it's made: Olive Pomace Oil is oil that is extracted from the pomace of the olive. Pomace is pulp made from the olive pit and already-squeezed olive fruit. When an olive is picked, it is ground into a paste which is squeezed or spun to get the initial oil out. The pulp left over is called the olive pomace. The oil is extracted with the help of a solvent. Then the oil is refined, producing a light-tasting, stable oil.

Olive Oil Blends
An Olive Oil Blend is a term used to describe a blended oil made up of olive oil and another type of oil. This blend can be made in any ratio, using any grade of olive oil. Canola, soybean, grapeseed and safflower oils are commonly used in these blends because they are mild tasting and low-cost. The most popular olive oil blends include Extra Virgin Olive Oil. Common blend ratios used by manufacturers and restaurant chefs are 50/50, 75/25, 80/20 and 90/10. Blended oils are usually mild in flavor and lighter in color.
Olive Oil Blends are popularly used by food manufacturers and restaurant chefs. These blends especially ideal for high-heat cooking and recipes that require a light taste profile

Pure Olive Oil
Pure Olive Oil is a common grade of olive oil, commonly used by food manufacturers and restaurant chefs. It is ideal for every day use in dressings and salads, and for cooking.
How it's made: Pure Olive Oil is comprised of a blend of a blend of Virgin Olive Oil and Refined Olive Oil. The Refined Olive Oil gives it a lighter color and flavor than it's higher quality counterparts, while the Virgin Olive Oil allows it to still have a light, refreshing olive flavor.

Virgin Olive Oil
Virgin is a high-quality olive oil, commonly used by food manufacturers and restaurant chefs. It is ideal for every day use in dressings and salads, and for cooking.
How it's made: Virgin Olive Oil is processed in a similar way to Extra Virgin Olive Oil. The olives are harvested and washed with cold water. They are ground into paste and spun in a centrifuge which extracts the oil from the olive mixture. Unlike Extra Virgin Olive Oil, the pressing of Virgin Olive Oil may occur outside of the 24 hour period.
The primary difference between Virgin and Extra Virgin is the acidity level after pressing. Virgin Olive Oil has a max acidity level of 2.0% while Extra Virgin Olive Oil must be below .08%

Organic Extra Virgin Olive Oil
Organic Extra Virgin is the highest grade of olive oil, commonly used by food and body care manufacturers in certified organic products. It is ideal for use in organic dressings, sauces, and cooking, or simply enjoyed with a warm, fresh-baked baguette. It is also commonly used in organic skin care products.
How it's made: Special olives are grown using documented organic practices. At harvest time, the olives are picked and washed with cold water. They are ground into paste and spun in a centrifuge which extracts the oil from the olive mixture. It is known as the "first cold press," though it's actually spun instead of pressed in most modern systems. This process usually occurs within 24 hours from the time the olives are harvested.

Hydrogenated Soybean Oil
Hydrogenated Soybean Oil is the product obtained by refining, bleaching,
hydrogenation, and deodorization of oil obtained from seeds of the soya plant Glycine max Merr. (Fabaceae). The product consists mainly of triglycerides of palmitic and stearic acids.

Walnut Kernels
Composition of Walnut Kernels
1000 g Walnut kernels contain:
50 % 1/2 Kernels (Light)
30 % 1/4 Kernels (Light)
20 % 1/8 Kernels (Light)
100 % Mahogany mixed kernels
Packing - 10 kg carton boxes.
Shell and Foreign Material (by weight) - 0.05% maximum
Fairly uniform in color, matches the Bulgarian Walnut
Color Chart classification for "light"
Total Defects (by weight)- 5 % maximum
For maximum shelf life, store at refrigerated temperatures
below 2° C and maximum relative humidity of 55%

Walnuts in shell
Walnuts in shell
Walnuts are light brown in colour.
The walnuts have a slight bitter taste,
which is characteristic to this nut and
the texture is firm.
Physical and Chemical Examination:
Damaged: < 3 %
Foreign Matter: < 0.5%
Odours/Flavours: None
Moisture content: < 7 %
FFA: < 2 %
PV: < 5 Meq/kg
Microbiological Examination:
Aflatoxins B1+B2+G1+G2: < 1 μg/kg
E.coli: < 10 cfu/g
Salmonella spp: Absent
Staphylococcus: Absent
Yeast & Mould: < 10 000 cfu/g
Total Plate Count: < 50 000 cfu/g

Almond Kernels
High Quality Almond Kernels - natural and organic.

Almond Nut Without Shell Size, Measurement

Size 18-20 Almond kernels in 28.5g

Size 23-25 Almond kernels in 28.5g

Size 27-30 Almond kernels in 28.5g

Size 32-34 Almond kernels in 28.5g

Almonds in Shell
Almonds are well known by the health cautious fitness enthusiasts as well as by the gourmet lovers of exotic cuisine. The reason is the wonderful taste which these nuts have - amazing flavour and plenty of health qualities. Almonds are actually the seeds, not the kernel of the almond tree. It is believed that this plant originates from somewhere around Malaysia and North Africa. Almonds are appreciated since the early days of civilized humanity. Even mentioned in the Old Testament of the Bible. Archaeologists have found traces of cultivation of almonds, dates from Assyria and ancient Persia, although it has already proven it is assumed that their cultivation is the work of the ancient Greeks.

Hazelnuts Kernels
Hazelnut (known also as filbert), has a crunchy texture and an appealing flavor that goes especially well with chocolate and is extensively used in confectionery. Its butter is promoted nowadays as a more nutritious spread than peanut butter.
Hazelnut oil is also strongly flavored and used as cooking oil.
Hazelnuts are rich in protein, unsaturated fat, thiamine and vitamin B6, and in the meantime low in carbohydrates.
Hazelnuts are nuts of small hazel tree Corylus avellana. This tree is also known as filbert. Today there are over a hundred varieties of hazelnuts.
The hazelnuts are extremely rich in vitamin E, which is a powerful antioxidant, and folic acid, which is necessary for the formation of red blood cells. Hazelnuts have almost no carbohydrates, and the fats contained in them are extremely few. Therefore, according to nutritionists the hazelnuts are extremely suitable for healthy diets.
Raw nuts contain 5,3% water, and about 88% of the fats in hazelnuts are unsaturated. Hazelnuts are rich in minerals - magnesium, copper, potassium and are a good source of fibre, containing also pantothenic acid and vitamin C. The fats obtained from hazelnuts, are more durable, as they resist rancidity, have a pleasant taste and are easily assimilated by the body. They contain lipotropic agents (methionine, choline, lecithin), as well as unsaturated fatty acids. The amounts of iodine found in hazelnuts is considerable.

Hazelnuts in Shell
Hazelnuts are one of the most rich and nutritious foods that can be consumed, if not daily, at least several times a week. These nuts have wide culinary use, in particular in confectionery such as delicious hazelnut creams, pastes, crushed hazelnuts as a supplement between cake crusts or sprinkled on top of the cake. Hazelnuts are also an integral part of chocolate production.

Pumpkin Kernels (GWS)
Pumpkin kernels are incredibly tasty and at the same time extremely useful. This is quite logical, given that pumpkins from which they originate are one of the most nutritious and hypoallergenic foods. It contains countless important for the quality of the exchange agents vitamins, trace elements and enzymes. Pumpkin seeds stimulate the circulatory, digestive, reproductive, musculoskeletal system and support the health of the eyes. They are rich in zinc, vitamin C, vitamins of the B group, calcium, potassium, magnesium, phosphorus salts and other.

Pumpkin seeds (Cucurbita Pepo) - Lady nails for human consumption
Moisture < 7 % Purity > 99.8 %
Empty seeds - 0.5 %
Broken seeds - 0.2 % MAX
Spot seeds - 2 % MAX
Onion seeds - 0.02 % MAX
Available sizes: 5-8 MM / 7-8 MM / 7-11 MM
Cadmium (Cd) < 0.010 mg/kg
Acidity < 1,2 mgKOH/g
Pieces in 100 g = 500/550 pcs

Striped Sunflower Seeds Dakota 20/64
Availability of kernels: 46.8%
Purity: 99 %
Moisture: Маx. 6 %
Defects: (maximum percentage/maximum pieces)
Broken, Cracked and splits seeds 2%
Immatures, blanks, loose hull, loose kernels 0.5%
Insect damage 1.5%
Off color shell 2%
Total damage 5%
Foreign matter free
Plant matter (stalks, burrs, steams, leaves, other seeds) 1%
Cockleburs (Xanthium) Max 1 piece/25 kg
Sclerotia Max 2 pieces/25 kg
Other sunflower seeds varieties Max 2%
Plagues free
Additional: sound and merchantable, pesticide, microbiological and analytical values are according to European Union laws.
Aflatoxin values within admissible standarts by EU legislations.
Microbiology:
Salmonella: negative/25 g
E.Coli: negative/1 g

raw striped sunflower seeds in shell type "CONFETA JAGUAR"
Size: 50% > 10 mm
86% > 9 mm
96% > 8 mm
Seeds length (average of 50 pieces): 18 mm
Kernel weight: 450 pcs/oz ± 5%
Hectoliter weight: 262 g/ per liter
Count: 590 pcs/100 g (from which 0.5% empty - with immature kernel)
Availability of kernels: 46.8%
Purity: 99 %
Moisture: Маx. 6 %
Defects: (maximum percentage/maximum pieces)
Broken, Cracked and splits seeds 2%
Immatures, blanks, loose hull, loose kernels 0.5%
Insect damage 1.5%
Off color shell 2%
Total damage 5%
Foreign matter free
Plant matter (stalks, burrs, steams, leaves, other seeds) 1%
Cockleburs (Xanthium) Max 1 piece/25 kg
Sclerotia Max 2 pieces/25 kg
Other sunflower seeds varieties Max 2%
Plagues free
Additional: sound and merchantable, pesticide, microbiological and analytical values are according to European Union laws.
Aflatoxin values within admissible standarts by EU legislations.
Microbiology:
Salmonella: negative/25 g
E.Coli: negative/1 g

Striped Sunflower Jaguar XL 4337
Count: 300 pcs/50 g (from which 0.5% empty - with immature kernel)
Availability of kernels: 46.8%
Moisture: 6.4%
Purity: 99 %
Moisture: Маx. 6 %
Defects: (maximum percentage/maximum pieces)
Broken, Cracked and splits seeds 2%
Immatures, blanks, loose hull, loose kernels 0.5%
Insect damage 1.5%
Off color shell 2%
Total damage 5%
Foreign matter free
Other sunflower seeds varieties Max 10%
Plagues free
Additional: sound and merchantable, pesticide, microbiological and analytical values are according to European Union laws.
Aflatoxin values within admissible standarts by EU legislations.
Microbiology:
Salmonella: negative/25 g
E.Coli: negative/1 g

Sunflower Bakery Kernels (Hulled Sunflower Seeds)
Sunflower Kernels Bakery grade
Processed on last genaration cleaning machines, stone removers, laser machines, metal detectors, X ray.
Quality - Conventional and Organic
NON Genetically Modified Product;
Moisture - 6-8%;
Color - Light Grey;
Taste - Typical for product;
Broken kernels max. 8% under half kernel;
Purity - 99,9 %;
Flavor - Good, typical, free of stale, flat or rancid flavors;
Odor - Good, typical, fresh aroma;
Texture - Firm, not brittle or soggy;
Foreign Matter - Not more than 0.1%. No dangerous foreign matter may be present;
Preservatives/Additives - No preservatives or chemical additives may be used;
Packing - 25 kg Paper Bags - 3 ply paper; PVC Pails; Nylon bags sealed.
We offer private labeling and various packing packing options depend on customer choice.
Sunflower kernels are processed in accordance with good manufacturing practices and under modern sanitary conditions.

Striped Sunflower seeds bird grade "Badjer"
PURITY 98.00%
FOREIGN MATTER 2.00%
METAL, STONE, ETC abs
INFESTATION abs
HUMIDITY 10%
AFLATOXINE B1, μ/kg max 5 < 0,25 μg/kg
TOTAL AFLATOXINE B1 μ/kg max 10 < 1,0 μg/kg
Pb, mg/kg max 0,2 ± 0,009 0.097
Cd, mg/kg max 0,1 ± 0,002 0.014
SALMONELLA:nr./25 g abs abs
BACTERII COLIFORME:cfu / g max 100 4,7×10⁴
BACCILLUS CEREUS: cfu/g max 10 < 10
ESHERISHIA COLI, cfu/g max 10 5,0 x 10⁴

Black Oil Sunflower Seeds
The Black-oil seeds rank as the single best wild bird food. These small and thin inshell seeds are easy to open and are rich in fat and protein. Virtually every bird that visits backyard bird feeders eats black-oil seeds. They work well by themselves or as the primary ingredient in quality mixes.
SPECIFICATION:
Minimum - 98% purity
Maximum - 2% Confection Sunflower seed
Maximum - 10% moisture
Maximum - 5% loose kernel
Maximum - 0.5% loose shells

Bird Food, Bird feeding Sunflower Seeds
Available varieties:
• Iregi
• Pioneer
• LG
• Badger
Available packing:
• 25 kg PP bags,
• 1, 2, 5, 10 kg polyethylene sealed bags
• 1, 2, 3 kg BOPP transparent sealed bags
• 3 kg PVC pails
• 10 kg Vacuum packing, carton box

Coriander Seeds
Coriander is one of the most popular spices in the world. In fruit and leaves are used for culinary purposes. In India and Arab countries the fresh leaves are widespread spice as parsley is in Europe. Green parts of coriander are a traditional ingredient in Mexican and Peruvian cuisine to flavour soups, salads and meat dishes. Coriander, like many spices, contains antioxidants which can delay or prevent spoilage of food seasoned with this spice. It was found that both leaves and seeds contain antioxidants, but the leaves have a stronger effect. Chemicals derived from the leaves of coriander have antibacterial activity against Salmonella Salmonella choleraesuis.

Flax Seeds (Brown / White)

Protein - 24 %
Moisture - 4 %
Crude Fiber - 8 %
Total Carbohydrate - 32.5 %
Ash - 3.4 %
Total Fat - 38 %
Saturated - 3 %
Monounsaturated - 6 %
Polyunsaturated - 29 %
Linoleic Acid - 7 %
Linolenic Acid - 22 %

Watermelon Seeds

Watermelon is delicious, but many people do have a clue how healthy are the watermelon seeds. The main benefits of watermelon seeds are:

• The seed of watermelon provide some of the basic amino acids, including tryptophan and glutamic acid. Lysine plays an important role in the absorption of calcium and the formation of collagen and connective tissue in the body. Arginine helps improve metabolism, cardiovascular and sexual health.
• Watermelon seeds are a good source of dietary fibre - both soluble and insoluble. They are useful for smooth and easy bowel movements and treatment of constipation.
• Watermelon seeds are rich in magnesium, which is responsible for the normal functioning of the heart, promote normal blood pressure, support energy metabolism and protein synthesis.
• Watermelon seeds were traditionally used to treat edema as a home remedy - a teaspoon of dry seeds of watermelon powder is consumed with honey.