View allAll Photos Tagged Walnuts..etc
Omnivore opportuniste, l’Écureuil roux adapte son alimentation aux disponibilités en nourriture, l’alimentation constituant 60 à 80% de son activité selon les saisons. Au cours de l’automne et en hiver, il se nourrit principalement de fruits d’arbres : graines de conifères, faînes, châtaignes, glands, noisettes, noix…, mais aussi de champignons, de l’écorce des arbres et de bourgeons.
An opportunistic omnivore, the Red Squirrel adapts its diet to food availability, with food constituting 60 to 80% of its activity depending on the season. During autumn and winter, it feeds mainly on tree fruits: seeds of conifers, beechnuts, chestnuts, acorns, hazelnuts, walnuts, etc., but also on mushrooms, tree bark and buds.
View of asbestos-cement panel samples on display with Korean printing. The panel samples are designed for wall applications and appear as scored wood-veneer styles with stained varieties resembling oak, maple, birch, walnut, etc.
My new preferred way of eating a brownie. I used my favorite recipe and simply added smashed blackberries to the top and when I was eating them I thought how much they tasted like a truffle. It's a great (and versatile) recipe and sometimes I add walnuts, etc. Here's a link to the Food.com recipe (Scout's Brownies) www.food.com/recipe/goldy-bears-scouts-brownies-114628
Many variations of ketchup were created, but the tomato-based version did not appear until around a century after other types. An early recipe for "Tomata Catsup" from 1817 includes anchovies
James Mease published another recipe in 1812. In 1824, a ketchup recipe using tomatoes appeared in The Virginia Housewife (an influential 19th-century cookbook written by Mary Randolph, Thomas Jefferson's cousin). American cooks also began to sweeten ketchup in the 19th century.[13]
As the century progressed, tomato ketchup began its ascent in popularity in the United States.
Ketchup was popular long before fresh tomatoes were. People were less hesitant to eat tomatoes as part of a highly processed product that had been cooked and infused with vinegar and spices.
Tomato ketchup was sold locally by farmers. Jonas Yerkes is credited as the first American to sell it in a bottle.
By 1837, he had produced and distributed the condiment nationally.
Shortly thereafter, other companies followed suit. F. & J. Heinz launched their tomato ketchup in 1876.Heinz Tomato Ketchup was advertised: "Blessed relief for Mother and the other women in the household!", a slogan which alluded to the lengthy process required to produce tomato ketchup in the home.
With industrial ketchup production and a need for better preservation there was a great increase of sugar in ketchup, leading to the typically sweet and sour formula of today.
In Australia, it was not until the late 19th century that sugar was added to tomato sauce, initially in small quantities, but today it contains just as much as American ketchup and only differed in the proportions of tomatoes, salt and vinegar in early recipes.
The Webster's Dictionary of 1913 defined "catsup" as: "table sauce made from mushrooms, tomatoes, walnuts, etc. [Also written as ketchup]."
Modern ketchup emerged in the early years of the 20th century, out of a debate over the use of sodium benzoate as a preservative in condiments.
Harvey W. Wiley, the "father" of the Food and Drug Administration in the US, challenged the safety of benzoate which was banned in the 1906 Pure Food and Drug Act.
In response, entrepreneurs including Henry J. Heinz, pursued an alternative recipe that eliminated the need for that preservative.
Katherine Bitting, a bacteriologist working for the U.S. Department of Agriculture, carried out research in 1909 that proved increasing the sugar and vinegar content of the product would prevent spoilage without use of artificial preservatives. She was assisted by her husband, Arvil Bitting, an official at that agency.
Prior to Heinz (and his fellow innovators), commercial tomato ketchups of that time were watery and thin, in part because they used unripe tomatoes, which were low in pectin.
They had less vinegar than modern ketchups; by pickling ripe tomatoes, the need for benzoate was eliminated without spoilage or degradation in flavor.
But the changes driven by the desire to eliminate benzoate also produced changes that some experts (such as Andrew F. Smith) believe were key to the establishment of tomato ketchup as the dominant American condiment.
Later innovations
In fast-food outlets, ketchup is often dispensed in small sachets or tubs. Diners tear the side or top and squeeze the ketchup out of the ketchup packets, or peel the foil lid off the tub for dipping. In 2011,
Heinz began offering a new measured-portion package, called the "Dip and Squeeze" packet, which can be opened in either way, giving both options.
Some fast food outlets previously dispensed ketchup from hand-operated pumps into paper cups. This method has made a comeback in the first decades of the 21st century, as cost and environmental concerns over the increasing use of individual plastic ketchup tubs were taken into account.
In October 2000, Heinz introduced colored ketchup products called EZ Squirt, which eventually included green (2000), purple (2001), mystery (pink, orange, or teal, 2002), and blue (2003).[24] These products were made by adding food coloring to the traditional ketchup. By January 2006, these products were discontinued.
HISTORY
Mushroom ketchup
Ketchup was historically prepared with mushrooms as a primary ingredient, rather than tomatoes.
In the United States, mushroom ketchup dates back to at least 1770, and was prepared by British colonists in the Thirteen Colonies.
Tomato ketchup
Many variations of ketchup were created, but the tomato-based version did not appear until around a century after other types.
An early recipe for "Tomato Catsup" from 1817 includes anchovies.
The term ketchup first appeared in 1682.
Ketchup recipes began to appear in British and then American cookbooks in the 18th century.
James Mease published the first known tomato ketchup recipe in 1812.
In 1824, a ketchup recipe using tomatoes appeared in The Virginia Housewife (an influential 19th-century cookbook written by Mary Randolph, Thomas Jefferson's cousin).
Tomato ketchup was sold locally by farmers.
Jonas Yerkes is credited as the first American to sell it in a bottle.
By 1837, he had produced and distributed the condiment nationally.
Shortly thereafter, other companies followed suit. F. & J. Heinz launched their tomato ketchup in 1876.
American cooks also began to sweeten ketchup in the 19th century.
The Webster's Dictionary of 1913 defined "catsup" as: "table sauce made from mushrooms, tomatoes, walnuts, etc. [Also written as ketchup]."
As the century progressed, tomato ketchup began its ascent in popularity in the United States. Tomato ketchup was popular long before fresh tomatoes were. People were less hesitant to eat tomatoes as part of a highly processed product that had been cooked and infused with vinegar and spices.
Heinz Tomato Ketchup was advertised: "Blessed relief for Mother and the other women in the household!", a slogan which alluded to the lengthy process required to produce tomato ketchup in the home.
With industrial ketchup production and a need for better preservation there was a great increase of sugar in ketchup, leading to the typically sweet and sour formula of today.
In Australia, it was not until the late 19th century that sugar was added to tomato sauce, initially in small quantities, but today it contains just as much as American ketchup and only differed in the proportions of tomatoes, salt and vinegar in early recipes.
While ketchup and tomato sauce are both sold in Australia, American ketchup is sweeter and thicker whereas Australian tomato sauce is more sour and runny.
Modern ketchup emerged in the early years of the 20th century, out of a debate over the use of sodium benzoate as a preservative in condiments.
Harvey W. Wiley, the "father" of the US Food and Drug Administration, challenged the safety of benzoate which was banned in the 1906 Pure Food and Drug Act.
In response, entrepreneurs including Henry J. Heinz, pursued an alternative recipe that eliminated the need for that preservative.
Katherine Bitting, a bacteriologist working for the U.S. Department of Agriculture, carried out research in 1909 that proved increasing the sugar and vinegar content of the product would prevent spoilage without use of artificial preservatives.
She was assisted by her husband, Arvil Bitting, an official at that agency.
Prior to Heinz (and his fellow innovators), commercial tomato ketchups of that time were watery and thin, in part because they used unripe tomatoes, which were low in pectin.
They had less vinegar than modern ketchups; by pickling ripe tomatoes, the need for benzoate was eliminated without spoilage or degradation in flavor.
But the changes driven by the desire to eliminate benzoate also produced changes that some experts (such as Andrew F. Smith) believe were key to the establishment of tomato ketchup as the dominant American condiment.
Any lovers for brownies? These Eggless chocolate brownies when served with a scoop of vanilla icecream, it's delicious! There are lot of variation in brownies, either gooey or fudgy but this eggless chocolate brownie is cake like, moist and super soft. A lot of variations can be made to the goodie like adding choco chips, dry nuts like almonds, cashews, pecan nuts, walnuts etc. The whole taste and colour of this eggless brownie recipe depends on the cocoa powder, so use good quality one. If serving for kids, do a chocolate ganache spread and surely they enjoy it.
Day 2 - Hands
This is my family. My very big family. And they’re all doing what they do best, or at least one of the things they do best, and love doing.
Doris’ picture would originally have been marking high school assignments, but she’s been annoying me lately with her phone. Sitting and texting pa tee trinkn etc. So I decided that’s what her picture will be. :)
Cindy is cutting up fruit salad. She makes them amazing. Adding small ingredients like raisins, walnuts etc. Plus, she loves cooking and making dessert in general, it’s just something she’s natural it. Whipping together a difficult dessert seems effortless in her hands.
For Clod, I have to say I took the easy one out on her :) Cause I couldn’t decide what or when I’d capture her hands, so I took a old one from her wedding photos.
Phoebe’s making a plachela. Her hands could also be studying for her huge exam in June, but I decided to capture the more relaxing part of her life.
I am scratching a dog. It’s one of a pair of dogs that frequently show up on the colony from a nearby farm, and it always brings a rush of memories back of my black lab whenever I see it, because it really looks like Nova. My hands definitely should be having something to do with animals. I find very little things as relaxing as spending time with and around animals.
Peter is shooting, quite evidently. They could also be trapping. Or most anything to do with nature. Going along on one of his expeditions is quite an adventure.
Dad is fixing a computer. I really wanted his hands to be fixing a tractor, as it’s about what he does most naturally, most often, and most loves doing. But, I missed him in the shop today, and fixing computers was the next best thing.
Mom’s unraveling an old afghan for wool for slippers or rugs. There is so much I could say about these hands. But I’ll just settle with, that they’re most always busy with some job or task. Even those hours of the day where they only move with great effort and difficulty, those hands will always find some job that they’re capable of doing. These hands are an inspiration, to say the very least.
And lastly, Anch is reading. Like mine, her hands would also be accurately portrayed cuddled in the fur of any animal, but I needed at least one pair of hands to be reading in this family of book worms.
Onion rings were very good (crispy and well-fried). Henry Bains sauce for the hamburger (pickled walnuts, etc) was a bit too sweet. Hamburger meat tasted good but was overcooked and a tad greasy. Bun appears to be toasted but was cold and clammy to the touch. Had the bun been better, this burger would be a Best of Birmingham contender. Rosemary ketchup is the way to go.
The Scarlet Macaw (Ara macao) is a large, colorful Macaw. Some consider the Scarlet to be among the most beautiful birds in the world.
It is native to humid evergreen forests in the American tropics. Range extends from extreme south - eastern Mexico to Amazoniain Peru and Brazil, in lowlands up to 500 m (1,640 ft) (at least formerly) up to 1,000 m (3,281 ft). It has been widely extirpated by habitat destruction and capture for the pet trade. Formerly it ranged north to southern Tamaulipas. It can still be found on the island of Coiba. It is also the Honduran national bird.
It is about 81 to 96 cm (32 to 36 inches) long, of which more than half is the pointed, graduated tail typical of all macaws. The average weight is about a kilogram (2 to 2.5 pounds). The plumage is mostly scarlet, but the rump and tail-covert feathers are light blue, the greater upperwing coverts are yellow, the upper sides of the flight feathers of the wings are dark blue as are the ends of the tail feathers, and the undersides of the wing and tail flight feathers are dark red with metallic gold iridescence. Some individuals may have green on the wings near the yellow band. Three subspecies present varying widths in their yellow wing band. There is bare white skin around the eye and from there to the bill. Tiny white feathers are contained on the face patch. The upper mandible is mostly pale horn in color and the lower is black. Sexes are alike; the only difference between ages is that young birds have dark eyes, and adults have light yellow eyes.
Scarlet Macaws make loud, low-pitched, throaty squawks, squeaks and screams designed to carry many miles.
Scarlet Macaws are popular, but are a high maintenance pet; they are expensive to purchase, adopt, or maintain, they are demanding, and they are extremely loud and noisy cage birds. They are prized for their beautiful plumage and considered very affectionate with their owners. They are considered an intelligent species. Many hybrids between this and other macaw species are popular and different variations of coloring are numerous like the one pictured at the right.
The Scarlet Macaw is a CITES I listed species, meaning that they are illegal to take from the wild without specific special permits.
They are not endangered as of 2008 but are very vulnerable to the pet trade. Like many rarer parrot species today, they are occasionally smuggled to the United States or Canada where they wind up seized by authorities in Miami, San Juan, Toronto, or New York City (both nations are CITES signatories and thus obligated to take appropriate action). Unfortunately not all perpetrators are caught and some birds are sold illegally. Many smuggled parrots die from stress on their way to points north.
Scarlet Macaws require a large amount of room and thus the cage a single bird occupies should be as large as possible, 36 inches wide x 36 inches deep x 60 inches high, or larger. They need ample amounts of room to prevent the muscles in their wings from atrophying as well as plenty of room to play, exercise in, and spread their wings. The bars of the cage should be no larger than 1 inch apart and should be made of durable metal. It should not have parts that contain lead or zinc, including paint on the bars. Cage cleaning and hygiene are important, Many cages have a grate covering the base to separate the bird from its droppings. The cage should be placed in an area that is off the floor, well-lit, and of a consistent temperature. Perches are acceptable and recommended; perches of varied materials and size are required to keep feet healthy. Stands placed strategicly around the house are important as an additional place to hang out and be part of the family. A spray bottle of lukewarm water can be used to bathe the bird. (All macaws typically like water and will also respond happily to an outing in the kitchen sink as well or spray down in the shower or with a garden hose.) They should eat a diet that mimics what they eat in the wild (fruit, vegetables, nuts, and seeds) but if given nuts should ideally be given those with a higher fat content (hazelnuts, Brazil nuts, walnuts, etc.)
In addition to requiring large spaces Scarlet Macaws equally require a great deal of stimulation, attention, and affection. They thrive on,and need frequent, regular interaction. They should be removed from their cages for long periods to socialize and be slowly socialized with others to retain a friendly disposition towards people; they need time to get to know strangers. They will naturally be extremely vocal and should not be discouraged from this behavior but should be given limits overall. Children are not recommended to have this bird as a pet and in particular should interact with Scarlet Macaws under adult supervision and taught to respect a large, very sensitive bird with a powerful beak adapted to crushing hard nuts. They love to play and should have plenty of toys in good condition for stimulation; they habitually chew whatever they can get their beaks on and so wooden toys are recommended both for enrichment and to avoid beak overgrowth. Toys that are worn out should be replaced and care should be taken to keep a Scarlet Macaw's curious mind occupied. Birds that do not receive enough attention often display behaviors of over-preening, self-mutilation, depression, and extreme rage/aggression.
This is Chef Pol Martin's recipe for Banana Bread [apologies for my photo - my lighting wasn't ideal and I took it handheld].
Notes: You can omit the nuts and/or raisins, and/or add 1 c dark chocolate chips or 1/2 c chunks. Enjoy!
3/4 c brown sugar, packed
1/4 c white granulated sugar
1/2 c soft butter [use salted]
4 small [or 3 larger] very ripe bananas
1/4 c whipping [35%] cream
1 tsp pure vanilla
2 extra large eggs
2 c white plain flour [I like unbleached]
1 tsp baking soda
1/2 tsp ground cinnamon
2 tsp salt
1/2 c chopped nuts [pecans, walnuts, etc]
1/2 c sultanas or other dried raisins
Preheat oven to 350F [175C] and place baking rack in centre of oven.
1. butter a 9x5 in [or 2 small or 3 mini] loaf pans [use real butter!]
2. cream butter with sugars in large bowl
3. mash bananas & add to creamed butter with cream & vanilla
4. add eggs, beating after each
5. mix all dry ingredients and fold into creamed mixture
6. add nuts, raisins, and or chocolate chips [I only used chcolate chips this time] and mix to distribute
NB: do not over-mix!
Distribute evenly in pans & bake 65 - 70 min for single loaf pan [reduce baking times for smaller pans]. Check with wooden pick - when it comes out clean from center of cake, the bread is done. [It should be golden]
A traditional meal of many mediterranean countries. Made of pastry, honey, walnuts, etc. Ways of preparing this vary with particular cultures. Nonetheless, always a delight.
Co. A, 3rd MI. Infantry
William Cutler wrote the following about this gentleman:
WILLIAM N. REED, farmer, Section 12, P. O. Nickerson; owns 160 acres, 120 under cultivation, good orchard, grove of cultivated timber consisting of cottonwood, locust, maple, walnut, etc. Dwelling is 12x 16, with L and 10x12 and addition 8x24; barn 12x32, twelve feet high; stable 10x16, smoke house, hen house, etc. Was born in Ohio in 1838, and moved to Illinois in 1848, and to Michigan in 1852. In 1861 he enlisted in Company A, Third Regiment Michigan Volunteer Infantry, and with his command severed in the Army of the Potomac, and participated in the first battle of Bull Run, but losing his health was discharged on a surgeon's certificate of disability in September of the same year. In February, 1865, he re-enlisted in Company F, Sixth Michigan Calvary and was on duty at Harper's Ferry and Upper Potomac patrolling. After the fighting was over was sent with his command on the plains in the Indian service, and was mustered out in February, 1866 at Fort Bridger. In 1871 he came to Kansas, first locating in Howard County and came here in 1873. For the first two years after coming here he was engaged in hunting buffalo and shipping the hides and meat, and has in connection with improving his farms, been engaged in contracting and building. He was married March 17, 1863, to Miss Ellen Badger, a native of Michigan. They have three children, Albert, William and Herbert. He is a member of the Baptist Church
Coast She-oak (Ti tree)
Noosa National Park, Queensland, Australia
Kingdom: Plantae
Division: Magnoliophyta
Class: Magnoliopsida
Order: Fagales Birch, She-oak, beech, walnut etc. trees
Family: Casuarinaceae
Genus: Casuarina
Mr Elusive (Red) Squirrel. Unlike in most of the UK there are red squirrels here in Germany. They are smaller and far more timid than their grey relatives. I have tried for years to get a shot of one, and today I got lucky. They either hide during the day or run away as soon as they hear me opening my bag to get out the camera. Any advice on how to entice squirrels would be appreciated....I thought about perhaps going to the park armed with some bait. Anyone know if they like peanut butter, or do they prefer peanuts (honey roasted, salted or plain?), cashew nuts, walnuts etc....? Any tips would be welcome!!
Handmade on a wood lathe berry is formed in one piece. Made in Nautural Spruce or Birch and ranging and avaialble in a variety of shades light medium Oak, dark Oak, Walnut etc. Finished with ablend of natural UV stable oils making her easy to look after as she travels through time. www.obeandco.com
a classic walnut in front of a white paper; in this series i tried to photograph different nature objects like berries, walnuts, etc.
Dr. Mirza Musayev, Ph.D., Head of the Department of Fruit Crops. For more than 20 years, he has been studying the genetic resources of local varieties and the cultivated wild relatives of fruit crops. The primary focus of his research is the study, inventory, collection, description of characteristics, estimation of economic parameters and the creation of an ex-situ collection of the genetic resources of local varieties (grapes, pomegranate, walnuts, peaches, apricots, olive oil, etc.) and their wild relatives of fruit crops (wild - grapes, sea buckthorn, pistachio, pomegranate, fig, pear, quince, dogwood, almonds, walnuts, etc.). (Photo: L.M. Salazar / Crop Trust)
Coast She-oak (Ti tree)
Noosa National Park, Queensland, Australia
Kingdom: Plantae
Division: Magnoliophyta
Class: Magnoliopsida
Order: Fagales Birch, She-oak, beech, walnut etc. trees
Family: Casuarinaceae
Genus: Casuarina
Kingdom: Plantae
Division: Magnoliophyta
Class: Magnoliopsida
Order: Fagales Birch, She-oak, beech, walnut etc. trees
Family: Casuarinaceae
Genus: Casuarina
1041308 509
The cookies can be stored for up to 3 days at room temperature if stored in a airtight container. But why would you want to save them when you can eat them or share them with family and friends! Each cookie will have a creamy center with the melted Ghirardelli chocolate stealing the show!
Everyone will claim your cookies are better than store bought. Know why? Because they ARE!
Perfect this recipe and then when you are ready feel free to experiment by adding pecans, almonds, walnuts, etc. You can even add a melted chocolate glaze on the top which would make this a triple chocolate cookie. Also you can add some white chocolate or milk chocolate into the mix which would up the chocolate content to a quadruple chocolate cookie or more! But first perfect THIS recipe!
Have fun!
Visiting a Cossack family. Just like the other Russians we met during the trip, this family is a bunch of generous folks. They treated us to tea, berry juice, wine, cheese, pancakes, freshly harvested honey (the best that I have ever tasted in my life), fresh walnuts, etc. They also showed us around their farm, bees, traditional clothes and archeological discoveries.
big one....
......toasted teacakes, crumpets, egg sandwiches, cream cheese and cucumber sandwiches, scones with clotted cream and jam, various cakes (lemon, carrot, coffee and walnut etc), caramel slices, flapjacks, cheese on toast, marmite on toast, tea and coffee....
Phew!!
Footscray Market, Melbourne, Victoria, Australia.
This stall is my favorite at the market for lentils, dried beans, almonds, walnuts etc ...... always fresh and the people are just the nicest you could meet.
Nancy and I picked berries at her house.
Which reminded me of how I earned money when I was young. Picking Strawberries, grean beans, Marion Berries, Logan Berries, Raspberries, Elderberries, Walnuts, etc. hmmm.... things grow so well in the Willamette Valley! Besides picking for money, we picked apples & cherries & plum/prunes, etc. for Mom to can.
Appetizers.
We ate various appetizers, soup, and 20 types of dumpling here (chicken, duck, beef, pork, ham, shark fin, mushroom, walnuts, etc.).
"It is fish, looks like a fish." ~ cute waitress
We ate various appetizers, soup, and 20 types of dumpling here (chicken, duck, beef, pork, ham, shark fin, mushroom, walnuts, etc.).
"It is ham, looks like a pig." ~ cute waitress
We ate various appetizers, soup, and 20 types of dumpling here (chicken, duck, beef, pork, ham, shark fin, mushroom, walnuts, etc.).
The third category is the type of tastes of salt, delicious, sour, and sweet. There are salt-delicious taste, bean-sauce taste, tomato-sauce taste, sweet taste, litchi taste, sweet-sour taste, etc. This type of taste is spread widely. Many dishes applied this taste. Representative dishes are Yi Pin Gong Yan, cooked fin, white-sauce abalone, water lily fish maw, water boiled cabbage, chicken slices, meat slices, shredded tripe, eight-treasure duck, salted duck's chest, steamed lotus root with honey sauce, mashed walnut, etc.
Was pointed to this by a friend's blog :
- put 4 tbspn plain flour, 4 tbspn sugar and 2 tbspn cocoa in a mug and mix thoroughly
- add 1 egg and mix thoroughly
- add 3 tbspn milk and 3 tbspn oil - mix again until well combined
- can add choc chips or a splash of vanilla
- microwave for 3 minutes at 1000 watts or 4 minutes at 700 watts (our microwave is 800 watts so I cooked for 3 mins 40 secs and it seemed to come out right). The cake will rise above the top of the mug - don't panic!
- allow to cool and turn out on a plate if you like
My friend suggests lots of variations - can use margarine instead of oil, but it has to be added before the egg and milk, not after : replace the cocoa with raisins for spotted dick : could add jam or dessicated coconut : coffee and walnuts...etc etc
Coast She-oak (Ti tree)
Noosa National Park, Queensland, Australia
Kingdom: Plantae
Division: Magnoliophyta
Class: Magnoliopsida
Order: Fagales Birch, She-oak, beech, walnut etc. trees
Family: Casuarinaceae
Genus: Casuarina
Guitar no 5 - very similar to the 2nd, rosette walnut etc - but different body model ( Hernandez y Aguado ) but with torres style headstock
After carving pumpkins last night, I couldn't bring myself to throw away the innards. Found a recipe online, so with a little mashing and the addition of flour, sugar, cranberries, walnuts, etc, I made pumpkin bread! Super tasty.
Dear Sir/Madam,
Our company is a manufacturer in specializing in production of many
profile flooring moulding, stair accessory for bamboo and hardwood(oak,
walnut etc.). and other related products.
Pls feel free to contact to us if you have any futher questions.
Looking forward to a possible future collaration.
Sincerely
International Dep. Manager: Lily
_____
Anji Golden Elephant Bamboo Wooden Industry Co., Ltd.
Add: Jishan Industrial Zone, Anji County, Zhejiang, China
Tel.: 0086-572-5067688 Fax: 0086-572-5067488
M.B.:013775008868
E-mail: chinajdf@sina.com, lilymickey@gmail.com
<
Model: MS12
Categories: Door Skin Melamine Door Skin
Description:
Door Skin : As a semi-product, it is molded from solid wood fiber, under high temperature. Its surface could be white primer coating or veneer surface. There are more than 20 patterns available
1. Technique Data
a) Density: about 1000kgs/cbm
b) Moisture: 5 - 10%
c) Water absorption rate: <28%
d) Length tolerance: <2.0mm
e) Width tolerance: <2.0mm
f) Thickness tolerance: <0.2mm
g) Modulus of elasticity: <40MPa
2. Surface: with teak, cherry, oak, black walnut etc or with white smooth surface
3. Size: 2150 x (620 / 670 / 720 / 770 / 820 / 870 / 920 / 950) x 3.2mm
4. Loading Quantity:
a) loose packing: 3000 pieces in 1x20'GP
b) pallet packing: 2640 pieces in 1x20'GP
5. HS Code: 4411929000
6. Production: around 20 days upon 50% deposit
7. Advantage: Mould the solid wood fibre to be raised panel under high temperature and pressure with advanced technology. No shrink, no split, great compatibility. Elegant veneer makes it fresh and classic.
website:
Model: MS15
Categories: Door Skin Melamine Door Skin
Description:
Door Skin : As a semi-product, it is molded from solid wood fiber, under high temperature. Its surface could be white primer coating or veneer surface. There are more than 20 patterns available
1. Technique Data
a) Density: about 1000kgs/cbm
b) Moisture: 5 - 10%
c) Water absorption rate: <28%
d) Length tolerance: <2.0mm
e) Width tolerance: <2.0mm
f) Thickness tolerance: <0.2mm
g) Modulus of elasticity: <40MPa
2. Surface: with teak, cherry, oak, black walnut etc or with white smooth surface
3. Size: 2150 x (620 / 670 / 720 / 770 / 820 / 870 / 920) x 3.2mm
4. Loading Quantity:
a) loose packing: 3000 pieces in 1x20'GP
b) pallet packing: 2640 pieces in 1x20'GP
5. HS Code: 4411929000
6. Production: around 20 days upon 50% deposit
website:
Dear Sir/Madam,
Our company is a manufacturer in specializing in production of many
profile flooring moulding, stair accessory for bamboo and hardwood(oak,
walnut etc.). and other related products.
Pls feel free to contact to us if you have any futher questions.
Looking forward to a possible future collaration.
Sincerely
International Dep. Manager: Lily
_____
Anji Golden Elephant Bamboo Wooden Industry Co., Ltd.
Add: Jishan Industrial Zone, Anji County, Zhejiang, China
Tel.: 0086-572-5067688 Fax: 0086-572-5067488
M.B.:013775008868
E-mail: chinajdf@sina.com, lilymickey@gmail.com
<
Model: MS26
Categories: Door Skin Melamine Door Skin
Description:
Door Skin : As a semi-product, it is molded from solid wood fiber, under high temperature. Its surface could be white primer coating or veneer surface. There are more than 20 patterns available
1. Technique Data
a) Density: about 1000kgs/cbm
b) Moisture: 5 - 10%
c) Water absorption rate: <28%
d) Length tolerance: <2.0mm
e) Width tolerance: <2.0mm
f) Thickness tolerance: <0.2mm
g) Modulus of elasticity: <40MPa
2. Surface: with teak, cherry, oak, black walnut etc or with white smooth surface
3. Size: 2150 x (620 / 670 / 720 / 770 / 820 / 870 / 920 / 950) x 3.2mm
4. Loading Quantity:
a) loose packing: 3000 pieces in 1x20'GP
b) pallet packing: 2640 pieces in 1x20'GP
5. HS Code: 4411929000
6. Production: around 20 days upon 50% deposit
website:
Model: MS25
Categories: Door Skin Melamine Door Skin
Description:
Door Skin : As a semi-product, it is molded from solid wood fiber, under high temperature. Its surface could be white primer coating or veneer surface. There are more than 20 patterns available
1. Technique Data
a) Density: about 1000kgs/cbm
b) Moisture: 5 - 10%
c) Water absorption rate: <28%
d) Length tolerance: <2.0mm
e) Width tolerance: <2.0mm
f) Thickness tolerance: <0.2mm
g) Modulus of elasticity: <40MPa
2. Surface: with teak, cherry, oak, black walnut etc or with white smooth surface
3. Size: 2150 x (620 / 670 / 720 / 770 / 820 / 870 / 920 / 950) x 3.2mm
4. Loading Quantity:
a) loose packing: 3000 pieces in 1x20'GP
b) pallet packing: 2640 pieces in 1x20'GP
5. HS Code: 4411929000
6. Production: around 20 days upon 50% deposit
website:
Dear Sir/Madam,
Our company is a manufacturer in specializing in production of many
profile flooring moulding, stair accessory for bamboo and hardwood(oak,
walnut etc.). and other related products.
Pls feel free to contact to us if you have any futher questions.
Looking forward to a possible future collaration.
Sincerely
International Dep. Manager: Lily
_____
Anji Golden Elephant Bamboo Wooden Industry Co., Ltd.
Add: Jishan Industrial Zone, Anji County, Zhejiang, China
Tel.: 0086-572-5067688 Fax: 0086-572-5067488
M.B.:013775008868
E-mail: chinajdf@sina.com, lilymickey@gmail.com
<