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Tender For re-tender for supply of food grade ice cream ingredients - ice cream ingredients, rbd palmolein oilthe oil shall be clear and free from rancidity, adulterants, sediments, suspended and other foreign matter, separated water, added colouring and flavouring substances and mineral oil. butyro-refractometer reading at 40 c shall be between 43.7 - 52.5 or refractive index at 40 c shall be between 1.4550 - 1.4610 .iodine value (wijs method) shall be between 54-62 and saponification value should be in the range 195-205. cloud point shall not be more than 18 c unsaponifiable matter shall not be more than 1.2 per cent. acid value shall be not more than 0.6. moisture shall not exceed 0.10 per cent by weight. trans fatty acids shall not be more than 2 % by weight. test for argemone oil shall be negative.food grade certificate & msds, fssai approved lab may be provided, liquid glucoseclear liquid with colorless to yellow ting colour, should be free from fermentation,moldy growth,or other extraneous matter . dextrose equivalent (% on dry basis%)-38.00-44.00.dry solids (brix)%-85.00 min, ph-4.80-5.50. acidity-0.60 ml max. starch should be absent, white chocomaswhite choco mass with pronounced white chocolate taste of following features whitish colour sweet with milky taste 36-40% fat content less than 1.5% moisture egg less, maltitolcrystalline power, white colour, odourless, taste- sweet & cool, water content: 1% max, maltitol: 98%min, reducing sugars, 0.1%max, specific optical rotation: +105.5 to +108.5o melting point: 148-151o, average particle size: 200 microns approx, sweetos- fructo- oligo saccharide, sucralose (food grade)light yellow liquid having fruity smell and sweet taste. water content: not morethan 25.0%, ash content: not more than0.4%, lead (pb): not more than 10 ppm, arsenic(as): not more than 5 ppm, copper(cu) : not more than 20ppm, brix: not more than75%, percentage of each constituents by hpcl in the syrup)- fructose +glucose: not more than 40.0%. sucrose: not more than 10.0%, total fos: not more than 50%, total bacterial count(per gm): not more than 1000cfu/gm, yeast& mold: not more than 10cfu/gm,total coliforms(per 100gm) : not more than 30 cfu /100 gm, salminella, e.coli: should be absent, kulfi flavour (food grade)appearance- reddish yellow clear liquidodour- typical saffronsensory evaluation- with reference to standard(brand: dohler flavour : kulfi 1297)
Tender For e tender for supply of food items in sub jail roorkee - list of food items, victoria/aka ganga food rajdhani brand chakki atta, wheat, parmal rice, victoria food rajdhani brand daliya, victoria food rajdhani brand semolina m-31 grade sugar, jaggery, fortune brand mustard oil, nature fresh mustard oil, fortune brand refinedoil, nature fresh brand refinedoil, victoria/agro food brand chana whole, victoria/agro food brand rajma whole, victoria/agro food brand chana dal, victoria/agro food brand urad dal black, victoria/agro food brand urad whole, victoria/agro food brand masoor whole, victoria/agro food brand arhar dal, victoria/agro food brand moong dal peeled, deep jyoti brand soya dal bada, tata agni/mohini brand tea leaves, tata iodized salt, catch/goldie garam masala powder, catch/goldie chilli powder, catch/goldie turmeric powder, catch/goldie mango powder, bread full cream milk sealed pack achal brand will be given preference a standard milk sealed pack achal brand will be given preference a deo ghee sealed pack achal/amul a paneer sealed pack achal broad will be given preference a egg, dates, jalauni wood, gahat, jhangora, whole seeds, fenugreek seeds, whole red chilli, cumin, whole coriander, biscuit small pack a coconut powder, gram flour rajdhani a asafoetida, butter amul company a bay leaf, mandwa flour, black pepper, curd cup 180 gm size achal brand will be given preference a rajdhani brand refined flour, catch/everest cumin seeds, ground coriander powder of goldie