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FERTILISER. COMPOSITION: WATER (67.25%) GRANULAR UREA (32.71%), MAGNESIUM EDTA (0.02%), IRON EDTA (0.01%), MANGANESE EDTA (0.01%), COPPER EDTA (0.01%), BORIC ACID (0.01%). METHOD OF ANALYSIS: THESE MATERIALS MIXED, MANUFACTURING PROCESS MIXING OR BLENDING. PACKAGED IN 15 - 20L CONTAINERS. TRADER CONFIRMED PRODUCT DOES NOT CONTAIN MORE THAN 45% BY WEIGHT OF NITROGEN IN THE DRY ANHYDROUS STATE.

A CHEMICAL FERTILISER CONTAINING AMONG ITS INGREDIENTS THE FERTILISING ELEMENT NITROGEN (12-15%) THE PRODUCT IS PRESENTED IN 10-LITRE CONTAINERS

Urea CAS# 57-13-6 Application: Pharmaceutical Containing more than 45% by weight of nitrogen on the dry anhydrous product. State: Solid Colour: White crystal Odour: Ammonia Like

VANILLA FLAVOURING ESSENCE. 28ML BOTTLE. INGREDIENTS; PROPYLENE GLYCEROL,SORBITOL,GLYCERIN,APPROVED VANILLA FLAVOURING,WATER,COLOUR CARAMEL.USED FOR CAKES,MILK SHAKES,CREAMS,FONDANT ICING AND FUDGE.PUT UP FOR RETAIL SALE

PRODUCT NAME: NATURAL DAIRY ESSENCE (TM) PRODUCT DESCRIPTION: NATURAL DAIRY ESSENCE IS A CONCENTRATED NATURAL DAIRY FLAVOUR USED AT LOW APPLICATION RATES OF UP TO 0.5% IN DIVERSE INDUSTRIAL FOOD APPLICATIONS TO IMPART RICH - CREAMY - DAIRY FLAVOUR NOTES. PRODUCT APPLICATION: USED AS A NATURAL DAIRY FLAVOUR IN FOOD APPLICATIONS LIKE DRESSINGS, SAUCES, DIPS, BAKERY ETC PHYSICAL PROPERTIES: PALE-YELLOW COLOUR;AND PARTIALLY SOLUBLE; STRONG DAIRY ODOUR NATURAL DAIRY ESSENCE IS MADE USING A SPECIAL ENZYMATIC FERMENTATION PROCESS. THIS PRODUCT WOULD BE SOURCED FROM US OR NEW ZEALAND IN 20-25 KG PAILS OR BOXES.