Cereals

Cereals are the most important group of cultivated plants in human economic activity, which provide grain, the main human food product (cereals), raw materials for many industries and feed for farm animals. Cereals are subdivided into grain crops and legumes. Most grain crops (wheat, rye, rice, oats, barley, corn, sorghum, millet, chumiza, mogar, paiza, dagussa, and others) belong to the Zlaki botanical family; buckwheat - to the Buckwheat family; powdery amaranth - to the Amaranth family. Legumes belong to the Legumes family. Sometimes, cereal crops can only mean cereal crops - cereals and cereal-like. The main grain crops today are wheat, barley, oats, corn, rice, buckwheat and peas.

CORN

The culinary possibilities of corn are great. Freshly harvested ears are ready to eat, but they are usually consumed boiled. For long-term storage, they can be frozen. Canned corn kernels are used for making salads, first and second courses. Coarse corn flour is used to make porridge, and fine corn flour is used for puddings, dumplings, pancakes and other pastries. When corn flour is added to cakes and cookies, these products become tastier and more crumbly. From pre-flavored and crushed corn grains, corn flakes are made - a finished food product that does not require additional culinary processing. They are used as a side dish, and also as an independent dish along with juices, compotes, tea, coffee, milk and yogurt. Corn (maize) is called the oldest cereal and, perhaps, the oldest cultivated plant, the history of which began in the territory of modern Mexico about 9-12 thousand years ago. It is assumed that at that time the ears of corn were no more than 3-4 cm. But after domestication (about 9 thousand years ago), selection led to the appearance of varieties with ears of all kinds of sizes and colors. Corn is an extremely valuable food and feed product, second only to wheat in sales.

SUNFLOWER OIL

Sunflower oil - vegetable oil obtained from the seeds of oilseed varieties of oilseed sunflower. The most common type of vegetable oil in Russia and Ukraine, which are leading in its production in the world. Crude sunflower oil has a pleasant smell and taste. Crude unrefined sunflower oil is of the following types: press (so-called cold-pressed), extraction. Sunflower oil is one of the most important vegetable oils of great national economic importance. In cooking, it is used for frying and for dressing salads. It is used to produce margarine and cooking oils (by hydrogenation). Sunflower oil is used in the manufacture of canned food. Sunflower oil is divided into unrefined and refined. Refined oils are safe for frying and canning, refined, tasteless and odorless, do not contain sediments, and are stored for more than a year. The refined product lacks vitamins, but fatty acids remain. The unrefined cold-pressed product contains all the nutritious elements, fragrant oil of pleasant taste and aroma, ideal for salads, soups, vegetable dishes, cereals and marinades. Stored in the refrigerator for 2 months after opening. Do not fry, stew or bake on it, it smokes and foams, the dish loses its taste, being saturated with a specific smell. The components of unrefined oil contribute to the healing and rejuvenation of the whole organism, the oil is actively used in the preparation of cosmetics. Moreover, the amount of vitamin E in it is greater than in olive.

OLIVE OIL

Olive oil is a vegetable oil obtained from the fruits of the European olive (olives, lat. Olea europaea). In terms of fatty acid composition, it is a mixture of triglycerides of fatty acids with a very high content of oleic acid esters. Has a color from brownish-yellow to greenish-yellow and a slight bitterness aftertaste. Melting point +7 + 10°C, depending on the origin of the oil. Since antiquity, this oil has been an integral part of the Mediterranean diet. Olive oil is made from fruits of varying ripeness, from green to ripe black or purple. Unripe olive oil generally has an intense flavor, mature olive oil is softer and yields higher. Olive fruit pulp can contain up to 55% oil. Olive fruits are first crushed, then the fruit mass is slowly mixed, after which oil is squeezed out of it. The pressing was traditionally carried out on presses of various designs, in our time, centrifuges are mainly used. The method of cold and hot pressing is used. The oil obtained by cold pressing at a temperature not higher than 25-27°С ("Provencal oil", on the packaging is designated as "first cold pressing", "extra virgin", "cold press", "cold extraction") has the highest quality, pleasant light aroma and golden yellow color. At higher temperatures, the quality of the oil decreases, and undesirable changes in the composition of the oil, its taste and aroma occur. An additional amount of low quality oil ("wood oil") is extracted from the olive pomace left after oil extraction by hot pressing.

EXOTIC FRUITS

We offers a wide range of exotic fruits to order large and small wholesale to various regions of the country. Mango, lychee, passion fruit and other fruits, even the names of which remain unknown to many Russian consumers, however, are gaining popularity due to its excellent taste.

DRIED FRUITS AND NUTS

Nuts and dried fruits without exception, are good for you and tasty, most importantly the right to use them for food. Such products are used to prepare all kinds of desserts, main dishes and confectionery. We carries out deliveries of various dried fruits and nuts for individual orders with a guarantee of high quality of products delivered.

BEEF

Beef, beef meat - meat of domestic cows and bulls (oxen). The meat of the young is called veal. In Western European cooking, the meat of cows, bulls and oxen is strictly distinguished. In Russia, this is a general concept. From different parts of the carcass, beef with different culinary properties is obtained. It is cut into separate parts during initial processing. Beef is a popular meat product widely used in the cuisine of many countries of the world. By age, cattle meat is divided into: beef from adult cattle, beef from first-born cows, young meat and veal. Beef contains nutrients, is a valuable source of protein, contains B vitamins necessary for the body. Beef is used in fried, boiled, stewed, smoked form, is part of many dishes, goes to the production of minced meat and other meat semi-finished products. From it prepare broths and soups. Beef is divided into 3 grades. The highest grade includes the dorsal, thoracic, fillets, rumps, rump and rump; to the first - scapular and shoulder parts, as well as flank; to the second - an incision, front and back drumsticks. Beef obtained from beef cattle and especially more tender veal - obtained from immature gobies and heifers are most valued. Quality of meat - beef should be juicy red in color, have a pleasant smell of fresh meat, as well as a softly fibrous marble structure. The fat should be soft and have a whitish-cream color. When pressing and cutting, the meat should be sufficiently elastic and in the places of the cut - shiny, easily amenable to pressure with the finger, and the place of pressure should level out after a while.