China wholesale Defoamer P-30 Defoamer for Cork wood Pulp Making, Hardwood Pulp Making to Slovak Republic Factory

China wholesale
 Defoamer P-30 Defoamer for Cork wood Pulp Making, Hardwood Pulp Making to Slovak Republic Factory

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SIXIN® DEFOAMER PM-30       FEATURES ● SIXIN® PM-30 is composed of higher fatty alcohols and fatty acid derivatives. ● Application temperature range is between 25℃(77℉) to 45℃(113℉). ● The product is stabilization during the storage period. ● The pumping flow is stable during use. ● Good antifoam and foam-suppressing performance. ● Good degassing performance. ● Less impact on the performance of other paper chemicals(such as sizing agent, retention aid).    TYPICAL PROPERTIES Test   ...


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China wholesale Defoamer P-30 Defoamer for Cork wood Pulp Making, Hardwood Pulp Making to Slovak Republic Factory Detail:

SIXIN® DEFOAMER PM-30 

 

   FEATURES

● SIXIN® PM-30 is composed of higher fatty alcohols and fatty acid derivatives.

● Application temperature range is between 25℃(77℉) to 45℃(113℉).

● The product is stabilization during the storage period.

● The pumping flow is stable during use.

● Good antifoam and foam-suppressing performance.

● Good degassing performance.

● Less impact on the performance of other paper chemicals(such as sizing agent,

retention aid).

   TYPICAL PROPERTIES

Test

         Result

Test method

Appearance

White or yellowish uniform liquid emulsion,without any sediment and mechanical impurities

Ocular Estimate

Nonvolatile Content(%)

29.0±2.0

GB/T 26257-2011

pH

6.07.0

Precise pH Indicator Paper

NoteThe information above is for reference and shall not be deemed as a technical indicator. The pH value is tested with precise pH indicator paper(5.4-7).

 

APPLICATIONS

● Paper making process(Cardboard paper,White board,Newsprint and cultural- paper,etc.

● Paper making sewage treatment

 

PACKAGE

50/200kgs plastic drum/IBC

 

SHELF LIFE

6 months from the date of manufacture.

 

TIPS

Antifoam Pulp,Antifoam Pulp Mill,Antifoam Pulp Making,Defoaming Agent ,

Foam Break Down ,Antifoam,Deaerator,Deaerator Paper

 


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China wholesale
 Defoamer P-30 Defoamer for Cork wood Pulp Making, Hardwood Pulp Making to Slovak Republic Factory detail pictures


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    Here is my video tutorial on how to make chocolate balloon bowls. These are perfect for a dinner party or for just pigging out! Try eating your cereal out of them… mmmm amazing! This was my first attempt at making chocolate bowls and I had sooooo much fun making this video for you. If you liked it remember to give the video a thumbs up and subscribe to the channel. Leave comments below and enjoy! :-)

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    Giant Crunchie https://www.youtube.com/watch?v=YixJA5-vW1k
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    To make this you will need:
    ♡ Baking spray or a little oil
    ♡ Around 600g/20oz/3⅓ cups of dark chocolate – just remember not to use a bowl too big/wide or your chocolate wont be deep enough to dip the balloons.
    ♡ 400g/14oz/2¼ of white chocolate – this is optional.
    ♡ Something to decorate for example Hundreds and Thousands or edible glitter – In the UK, we call them ‘Hundreds & Thousands’ because there literally are hundreds and thousands of little colourful balls/sticks. I believe elsewhere they are also called funfetti, sprinkles, jimmies, crystal sugar and sanding sugar… take your pick!
    ♡ Ice cream or whipped cream – or anything you like really!
    ♡ Fruit to top – I use strawberries
    ♡ Icing sugar, powdered sugar or coco powder to finish

    Equipment you will need:
    ♡ Water balloons – These are smaller than regular balloons and therefore provide a better shape for the bowls. They also pop better with a knife or pin.
    ♡ A microwave or you can melt the chocolate in a heat-proof bowl over simmering water.
    ♡ A knife or pin
    ♡ 2 heat resistant jugs/bowls – to melt white and dark chocolate in.
    ♡ Greaseproof/baking paper or a silicone mat
    ♡ Baking sheet
    ♡ 2 spoons
    ♡ Containers for dipping your bowl in sprinkles

    Method:
    1. Blow up your water balloons – I was able to make ten.
    2. Melt both your dark & milk chocolate. I didn’t temper my chocolate in this video and it does melt a little when touched, but there was plenty of time for me to decorate and fill the chocolate bowls and start eating them before the melting was an issue; if like me you don’t wish to temper your chocolate, just keep them in the fridge until you’re ready to serve. For best results, if you’re a chocolatier or something, I would recommend tempering your chocolate – this is the process of heating and cooling chocolate in order to give the chocolate a glossy sheen when set and also when done properly, the chocolate should snap when broken. To do this you will need to finely chop all your chocolate, then set aside ¼ for later. Heat the remaining chocolate to 45/50°C or 113/122°F. Then set aside ⅓ of your melted chocolate. Add the ¼ of finely chopped chocolate set aside from earlier to the remaining melted chocolate; adding this should cool the chocolate down, so keep stirring until the temperature reaches 27/28°C or 80/82°F. Finally, add the ⅓ of the melted chocolate you set aside from before and stir until it reaches 29/30°C or 84/86°F. Then your chocolate is ready to use.
    3. Grease your balloons using baking spray or a little oil to allow the balloon to come away from the chocolate easier when popped.
    4. Using the back of a spoon create a small circle of melted chocolate for the balloon to sit on.
    5. Before you dip your balloons make sure the chocolate has cooled otherwise your balloon might pop… the horror. So keep stirring the chocolate to get the heat out. Then dip your balloons evenly and pull it straight up. Allow the chocolate to drip away from the balloon completely before you place down on your baking sheet lined with greaseproof/baking paper. Then leave to set in the fridge and only take out when your ready to serve. To make your balloons extra special experiment with the white chocolate. To make the inside of your bowl look cool drizzle the white chocolate on top of the dark chocolate and then dip your balloons. To make the outside of your bowl look nice, dip the balloon in dark chocolate and then drizzle the white chocolate over the top, then place down and leave to set in the fridge until you’re ready to serve. Keep any melted chocolate you have left for decorating.
    6. To decorate your bowl, re-melt your chocolate and allow to cool by stirring continuously. Dip in the rim of the chocolate bowl and dip this immediately in Hundreds & Thousands or sprinkles of your choice; this is optional though.
    7. Finally fill your bowls with anything you wish, ice cream, fruit or chocolate mouse. Top with a little icing sugar. If you choose not to temper your chocolate, remember to keep your bowls in the fridge until your ready to serve.


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