Biscuits - Import export

Partridges of London, one of London's most famous retailers/ manufacturers offer a very premium range of distinctive products, most of which carry the "Royal Warrant" the official recognition as suppliers to HM the Queen. The range includes a fine selection of teas from around the world, including many unique blends, packed loose in stylish caddies, alongside a range of the very finest biscuits, jams and preserves all supplied in beautiful packaging.

From the North of Scotland, Reids have established a global reputation for outstanding quality and taste. Classic recipes with a modern twist on flavours. Highly distinctive packaging.

Grandma Wilds a delicious and luxurious assortment of Biscuits, Cookies, Cakes and Savoury Biscuits. Delightful range of seasonal and everyday gift packs in very stylish packaging. Baked in the traditional way in the county of Yorkshire

A wide selection of quality, affordable everyday and speciality biscuits.Traditional flavours and formats from one of Britain's longestestablished manufacturers. Single packs, multipacks and snack packs to satisfy all trade channels.

Grandma Wilds a delicious and luxurious assortment of Biscuits, Cookies, Cakes and Savoury Biscuits. Delightful range of seasonal and everyday gift packs in very stylish packaging. Baked in the traditional way in the county of Yorkshire

We weave over 30 individual styles of rotary moulder belts, each with unique characteristics tailored to specific operating conditions. Our rotary moulder belts are designed to perform with different dough mixtures, whether the dough has high/low moisture, greater or lesser levels of oil/grease/fat/sugar, etc. Arville endless rotary moulder belts are suitable for extracting every type of dough product.

Dextrose Monohydrate powder (DMH) is moderate in sweetness. It is 65-70% as sweet as sucrose and has a solution, which is much less viscous than Liquid Glucose. DMH is freely soluble in water at room temperature and also in boiling alcohol. The perceived sweetness can be increased to the level of sucrose in some Dextrose/Sucrose blends. Dextrose has a greater depression of freezing point than that of cane sugar, resulting in a smoother and creamier texture of the final product like in frozen food products. The bulk density of DMH is 0.65 to 0.70 kg/cc.