Online Manufacturer for Medicine Aluminum Foil to Salt Lake City Manufacturer

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Technical Specifications
♦ Thickness: 0.02-0.3mm
♦ Width: 250-1280mm
♦ Material (alloy): 8011, 8021
♦ Temper:H18,O

Specifications pharmaceutical aluminum foil for medicine
pharmaceutical aluminum foil for medicine also called Pharmaceutical Aluminum Foil,blister Aluminium Foil
Inner hole diameter 76mm, length/roll:1000m (according to different requirement).one side is for sealing with pvc or pvc/pvdc film and other side is for printing.one side is bright and other side is dull.Inner hole diameter 76mm, length/roll:1000m (according to different requirement).

Functions:
High obstruction, Heat insulation, Air tightness, Printable, Breakable in slightly.

Medicine Aluminum Foil Applications:
It can be applied to blister packing for torches, pills, suppositories and mini-foods/candies, chocolate, chutty and so on.

Blister Foil(cold forming)
♦ To be laminated, used for alu alu foil.
♦ Alloy: 8021
♦ Temper:O
♦ Gauge:0.045mm-0.075mm
♦ Width:200mm-1100mm
♦ Surface Finishing: one side bright, one side matte.

Blister Foil(PTP Packaging)
♦ To be lacquered, used for PTP packaging
♦ Alloy:8011
♦ Temper:H18
♦ Gauge:0.02mm-0.03mm
♦ Width:200mm-1100mm
♦ Surface Finishing: one side bright, one side matte.

Pharmaceutical aluminium foil (blister foil)
One side is coated HSL for heat sealing with PVC/PVDC for packing tablets,capsules,etc.The other side is printed or coated primer for printing.

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  • How to make cinnamon rolls. In my humble opinion this is the best cinnamon roll recipe you will find on YouTube. The cinnamon sugar swirled dough is soft and tender and delightful in every bite. Delish!

    SUBSCRIBE HERE! – http://full.sc/LQTHYV
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    Makes eight to twelve
    FOR THE DOUGH:
    ½ cup (113 grams) unsalted butter
    1 cup (250 ml) of milk
    5 TBS (62.5 grams) of sugar
    1 TBS (8.5 grams) active dry yeast
    1 tsp. (5 ml) salt
    1 egg
    1 egg yolk
    3 to 3½ cups (384 to 448 grams) all-purpose flour

    Melt the butter in a pot. Add the milk and sugar and stir until the sugar is dissolved. Do not boil the milk. Once the sugar is dissolved and the milk is warm transfer it to a bowl. Stir in the yeast and let it activate for about 10 minutes until your mixture turns bubbly. Add the salt.

    Lightly beat the egg and the egg yolk and add it to the milk mixture. Mix in three cups of flour, a cup at a time. Mix well after each addition. Dump the dough on to a lightly floured countertop and start kneading it. Knead the dough for five minutes – sprinkling more flour on the counter as the dough sticks to it. If the dough is still sticky after the five minutes add another half cup of flour a ¼ cup at a time. Do not overdo it with the flour, as you do want the dough to be elastic but not overly dry.

    Place the ball of dough in a buttered bowl and turn it a couple of times to grease it. Cover the bowl with plastic and place it in a warm, draft free place in your kitchen. Allow the dough to double in size. This should take about two hours.

    FOR THE FILLING:
    4 TBS (56 grams) of unsalted, softened butter
    1½ cups (330 grams) light brown or white sugar (do not use dark brown sugar)
    1½ TBS (16.5 ml) ground cinnamon
    ¼ tsp. (1.25 ml) salt

    Mix the sugar with the cinnamon and salt in a bowl.

    ASSEMBLE THE ROLLS:

    Line a 9×13 inch (23×33 centimeter) baking dish with aluminum foil. Let the foil hang about 3 inches (7 centimeters) on each end. Butter the foil inside the dish with unsalted butter.

    Lightly flour a clean counter and dump the doubled dough on it. Punch it down a couple of times and roll it out into a rectangle about 16×20 inches (41×51 ¾ centimeters).

    Spread the softened butter on it and liberally sprinkle it with all of the cinnamon sugar.

    Roll the dough tightly and lengthwise away from you. Roll it into a cylinder. Pinch the ends to seal them. Cut the cylinder in half and then cut each into four or six pieces – depending on how small you want each cinnamon roll to be.

    Place the rolls into the prepared pan cut side down. Cover the pan and allow the rolls to double in size for about an hour.

    Heat your oven to 350 degrees F (176 C). Place the cinnamon rolls into the oven and bake for 30 to 35 minutes until they are browned and the sugar has melted inside of them.

    Remove the rolls from the oven and place the pan on a cooling rack. Ice the hot rolls with half of the icing (recipe follows) and let them cool in the pan for about 30 minutes.

    Pull the aluminum foil overhang and remove the rolls from the pan. Place them directly on to the cooling rack and finish icing. Enjoy.

    These rolls are at their best the day they are baked so try and enjoy them today.

    FOR THE ICING:
    4 oz. (1/2 cup; 115 grams) of softened cream cheese
    1 ½ cups confectioner’s sugar (powdered; icing)
    1 TBS (15 ml) milk
    1 tsp. (5 ml) vanilla extract

    Place all the ingredients in a bowl and whisk until smooth.

    Print your recipe here — http://thefrugalchef.com/2015/12/how-to-make-cinnamon-rolls/

    Music courtesy of YouTube –
    Life of Riley by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
    Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1400054
    Artist: http://incompetech.com/



    Check out the Chef Alarm used in this video here: http://bit.ly/1iHBnjn

    For more how-to recipes visit: http://howtobbqright.com/

    For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: http://howtobbqright.com/bbqshop/

    Compart Duroc Farms website: http://www.compartduroc.com/

    Smoked Pork Butt | Smoking Pork Butt for Pulled Pork

    Slow-Smoked Pork Butt Recipe

    The first step to smoking a pork butt is to apply a good quality dry rub. You can use any pork bbq dry rub, but we always use our own recipe The BBQ Rub.

    First, coat the pork butt with a couple of tablespoons of yellow mustard. This will create a means for the rub to stick to the pork butt. Then liberally sprinkle the dry rub over the pork butt and gently massage it into the meat.

    Get your smoker up to proper temperature. I cook pork butts at 225 – 235 degrees. I used pecan and cherry because I love the flavor it gives the pork butt and pulled pork.

    The length of cooking can be a little tricky to figure out, but a good rule of thumb is 1 to 1 (hours of smoke per lb of meat). But I like to always have a meat thermometer handy and strictly go by internal temperature. You are shooting for an internal temperature of 195 degrees for perfect pulled pork.

    Once the pork butt hits 160 internal — usually around 5 – 6 hours of smoke- it’s time to wrap. At this point your pork butt has enough smoke now it’s time to get it tender.

    You want to remove the pork butt from the smoker and wrap it in aluminum foil. Place the aluminum foil on the work surface, sit the pork butt on the aluminum foil, and wrap the pork butt up tight in the aluminum foil and place it back on the smoker.

    Your pork butt has enough smoke, so adding more wood to the fire is not necessary at this point. Now you are simply rendering the tough connective tissue of the butt and producing tender, mouthwatering pulled pork.

    It is helpful to use a digital meat thermometer with a probe to monitor your internal temperature of the pork butt the entire cooking time. This is one piece of equipment that is extremely useful, and it keeps you from having to constantly open up the door to check with a manual thermometer. I used a chef alarm and you can check this one out here: http://bit.ly/1iHBnjn

    If you are constantly opening the door, then your pork butt will not achieve the proper tenderness. Every time the temperature in your smoker drops, your butt begins to lock back up resulting in a product that is tough. You have to keep the temperature steady to keep the pork butt cooking. This is exactly why they say, If you’re looking, you’re not cooking.

    Once the pork butt has climbed to an internal temperature of 195 degrees you are ready to pull it off the smoker. BUT BE CAREFUL. It will be extremely hot and there will be a lot of au just that has cooked out of the pork butt. Transferring the butt on a pork rack make this process easier. You can get pork racks here: http://howtobbqright.com/bbqshop/

    I always suggest letting the pork butt rest for 15 — 30 minutes before pulling. Open the aluminum foil very carefully and allow some of the steam to escape. Drain off as much liquid as possible from the pork butt and pull the meat.

    I prefer to have pulled pork instead of chopping it. To me it has a much better texture.

    This pulled pork is ready to be served on a pulled pork sandwich, pulled pork plate — or used any way you like. Enjoy!

    For more how-to recipes visit: http://howtobbqright.com/

    For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: http://howtobbqright.com/bbqshop/

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