About

div > .uk-panel'}" data-uk-grid-margin="">
madari

What do we offer?

Our company offers direct supplies of organic fruits and vegetables grown on its own lands in the Kingdom of Morocco.


MADARI works successfully on world markets including those of Russia and CIS countries. Our sales offices are located in Russia and Morocco

What is important to us?

  • Consistent high quality of products
  • Priority of long-term relations with partners

Direct contract with manufacturer is your competitive advantage!

pharma-centre.com/buy-xanax-online/buy-xanax-alprazolam-1mg

Standards of limitation of flaws in wood (GOST 2140-81)

This standard establishes a classification, terms, definitions and methods of measuring flaws in wood. Defects of certain parts of wood lowering its quality and restricting the possibility of its use are considered as visible flaws

Document status:   valid
Type of document:  standard
Date of text updating:  1 August 2013
Effective date:   1 January 1982
Date of re-edition:  1 January 2006
Number of pages:  121

Tree

Larch (Larix)

Larch (Larix)

Larch is a genus of woody plants of the Pinaceae family and one of the most common conifers. This is the only genus of conifers the needles of which fall off for the winter. Thanks to its distinguished frost tolerance and unpretentiousness larch is very widespread.

About 20 species of larch grow in cold and temperate zones of Europe, Asia and North America. Most ancient species grow in mountain systems of the Himalayas, Eastern Tibet and the Cordillera. 14 species of larch grow in Russia. Among these species, Dahurian and Siberian larches have the greatest economic value. In Russia larch occupies the largest area among all species – about 40% of forest area and these forests contain 33% of all our timber resources. In severe climatic conditions larch reaches performance standards only by the age of 150-200 years..

Larch woodis used in small shipbuilding, construction and joinery (building structure elements, wall beam, parquet, mouldings, window frames, railway sleepers and power line poles).

Larch is used for making piles and other elements of hydraulic structures, which may serve for unlimited time. Larch wood is used in construction of swimming pools, beaches, motorboat wharves, balconies, loggias, porches, shower rooms, coating of built-in equipment, room dividers, wardrobes, panels, etc.

Larch wood, in the form of both round timber and sawn timber, enjoys steady demand in the market of Western Europe. Prices for larch wood do not virtually fall under seasonal fluctuations and remain consistently high.

Pine (Pinus sylvestris)

Pine (Pinus sylvestris)

There are more than 100 species of pine, which are scattered all over the Northern Hemisphere up to the Arctic Circle. Pine is widely spread all over the Russian North and the greatest part of Siberia and makes up both pine forests and forests mixed with spruce and other species. Pine forests are especially typical for sandy ground and rocky substrate.

There are more than 50 different species of pine in Russia, a part of which is cultivated in a particular way. Not all species are suitable for construction. The most popular are the following varieties: Scotch pine, limber pine, longleaf pine, Korean pine and Norway pine

Construction materials derived from pine, have average density and a high level of resistance to decay and fungal attack. The materials are quite strong and easy to process. They are highly valued in the construction field thanks to a relatively small number of knots and a slight change of diameter along the full length.

Pine perfectly holds fixing material (screws, nails), can be easily processed by milling cutter, jointer plane and fore plane and glues well. Mordant and paint treatment is simple and comfortable, despite the fact that pine material contains a rather big amount of tar.

Spruce (Picea)

Spruce (Picea)

Spruce forests are evergreen dark coniferous forests with predominance of spruce in tree layer. They grow in the temperate zone of the Northern Hemisphere occupying a significant part of Europe, Asia and North America. In Russia, they are widespread from the western borders to the eastern ones and form the shape of taiga landscape.

The total area of spruce forests in Russia amounts to about 70 million hectares with timber resources of more than 10 billion cubic meters. Spruce forests rank fourth in area after larch, pine and birch forests.

Spruce woodis white, with a slight yellowish tint, and low in tar. It has homogeneous structure, with annual rings well marked on all sections, which is abused by numerous knots.

Although processing of spruce wood is easy in general, it is significantly obstructed by many knots, which are frequently so hard that they cause dyeing of carbide tools blades.

ПAlthough processing of spruce wood is easy in general, it is significantly obstructed by many knots, which are frequently so hard that they cause dyeing of carbide tools blades.

Birch (Betula)

Birch (Betula)

Birch is one of the most common wood species in Russia. The total number of species is about 100.

The range of birch is wide (2/3 of the area of all leaf forests of our country). In the north it reaches tundra, in the south - the Crimea and the Caucasus, from the west to the east - the Yablonovoi Mountains.

Birch should grow for about 70 years to become raw material for woodworking industry. Sometimes tree age can be defined by colour: old specimens have wood core with a reddish or brownish tint.

One of the most valued properties of birch is its unpretentiousness. It grows almost in any conditions. It is important that growth process is fast enough.

To obtain maximum efficiency in the production of the material needed to cut birch in age from 60 to 80 years. The construction of a birch is almost never used because of the increased tendency to decay.

Birch is easily processed using planers, and other hand-held machine tool. From it makes turning parts, well it holds fasteners (screws, nails), perfectly glued. Milling and planing of birch not cause problems, so it is often used wood as a raw material for the manufacture of children's toys and small decorative elements.

Birch wood toned perfectly, opening up virtually unlimited design possibilities.

Grades of frozen fish

Frozen fish is divided into 1st and 2nd grades, except small-sized fish, which is not divided into grades.

  • Fish of the 1st grade (grade A) and standard small-sized fish should have clean surface and natural colour and should not have any exterior defects. Gutting should be correct, whereas flesh texture and smell after thawing should be typical of a particular kind of fish and lack any signs of defects.
  • Fish of the 2nd grade (grade B) may have tarnished surface and even superficial yellowing of integument, mechanical damages of skin, signs of initial stage of “nuptial dress”, deviations from correct gutting and weakened, but not flabby flesh consistency and slightly sour smell in gills after thawing.

There are several methods of freezing fish: by natural frost, in ice-and-salt mixtures or cooled salt solutions, in freezing chambers or apparatus using artificial cold. Fish is frozen in bulk, by the piece and in blocks.

Natural freezing

This is the most ancient method of freezing fish, but nowadays it does not have much practical significance. It is preserved only in certain regions with low temperatures in winter, where ice fishing is carried out. Good quality fish is obtained when it is frozen at an air temperature of not higher than -15°C. Such fish has an open mouth, lifted gill covers and spread fins.

Freezing in ice-and-salt mixtures

This method is based on self-cooling. Ice melting and salt dissolution requires heat, which is absorbed from outdoor environment. Obtaining an ice-and-salt mixture with a temperature of about -20ºC requires salt in the amount of not less than 25% of ice mass and ice in the amount of 100-125% of fish mass. Ice, salt and fish are put in layers. This freezing method is not widely used nowadays, because fish loses shape and gets impregnated with salt for a depth of 2-3 cm. Salty flavour appears and fish surface tarnishes.

Freezing in cooled brine and ice-and-salt mixtures

Freezing can be contact (when fish contacts cooling medium) and noncontact (in sealed metallic containers). In contact freezing fish contacts brine, as a result of which fish surface tarnishes and gets impregnated with salt. In noncontact freezing fish is placed in metallic containers impermeable for brine, thus obtaining a higher quality product

Freezing in freezing chambers is a widespread method, although it is almost impossible to achieve fast freezing of fish. Even if initial temperature in the chamber is -25ºC, it increases sharply when fish is loaded inside. For freezing, fish is laid on shelves and the largest fish is hanged on hooks. Duration of freezing is 4-5 days. Small-sized fish (ruff, perch, Baltic herring, smelt, etc.) is frozen in bulk or in layer of 10-15 cm in boxes or baskets.

Freezing fish in fast frosters

This is the most advanced method of freezing fish. In this case fish (fillet) is supplied on trays or in block molds of stainless steel. After leveling of fish, trays are squeezed between plates, inside which a refrigerant with a temperature of -30°С circulates. The temperature inside a fish block reaches -18°С during 3-4 hours. When block molds are opened, a force is created that tears off the fish block from the inner walls of the block mold.

Liquid nitrogen freezing is the most effective method of fish freezing. Nitrogen boiling temperature is -195.6°С. The process lasts for 10-15 minutes and, as a result, a high quality frozen product is obtained.

For slowing shrinkage and fat oxidation during storage, immediately after freezing fish is glazed, i.e. covered with thin (2-3 mm) layer of ice by repeated immersion in cold water, or vacuum packed in synthetic film bags.


MADARI fish products

Fish

Scomber Colias (African mackerel)

Scomber Colias (African mackerel)

Grade A, B
Gutting:
– Ungutted W/R.
– Gutted, without head and tail, HGT
Size range:
– 1/2 pcs/kg, 1/3 pcs/kg, 4/6 pcs/kg, 7/9 pcs/kg, 10/12 pcs/kg
– 10+ cm (7-10 pcs/kg), 14+ cm (5-7 pcs/kg), 16+ cm (3-5 pcs/kg), 4/6 pcs/kg, 6/9 pcs/kg
Fat content:
– 18-20%
– 8-16%

Sardinella Aurita (Sardinella Aurita)

Sardinella Aurita (Sardinella Aurita)

Grade A, B
Gutting:
– Ungutted W/R.
– Gutted, without head and tail, HGT
Size range:
– 3/5 pcs/kg, 6/10 pcs/kg, 8/12 pcs/kg
– 11+ cm, 12+ cm, 13+ cm, 14+ cm
Fat content: 8-14%

 Horse Mackerel (Trachurus)

Horse Mackerel (Trachurus)

Grade A, B
Gutting: Ungutted W/R.
Size range: 1/3 pcs/kg, 4/6 pcs/kg, 7/10 pcs/kg, 10/15 pcs/kg
Fat content: 4–8%

European Sardine (Sardina Pilchardus)

European Sardine (Sardina Pilchardus)

Grade A, B
Gutting:
– Ungutted W/R.
– Gutted, without head and tail, HGT
Size range:
– 6/8 pcs/kg, 8/10 pcs/kg, 10/14 pcs/kg
– 8-10 cm, 5 cm, 9-11 cm, 13+ cm, 10-12 cm
Fat content: 8–14%
pharma-centre.com/buy-xanax-online/buy-xanax-alprazolam-2mg