Wholesale Price SV-777 silicone sealant for stone Supply to Belgium

Our company puts emphasis on the management, the introduction of talented personnel, and the construction of staff building, trying hard to improve the quality and liability consciousness of staff members. Our company successfully attained IS9001 Certification and European CE Certification of Wholesale Price SV-777 silicone sealant for stone Supply to Belgium, We warmly welcome you to establish cooperation and create a bright future together with us

Description

SV-777 silicone sealant for stone, is an elastomer sealant in modulus, single. Waterproof joints need to be sensitive to natural stone, glass and metal building clean appearance panel for sealing design, it to the moisture in the air after curing in contact, the formation of elastic rubber sealing performance, durability, weather resistance, good combination with most building materials.

Key Features

1. 100% silicone

2. Minimized fluid migration

3. Low dirt pick up

4. Water & weatherproof

5. Primerless adhesion to most building materials

6. 25% movement capability

Basic Application

1.Stone curtain wall sealing

2.Engineering ceramic sealing

3.Stone and other materials such as glass, metal seam sealing

4.Other uses

Technical data sheet

Certification

25HM GB/T 23261-2009；ASTM C920-2011

Color

Black，White，Gray

Package

300ml in cartridge * 24 per box, 590ml in sausage *20 per box

Shelf life

12 months

Note

If you want the TDS or MSDS or other details, please contact with our sales person.

The classic campfire treat just got an upgrade with white chocolate and lemon curd sandwiched between cookies.

Ingredients
Lemon curd:
2 large lemons, zested and juiced
3/4 cup granulated sugar
3 jumbo eggs
Pinch kosher salt
4 tablespoons unsalted butter at room temperature, divided into 4 pieces
Lemon marshmallows:
Vegetable oil cooking spray
3 (1/4-ounce) packages unflavored gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
1 lemon, zested
1 tablespoon vanilla extract
Powdered sugar, for dusting
Lemon poppyseed sugar cookies:
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
2 tablespoons poppy seeds
1 stick unsalted butter, room temperature
1/2 cup granulated sugar
1/4 cup golden brown sugar
1 large (or 2 small) lemons, zested
1 jumbo egg, room temperature, lightly beaten
1 tablespoon pure vanilla extract
1 cup turbinado sugar
White, dark and milk chocolate bars
Let’s get Cooking…
To make the lemon curd:
In a heat-safe, metal mixing bowl, whisk together the lemon zest & juice, sugar, eggs and salt. Place the bowl over a pot of barely simmering water (making sure the bowl does not touch the water) and whisk until thickened, about 15 minutes. Add the butter one tablespoon at a time, whisking with each addition. Remove the curd from the heat and allow to cool to room temperature. Cover with plastic wrap, allowing it to rest on the custard. Place in the refrigerator to chill for at least 1 hour.
To make the marshmallows:
Butter a 9×9-inch baking pan then line with parchment paper, allowing the paper to hang over the sides. Spray the parchment paper with cooking spray. Set aside.
In the bowl of a stand mixer fitted with the whisk attachment, add the gelatin and 1/2 cup of cold water. Stir to combine and allow the gelatin to bloom for 10 to 15 minutes while you make the sugar mixture.
In a medium saucepan over medium heat, add 1/2 cup of water, sugar, corn syrup and salt and cook, while stirring, until the sugar is completely dissolved. Increase the heat to medium-high and cook, without stirring, for 10 to 12 minutes until the temperature reaches 240 degrees F. Carefully remove from the heat.
With the mixer on low speed, gradually pour the sugar syrup into the bowl of gelatin. Add the lemon zest and vanilla extract. Increase the speed to high and whip until the mixture has thickened and is fluffy, about 6 to 8 minutes.
Using a greased rubber spatula, pour the marshmallow mixture into the prepared baking pan.
Dollop 9 evenly-spaced tablespoons of the lemon curd onto the surface of the marshmallows. Using a greased butter knife, swirl the curd into the marshmallow. Place the marshmallows, uncovered, in a dry area to set overnight. Reserve the remaining lemon curd for the s’mores.
To make the cookies:
Place an oven rack in the upper third and preheat the oven to 400 degrees F.
In a medium mixing bowl, whisk together the flour, baking soda, baking powder, salt and poppy seeds. Set aside.
In the bowl of stand mixer fitted with the paddle attachment, beat together the butter, sugars and lemon zest on medium speed until fully incorporated. Add the egg and vanilla extract. Beat on medium speed until combined, scraping the bottom and sides of the bowl with a rubber spatula, if necessary. On a low speed, add the flour mixture and mix for 1 minute until just combined.
Using a small cookie scoop, scoop out balls of dough. Roll the dough into a ball and submerge into a bowl of the turbinado sugar to coat. Place the sugared dough ball onto a baking sheet lined with a silicone baking mat or parchment paper. Repeat with the remainder of the dough, leaving 2 inches in between each dough ball. Refrigerate the dough while the first batch bakes.
Bake in the oven for 10 minutes. Remove from the oven and allow to cool for 3 to 5 minutes before placing the cookies onto a cooling rack. Repeat with the remaining dough.
To assemble:
Spread the underside of a cookie with a teaspoon of lemon curd. Top it with a square of chocolate.
Cut the marshmallows. Place onto a metal skewer. Toast over an open fire, over a grill or use a torch. Place the toasted marshmallow onto the prepared cookie. Top with another cookie.