New Arrival China 26″ Industrial rubber glove-rough finish to Ireland Factory

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26”length (65-67cm), black, rough finish, seamless, no cotton lining, left/right hand, 700g/pair, cuff perimeter:61cm, double layer thickness:2.2mm. 50 pairs/case, carton size: 74*36*44cm. Net weight: 35kg/case, gross weight: 37kg/case. It can be suitable used with sand blasting machine operation.


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We stick to our enterprise spirit of "Quality, Efficiency, Innovation and Integrity". We aim to create more value for our customers with our rich resources, advanced machinery, experienced workers and excellent services New Arrival China 26″ Industrial rubber glove-rough finish to Ireland Factory, We cordially welcome customers from at home and abroad to join us and cooperate with us to enjoy a better future.


26”length (65-67cm), black, rough finish, seamless, no cotton lining, left/right hand, 700g/pair, cuff perimeter:61cm, double layer thickness:2.2mm. 50 pairs/case, carton size: 74*36*44cm. Net weight: 35kg/case, gross weight: 37kg/case. It can be suitable used with sand blasting machine operation.

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  • Check the links & they have more pics + video on it :)
    Get the Mat here: http://bit.ly/1K3NC8m
    Dynamic Duo-Dry & Shape + Glove here: http://bit.ly/1Dw5Yuw
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    FTC: Sigma sent me the mat but did not make me make this video, it was my own choice :) woop!

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    Remastered from my original Mozzarella cheese video. I have updated the recipe as I found that there was not enough rennet to compensate for the addition of the lipase, and I took on feedback and recorded a voiceover track that fully explains the process of making quick mozzarella.

    This delicious cheese is quick and easy to make at home. We use a microwave oven to speed up the process, helping us to make about 500 gm of cheese in around 30 minutes.

    Non-Microwave method
    If you don’t have a microwave, you may want to put on heavy rubber gloves. Heat the reserved whey to at least 80°C (175°F). Add ¼ cup of salt to the whey. Shape the curd into one or more balls, put them in a ladle or strainer, and dip them into the hot whey for several seconds. Knead the curd with spoons between each dip and repeat this process several times until the curd is smooth and pliable. There is no need to add additional salt. Finish off with the ice bath for 15 minutes.

    I recommend our Mozzarella Cheese kit for this cheese; https://www.littlegreenworkshops.com.au/product/mozzarella-and-ricotta-cheese-making-kit/

    Check out my other cheese tutorials; https://www.youtube.com/playlist?list=PLJeLu-keUCHZPJnyxwuDOJyeB2EcoFLQB

    Help fund the next cheese making video by pledging your support at Patreon; https://www.patreon.com/greeningofgavin

    For written recipes;

    https://www.littlegreencheese.com/recipes

    and for the Little Green Cheese Podcast, visit https://www.littlegreencheese.com/podcast

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