Pmolds company established in 1998 in Shenzhen of Guangdong, China.We specialize in different kinds of high-quality plastic mold and related injection molding services, always provide the most cost effective way of design & manufacturing to meet customer’s individual requirements. Pmolds is an excellent plastic mould supplier in the line, we clearly understand what lead time, quality and price mean to our customers.
Our company focus on manufacturing plastic mould, plastic injection and assembly. Our aim at producing moulds with precision, complexity, various size and longer service life. Pmolds engineers are experienced in working with technical requirements of American & Germany customers. Our customers have the benefits of speaking directly to our Project Manager in English fluently.
Pmolds has established a complete follow-up service system to ensure quality service to our customers. We hope to be accepted & satisfied by customers through our continuously mature marketing network and improved after service.
Building precision plastic injection molds for our global customers continues to be PMold's core business. Employing over 100 skillful engineers and workers, PMold delivers over 400 top quality molds a year to many of the world's best companies. The ability to produce mold at the highest international standard, strong engineering and design capability, fluent English communication skill, aggressive lead times, competitive pricing and business integrity continues to be the success factor of PMold.
2011年11月20日星期日
2011年10月10日星期一
Blood, bone and a lot of rot
After listening to the world's top chefs at Sydney's Crave festival, Janne Apelgren reflects on 12 lessons she won't forget.
1. The most important tool in the kitchen is the mortar and pestle. Forget the immersion circulator, Thermomix and Pacojet, the prehistoric grinder is the one chefs keep coming back to. Neil Perry said hand-pounding pesto was the only way to go, while Ben Shewry ground roasted seaweed between two beach stones.
2.Use more salt. Real chefs throw it in by the handful. Amateurs, they say, often underseason. David Lebovitz, blogger, Parisian and former pastry chef at pioneering Californian restaurant Chez Panisse, uses and loves it in desserts (think salted caramel). He travels with his own to avoid having to use processed granulated salt.
3. Diets are actually bad for you. New York author-chef Gabrielle Hamilton railed against people who obsessed over everything they ate, saying it was a vicious cycle. Relaxing about what you ate, sometimes enjoying what you shouldn't, was better for you. It was a view echoed by several chefs, including world-renowned Mexican cuisine expert Diana Kennedy, who admitted she had always had high cholesterol but still indulged in fatty meat. She's 87.
4. Blood, bones and butter are three hot ingredients. Gabrielle Hamilton was spot-on-trend in the title of her memoir, the wonderful Blood, Bones and Butter. Perhaps it's the chefs' way of proving the difference between us and them. After all, Andrew McConnell admitted as he poured a plastic bladder of blood into a dish he described as a blood custard, most people found it a bit confronting, so he thinks its safer to call it boudin noir in the restaurant. Magnus Nilsson's hors d'oeuvre of roe in a dried pigs' blood crust delivered crunch followed by a primally familiar slightly metallic taste. Bone marrow was another lauded ingredient, so too butter, which Hamilton loves to compound. Tip equal parts butter and your ingredient of choice into a food processor and blend, use it on toast, on meats, in dishes, and freeze for later, she suggests. Wrinkly oil-cured kalamata olives, or anchovies, or garlic with parsley and shallots all make great compound butter, Hamilton says.
5. Pickle power is on the rise. From sauerkraut to kimchi, (''kissing cousins'', according to American-Korean chef David Chang), the pungent and pickled are popping up everywhere to punch up flavour and texture.
6. Pioneer skills are in, so drag out the Mrs Beeton. Living by the local, seasonal mantra, Swedish chef Magnus Nilsson admitted his seven-person team spent 50 per cent of their working hours sourcing produce, stored food in soil and straw to stretch it across the year, and only ever bought meat in the form of a whole, live beast. Gabrielle Hamilton pointed out chefs were using ''pioneer skills'' more and more, making jam, preserving, conserving, cellaring and storing, even cooking in earth.
7. There's a burning desire for fire. More cooks are using it and loving it. Francis Mallmann, of Argentina, grilled oranges stuck with rosemary and sprinkled with sugar, Magnus Nilsson stuck a whole bone on coals, and sawed it open for the marrow as he does in the dining room of his remote restaurant. Mallmann urged cooks not to toss and turn meat on a grill, but to leave it be. His love of fire is part of a broader philosophy: ''All of us have to spend more time outside, children have to spend half the day outside, to learn the language of the wind, the clouds and smoke. It will make them better adults.''
8. Octopus and crab are the go-to seafoods. Ben Shewry said he and David Chang agreed crab is ''one of the most amazingly beautiful products we have to work with in Australia''. Shewry dispatches them humanely by lowering their body temperature to about 2 degrees, then spiking them behind the ''head'' with a knife. Los Angeles chef Jon Shook (Animal restaurant) rhapsodised about our baby octopus.
9. I do not want to be a chef. Ben Shewry described the first years of his career, working 100 hours a week, his fingers bleeding under the nails from scrubbing dishes. Gabrielle Hamilton, of New York's Prune restaurant, said, ''The biggest mistake people make is saying, 'I want to be a chef because I love to cook.' You should not go into a restaurant for that reason. You do it because you have a strange work ethic, you love to put systems in place, you like to create order from chaos.''
10. The future of food is rotten. David Chang (Momofuku in New York and, soon, in Sydney) says managing microbes will be the next food frontier. Mould, fermentation and bacteria have the potential to transform what we eat, in a good way, from aged steak to locally made soy. He's working with two Harvard microbiologists to understand microbes better.
11. Marinades are bad. The charismatic Frances Mallmann, Argentinian king of the barbecue, opened his session declaring, ''I hate marinades''. His objection was that they change the taste of the primary ingredients. He prefers to add other flavours at the table, such as sauce, ''so the flavours have a little fight inside the mouth''. To explain further, he used pumpkin soup as an example. ''After three mouthfuls soup is boring, but if you then have a crunchy galette … mmmm.''
12. Bloody Mary for entree. At my next dinner party (or breakfast, or brunch) I'm serving guests Bloody Marys as an entree. Gabrielle Hamilton has nearly a dozen on her brunch list. She serves them with skewers dangling off the side, perhaps pickles (turnips, brussels sprouts, beans) or smoked peppers, or olives, or anchovies. You may even get a beef jerky swizzle stick. The ''Danish'' comes with aquavit, the ''Mariner'' with clam juice, ingredients dance from wasabi to horseradish to beef stock. They're best chased with a small beer.
1. The most important tool in the kitchen is the mortar and pestle. Forget the immersion circulator, Thermomix and Pacojet, the prehistoric grinder is the one chefs keep coming back to. Neil Perry said hand-pounding pesto was the only way to go, while Ben Shewry ground roasted seaweed between two beach stones.
2.Use more salt. Real chefs throw it in by the handful. Amateurs, they say, often underseason. David Lebovitz, blogger, Parisian and former pastry chef at pioneering Californian restaurant Chez Panisse, uses and loves it in desserts (think salted caramel). He travels with his own to avoid having to use processed granulated salt.
3. Diets are actually bad for you. New York author-chef Gabrielle Hamilton railed against people who obsessed over everything they ate, saying it was a vicious cycle. Relaxing about what you ate, sometimes enjoying what you shouldn't, was better for you. It was a view echoed by several chefs, including world-renowned Mexican cuisine expert Diana Kennedy, who admitted she had always had high cholesterol but still indulged in fatty meat. She's 87.
4. Blood, bones and butter are three hot ingredients. Gabrielle Hamilton was spot-on-trend in the title of her memoir, the wonderful Blood, Bones and Butter. Perhaps it's the chefs' way of proving the difference between us and them. After all, Andrew McConnell admitted as he poured a plastic bladder of blood into a dish he described as a blood custard, most people found it a bit confronting, so he thinks its safer to call it boudin noir in the restaurant. Magnus Nilsson's hors d'oeuvre of roe in a dried pigs' blood crust delivered crunch followed by a primally familiar slightly metallic taste. Bone marrow was another lauded ingredient, so too butter, which Hamilton loves to compound. Tip equal parts butter and your ingredient of choice into a food processor and blend, use it on toast, on meats, in dishes, and freeze for later, she suggests. Wrinkly oil-cured kalamata olives, or anchovies, or garlic with parsley and shallots all make great compound butter, Hamilton says.
5. Pickle power is on the rise. From sauerkraut to kimchi, (''kissing cousins'', according to American-Korean chef David Chang), the pungent and pickled are popping up everywhere to punch up flavour and texture.
6. Pioneer skills are in, so drag out the Mrs Beeton. Living by the local, seasonal mantra, Swedish chef Magnus Nilsson admitted his seven-person team spent 50 per cent of their working hours sourcing produce, stored food in soil and straw to stretch it across the year, and only ever bought meat in the form of a whole, live beast. Gabrielle Hamilton pointed out chefs were using ''pioneer skills'' more and more, making jam, preserving, conserving, cellaring and storing, even cooking in earth.
7. There's a burning desire for fire. More cooks are using it and loving it. Francis Mallmann, of Argentina, grilled oranges stuck with rosemary and sprinkled with sugar, Magnus Nilsson stuck a whole bone on coals, and sawed it open for the marrow as he does in the dining room of his remote restaurant. Mallmann urged cooks not to toss and turn meat on a grill, but to leave it be. His love of fire is part of a broader philosophy: ''All of us have to spend more time outside, children have to spend half the day outside, to learn the language of the wind, the clouds and smoke. It will make them better adults.''
8. Octopus and crab are the go-to seafoods. Ben Shewry said he and David Chang agreed crab is ''one of the most amazingly beautiful products we have to work with in Australia''. Shewry dispatches them humanely by lowering their body temperature to about 2 degrees, then spiking them behind the ''head'' with a knife. Los Angeles chef Jon Shook (Animal restaurant) rhapsodised about our baby octopus.
9. I do not want to be a chef. Ben Shewry described the first years of his career, working 100 hours a week, his fingers bleeding under the nails from scrubbing dishes. Gabrielle Hamilton, of New York's Prune restaurant, said, ''The biggest mistake people make is saying, 'I want to be a chef because I love to cook.' You should not go into a restaurant for that reason. You do it because you have a strange work ethic, you love to put systems in place, you like to create order from chaos.''
10. The future of food is rotten. David Chang (Momofuku in New York and, soon, in Sydney) says managing microbes will be the next food frontier. Mould, fermentation and bacteria have the potential to transform what we eat, in a good way, from aged steak to locally made soy. He's working with two Harvard microbiologists to understand microbes better.
11. Marinades are bad. The charismatic Frances Mallmann, Argentinian king of the barbecue, opened his session declaring, ''I hate marinades''. His objection was that they change the taste of the primary ingredients. He prefers to add other flavours at the table, such as sauce, ''so the flavours have a little fight inside the mouth''. To explain further, he used pumpkin soup as an example. ''After three mouthfuls soup is boring, but if you then have a crunchy galette … mmmm.''
12. Bloody Mary for entree. At my next dinner party (or breakfast, or brunch) I'm serving guests Bloody Marys as an entree. Gabrielle Hamilton has nearly a dozen on her brunch list. She serves them with skewers dangling off the side, perhaps pickles (turnips, brussels sprouts, beans) or smoked peppers, or olives, or anchovies. You may even get a beef jerky swizzle stick. The ''Danish'' comes with aquavit, the ''Mariner'' with clam juice, ingredients dance from wasabi to horseradish to beef stock. They're best chased with a small beer.
2011年9月12日星期一
Suwary plans acquisitions, new product launch
Polish plastic packaging and car accessories manufacturer Suwary has announced plans to acquire one or two local packaging business and to start producing multilayer plastic bottles, with capacity of up to 30 litres, at its plant in Pabianice, Poland.
Suwary is controlled by Canada’s packaging and mould making group Wentworth Technologies, which holds a 59.99% stake in the business.
Suwary’s latest investment was possible because of the company’s improved financial results. In the first half of 2011, the company posted revenues of 42.18m zloty (€10.05m), up a robust 72.9% over the same period a year earlier. Its net profit rose to 1.47m zloty (€0.35m), an increase of 25.5% compared to the first half of 2010.
With the planned acquisitions, Suwary aims to increase its EBITDA fourfold by 2016, the manufacturer said in a statement. Over the first six months of this year, the company’s EBITDA was 4.39m zloty (€1.04m).
“The first half of 2011 was a quite difficult period for the plastic packaging industry, as the prices of plastic reached record-high levels. But despite this, we have managed to report good financial results, and we expect the next six months to be even better for our business,” said Walter T. Kuskowski, chief executive of Suwary.
According to Kuskowski, the Polish company is dedicated to further advancing its growth strategy and increasing its plastic packaging output. Suwary plans to launch production of the new multilayer plastic bottle in the third quarter of 2011, he said. The project will be co-financed from the European Union regional development funds.
Suwary is currently completing construction of a new plastics packaging plant in Ksawerów, Poland. Other plans by the manufacturer include boosting production of plastic screw caps.
Suwary is controlled by Canada’s packaging and mould making group Wentworth Technologies, which holds a 59.99% stake in the business.
Suwary’s latest investment was possible because of the company’s improved financial results. In the first half of 2011, the company posted revenues of 42.18m zloty (€10.05m), up a robust 72.9% over the same period a year earlier. Its net profit rose to 1.47m zloty (€0.35m), an increase of 25.5% compared to the first half of 2010.
With the planned acquisitions, Suwary aims to increase its EBITDA fourfold by 2016, the manufacturer said in a statement. Over the first six months of this year, the company’s EBITDA was 4.39m zloty (€1.04m).
“The first half of 2011 was a quite difficult period for the plastic packaging industry, as the prices of plastic reached record-high levels. But despite this, we have managed to report good financial results, and we expect the next six months to be even better for our business,” said Walter T. Kuskowski, chief executive of Suwary.
According to Kuskowski, the Polish company is dedicated to further advancing its growth strategy and increasing its plastic packaging output. Suwary plans to launch production of the new multilayer plastic bottle in the third quarter of 2011, he said. The project will be co-financed from the European Union regional development funds.
Suwary is currently completing construction of a new plastics packaging plant in Ksawerów, Poland. Other plans by the manufacturer include boosting production of plastic screw caps.
2011年8月14日星期日
Night Rod Special - cream of the 2012 Harley-Davidsons
Harley-Davidson is an American success story. The company has been manufacturing its iconic machines since 1903 but its values were forged by association with the post-war "rebel" motorcycle clubs and paradoxically with the highway patrol police they were so often in conflict with. Like so much of US manufacturing Harley-Davidson took a hit from the rise of the Far East in the 1980s but the boom years of 90's excess saw Harley-Davidson successfully consolidate its brand into the global symbol of 'the American Dream' that it is today. Harley-Davidson understands its place in the world and the 2012 model line up contains variations on all the traditional designs that people expect, some of them going back to the 1920's. It would be wrong however to imagine that the company rejects technological advancement - far from it, and there can be no more beautiful expression of that than the Night Rod Special.
The Night Rod Special is a custom variation of the V-Rod series that brought a more modern and aggressive street style plus a number of technological advances to the brand. The famous V-Twin engine has been "breathed" on by the engineers at Porsche to bring increased RPM and power - 125bhp - with fuel injection, double overhead cams and water cooling. The unique feature of the V-Rod series though is the "exo-frame" which wraps around the tank and engine like no other Harley. To manufacture the sensuous curves that the designers wanted Harley-Davidson turned to the use of hydroforming where the frame tubes are created in a mould using 60,000 psi of pressure. They are the only bike manufacturer using this technique at present.
To ensure the iconic engine and unique frame are seen without distraction all cabling is invisible, either passing through the frame or mounted in plastic mouldings under the fuel tank. Of the all the electronics on the bike Harley-Davidson is most proud of their self-cancelling turn indicators that use accelerometers to detect lean angle, direction and speed to calculate when to cancel the signal.
But enough of the technology, Harley-Davidsons are all about cruising and looks, and the visuals of the Night Rod Special couldn't be stronger - fully blacked out tank, engine, wheels, forks, tail and exhaust - apart from the stainless steel mufflers. A black low-rise bar, some contrasting red lining, a fat rear tyre and lowered suspension complete the look. If you're not particularly interested in going around corners and want to pretend to be keeping a low profile whilst gaining really rather a lot of attention, it's yours for around US$16,000.
The Night Rod Special is a custom variation of the V-Rod series that brought a more modern and aggressive street style plus a number of technological advances to the brand. The famous V-Twin engine has been "breathed" on by the engineers at Porsche to bring increased RPM and power - 125bhp - with fuel injection, double overhead cams and water cooling. The unique feature of the V-Rod series though is the "exo-frame" which wraps around the tank and engine like no other Harley. To manufacture the sensuous curves that the designers wanted Harley-Davidson turned to the use of hydroforming where the frame tubes are created in a mould using 60,000 psi of pressure. They are the only bike manufacturer using this technique at present.
To ensure the iconic engine and unique frame are seen without distraction all cabling is invisible, either passing through the frame or mounted in plastic mouldings under the fuel tank. Of the all the electronics on the bike Harley-Davidson is most proud of their self-cancelling turn indicators that use accelerometers to detect lean angle, direction and speed to calculate when to cancel the signal.
But enough of the technology, Harley-Davidsons are all about cruising and looks, and the visuals of the Night Rod Special couldn't be stronger - fully blacked out tank, engine, wheels, forks, tail and exhaust - apart from the stainless steel mufflers. A black low-rise bar, some contrasting red lining, a fat rear tyre and lowered suspension complete the look. If you're not particularly interested in going around corners and want to pretend to be keeping a low profile whilst gaining really rather a lot of attention, it's yours for around US$16,000.
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