100% Broken Rice 25Kg,50Kg
broken rice can be used by the pet food industry, and for livestock feeding and aquaculture. Broken rice is also used to make starch which is used as laundry starch and in foods, cosmetics and textile manufacture.
12x50k.mt.(25%broken)- Pb-rice,of Any Origin, @-(365$-cif-abidjan)/mt-(cheaper Than Any.any.other.seller)!!! We-herewith Offer(ready-just-ready Funds) ============== 8/7/22(friday): We (grower ;processors & Exporters,r Required To Emergently,cater Rice Stocks.in Hand-(12x50k)pb.25%broken
Essential details Storage Type: Dried Type: Rice Shelf Life: 24 months Ingredients: Grains Content: Grains Address: AUSTRIA Instruction for use: Rice cooker Texture: Soft Kind: White Rice Variety: Medium-Grain Rice Style: Dried Cultivation Type: COMMON Color: White Drying Process: AD Broken Ratio (%): 100 % Max. Moisture (%): 14 % Admixture (%): 0.1 % Crop Year: 2023 Place of Origin: AUSTRIA Brand Name: rice Round rice: Broken 5% Supply Ability Supply Ability 50000 Ton/Tons per Month Packaging & delivery Packaging Details Packaging & Delivery Packaging Details: 50 kgs, 25 kgs, 10kgs, 5kgs or 1kg Delivery Detail: 7 days Picture Example: package-imgpackage-img Lead time: Quantity(tons) 1 - 25 26 - 75 >75 Lead time (days) 3 5 To be negotiated
Broken Rice as the name indicates are rice grains broken or fractured during the milling process. The broken grains are deemed inferior, and so, are separated from the whole grains and sold as Broken Rice SPECIFICATION: - Broken: 5%, 10%, 15%, 25%, 100% - Moisture: 14.5% Max - Chalky Kernels: 9.0% Max - Foreign Matter: 0.1% Max - Insect: Nil after fumigation - Rodents: No presence even particles of rodents Crop: Newcrop
Broken Rice
Export standard broken rice
PDC Permal
100% broken rice consists entirely of broken grains, with no whole or partially broken grains present. This type of rice is a byproduct of the milling process where grains break during the husking and polishing stages. Despite its appearance, 100% broken rice is still nutritious and versatile.
