1. Free fatty acid (ffa) 0.08 - 0.15
2. Moisture & insolubles volatile (miv) 0.01 - 0.08
3. Specific gravity at 30* 0.91 - 0.92
4. Saponification value 184 - 190
5. Acid value (av) max 0.50
6. Iodine value 92 - 105
7. Paroxide value max 1.0
8. Oryzanol min 10000ppm
Bulk packing, consumer packs, drums, pet bottles, glass bottles of 1, 2, 5 and 15 ptrs
Standard we maintain (Actual).
1. Free fatty acid (ffa) 0.08 - 0.15
2. Moisture & insolubles volatile (miv) 0.01 - 0.08
3. Specific gravity at 30* 0.91 - 0.92
4. Saponification value 184 - 190
5. Acid value (av) max 0.50
6. Iodine value 92 - 105
7. Paroxide value max 1.0
8. Oryzanol min 10000ppm
Parboiled rice is rice that has been partially boiled in the husk. The three basic steps of parboiling are soaking, steaming and drying.[1] These steps also make rice easier to process by hand, boost its nutritional profile (other than its vitamin-B content, which is denatured) and change its texture. About 50% of the world’s paddy production is parboiled. The treatment is practiced in many parts of the world such as India, Bangladesh, Pakistan, Myanmar, Malaysia, Nepal, Sri Lanka, Guinea, South Africa, Italy, Spain, Thailand, Switzerland, USA and France.
Parboiled rice is rice that has been partially boiled in the husk. The three basic steps of parboiling are soaking, steaming and drying.[1] These steps also make rice easier to process by hand, boost its nutritional profile (other than its vitamin-B content, which is denatured) and change its texture. About 50% of the world’s paddy production is parboiled. The treatment is practiced in many parts of the world such as India, Bangladesh, Pakistan, Myanmar, Malaysia, Nepal, Sri Lanka, Guinea, South Africa, Italy, Spain, Thailand, Switzerland, USA and France.
Protien min 17%
Fibre max 10%
Sand and Silica
max 3%
Moisture max 12%
