Parmal Sella Rice Parmal Raw Rice Sona Masoori Raw Rice Sona Masoori Steam Rice IR 64 Raw Rice IR 64 Parboiled Rice 100% Broken Rice Indian Long Grain Non-Basmati Rice Ponni Non-Basmati Rice Swarna Non-Basmati Rice IR-8 Non-Basmati Rice IR-36 Non-Basmati Rice
Pusa White Sella Rice Pusa Golden Sella Pusa White Steam Sugandha White Sella Rice Sugandha Golden Sella Rice Sugandha White Steam Sharbati Rice Traditional Basmati Rice 1121 White Sella Rice 1121 Golden Sella 1121 White Steam 1509 White Sella Rice 1509 Golden Sella 1509 White Steam
1121 steam , raw , parboiled 100% sortex Broken 5% Packing 10kg, 25kg, 50kg
Ir64 parboiled 5% max broken Colour light yellow Packing 25kg and 50kg plain PP BAG
Provide all indian rice like PR14, Basmati,1121 , short-long rice. We have offices in India and Hong kong. Thanks
We are a leading exporter rice From Vietnam. If you have any request, do not hesiate to contact me
We are a leading exporter rice from Vietnam. We have many years experience about export rice to Africa, EU Thanks Jenny (Ms)
We are a leading exporter rice from Vietnam to many market worldwide as Africa,EU with many year experince
- Broken : 5% max - Moisture: 14.5% max - Foreign matters: 0.1% max - Chalky kernels: 6.0% max - Red & red streaked kernels: 2% max - Damaged kernels: 1.5% max - Glutinous kernels: 1.5% max - Yellow kernels: 0.5% max - Paddy (grains/kg): 15 grains max - Average length: 5.5 mm - Average width: 3.0 mm - Whole of grain: >=60% max - Green kernels: 0.2% max - Milling degree: Well milled - Crop year: new crop
- BROKEN: 3.0% MAX - MOISTURE: 14.0% MAX - DAMAGED KERNELS: 1.0% MAX - YELLOW KERNELS: 0.5% MAX - FOREIGN MATTERS: 0.1% MAX - GLUTINOUS KERNELS: 1.5% MAX - PADDY KERNELS: 15 SEEDS/KG MAX - CHALKY KERNELS: 6.0% MAX - RED AND RED TREAKED KERNELS:2.0% MAX - IMMATURE KERNELS: 0.5% MAX - AVERAGE LENGTH OF WHOLE GRAIN: 6.2MM - MILLING DEGREE: WELL MILLED/POLISHED
Broken rice Vietnam
Hard gain, dry, fragrant, rich in vitamin, cooked for 20-35 mintues Contact me
Rice Best quality is best
Name: Rice Rubber Roller Size: 10x10inch aluminium/cast iron drum
Jasmine rice is a long grain rice a bit rounder and starchier, which makes it stickier, than other types of rice. A 1/4-cup uncooked serving of jasmine rice contains 3 grams of protein.
- Broken (% max): 5% - Moisture (% max): 14% - Foreign matter (% max): 0.1% - Chalky kernel (% max): 7.0 % - Damaged kernel (% max): 0.5% - Red& red streak kernel (% max): 0.5% - Yellow kernel (% max): 0.5% - Paddy grains/ kg max: 15 grains - Average length of grain (mm): 5.6 - Milling degree: Well milled, Double polish, Sortex Whatsapp 00841203970669
Dear Client, My name is Sushan from manufacturer and exporter INTERYARTHRE COMPANY Ltd My company is one of the supplier dealing RICE HUSK in Viet Nam Rice husk are used in many different sectors. Advantages: cheap, safe for enviroment, high calorific 3800-4200 Kcal/kg, easy to pack, to store If you interested in our product, please contact me.We will give our best price
Brown rice is a hulled or unmilledrice and it is whole grain rice. Cooked brown rice has a slightly chewy texture and a nut-like flavor, but more nutritious than white rice. Brown rice and white rice have similar amounts of calories and carbohydrates. The main differences between the two forms of rice lie in the processing and nutritional content. When only the outermost layer of a grain of rice (the husk) is removed, brown rice is produced. To produce white rice, the next layers underneath the husk (the bran layer and the germ) are removed, leaving mostly the starchy endosperm. Several vitamins and dietary minerals are lost in this removal and the subsequent polishing process. The light brown color of brown rice is caused by the presence of bran layers which are rich in minerals and vitamins, especially the b-complex group.
Brown rice is ahulled orunmilled rice and it is whole grain rice. Cooked brown rice has a slightly chewy texture and a nut-like flavor, but more nutritious than white rice. Brown rice and white rice have similar amounts of calories and carbohydrates. The main differences between the two forms of rice lie in the processing and nutritional content. When only the outermost layer of a grain of rice (the husk) is removed, brown rice is produced. To produce white rice, the next layers underneath the husk (the bran layer and the germ) are removed, leaving mostly the starchy endosperm. Several vitamins and dietary minerals are lost in this removal and the subsequent polishing process. The light brown color of brown rice is caused by the presence of bran layers which are rich in minerals and vitamins, especially the b-complex group
White rice is produced from brown rice by removing the bran layer and the germ. The bran layer is removed from the kernel by applying friction to the grain surface either by rubbing the grains against an abrasive surface or against each other. The amount of bran removed is normally between 8-10% of the total paddy weight but this will vary according to the variety and degree of whiteness required.
