Cambodia rice
Construction sand, rice.
Parmal Rice 26/44 Steam
Parmal Rice 26/44 Raw
It serves as basic raw material for the production of starch, oil and protein, alcoholic beverages, food sweeteners, and more recently fuel. Special crops grown primarily for food include sweet corn and popcorn, although dent, starchy or floury and flint maize are also widely used as food. Non-GMO Yellow maize producing states in India are Gujarat, Madhya Pradesh, Rajasthan, UP-Bihar and Maharashtra. We have made a steady progress as a prominent Exporter & Supplier of Non-GMO Yellow Maize Seeds. The high-quality assortment of the Non-GMO Yellow Maize Seeds, offered by the company, is widely demanded across the world. We ensure the timely delivery of the Non-GMO Yellow Maize Seeds at the best prices with guaranteed transit safety.
Our Non-GMO white corns are selected by hybrid through comparison testing to optimize process yield and market advantage. They are produced from both commercial and our exclusive hybrids to meet your specific product and process requirements. This means that our white corns are carefully chosen for their quality and suitability for use in a variety of products. By using both commercial and exclusive hybrids, we are able to offer a range of white corns that meet the diverse needs of our customers. We offers: Non-GMO and Organic available Identity-Preserved ? traceable to American farms High-quality food grade white corn, cleaned and ready to cook Standard, in-house testing for quality, mycotoxin screening, GMO content we can provide white corn hybrids that offer distinct advantages: Absorbs water twice as fast as commodity corns Cooling requires less energy Gels at lower temperatures Higher protein levels Pleasing, sweet taste
There are a variety of factors involved in choosing what rice will best suit your establishment's needs. Take a look at these 10 common types of rice to determine which grain size, texture, and flavor profile will work best for your next recipe. Arborio Rice Basmatic Rice Black Rice Bomba Rice Brown Rice Jasmine Rice Long Grain White Rice Parboiled Rice Sticky Rice Sushi Rice
AGL-6.00 MM MOISTURE - 14% MAX BROKEN-5% MAX DAMAGED/DISCOLORED - 1% MAX PROCESS SORTEX CLEANED FOREIGN MATTER INCLUDING PADDY - 0.5% MAX MILLING DEGREE - WELL MILLED ORIGIN INDIA
IR 64 Raw
Hard white wheat berries when ground into flour is the best choice for light colored breads. Because it is a "hard" wheat with high gluten content, it is good for bread, yet because of iis light color it can easily be used in French bread and pizza crusts for the nutrition of whole wheat without the "brown bread" look.
Hard red winter wheat is the most common variation of wheat grown in the US. The majority of it is grown in the Midwest Plains states. Like all winter wheat, it is planted in the fall and grows only a few inches until winter causes it to go dormant. Many home-flour millers use hard red winter wheat because of its stronger flavor than white wheat alternatives. It is known as ?red wheat? because of its reddish hued husk. The berries appear somewhat darker than most whites. With a protein content of about 10.5%, it is quite versatile as a general purpose flour. Winter wheats often produce a higher yield of berries, depending on time of sowing. Hard winter wheats can also have higher gluten content than spring varieties.
Hard red spring wheat flour is named for its berries, which are closely related to hard red winter wheat. This variety is usually grown in the northern United States and Canada. Planted in spring and harvested in the fall, hard red spring wheat has the highest protein content of all the wheat varieties (13.5%). Although it is one of the hardest wheat types, it is widely used to make flour for bread, croissants and pizza flour. Many bakers will add this to flour made from softer wheat for the extra protein content it imparts to the bread. Like hard red winter wheat, hard red spring wheat has a reddish colored husk and produces a slightly darker flour than a white wheat. Spring wheat tends to have more gluten content than the more common winter wheat varieties. Reds are generally considered more nutty or bitter than their white wheat counterparts. This can be a benefit or a detriment, depending on what flavors you are trying to produce.
Yellow corn is also a variety of sweet corn. It can be considered as a grain, a fruit or a vegetable depending on its maturity and use. This variety of corn is developed from after a series of research on white corn. It produces carotenoids pigments due to the presence of a single dominant Y allele. These pigments are responsible for the different colours (yellow, orange, red etc.) in fruits and vegetables. They are present in the endosperm and give the kernels their yellow colour. Yellow corn also contains plenty of water and sugar in its kernels. It has a sweet flavour and often steamed, roasted or grilled before eating. It is also used as a sweetener in some foods and beverages. It also gives corn flour for that it is left to mature and dry then ground to produce corn flour. Based on the above information, some of the key differences between white corn and yellow corn are as follows:
White corn is a grain crop that belongs to the Gramineae grass family. It is one of the varieties of sweet corn that is grown in different parts of the world. It is not only a grain but also considered a vegetable and a fruit. It is considered grain as it is a dry seed of a species of grass; it is a vegetable when it is harvested before maturity; it is a fruit as per botanical definition as it is the seed-bearing part of a flowering plant. Its white colour is due to the presence of two recessive Y alleles. These alleles in white corn do not produce carotenoids, the plant pigments responsible for red, orange and yellow colours in many fruits and vegetables. Hence the endosperm remains white. The endosperm is responsible for the colour of corn kernels; hence white corn has white kernels. White corn contains plenty of sugar and water in its kernels that make it sweet and juicy. As the corn matures, the water content decreases and the sugar changes into starch which hardens the kernels. White corn can be grown in any season as it can survive in a variety of weather conditions.
Durum wheat is very hard, which facilitates high yield of semolina. The break system for durum wheat is extended to allow gradual breakdown of kernels to achieve maximum production of semolina and minimum production of flour. Purified semolina from the break system is uniformly sized and freed from adhering bran by repeated sizing, grading, and purification. Most semolina is from sizing purifiers, making durum mills readily recognized by the large number of purifiers. The traditional durum wheat semolina particle size is coarser relative to what is used by modern pasta processors today, which tends to be finer. Although durum wheat is primarily associated with pasta production, a very high percentage of durum wheat is used for the production of couscous, a popular food in North Africa. A considerable portion of durum wheat is also used for bread baking, which includes flat-breads as well as hearth-style bread.
Black rice, also known as purple rice or forbidden rice, is a nutrient-packed grain with a striking appearance. Its deep, dark color comes from anthocyanins, powerful antioxidants also found in blueberries and blackberries.
AGL-8.40 MM MOISTURE - 13% MAX BROKEN-1% MAX DAMAGED/DISCOLORED - 1% MAX PROCESS SORTEX CLEANED FOREIGN MATTER INCLUDING PADDY - 0.2% MAX MILLING DEGREE - WELL MILLED ORIGIN INDIA
AGL-8.40 MM MOISTURE - 13% MAX BROKEN-1% MAX DAMAGED/DISCOLORED - 1% MAX PROCESS SORTEX CLEANED FOREIGN MATTER INCLUDING PADDY - 0.2% MAX MILLING DEGREE - WELL MILLED ORIGIN INDIA
AGL-7.60 MM MOISTURE - 13% MAX BROKEN-1% MAX DAMAGED/DISCOLORED - 1% MAX PROCESS SORTEX CLEANED FOREIGN MATTER INCLUDING PADDY - 0.2% MAX MILLING DEGREE - WELL MILLED ORIGIN INDIA
AGL-7.60 MM MOISTURE - 13% MAX BROKEN-1% MAX DAMAGED/DISCOLORED - 1% MAX PROCESS SORTEX CLEANED FOREIGN MATTER INCLUDING PADDY - 0.2% MAX MILLING DEGREE - WELL MILLED ORIGIN-INDIA
