Whole kernels - 60 % Head rice,Brokens - 5 % Small brokens - 7 % Small brokens (cl)- 0.10 % Long grain class 1 - 20 % Long grain class 2 and class 3 - 70 % Short grain 10 % Red and undemilled kernels 2 % Yellow kernels 0.5 % Chalky Kernels 6 % Damaged Kernels 0.25 % Undeveloped kernels/ immatured kernels /Foreign matter and other seeds 0.3 % Glutinous rice 1.5 % Paddy grains ( 1 kg) 10 % Moisture 14 % Milling degree Well Milled
Specification-Size :3-6 mm Moisture-14 % max Admixture-0.5% max Imperfect-3% max
Specification-Size:3-6 mm Moisture-14%max Admixture-0.5%max Imperfect-3%max
Specification-Size:3-6 mm Moisture-14%max Admixture-0.5%max Imperfect-3%max
Robusta coffee grade 1, screen18 Moisture: 12.5% max Admixture :0.5% max Black & Broken beans: 2% Above screen 18: 90%
Large size: 16 18 screen Medium in size: 14-16 screen Small size: 13-14 screen Humidity: 14% to below Imperfect beans: 5% as a result Impurities: 0.5%, below Admixture: 0.05% max Tasty and aromatic
Moisture: 12.5 % max Foreign matters: 0.1% max Broken beans: 0.5% max Black beans: 0.5% max Screen 18: 90% min Packing: jute bag ( net 60 kg)
Moisture: 13.0 % max Foreign matters: 1.0 % max Broken and black beans:5.0 % max Screen 13: 90% min Packing: jute bag ( net 60 kg)
Specification: Moisture: 12.5 % max Foreign matters: 0.1% max Broken beans: 0.5% max Black beans: 0.5% max Screen 18: 90% min Packing: jute bag ( net 60 kg)
Big Size Grade 1: 17-18 screen AA Medium sizes Grade 2 :14-16screen Small size Grade 3 :13-14screen Moisture: 12% max Foreign matters: 0.1% max Broken beans: 1% max Black beans: 0% Screen 18: 90% min
Moisture: 13 % max Foreign matters: 0.5 % max Broken beans: 1.0 % max Black beans: 1.0 % max Screen 13: 90% min Packing: jute bag ( net 60 kg)
Moisture: 12.5 % max Foreign matters: 0.5% max Broken and black beans: 2.0 % max Screen 18: 90% min Packing: jute bag (net 60 kg)
Specification: Moisture: 12.5 % max Foreign matters: 0.1% max Broken beans: 0.5% max Black beans: 0.5% max Screen 16: 90% min Packing: jute bag ( net 60 kg)
Features: a) Color: White or white Light Yellow b) Shape: loaf, slice c) Dry ginger sweet smell d) Spicy taste e) No molding f) Impurity: none g) Moisture: 14% h) Usage: grinded to powder i) Used as medicine (extract ), food flavoring
Features: a) Color: White or white Light Yellow b) Shape: loaf, slice c) Dry ginger sweet smell d) Spicy taste e) No molding f) Impurity: none g) Moisture: 14% h) Usage: grinded to powder i) Used as medicine (extract ), food flavoring
Skim Milk Powder is produced from pasteurized full-fat cow's milk, by spray drying Immediate packaging is approved for direct food packaging in accordance with Regulation (EC) 1935/2004 Energy value 1491kJ / 351kcal, protein 34g, carbohydrates 51g, fat 1.25g - Contents of metals - Lead (Pb) - max 0,1 mg/kg - Aflatoksin M1 - max 0,050 µg/kg - Antibiotics - negative - Total Plate count
Skim Milk Powder is produced from pasteurized full-fat cow's milk, by spray drying Immediate packaging is approved for direct food packaging in accordance with Regulation (EC) 1935/2004 Energy value 1491kJ / 351kcal, protein 34g, carbohydrates 51g, fat 1.25g - Contents of metals - Lead (Pb) - max 0,1 mg/kg - Aflatoksin M1 - max 0,050 µg/kg - Antibiotics - negative - Total Plate count
Clean No Feathers No Bad Smell No Blood No Black Pad No Bruise No Chemical Burns Broken Bones Less than 3% Moisture Less than 1% Chicken feet pad retained and without damage Frozen Requirement : Blast Frozen at -40o C Stocked at -18o C
Clean No Feathers No Bad Smell No Blood No Black Pad No Bruise No Chemical Burns Broken Bones Less than 3% Moisture Less than 1% Chicken feet pad retained and without damage Frozen Requirement : Blast Frozen at -40o C Stocked at -18o C
Clean No Feathers No Bad Smell No Blood No Black Pad No Bruise No Chemical Burns Broken Bones Less than 3% Moisture Less than 1% Chicken feet pad retained and without damage Frozen Requirement : Blast Frozen at -40o C Stocked at -18o C
