Product: durum wheat g 2 Test weight : 80 lbs/bushel min Protein : 14.0% min Moisture : 12.0% max Wet gluten : 27.0% mix Dry gluten : 10% max Purità : 99.0% max Rate of metadtnage: 10.0% max Ash on dry basis : 1.70% max Heat damaged kernels: 0.20% max Shrunken & broken kernels: 2.00 % max Broken kernels : 3.00% max Total damaged kernels: 0.30% max Total defects : 5.00% max Total other classes: 2.00% max Foreign material : 0.20% max Seeds of weeds : 0.10% max Vitreous amber kernels: 90.0% min Radiation : none Ergot (if any) : 0.1% Dockage : 1.50% max Water absorption: 76.00%max Falling number : 300.00/sec min Color : natural specific Crop : 2012 In 50 kg bags/bulk.
Red hard winter wheat- grade 2 Falling numbers : of 300 or better) Protein : 11% min Test weight : 74 lb/bushel Specific weight : 78 kg/hl 1000 kernel weight: 30-32 grams Moisture content: 13 % max Heat damaged kernels: 0.25 % max Damaged kernels : 5 % max Foreign matter : 1 % max Imperfect grains : 3 % max Dockage : 1-3 % max Wet gluten : 27 % min Dry gluten : 10 % min Water absorption: 75 % min Radiation : normal Crop : 2012 In 50 kg bags/bulk.
Parboiled long grain rice From varieties of indica type rice In order to have parboiled rice the kernels are going through a steam pressure process before milling. Meaning that the kernels are soaked, steam processed and dried, while still jacketed in their brown bran layer. This forces nutrients from the bran layer deeper into the kernel and seals some of the vitamins into the rice kernel before the rice is milled. Characteristics of kernel: * length: 6,7 - 7,1 mm. * relation of length / width > 3,0 For high quality rice: * the moisture: 13,5 - 14% * breaking kernels less than 3%.
Long Grain Rice From Varieties Of Indica Type Rice Characteristics Of Kernel: * Lenght 6,6 - 7,0 Mm. * Relation Of Length / Width > 3,0 For High Quality Rice: * The Moisture ( 13,5 - 14% ) * Breaking Kernels ( 5% - 15% ).
Medium Grain Rice From The Varieties Of Japonica Type Rice Characteristics Of Kernel * Length 6,4 - 6,6mm * Relation Of Length / Width > 2,5 For High Quality Rice: * The Moisture ( 13,5 - 14% ) * Breaking Kernels ( 5% - 15% ).
Rice
Coffee, exotic fruits, wheat, vegetable oils, mango, butter, sugar, oils, corn, fruits, barley, fruit juice, herbs, spices, frozen vegetables, canned vegetables, dried vegetables, cereals, grains, beverages, tea.
White rice.
Chickpeas: Kabuli (9-11mm) and Desi (6-8mm).
Chickpeas.
White Rice.
Rice.Rice business service, agent
Rice.
Durum Wheat.
Hulled Millet Yellow.
Rice.
Rice.
White rice. san andreas, tai bonnet, ronaldo, arborio. paddy rice.
