Parboiled Rice 5% Sortexed ** Guaranteed By SGS /Good quality /Cleaned /Sortexed *** shall have Grain Classification, Grain composition and Milling degree as follows: Grain classification, comprising of: - Long grain Class 1 and Class 2 combined not less than 30.0%, the rest shall be Long grain Class 3. - Of all these there may be Short grain not exceeding 20.0% Grain composition, comprising of: - Whole kernels not less than 75.0% - Brokens having the length as from 3.5 parts onward but not reaching 7.0 parts not exceeding 12.0%. Of this there may be brokens having the length not reaching 3.5 parts and not passing through sieve No. 7 not exceeding 0.7%, and Small parboiled brokens C1 not exceeding 0.3% - The rest shall be Head rice having the length as from 7.0 parts onward. Rice and matter that may be present: - Red kernels and or Undermilled kernels not exceeding 2.0% - Yellow kernels not exceeding 0.75% - Black kernels not exceeding 0.2% - Partly black kernels and Peck kernels combined not exceeding 2.5%, of which Partly black kernels shall not exceed 1.0% - Damaged kernels not exceeding 1.5% - Glutinous rice not exceeding 1.5% - Paddy not exceeding 5 grains per 1 kg. of rice - Undeveloped kernels, Immature kernels, Other seeds and Foreign matter either singly or combined not exceeding 0.4% Milling degree: Well milled
Thai Long Grain Jasmine Rice ( Hom Mali ) 100%, Sortex, well milled
Thai White Rice 25% Broken, Sortexed ** Guaranteed By SGS /Good quality /Cleaned /Sortexed *** shall have Grain Classification, Grain composition and Milling degree as follows: Grain classification, comprising of: - Long grain Class 1 and Class 2 combined not less than 30.0%, the rest shall be Long grain Class 3. - Of all these there may be Short grain not exceeding 20.0% Grain composition, comprising of: - Whole kernels not less than 75.0% - Brokens having the length as from 3.5 parts onward but not reaching 7.0 parts not exceeding 12.0%. Of this there may be brokens having the length not reaching 3.5 parts and not passing through sieve No. 7 not exceeding 0.7%, and Small parboiled brokens C1 not exceeding 0.3% - The rest shall be Head rice having the length as from 7.0 parts onward. Rice and matter that may be present: - Red kernels and or Undermilled kernels not exceeding 2.0% - Yellow kernels not exceeding 0.75% - Black kernels not exceeding 0.2% - Partly black kernels and Peck kernels combined not exceeding 2.5%, of which Partly black kernels shall not exceed 1.0% - Damaged kernels not exceeding 1.5% - Glutinous rice not exceeding 1.5% - Paddy not exceeding 5 grains per 1 kg. of rice - Undeveloped kernels, Immature kernels, Other seeds and Foreign matter either singly or combined not exceeding 0.4% Milling degree: Well milled
Thai Long Grain White rice 10% Broken - Polished - Sored - Cleaned - Well Milled
Thai White rice Broken 10% *** Sortexed *** *** Cleaned *** *** Good Quality *** ** Guaranteed By SGS *** Thai White rice Broken 10% Sortexed ** Guaranteed By SGS /Good quality /Cleaned /Sortexed *** shall have Grain Classification, Grain composition and Milling degree as follows: Grain classification, comprising of: - Long grain Class 1 and Class 2 combined not less than 30.0%, the rest shall be Long grain Class 3. - Of all these there may be Short grain not exceeding 20.0% Grain composition, comprising of: - Whole kernels not less than 75.0% - Brokens having the length as from 3.5 parts onward but not reaching 7.0 parts not exceeding 12.0%. Of this there may be brokens having the length not reaching 3.5 parts and not passing through sieve No. 7 not exceeding 0.7%, and Small parboiled brokens C1 not exceeding 0.3% - The rest shall be Head rice having the length as from 7.0 parts onward. Rice and matter that may be present: - Red kernels and or Undermilled kernels not exceeding 2.0% - Yellow kernels not exceeding 0.75% - Black kernels not exceeding 0.2% - Partly black kernels and Peck kernels combined not exceeding 2.5%, of which Partly black kernels shall not exceed 1.0% - Damaged kernels not exceeding 1.5% - Glutinous rice not exceeding 1.5% - Paddy not exceeding 5 grains per 1 kg. of rice - Undeveloped kernels, Immature kernels, Other seeds and Foreign matter either singly or combined not exceeding 0.4% Milling degree: Well milled
It is most widely consumed in the areas where it is grown, as well as by Laos and Cambodia . In addition to direct consumption, it is often used as an ingredient in desserts/sweet dishes and in some industries such as brewing, flour, and snack. It is derived from two kinds of starch in the kernels, namely amylose and amylopectin. Its greater amount of the latter one increases the sticky texture. Glutinous rice can be easily distinguished from other varieties by its milky color. The major production areas are the upper northern and northeastern regions of Thailand where water is scarce. The most well-known and best quality is called Sanpathong" which is grown mainly in the north of Thailand . The glutinous rice in the northeastern part mostly is "Duo-Juk" whose grain is shorter and less tender than Sanpathong.
Jasmine Rice from which only the hull has been removed but the bran layer left on, so it still has many nutrients such as Vitamin B1 B2 B3 B6 Vitamin E Fiber Antioxidants and etc. The advantage of these nutrients can help prevent aging of cell from free radicals and help reflect a youthful appearance and prevent cancer cells. When cooked, it has a slightly chewy texture and a nut-like flavor. Brown rice is a natural source of bran. It cooks in approximately 25 minutes.
Thai Pathumthani Fragrant Rice which is nearly identical to Thailand 's popular, top-quality jasmine rice but said to be less fragrant and less photosensitive than Hom Mali rice. Also it's a year round crop and can be grown in an easier way. It has a natural aroma depending on its age, and when cooked, the rice kernels have a tender texture.
Japanese rice, or japonica rice, is a very particular variety. For traditional Japanese dishes you simply cannot substitute long-grain rice except Japonica Rice which ismedium-grain rice with too much rice starch, which is what makes that creamy texture in risotto.
Organic rice comes from traditional seed varieties sown, reaped and stored using only natural pest control measures and locally available organic or natural fertilizers. It relies on crop rotations, crop residues, animal manures, green matures, off-farm wastes, biological pest control to maintain soil health, supply plant nutrients and minimize insects, weeds and other pests. To make it easy to understand, the organic rice is grown using natural and NOT chemical fertilizers. Actually it's grown in a very limited area under high supervision and getting more popularity in health conscious EU Market.
It has a natural aromatic flavor with a small content of chalky kernel. After cooked, it becomes more fragrant, tender and tasty.
Un-milled rice is soaked, steamed and dried before milling to make parboiled rice. Nutrients stay within the grain, and surface starch is reduced, producing cooked rice that is somewhat more firm in texture and separate when cooked. It cooks perfectly in approximately 25 minutes. We export below categories of parboiled rice * Thai parboiled rice 100% sorted * Thai parboiled rice 5% broken * Thai parboiled rice 10% broken * Thai parboiled rice 15% broken * Thai parboiled rice 25% broken * Thai parboiled rice 100% broken
During the milling process, broken rice is separated from the White rice, whose shape remains intact. In other words, broken rice is the damaged White rice and is normally used in animal feeding or other food & beverage processing, such as beer brewing and flour processing. A grain of broken rice gives a low fiber texture and low nutrient level, while retaining its high energy content. We export below categories of Broken rice * A1 Super * A1 Extra Super
Thai White Rice is the long grain type. When cooked, it has a firm texture and gives a high volume of cooked rice. Because of its unique cooking characteristics, Thai White Rice has long grained its popularity and has been the world staple for many decades. We export below categories of White rice: 100% Sorted and Polished 5% Broken 10% Broken 15% Broken 25% Broken 100% Broken
Basmati rice is the finest among all the varieties of rice that we offer. It is top most in taste, pearl white & long grained in appearance,and natural protein enriched rice. Being real traditional Basmati rice, it has become the first choice of Basmati lovers due to its unbelievable fragrance and rich taste. It adds to the presentation of your meal & makes the perfect ingredient for Muglai, Indian. Chinese or Continental cuisines.
Super Kernal Basmatic Rice is one of the amazing varieties of rice which is non-sticky. . The rich and tempting aroma is irresistible. Mouth watering taste and the tender texture can be easily swallowed. India is home to this particular variety of rice and its being cultivated here for thousands of years. The unique fragrance and alluring taste have won many hearts across the world. It is nurtured on the rich Indian soil which has made this variety of rice amazing. This variety of rice is long in length, polished two times, extremely aromatic, and highly desirable for cooking.
Kindly please allow us to introduce our company as thai rice exporter company. We export all kinds of thai rice, specializing in high quality grade such as thai jasmine rice 92% Purity, thai pathum rice, thai white rice, thai glutinous rice, thai parboiled rice and etc, by Container as per by thai rice standard specification. We could supply rice under our own brand and / or customer's brand. And you could see our company profile 50 kg, 25 kg, 10 kg, 5 kg
We have whole and split it from Thailand origin. 40-50 kg/bag.
Fresh ginger, Dried ginger Our supplier has specialized in fresh ginger, dried ginger more than 15 years. With the crop land more than 45 Rais. And now has the big chiller rooms which can stored the products about 3,000 MT. and the staff more than 300 persons so they can produce the products about 20 MT per day. Our supplier has good mission and vision so he emphasize in good quality and good safety for the consumers both in Thailand and Foreign countries. So he has QC team for control since crop, and every process for good quality then harvest and received the raw materials to the factory for select to the same size and quality then washing process, final to the chiller room. Production process Fresh ginger --> Washing > Quality group > Second washing > Chlorine process > Biological process> Waxing process >Air dried process > Packing > Keep in Chiller room. 32 kgs./mesh bag 850 mesh bag/1x40'reefer container Minimum order 1x40'fcl (27.2 mt).
Our supplier has specialized in fresh ginger, dried ginger more than 15 years. And now has the big chiller rooms which can stored the products about 3,000 MT. and the staff more than 300 persons so they can produce the products about 20 MT per day. Our supplier has good mission and vision so he emphasize in good quality and good safety for the consumers both in Thailand and Foreign countries. So he has QC team for control since crop, and every process for good quality then harvest and received the raw materials to the factory for select to the same size and quality then washing process, final to the chiller room. 1x40' reefer container Contain 10 kgs/ctn box > floor load = 2, 050 ctns.
