Rye came into cultivation later than wheat, barley and oats and was not known to the ancient Egyptians and Greeks. It was the main grain used for bread-making in Northern Europe and Russia for many centuries. This is partly because it grows well in colder, harsher climates and partly because it was preferred by some people. Scandinavian countries such as Denmark, Norway and Sweden eat a variety of bread and crispbreads made from rye flour, although wheat products are becoming more popular. Rye contains less gluten than wheat flour, and this makes rye bread significantly denser. Traditional rye breads are made with a sourdough method so have a slightly sour taste when compared to wheat bread. Dark rye flour bread is all whole grain flour. Light rye grain bread is a mixture of whole grain rye flour and refined rye flour. Bread made wholly from rye flour is made in Germany and called pumpernickel. Rye is unique among grains for having a high level of fibre in its endosperm not just in its bran. As such, the glycemic index (GI) of rye products is generally lower than products made from wheat and most other grains. Nutrition credentials of whole grain rye: High in carbohydrate (mainly starch), with a lower GI than most other grains. Relatively high protein content (around 15%), with a higher lysine content than most other cereals. Contains a protein complex which forms gluten. Low in fat (most of which is unsaturated). High in potassium and low in sodium. Excellent source of dietary fibre. Rye has more soluble fibre than wheat, however, less is known about the effect of dietary fibre found in rye. Contains B-group vitamins such as thiamin, riboflavin, niacin, vitamin B6 (pyridoxine), folate and pantothenic acid. Contains vitamin E. Contains iron, zinc, magnesium, phosphorus and selenium (depending on the soil content of selenium). Contains small amounts of copper, manganese and calcium. Contains phytochemicals including lignans, phenolic acids, phytic acid, plant sterols and saponins.
Oats are the fourth largest grain crop produced in Australia. Oats almost never have their bran and germ removed in processing so most food products containing oats, oat flour or oatmeal as an ingredient contain wholegrain oats. Oats are naturally rich in beta-glucan a soluble fibre found in the bran and endosperm layer of the oat grain. Beta-glucan has been shown to improve blood glucose control after a meal and improves insulin responses as well as decrease cholesterol levels. More recent research indicates oats contain avenanthramides a unique phytochemical that has been shown to help protect blood vessels from the damaging effects of LDL-cholesterol. Nutrition credentials of whole grain oats: High in carbohydrates (mainly starch). The protein content is higher than other cereals, at around 14%. High in soluble dietary fibre, specifically beta-glucan found mainly in the aleurone and subaleurone layers. The fat content is the highest of all grains (7-8%), with fat contained in the endosperm and the germ. The fat is mostly unsaturated. The starchy endosperm of the oat grain contains more fat and protein than other cereal grain. High in potassium and low in sodium. Contains B-group vitamins such as thiamin, riboflavin, niacin, vitamin B6 (pyridoxine), folate and pantothenic acid. Contains vitamin E. Contains iron, zinc, magnesium, phosphorus and selenium (depending on the soil content of selenium). Contains small amounts of copper, manganese and calcium. Contains phytochemicals including lignans, phenolic acids (such as ferrulic and caffeic acids), phytic acid, plant sterols and saponins.
Not belonging to the Poaceae botanical family, buckwheat is not classified as a true grain, but rather a pseudo-cereal. Its nutritional profile, nutty flavour, appearance and culinary applications have led it to be commonly referred to as a grain. Buckwheat has played an important role in diets around the world, mainly in Asia and Eastern Europe for around 8,000 years. It is neither a grain popular with bucks or a relative of wheat, but rather, its seeds so closely resemble the much larger seeds of the beech tree that the plant has been called beech wheat, or buckwheat, ever since. Nutrition credentials of buckwheat: High in protein (13-15%), second highest only to oats, and rich in the amino acid lysine. Rich in carbohydrates (mainly starch). Rich in polyunsaturated essential fatty acids, such as linoleic acid. Contains vitamins B1, C and E. Contains higher levels of zinc, copper, and manganese than other cereal grains, and the bioavailability of these minerals is also quite high. High in soluble fibre. Provides a potential source of resistant starch, as certain treatments of buckwheat starch or foods containing buckwheat increase the amount of retrograded, non-digestible starch. A rich source of polyphenol compounds. Contains rutin, a bioflavonoid thought to help control blood pressure and possess anti-inflammatory and anti-carcinogenic properties. Gluten free.
Sorghum is related to sugar cane and to millet and is called Great Millet in some areas of West Africa. It is an important staple food of the upland, drier parts of Africa and India where no other cereal can successfully be raised. Sorghum is able to grow in soils that are quite poorly nourished, with an unreliable water supply. Different varieties of sorghum range in colour from white and pale yellow to deep red, purple and brown. Sorghum is the third largest crop produced in Australia. It is produced primarily in the northern growing region of Australia with an average annual production of over 2 million tonnes. Nutrition credentials of wholegrain sorghum: Rich in carbohydrates (mainly starch). Moderate protein content, but low in lysine. Low in fat, most of which is unsaturated. A good source of dietary fibre. High in potassium and low in sodium. Gluten free. Contains B-group vitamins such as thiamin, riboflavin, niacin, vitamin B6 (pyridoxine), folate and pantothenic acid. Contains vitamin E. Contains iron, zinc, magnesium, phosphorus and selenium (depending on the soil content of selenium). Contains small amounts of copper, manganese and calcium. Contains phytochemicals including lignans, phenolic acids, phytic acid, plant sterols and saponins.
Similar to amaranth and buckwheat, quinoa (pronounced keen-wah fits within the pseudo-cereal group as it is not part of the Poaceae botanical family, in which true grains belong. It's loosely grouped as a pseudo-cereal with other grains as it's nutritionally similar and used in similar ways to true grains. Quinoa originates from the Andes, where it has long been cultivated by the Inca people. It is a small, typically light-colored round grain (although it also available in other colours including red, purple and black), similar in appearance to sesame seeds. To help ward off insects and birds, quinoa has a bitter residue of saponins, a natural occurring plant-defence. Most quinoa sold today has already been washed, but it is still advisable for consumers to thoroughly rinse the quinoa seeds under running water prior to cooking, so as to maximize the enjoyment of this pseudo-cereal. Like other pseudo-cereals, quinoa contains significant amounts of all the essential amino acids. Quinoa is traditionally produced in South America in higher altitudes and cooler environments than Australia. The Rural Industries Research and Development Corporation (RIRDC) is currently undertaking trials of quinoa in Western Australia. The project aims to select suitable varieties and growing regions to produce quinoa in Australia.
Origin: USA/South America/Canada/Australia/Sellers Option Moisture: 13% Max Protein: 10% Min 11.5% Max Germination Energy: 95% after 5 days Full Barley: 90% Below: 2.2 mm Max 3% Purity of Variety: 95% Min Foreign Variety: 1% Max 1000 Kernel Weight: 40 gr HI Weight: Min 67 kg/h
Chia seeds are a powerhouse of nutrients and packed full of protein and fibre. These low calorie seeds can be added to smoothies and oats or used to create chia pudding and chia egg great for vegan baking. Chia seeds are a powerhouse of nutrients and packed full of protein and fibre. Chia pudding is a popular way of enjoying these powerful seeds. Simply prepare the night before by adding chia seeds to your favourite yoghurt (we recommend coconut yoghurt) and leaving overnight. The seeds swell and thicken the yoghurt. Then simply top with homemade granola and fresh fruits for the perfect breakfast. They can also be used to create a â??flax-egg,â?? ideal for vegan baking. Instructions below on how to create a flax-egg. This can be used wherever a regular egg is used as a like for like replacement. It works by helping to bind the ingredients together within the recipe â?? perfect for muffins, cupcakes and cakes. Benefits of organic chia seeds High in fibre Good source of vegan protein Contains healthy fats Low in saturated fats Low carbohydrates No sugar content Natural thickening agent Versatile 100% organic Ways to use chia seeds Add to smoothies to boost protein intake Make chia pudding by adding chia seeds to yoghurt and leaving overnight Use as an egg replacement for vegan baking Add to oats for a high fibre breakfast
HS Codes: 0906.11.00 Product Description: Cinnamon is using mainly as an aromatic condiment and flavoring additive in a variety of cuisines, breakfast cereals, snack foods, coffee, tea, bakery and etc. Specification: Shape: Long Stick AA with average length 20-60 cms or customize as per customersâ?? requirement Diameter: 1.5-1.8 cms. Color: brownish Yellow Moisture: plus minus 14% (Average) Taste: Sweet and spicy Origin: Africa, Vietnam, Indonesia Packing: In PP Bags 25 kgs per bag or customize MOQ: 1 x 20' FCL 6 MT and 1 x 40' FCL 12 MT Shelf Life: 18 Months Lead Time: 30 days after receiving deposit
HS Codes : 0907.10.00 Product Description: Cloves are an aromatic flower buds used in traditional Chinese medicine and in cooking desserts, bakery, meat, fish and in the food, pharmaceutical and cosmetics industry. Our cloves are from the best plantation in Vietnam, Africa. Specification: Moisture Content: 12-13% Color: Brown reddish
HS Codes : 0904.00.00 Specification: Density: 550 and 570 GL and others Moisture: 12.5% Admixture: 0.2% Max. Stone & Stick: None Origin: Vietnam, Africa and others Packing: 25 kgs. in Plastic Bag MOQ: 2-5 MT Lead Time: 15-30 days after receiving deposit depending on MOQ
Organic hulled white sesame seeds are popularly used in Japanese cuisine for coating sushi or tofu or sprinkled on noodles. They are also used when baking bread and bagels for decoration.
White poppy seeds are popular in Japanese cuisine for coating crispy tofu, sushi or sprinkled on salads and stir fries for a boost in fibre and added texture.
Wheat is the most widely cultivated cereal crop in the world, with Australia being the eighth largest producer and fourth largest exporter of wheat in the world. Wheat has come to be a firm favourite grain because of the diversity it provides in culinary applications. Wheat Types Many different types of wheat grain exist, with two main types being eaten in Australia, namely bread wheat (Triticum aestivum vulgare) and durum wheat (Triticum turgidum durum). The durum variety is used in the manufacture of pasta while the other type is used to produce most other wheat-based foods. Bread wheat in Australia is typically white and does not have the red colour, which typifies most bread wheat grown in the northern hemisphere. Bread wheat is described as hardâ or soft according to its protein content. Hard wheat has more protein, including more gluten, which makes it purposeful to bake bread, while soft wheat has a much lower protein content, which when milled produces cake flour for sweet biscuits and cakes. Aside from bread wheat and durum, other types of wheat include spelt, emmer, einkorn and kamut. These wheat varieties are commonly referred to as ancient grains and are increasingly being used in the manufacture of niche wheat-based food products. Spelt is higher in protein than common wheat and can be used in place of common wheat in most recipes. Spelt does contain gluten and should not be consumed by people who need to avoid gluten as a consequence of medically diagnosed coeliac disease. Emmer, otherwise known as farro or grano farro, is staging a comeback as a gourmet ingredient, with good amounts of antioxidants. Einkorn is prized for having a high protein content and the highest level of lutein among wheat species. Kamut is an heirloom grain originating from Egypt which is higher in protein and contains more vitamin E than common wheat.
Urea is the most widely used nitrogen fertilizer in the world. It is effective on all crops, including regions with a warm climate. Urea is a synthesized organic molecule that is easily accessible to plants and can be absorbed by all parts of plants, both roots and vegetative mass. Therefore, urea is effective for main application and as a top dress, both independently and in tank mixtures with microelements and plant protection products. Soil pH increases during the urea hydrolysis reaction, which allows granular urea to be used effectively on acidic soils, for fertilizing rice fields, for nitrogen fertilizing cereals, technical crops and horticulture. Bulk density and granule size allow urea to be included in the composition of fertilizer blends and provide uniform distribution over the soil surface. Granulometry Fraction of total mass of granules measuring: under 1 mm 2 %, max 2 mm to 5 mm 95 %, min Under 6 mm 100% Static strength of granules, kgc/gr 2.5, min Free flowing, treated with anti-caking agent.
Urea is the most widely used nitrogen fertilizer in the world. It is effective on all crops, in regions with a warm climate. Urea is a synthesized organic molecule that is easily accessible to plants and can be absorbed by all parts of plants, both roots and vegetative mass. Therefore, urea is effective for main application and as a top dress, both independently and in tank mixtures with microelements and plant protection products. Soil pH increases during the urea hydrolysis reaction, which allows granular urea to be used effectively on acidic soils, for fertilizing rice fields, for nitrogen fertilizing cereals, technical crops and horticulture. Granulometry: Fraction of total mass of granules measuring: under 1 mm 3%, max 1 mm to 4 mm 3%, max Color white Free flowing, treated with anti-caking agent.
Our NPKS are specifically designed for EU soil types and climate to deliver a vital source of nitrogen, phosphorous, potassium and Sulphur needed for maximum yield potential. Our unique compounds offer an advantage over the blended alternative with all four nutrients landing in an even spread where required.
Organic Plus NPK There are many formulas of NPK (12-30%) added to enrich NPK level appropriate for several crops and applying steps. NPK with organic matter and humic acid can both synergize to carry minerals by CEC (Carbon Exchangeable Capacity) to release slowly and minimize loss to environment. Higher NPK will boost promoting growth and productivity of plants. Analysis of OrganicPlus (6-3-6) Total N 6.56% P2O5 3.44% K2O. 6.62% Ca. 8.09% Mg. 2.11% S 0.89% Fe. 0.12% Zn. 0.02% Cu. 0.000045% Mn. 0.00067% Mo. 0.0000012% B. 0.08% Cl 1.78% Si 9.08% Organic matter 14.56% Humic acid. 5.67% E) OrganicPlus benefit of STF 1. Organic matter from many sources to fulfill completely mineral and soil improving function. 2. Compound of 15 kinds of natural minerals to complete plant required for growth, productivity or yield. 3. Improve soil to be more porous loose structure that good for root penetration and holding water. 4. Activate immunity of plant and reinforce cell strength by Silicon to protect diseases and insect a ack. 5. There are Humic and fulvic acid with high CEC (Carbon Exchange Capacity) to hold and carry more available mineral into soil and plant with slow releasing minerals for long time effectiveness. 6. There are several amino acids to function quickly refresh plant and activate bio function in soil. F) Other STF products 1. Organic fertilizer 100% (GreenMix) : (granular & powder) 2. Organic soil conditioner (granular) 3. Amino humic fulvic(granular) 4. Amino nano liquid fertilizer 5. OrganicPlus NPK formula Formula : 4-4-4 Formula : 6-3-9 Formula : 8-3-6. Formula : 12-3-3 Formula : 5-5-5. Formula : 6-3-15 Formula : 8-8-8 Formula : 6-3-3 Formula : 7-3-7 Formula : 9-3-9 Formula : 6-3-6 Formula : 8-3-3 Formula : 10-5-5
PR 14 or Parmal Rice 14 is a long grain premium Non-Basmati Rice, grown in the Punjab, Haryana and Uttar Pradesh region of India. The PR14 rice is non-sticky rice, known for its freshness in taste. It comes with an average grain length of 6.7 MM to 6.9 MM. The elongation ratio of the grain is 1.5 times if cooked well. It is available in Raw/ white, Steam, Sella/ Parboiled & Golden Sella rice forms. Specifications: Purity: 95% Admixture: 5% Max. Average Length: 6.80 MM Moisture: 12.5% Max. Broken: 1% Max. Paddy Grain: Nil Black/ Red Grain: Nil Discolour & Damage: 1% Max. Foreign Matter: Ni
PR 11 is a long grain, Non Basmati Rice and is known for its quality of fast cooking. This rice is rich in carbohydrates, is non-sticky after cooking and has uniform grain size. PR11 rice is mostly grown in Plains of Himachal Pradesh, Haryana and Punjab.
500x leather full hide lot 70+ colors available Multiple hides of any color available Buyer will be able to select their order through our 1800 hide inventory Buyer is responsible for shipping and delivery Local pickup is also available
