White Long Grain Rice *INTERESTED BUYER ONLY*
Long Grain White Rice 5% Broken Broken: 5.0% Max Moisture: 14.0% Max Damaged Kernels: 1.0% Max Yellow Kernels: 0.5% Max Foreign Matters: 0.1% Max Glutinous Kernels: 1.5% Max Paddy Kernels: 15 Seeds/kg Max Chalky Kernels: 6.0% Max Red And Red Treaked Kernels: 2.0% Max Immature Kernels: 0.5% Max Average Length Of Whole Grain: 6.2mm Milling Degree: Well Milled/polished
Brown rice is a hulled or unmilledrice and it is whole grain rice. Cooked brown rice has a slightly chewy texture and a nut-like flavor, but more nutritious than white rice. Brown rice and white rice have similar amounts of calories and carbohydrates. The main differences between the two forms of rice lie in the processing and nutritional content. When only the outermost layer of a grain of rice (the husk) is removed, brown rice is produced. To produce white rice, the next layers underneath the husk (the bran layer and the germ) are removed, leaving mostly the starchy endosperm. Several vitamins and dietary minerals are lost in this removal and the subsequent polishing process. The light brown color of brown rice is caused by the presence of bran layers which are rich in minerals and vitamins, especially the b-complex group.
Parboiled rice means that rice will be partially boiled in the husk, so that it won’t lose its natural Minerals and Vitamins. The three basic steps of parboiling are soaking, steaming and drying. About 50% of the world’s paddy production is parboiled. The treatment is practiced in many parts of the world such as India, Nepal, Myanmar, Guinea, Bangladesh, Pakistan, Italy, Malaysia, Switzerland, Sri Lanka, South Africa, Spain, France, Nigeria, Thailand, and USA. In this Process starches in parboiled rice become bioavailability in the diet. Parboiled rice is favored by consumers and chefs who desire an extra fluffy and separate cooked rice.
White rice is milled rice that which husk, bran, and germ removed. Regular-milled white rice, often referred to as “white” or “polished” rice is the most common form of rice. The outer husk is removed, and the layers of bran are milled until the grain is white. This Changes the flavor, texture and appearance of the rice and helps prevent spoilage and extend its storage life. The milling and polishing processes both remove important nutrients. Commonly, 100 grams of uncooked rice produces around 240 to 260 grams of cooked grains, the difference in weight owing to absorbed cooking water.
1-Long Grain White Rice 5%, 10%, 15% and 25% broken 2-White Rice 100% broken 3-Jasmine Rice 5% and 100% broken 4- Parboiled rice 5% broken 5- The price we offer is in USD (FOB) Ho Chi Minh City, Vietnam 6-Packing : Packed in new single white PP bag , and net weight 50Kgs / bag and tare weight 120grs /bag each , all bags must be double thread stitched by machine at both ends and suitable for rough handing and sea transportation 7- Marking : As per Buyer’s instruction 8- Inspection : Inspected by SGS 9- Payment : 100% By irrevocable L/C At Sight from leeyeeAT maexservice com 10- Shipment date: Within 15 days from receipt of L/C Packing : Packed in new single white PP bag , and net weight 50Kgs / bag and tare weight 120grs /bag each , all bags must be double thread stitched by machine at both ends and suitable for rough handing and sea transportation
White rice, long grain rice, saffron.
Steam long grain basmati rice,.
Long grain rice 5%, 25% and 100% broken, sugar icumsa 45, maize, palm oil, crude palm oil.
Coffee beans, korean skincare, gamat / healing sea cucumber gel, fresh produce e.g. vegetables, corn/maize, oil.International trade
1509 long grain basmati rice, 1121 long grain basmati rice, par boiled ponni rice and idly rice.
Refined and crude jatropha oil, crude palm oil, tapioca starch, coffee beans and instant coffee powder, long grain rice, cassava.
Copper cathode ** aluminum ingot a7 ** bonny light crude oil (blco) ** en590 diesel ** jet fuel a1 ** refined icumsa 45 ** raw sugar 600/1200 ** urea n46%, dap fertilizer * npk fertilizer ** yellow corns non gmo ** wheat flour ** rbd palm olein cp10 * crude palm oil (cpo) ** sunflower oil ** rapeseed oil ** soybean non gmo, ** whole chicken ** chicken paws ** beef * * wood pellets en plus a1 ** wheat grain.International business consultation, sales and supply of worldwide products, international business relationship.
Rice specs Specification: White Long Grain Rice 5% broken + Broken: 5.0% max + Moisture: 14% max + Damaged kernels: 1% max + Yellow kernels: 0.5% max + Foreign matters: 0.1% max + Paddy kernels: 15 seeds/KG max + Chalky kernels: 7.0% max + Immature kernels: 0.2% max + Red kernels: 2% max + Milling degree: Well milled and polished White Long Grain Rice 10% broken + Broken: 10.0% max + Moisture: 14% max + Damaged kernels: 1.25% max + Yellow kernels: 1.0% max + Foreign matters: 0.2% max + Paddy kernels: 20 seeds/KG max + Chalky kernels: 7.0% max + Immature kernels: 0.2% max + Red kernels: 2% max + Milling degree: Well milled and polished White Long Grain Rice 15% broken + Broken: 15.0% max + Moisture: 14% max + Damaged kernels: 1.50% max + Yellow kernels: 1.25% max + Foreign matters: 0.2% max + Paddy kernels: 25 seeds/KG max + Chalky kernels: 7.0% max + Immature kernels: 0.3% max + Red kernels: 2% max + Milling degree: Well milled and polished White Long Grain Rice 25% broken + Broken: 25.0% max + Moisture: 14.5% max + Damaged kernels: 2.0% max + Yellow kernels: 1.50% max + Foreign matters: 0.5% max + Paddy kernels: 30 seeds/KG max + Chalky kernels: 8.0% max + Immature kernels: 1.50% max + Red kernels: 3.5% max + Milling degree: Well milled and polished We do supply the below Rice range other than Long Grain :- 1. Glutinous Rice 2. Basmati Rice 1121 3. Fragrant Rice OEM Packing Available
Basmati is long grain aromatic rice grown for many centuries in the specific geographical area of indian sub-continent, blessed with characteristics extra- long slender grains that elongate at least twice of their original size with a characteristics soft and fluffy texture upon cooking, delicious taste, superior aroma and distinct flavor. Basmati rice is unique among other aromatic long grain rice varieties. Agro- climatic conditions of the specific geographical area as well as method of harvesting, processing and aging attribute these characteristic features to basmati rice. Owning to its unique characteristics the scented pearl lends a touch of class that can transform even the most ordinary meal into a gourmet’s delight.
Natural commodities, processed materials, agriculture, seafood.
1121 Parboiled Basmati Rice, Grain Size 8.5+ mm 1121 Parboiled Extra Long Grain Basmati Rice Parboiled, Golden Dark or Medium Color and Steamed Rice 2% max broken, Silky Polished and 100% Sortex. Average Grain Length : 8.5mm.
Frozen buffalo meat, frozen chicken paws, frozen chicken feet, frozen chicken, palm oil, soap noodles, yellow maize, onion, wheat flour, groundnut, salt, mango, potato, ginger, garlic, carrot, rice, sugar s30, clay plastic, palm cooking oil.Exporter
Local White Rice is a produce of Malaysian paddy variety. The commonly available varieties are MR 211, MR 219, MR 220 and MR 232. It is a medium-length, white kernel with translucent endosperm. The rice has an average whole grain length of more than 7.0mm and a length / width ratio of more than 3.0mm. They are tender yet firm after cooking with no distinct aroma. It offers flexibility for various recipes and multicultural Malaysian palate.
Brown rice is ahulled orunmilled rice and it is whole grain rice. Cooked brown rice has a slightly chewy texture and a nut-like flavor, but more nutritious than white rice. Brown rice and white rice have similar amounts of calories and carbohydrates. The main differences between the two forms of rice lie in the processing and nutritional content. When only the outermost layer of a grain of rice (the husk) is removed, brown rice is produced. To produce white rice, the next layers underneath the husk (the bran layer and the germ) are removed, leaving mostly the starchy endosperm. Several vitamins and dietary minerals are lost in this removal and the subsequent polishing process. The light brown color of brown rice is caused by the presence of bran layers which are rich in minerals and vitamins, especially the b-complex group
