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Anil Madhavaan

Supplier From Portugal
Mar-17-23
Supplier : Basmati Rice, Boiled Rice , Dry Red Chilly, Red Chilly Powder , Kiri Sambha Ponni Parboiled Rice ,Turmeric Fingers , Raw Rice , Alphonso Mango Pulp, Cp8, Cp10, En590 10 Ppm, And Jet Fuel A1

Established: 2019

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Contact Details:
Lagos, Algarve , Portugal
Lagos
Algarve Portugal


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Broken: 5%, 25%, 100%

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Season: All year round

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Parboiled Rice

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Permal Parboiled
Indian Origin
Size-6.3mm+
Moisture- 13% Max
Broken-5%
Damage & Discolor 1% Max
MOQ 25 MT
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ANALYSIS VALUES

Organoleptic Bright, clear; with absence of foreign odors and flavors
Peroxide index 0.1 – 1.0 (meq O2 / Kg)
Free fatty acid as oleic acid 0.03 – 0.07 (g / 100g)
Lovibond color
Yellow 10 – 15 (in 133.35mm cell)
Red 0.6 – 1.5 (in 133.35mm cell)
Unsaponifiable matter Max.: 1.00 (g / 100g)
Soap Max.: 10 (ppm)
Winter Test Oil will remain clear after cooling it for 24hs a 0ºC
Moisture and volatile matter Max.: 0.05 (g / 100g)
Impurities Will not contain naked eye
Insoluble impurities Max.: 0.02 (g / 100g)
Specific gravity at 25ºC 0.9133 – 0.9175
Refractive index at 25ºC 1.4706 – 1.4740
Iodine index 110 – 140 (g I2 / 100g)
Saponification value 188 – 192 (mg OHK / g)
Halphen – Gastaldi test Negative
Linolenic acid Max.: 0.3 (as fatty acid / 100g of total fatty acids)
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Dry Red Chilly S17

MOQ: 8  Meters
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Dry Red Chilly S-17 with Stem
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Pungency Value- SHU75000 to 110000
Grades- Best
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Shelf life- 12 months
Packing- Jute Bags/P.P. Bags

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Parboiled rice (also called converted rice) is rice that has been partially boiled in the husk. The three basic steps of parboiling are soaking, steaming and drying. These steps also make rice easier to process by hand, boost its nutritional profile and change its texture. About 50% of the world's paddy production is parboiled.

Packaging sizes: 1kg, 5kg, 10kg, 15kg, 20kg, 50kg, bulk
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Pr-14 [Parboiled ] Rice

MOQ: 25  Meters
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Indian Origin
MOQ 25 MT
Packing- 25 kgs HDPE Bags
Payment Terms- 50% by SWIFT transfer against our P.I. and balance on e-mailing the Bill of Lading after exports

Verification Status