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
They are free from glutinous kernel, single polish, moisture level is 14.5%, damaged kernel 1.00%, 0.1% foreign matter, well milled, broken range of all brands from 100%-5%.
Min order = 1 x 20' container
Min qty = 480 carton x 30 stand pouch
Premix 5 in 1 Tongkat Ali Ginseng Coffee
1 stand pouch = 20 stick x 20gm
1 carton = 30 pouch x 20 stick x 20gm
1 carton = 600mm x 310mm x 290mm
1 carton = 14kg
Rice is the seed of the grass species Oryza sativa or less commonly O. glaberrima. The name wild rice is usually used for species of the genera Zizania and Porteresia, both wild and domesticated, although the term may also be used for primitive or uncultivated varieties of Oryza.
We imported original full range of thai and pakistan rice. Packaging comes in 50kg. Shipment can be arranged via cif or fob worldwide. Please send loi directly to our email to get quotation
800 Baldo Rice Suppliers
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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 :-
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.
Briyani rice 3 in 1 can cater 8 - 10 person.Easy to cook and economical, this delicious beriani spice is specially grounded followed the genuine traditional recipe of johor. This meal-in-one with selection of spices and herbs.
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.
We are identified as prominent firm in the domain, engaged in offering high grade sona masoori steamed rice. This rice is efficiently processed at our well-cleaned production unit with the aid of latest machinery under experts' supervision. Our professionals make use of excellent packaging material for packing offered rice in order to maintain its natural taste and aroma for longer period of time. It is extensively used for making various tempting dishes like biryani, pulao, pancake, etc. In addition, we provide this sona masoori steamed rice at the most economical price to our clients.
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.
It is in general saying that the older the rice be, it will have more delicious and tasty element in it. And generally people prefer to have old rice to eat which is kept for several months after harvesting. Sona Masoori is largely considered to be a healthy dish as it contains less starch and is easily digestible. It is ideal for preparing dishes like sweet pongal, biryani, fried rice, and daily cooking.
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
It is the least processed form of rice because only the husk is removed and the bran layers remain; thus giving it its color and nutty flavor. The presence of the bran makes brown rice rich in nutrients.
It is the least processed form of rice because only the husk is removed and the bran layers remain; thus giving it its color and nutty flavor. The presence of the bran makes brown rice rich in nutrients.
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.
This refers to rough rice that has gone through a steam-pressure process before milling; parboiling increases the percentage of head rice and the vitamin content of milled rice. This procedure gelatinizes the starch in the grain, and ensures a firmer, more separate grain.
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