De oiled rice bran, rice bran oil, broken rice, raw rice.Clearing agent
Basmati rice, non basmati rice, spices.
Spices , basmati and non basmati rice.
Rice bran, jasmine rice, fragrance rice, red jasmine rice.
Long grain rice, broken rice, coconut.
The product is made from 100% natural ingredients, no artificial color, no harmful chemical and preservative free Key Quality Indicator: - Humidity: 10.73% - Gluxit: 79.24% - Protein: 10.03% Shelf life: 1 year Storage Condition: cool and dry place, away from chemicals How to use: - Put dried pho into boiling water for 5-8 minutes until it gets soft, run pho under fresh water few times so it is not stick together, then you can use it in stir-fries or other meals - Serving pho with hot broth will be more delicious
The product is made from 100% natural ingredients, no artificial color, no harmful chemical and preservative free Key Quality Indicator: - Humidity: 10.73% - Gluxit: 79.24% - Protein: 10.03% Shelf life: 1 year Storage Condition: cool and dry place, away from chemicals How to use: - Put dried pho into boiling water for 5-8 minutes until it gets soft, run pho under fresh water few times so it is not stick together, then you can use it in stir-fries or other meals - Serving pho with hot broth will be more delicious
Item value Storage Type Dry Specification Rice Noodle Product Type Rice Noodle Manufacturer Vietnam Ingredients 100% Rice Content 100% Rice Address Ho Noi, Vietnam Instruction for use Cooking in hot water for 6 - 8 mintues. Soak into cool water. Then cooking as usual with recipes Place of Origin Vietnam Ha Noi City Brand Name OEM Model Number WA0084 816895556 Packaging Bag Grade AAA Shelf Life 2 years Weight (kg) 0.5kg Style Dried Origin Rice Rice Noodle Type Dry Rice Noodle Company Profile
Packing :250 gram , 500 gram , 200 gram Rice paper without soak water
Rice like basmati and non basmati rice.
Basmati extra long grain and long grains.
Rice like basmati, non basmati rice.
Rice like super basmati sella.Manufacturing, transport
Steam Golden Sona Mansuri Rice, Sonam Basmati Rice , Katarni Rice.
Rice miller, pakistan rice .Exporter
Steam, sella rice.Trade
Rice, rice bran, broken rice, husk, paddy.
Specification Chickens are the most common type of poultry in the world, and were some of the first domesticated animals. They are a major world wide source of eggs and meat called chicken. It is prepared as food in a wide variety of ways, varying by region and culture. The prevalence of chickens is due to their being almost completely edible, and the ease of raising them. Modern varieties of chicken such as the Cornish Cross, are bred specifically for meat production, with an emphasis placed on the ratio of feed to meat produced by the animal. The most common breeds of chicken consumed in the US are Cornish and White Rock. Chickens raised specifically for food are called broilers. In the United States, broilers are typically butchered at a young age. Modern Cornish Cross hybrids, for example, are butchered as early as 8 weeks for fryers and 12 weeks for roasting birds. Capons (castrated cocks) produce more and fattier meat. For this reason, they are considered a delicacy and were particularly popular in the Middle Ages.
Specifications Alternative names: Sirloin New York (steak) – Loin. Minimum Standards for Grain Fed Young Beef Apply. Maximum Length of tail 30mm from eye of meat. Side strap muscle (M. multifidus) removed along natural seam. Fat cover required / fat removed along lateral edge of loin muscle. Primal Fat Range:
Specification Icumsa: 45 rbu icumsa Attenuation index units method # 10-1978 Ash content: 0.04% maximum by weight Moisture: 0.04% maximum by weight Magnetic particles: mg/kg 4 Solubility: 100% dry & free flowing Granulation: fine standard Polarization: 99.80º minimum Max as: 1 p.P.M. Max os: 2 p.P.M. Max cu: 3 p.P.M. Colour: sparkling white Sediments: none So: mg/kg 20 Reducing sugar: 0.010% maximum in dry mass Radiation: normal w/o presence of cesium or iodine so2: certified Substance: solid, crystal Smell: free of any smell Hpn staph aureus: per 1 gram nil Microbiological limits :pathogenic bacteria including salmonella per 1 gram nil bacillus per 1 gram nil Pesticide traces :maximum mg/kg basis ddt 0.005 photoxin 0.01 hexachloran gamma isomer 0.005 Crop:current Available packing: 25 kg, 50 kg, bulk.
