Sona Masoori Rice We are proud to introduce ourselves as one of the leading exporters of Sona Masoori Rice. Our rice is steamed at our hygienic facility by using modern machines, as per the norms set by the food industry. Our Sona Masoori Rice is used for cooking delicious recipes like biryani, idli, dosa and pulao. Prior to dispatch, we check this on the parameters of purity and discoloration. Features: This rice is healthy and nutritious Our rice grain is extra long and is free from impurities Low on carbohydrates and glycemic index Specification: Product Name Sona Masoori Rice Average Length Of Grain 5 mm to 5.2 mm Max Moisture 13% Max Cleaning 100 % Broken 2 % Max Admixture 5 % Max Discolour Damage 1 % Max Packing As Per Client Requirement
OUR INDIAN IR 36 PARBOILED RICE SPECIFICATIONS IR 36 Parboiled rice: 100% Broken: 5% Grain length : 6 mm Moisture : 14 % max Damage/Discolor : 1% max Foreign Material : 0.25% max Basmati IR 36 5% Picture in detail of Basmati IR 36 5% OUR INDIAN IR 36 RAW RICE SPECIFICATIONS IR 36 Raw rice: 100% Broken: 5% Grain length : 6.2 mm Moisture : 14 % max Damage/Discolor : 1% max
100 % BROKEN RICE SPECIFICATIONS Moisture Content: 14 % Max Average Grain Length: Below 4.5 MM Polishing Grade: Well Milled / Double Polished Damaged, Shriveled & Yellow: 5 % Max Chalky Grains: 8 % Max Contrasting Varieties: N.A. Foreign Grains: 4 % Max Foreign Matter: 2 % Max Paddy Grains: 20 pcs per KG Max Under-milled & Red striped : 2 % max Trade Information FOB Portany safest port in India Payment Terms Letter of Credit at Sight (Sight L/C), Telegraphic Transfer (T/T), Cash in Advance (CID), Letter of Credit (L/C), Others Supply Ability 50000 Per Day Delivery Time 30 Days Sample Available Yes Sample Policy Contact us for information regarding our sample policy Packaging Details 50kg pp bags Main Export Market(s)North America, South America, Africa, Eastern Europe, Asia, Australia, Western Europe, Central America Main Domestic Market All India Certifications ISO 22001:2005
Raw Sugar Raw sugar is the product from which refined sugars are made. It is also consumed in some parts of the world as a foodstuff in its own right. The bulk of the worldâ??s sugar exports are made up of raw sugar, the most notable exporter of raw sugar being Brazil, which exports VHP raw sugar in massive amounts, often exceeding twenty million tons, every year. VHP Raw Sugar VHP raw sugar is processed more than normal raw sugar. As with normal raw sugar, the raw sugar juice is boiled and allowed to crystallize, but it is then sent into a centrifugal chamber, which drives off the liquid content, or molasses, and leaves light brown sugar crystals behind. These sugar crystals have far less contamination in them than normal raw sugar, and overall the sugar produced by this process has a nice high sucrose content. VHP sugar is defined as being sugar with sucrose content of 99.4 % or more. VHP sugar was invented in 1993 by Brazilian sugar scientists, and is now the most popular raw sugar export in the world. This is because buyers get more sugar per shipment when they purchase VHP, due to the fact that it has such a high sucrose content. It is also easier and quicker to refine than other sugars, and the bulk of ICUMSA 45 refined sparkling white sugar is made from VHP raw sugar for this reason. Brazilian sugar is perhaps the most well known type of sugar in the world. As the biggest sugar exporteron the planet, Brazil produces around thirty million tons of sugar every year, and exports two thirds of that to various countries. Brazilian sugar is grown in two major regions in Brazil, the larger of these is the Sao Paulo region. Located in the center south of the country, it is known for its vast fertile plains, much of which have been turned over to sugar cane production over the past decades as sugar has become an increasingly viable crop, and as interest in sugar ethanol as a form of alternate fuel has also grown. The other major growing region is in the northern states of Pernambuco and Algolas. Though these states are much less fertile and boast rugged terrain which is not nearly as well suited to the cultivation of sugar cane, they are the historical home of sugar production in Brazil. They are also the main regions of expansion, as the Sao Paulo region recently cut permits for new sugar mills in that jurisdiction due to environmental concerns, leaving would be developers to seek other regions in which to build their mills.
White Crystal Sugar - Icumsa 150 White Crystal Sugar is recommended for most customers because it contains less chemical, it is more readily available, and it a lower cost replacement to the traditional White Refined Sugar, ICUMSA 45. White Crystal Sugar is formed by crystallization process, without chemical refining. WHITE CRYSTAL SUGAR - from Hatton Group Limited has the following specifications. Color: White Crystal ICUMSA 150 Origin Brazil SPECIFICATIONS Brazilian White Crystal Sugar Polarization 99.70 degree min Ash Content 0.08 % max Moisture 0.08% max Radiation Within internationally acceptable limits Sediments None Smell Free from unusual or abnormal smells Substance Structure White Crystalline
ICUMSA 100 SUGAR SPECIFICATION CANE SUGAR â?? ICUMSA 100 Specifications: Icumsa : 100 RBU Polarization : 99.50% min Ash content : 0.15% Max Moisture : 0.10% Max Solubility : 100% Free Flowing Radiation : Normal Certified Colour : White Granulation : Fine RAW BROWN CANE SUGAR GRADE E ICUMSA 600-1200 Origin : South America/Brazil Icumsa : 600 â?? 1200 Polarization : 96.00% Min Ash content : 0.09% Max Moisture : 0.09% Max Colour : Brown Solubility : 90% Free Flowing Granulation : Fine SO2 : 20 PPM BEET SUGAR Icumsa : 45 â?? 100 RBU Polarization : 99.80% Min Ash content : 0.04% Max Moisture : 0.04% Max Solubility : 100% Dry & Free Flowing Radiation : Normal without presence of caesium or iodine Colour : Sparkling White Crystal Granulation : Fine to Medium Reducing Sugar : 0.05% Max by weight PACKING: 50Kg P.P Bags or Bulk loosed packing
Cane Jaggery Powder Or Cane Gur: 1. Cane Jaggery or Cane Gur: Cane Jaggery or Cane Gur means the product obtained by boiling or processing juice pressed out of sugarcane (Saccharum officinarum). It shall be free from substances deleterious to health and shall confirm to the following analytical standards on dry weight basis:- Sl. No. Characteristics Permissible limit 1. Moisture, percent by weight, Max 7.0 2. Sucrose, percent by weight, Min 70.0 3. Total Sugars expressed as invert sugar, Min 90.0 4. Reducing sugars, percent by weight, Max 20.0 5. Sulphate ash, percent by weight, Max 4.0 6. Ash insoluble in dilute hydrochloric acid, percent by weight, Max 0.3 7. Extraneous matter & water insoluble matter, percent by weight, Max 1.5 Sodium bicarbonate, if used for clarification purpose, shall be of Food grade quality
Refined sugar White sugar Brown sugar Jaggery Total phenol (1g GAE/g) 26.5 ± 3.79 31.5 ± 1.44 372 ± 1.44 3,837 ± 154 Main antioxidant types detected gallic acid (trace) gallic acid (trace) gallic acid, protocatechuic acid, gentisic acid, 4-hydroxyphenylaceticacid, vanillic acid, syringic acid gallic acid, protocatechuic acid, gentisic acid, 4-hydroxyphenylaceticacid, vanillic acid, p-coumaric acid, ferulic acid Based on the above data, it is true that jaggery has about 10x more antioxidants than brown sugar (the real kind), but that?s only high on a relative basis. When you view the antioxidant properties of sugarcane extracts like these, they appear potent relative to sweet fruit like raisins, oranges, and prunes. The ORAC for molasses seems particular impressive, but it?s not fair to compare any of these side by side. For one, any fresh fruit will be lower than dry extract solids. The ORAC values for sugarcane extracts, like molasses, often boast the ORAC value of the dry solids. That?s not a fair comparison to a fruit, which still contains a lot of water. It is like comparing fresh basil with an ORAC of 4,805 and dried basil which is 61,063. The reason the dried is higher is because the water content has been removed and hence, there is a great concentration of antioxidants per gram. ORAC uses the same serving size (100 grams) for all foods tested. That includes when the comparisons are fresh fruits versus dry sugarcane extracts. 100 grams is about 3.5 ounces. You can eat 3.5 ounces of blueberries, no problem. Try eating 3.5 ounces of a dried molasses and you will have a horrendous sugar crash. People only eat a spoon or two at a time, not 3.5 ounces of it! A cup cake won?t even contain that much sweetener. In short, both brown sugar and jaggery are not good sources of antioxidants, because their serving size is so small. Eating them in abundance to get a decent amount of antioxidants would be a terrible idea, due to the glycemic impact that would have. Nutritional values How many calories in jaggery? How much iron, since it is said to be a high source of it? Here?s a look at the actual data. Jaggery Nutrition Facts Serving Size: 1 ounce (28g) Calories 103 Calories From Fat 0 % Daily Value* % Daily Value Total Fat 0g 0 Calcium 2.6% Trans Fat 0g Iron 2.5% Sodium 22mg
Worldwide consumption Wheat is grown on more than 218,000,000 hectares (540,000,000 acres),[64] a larger area than for any other crop. World trade in wheat is greater than for all other crops combined. With rice, wheat is the world's most favored staple food. It is a major diet component because of the wheat plant's agronomic adaptability with the ability to grow from near arctic regions to equator, from sea level to plains of Tibet, approximately 4,000 m (13,000 ft) above sea level. In addition to agronomic adaptability, wheat offers ease of grain storage and ease of converting grain into flour for making edible, palatable, interesting and satisfying foods. Wheat is the most important source of carbohydrate in a majority of countries.[citation needed] Top wheat producers in 2014 Country millions of tonnes European Union 157.3 China 126.2 India 95.8 Russia 59.7 United States 55.1 France 39.0 Canada 29.3 Germany 27.8 Pakistan 26.0 Australia 25.3 Ukraine 24.1 World 720
CRUDE DEGUMMED SOYBEAN OIL is a product obtained when soybean are processed in the production of protein products and after lecithin extraction. It is important because of the high content of linoleic acid, an essential polyunsaturated fatty acid, as well as the other valuable minor ingredients such as phytosterols, tocopherols (antioxidants) and fat-soluble vitamins. PRODUCT APPLICATION CRUDE DEGUMMED SOYBEAN OIL is predominantly used in the form of oils and vegetable fats in human nutrition, following subsequent refining and hydrogenation. Vegetable oils and fats play a significant role for the human organism from the nutritional and physiological aspects. They provide the human body with essential fatty acids and fat-soluble vitamins. They represent an important source of energy and serve as one of the major components of cell walls. They stimulate the appetite and the secretion of digestive enzymes by giving dishes a pleasant flavour, odour and texture and increase oneâ??s feeling of satiety. Technical Purposes CRUDE DEGUMMED SOYBEAN OIL is used less frequently in the production of paints and varnishes, fatty acids, resins and plastics.
