We are one of the leading manufacturer of Indian non- basmati rice. At our shop stop non- basmati rice available in different varieties like thanjavur parboiled rice, long parboiled rice, motta parboiled rice, koruthalla white rice, and long grain white rice.in different packing sizes We have in house sortexed facility and ensure excellent quality. Packing as per customers choice. Non Basmati rice used for different dishes like kheer, biryani etc. rich in minerals and vitamins. You never get a second chance to make a first impression, so cook our non basmati rice brand of the highest-quality.
We have different type of rice:
Thanjavur Parboiled Rice (Sortex)
Long Parboiled Rice (Sortex)
Motta Parboiled Rice
Koruthalla White Rice (Sortex)
Long Grain White Rice
Sr. No. CHARACTERISTICS EXAMINED RESULTS
1 Colour Reddish Dark Brown
2 Moisture% <=5%
3 Fat% 16-17%
4 pH Value 6.0-6.8
5 Fineness (through 200 mesh) >=98
6 Total Plate count (per gram) >=950
7 Coil-forms (per 100 gram) >=90
8 Yeast Count (per gram) 50
9 Mould Count (per gram) <=80 Cfu
10 Pathogenic Bacteria Negative
11 E Coil / g Absent
12 Salmonella in 25g Absent
Sr. No. CHARACTERISTICS SPECIFICATIONS RESULTS
1 Description Fine White Powder, odorless Passes
2 Identification To compare favorably with the photomicrograph of Maize Starch Passes
3 Moisture Content, Percent by mass, Max 12.00% Max 0.102
4 Portein (N x 6.25, on dry basis percent by mass, Max 0.60% Max 0.0038
5 Cold water soluble, (on dry basis) 0.40% max 0.0028
6 pH of 10% aqueous solution 4.50 Min. 0.054
7 Free Acidity , Max (ml of 0.1 N NaOH/100 gm) 40.00 ml Max. 13.86 ml
8 Starch content ( % on DB) 98% min Passes
9 Viscosity on Red wood Viscometer No.1 Seconds (2% solution at 75 DC), Min 32.00Sec. Min. 33.61 Sec.
10 Total Ash, (on dry basis) percent by mass, Max 0.0025 0.00126
11 Sieve Retention 100# 1.0% Max. 0.004312
12 Petroleum-hydro-carbon Extractable matter, (on dry basis) percent by mass, Max 0.0025 0.00138
13 SO 2 PPM, Max 80 ppm Max. 50.00ppm
14 Bulk Density, Min 0.50gm/ml Min. 0.517 gm/ml
COLOUR & APPEARANCE CREAMISH WHITE FLAKES
ACIDITY COMPLIES
IODINE VLAUE 0.25
SAPONIFICATION VALUE 0.48
UNSAPONIFIABLE MATTER 0.882
WATER % w/w 0.78
ALKALINITY COMPLIES
SODIUM ALKYL SULPHATES 0.089
SULPHATED ASH 0.0245
Sr. No. TEST RESULTS LIMITS
1 Solubility Complies B.P. To Comply B.P.
2 Identification Complies B.P. To Comply B.P.
3 Acidity 0.26 ml of 0.1M NaOH reqd. NMT 1.0ml of 0.1 M NaOH reqd.
4 Alkalinity Complies B.P. To Comply B.P.
5 Iodine Value 1.55 NMT 3.0
6 Saponification Value 0.87 NMT 2.0
7 Unsaponificable Matter 0.8753 NLT 86%
8 Alcohols Complies B.P. To Comply B.P.
9 Sodium alkyl sulphates 0.0973 NLT 8.7%
10 Water 0.0205 NMT 4.0%
11 Sulphated Ash 0.0242 Between 1.8 to 3.3%
We manufacture different kinds and types of deoiled cake used for various purpose. Our categories include Rice Deoiled Cake, Soya Deoiled Cake. These cake are used for different purposes like for animal feed etc. we also have a free flowing coarse granular material which is produced from cleaned soybean seeds. Shop now to have a great deal
S. No. Item No. S. No. Item No.
1 Banana Ripe BG 7 Strawberry BG
2 Banana Munch OB 8 Tutty Fruity BG
3 Bubble Gum Compd. 9 Tutty Fruity NPl
4 Mixed Fruit BG 999 10 Black Current BG
5 Pineapple BG 999 11 Raspberry BG No 1
6 Spearmint BG 999 12 Orange 999
PARAMETERS SPECIFICATIONS
D.S. 84 - 85%
Sulphated Ash (Max) 0.003
pH of 50% solution at 25 C 4.5 to 5.5
Reducing Sugar percent by weight (DE) 40 to 45
SO 2 (Max) 450 ppm
Arsenic (Max) 1.00 ppm
Copper (Max) 1.00 ppm
ANALYSIS REPORT OF SKIMMED MILK POWDER ADPI EXTRA GRADE
General :
Free flowing agglomerated powder with pleasant taste, creamy white.
Physical-Chemical Characteristics
PARAMTER UNIT STANDARD VALUE SAMPLE 1 ( 20.7.12) VALUE
Moisture Percentage by Mass 4.0 MAX 3.26
Fat Percentage by Mass 1.25 MAX 0.74
Titrable Acidity (as Lactic acid) Percentage by Mass 0.15 MAX 0.11
Total Ash Percentage by Mass 8.20 MAX 7.92
Insolubility Index MI 1.25 MAX 0.1
Scorched Particals DISC B DISC A
Protein Percentage by Mass 34 MIN 35.48
WPNI mg/g 1.51 TO 5.99 4.12
Bulk Density g/cc 0.52
Microbiological Characteristics
PARAMTER UNIT STANDARD VALUE SAMPLE 1 ( 20.7.12) VALUE
Standard Plate Count cfc/g 10,000 max 4500
Coliforms Cfu/g Absent cfc/g absent ABSENT
E.coli Cfu/g Absent cfc/g absent ABSENT
Salmonella spp Cfu/25g Absent cfc/ 25g absent ABSENT
Shigella spp Cfu/25g Absent cfc/ 25g absent ABSENT
S.Aureus Cfu/g Absent cfc/ g absent ABSENT
Anaerobic sporeformers Cfu/g Absent cfc/ g absent ABSENT
Listeria sp Cfu/25g Absent cfc/ 25g absent ABSENT
Clostridium perfringens Cfu/25g Absent cfc/ 25g absent ABSENT
STORAGE & HANDLING :
Product can be stored for 12 months from date of manufacture. It should be stored and shipped in a cool, dry environment, below 250 DC. It should not be exposed to direct sunlight & shouldnot be in contact with walls or floor, so as to enhance shelf life.
ANALYSIS REPORT OF SKIMMED MILK POWDER
General :- Free flowing agglomerated powder with pleasant taste.
Physical-Chemical Characteristics
PARAMTER UNIT VALUE
Moisture Percentage by Mass 3.2 to 3.8
Fat Percentage by Mass 1.0 MAX
Titrable Acidity (as Lactic acid) Percentage by Mass 1.3 TO 1.4
Total Ash Percentage by Mass 7.8 TO 8.0
Insolubility Index MI 1.0 TO 1.3
Scorched Particals DISC B
Protein Percentage by Mass 35 TO 36
Test for neutralizer NEGATIVE
Bulk Density g/cc 0.45 to 0.49
Microbiological Characteristics
PARAMTER UNIT VALUE
Standard Plate Count cfc/g 10,000 max
Coliforms Cfu/g Absent cfc/g absent
E.coli Cfu/g Absent cfc/g absent
Salmonella spp Cfu/25g Absent cfc/ 25g absent
Shigella spp Cfu/25g Absent cfc/ 25g absent
S.Aureus Cfu/g Absent cfc/ g absent
Anaerobic sporeformers Cfu/g Absent cfc/ g absent
Listeria sp Cfu/25g Absent cfc/ 25g absent
Clostridium perfringens Cfu/25g Absent cfc/ 25g absent
PACKAGING :
25 Kg , HDPE bags with inner polyethylene bags liner.
STORAGE & HANDLING :
Product can be stored for 12 months from date of manufacture. It should be stored and shipped in a cool, dry environment, below 250 DC. It should not be exposed to direct sunlight & shouldnot be in contact with walls or floor, so as to enhance shelf life
ITEM NAME PACKING
Coriander seeds (eagle qly ) 40
Coriander seeds nylon 40
Fennu greek seeds average 50
Fenny hydrabadi 50
Cumin seeds no 1 25
Cumin seed no 2 60
Cumin seed no 3 60
Fennel seeds 25
Fennel seeds 60
Fennel seeds 60
Tukmeri thick 50
Tukmeria small 50
Pawa med 50
Pawa thin 40
Kismis black no 1 50
Kismis black no 2 50
Kismisa red no 1 50
Kismis red no 2 50
Roaster gram no 1 50
Roasted gram split 40
Roasted gram split 40
Turmeric powder no 1 50
Turmeric powder no 2 50
Turmeric powder no 3 50
Turmeric powder no 4 50
Ajwain seeds no 1 50
Ajwain seeds no 2 50
Ajwain seeds no 3 50
Dill seeds 50
Roasted dhaniya dal 25
Roasted dhaniya dal 25
Poppy seeds no 1 50
Poppy seeds no 2 50
Poppy seeds no 3 50
Pooja supari 25
Badiyan 20
Shah zeera 25
Sago seeds 25
ITEM NAME PACKING
Phool makhana 10
Kalunji 50
Mustered seeds 60
Kumra basmati 10 kg gross
Kumra bhatti 10 kg gross
Makai pawa 18 kg ctn
Chilly powder stemless 25
Pizza chili powder stem less 25
Pizza chili powder with stem 25
Curry powder mild 25
Curry powder hot 25
Black pepper m.g.1 50
Black pepper t.g.e.b. 50
Tamarind best 200gm x 50 packets
Tamarind no 2 200gm x 50
Coriander green powder 50
Coriander powder 50
Anardana 1 kg x 50
Chilly powder mild 50
Chilly powder hot 50
Chyilly powder no 3 50
Black pepper powder 25
Ginger powder 25
Cumin powder 25
Fennui8greek powder 25
Turmeric finger dubai 50
Turmeric eurpoe qly 50
Turmeric japan qly 50
Moong dal 50
Moongf chilka 50
Moong whole 50
Udad whole 50
Udad dal 50
Kabuli channa 10 mm 25
Kabuki channa 12 mm 25
Masoor dal 50
Masoor whole 50
Channa dal 50
Particulars Value
Reducing Sugar 47.0% + 2%
Total Sugar 74%+ 2%
Inversion 63.0%+ 4%
pH 4.0 TO 6.0
Free Sucrose 25.0% + 4%
Colour GOLDEN BROWN
Specific Gravity 1.36+ 0.05
