Par-boiled Thai Rice
Essential details Type: Rice Texture: Soft Kind: Basmati Rice Variety: Long-Grain Rice Style: Dried Cultivation Type: COMMON Color: WHITE Drying Process: AD Broken Ratio (%): 4 % Max. Moisture (%): 13 % Admixture (%): 1.0 % Crop Year: CURRENT Place of Origin: AUSTRIA MOQ: 25 Ton Packing: 50 Kg PP Bag Parboiled rice: Parboiled Rice 5% Broken Supply Ability Supply Ability 50000 Case/Cases per Month Packaging & delivery Packaging Details We Pack Our Product in 50 KG PP bags. Picture Example: package-imgpackage-img Lead time: Quantity(metric tons) 1 - 25 >25 Lead time (days) 15 To be negotiated
Exciting news for food importers and distributors! Reesha General Trading LLC, a trusted foodstuff company in Dubai, UAE, is delighted to offer you the best booking price for Thai Parboiled Rice Long Grain. Brand: Reesha Packing: 1x50KG BOPP Bags Origin: Thailand Length: 6mm 20 Feet Container: 27 tons MOQ: 5FCL (Full Container Load) We are ready to provide the best booking price CIF Cotonou, Lome, and Dakar ports, ensuring a seamless import process. Additionally, we are fully equipped to serve the East and West African market, offering access to premium-quality rice. Price subject to reconfirmation. Don't miss out on this incredible opportunity to secure the finest Thai Parboiled Rice Long Grain at unbeatable prices. Contact Reesha General Trading LLC today!
Product Description : Parboiled Key Specifications/Special Features : Quality: min 80% whole kernels; max 13% head rice; 7.5% of kernel to be classified as head rice; max 7% to be brokens and small brokens C1; 6.4-7.0 brokens size 1; 35.00%-69.99% of kernel required to be classified as brokens size 1; 0.0-0.5 brokens size 2; >C1-34.99% of kernel required to be classified as brokens size 2; 0.0-0.1 small brokens C1; 1% max damaged kernels; 0.5% max yellow kernels; 1.0% red and/or under milled kernels; max 0.2% underdeveloped kernels and foreign matter; max 1.5% glutinous rice; max 0.15% black kernels; max 2.0% total partly black and peck kernels; max 0.75% partly black kernels; max 5 paddy grains/kg; max 14% moisture content; I45% of whole kernels having average length of >6.60mm; 35-55% of whole kernels having average length of 6.2-6.6mm; 0-20% of whole kernels having average length of 6.2mm; minimum milling degree extra well milled.
Product Description : Parboiled Key Specifications/Special Features : Quality: min 80% whole kernels; max 16% head rice; 8% of kernel classified as head rice; max 4% to be brokens and small brokens C1; 3.4-4.0 brokens size 1; 50.00%-79.99% of kernel classified as brokens size 1; 0.0-0.5 brokens size 2; >C1-49.99% of kernel classified as brokens size 2; 0.0-0.1 small brokens C1; 1% max damaged kernels; 0.25% max yellow kernels ex; 0.5% red and/or undermilled kernels; max 0.2% underdeveloped kernels and foreign matter; max 1.5% glutinous rice; max 0.1% black kernels; max 1.5% total partly black and peck kernels; max 0.5% partly black kernels; max 3 paddy grains/kg; max 14% moisture content; 60% of whole kernels having average length of >6.60mm; 30-40% of whole kernels having average length of 6.2-6.6mm; 0-10% of whole kernels having average length of 6.2mm; minimum milling degree extra well milled.
Thai Parboiled Rice It is produced from white rice from the Central region of Thailand through the process of parboiling to sustain conditions and can be kept for a long time. It is nutritional with abundant vitamins and nutrients. It is clear, light-yellow, puffy, mellow, and easy to eat. It is popular in the Middle-eastern and African markets.
GRAIN CLASSIFICATION; GRAIN COMPOSITION AND MILLING DEGREE AS FOLLOWS GRAIN CLASSIFICATION, COMPRISING OF: LONG GRAIN CLASS 1 & 2 NOT LESS THAN 60.0%, THE REST SHALL BE LONG GRAIN CLASS 2 AND OR CLASS 3. OF ALL THESE THERE MAY BE SHORT GRAIN NOT EXCEEDING 10.0% GRAIN COMPOSITION, COMPRISING OF: WHOLE KERNELS NOT LESS THAN BROKENS HAVING THE LENGTH AS FROM (5.0 parts � 8.0 parts) BROKENS HAVING THE LENGTH (� 5.0 parts and not passing through sieve n° 7) SMALL PARABOILED BROCKEN C1 RICE HAVING THE LENGTH AS FRAM 8.0 PARTS ONWARD RICE AND MATTER THAT MAY BE PRESENT RED KERNELS AND / OR UNDERMILLED KERNELS YELLOW KERNELS BLACK KERNELS PARTLY BLACK KERMELS AND PECK KERNELS COMBINED OF THE PARTLY BLACK KERNELS SHALL DAMAGED KERNELS GLUTINOS RICE PADDY UNDEVELOPED KERNELS, IMMATURE KERNELS, OTHER SEED & FOREIGN MATTER EITHER SINGLY OR COMBINED MILLING DEGREE :80.0 % :� 4 % : �0.5 %, : �0.1 % : The rest : � 0.5 % : � 0.25 % : � 0.1 % : � 1.5 % : � 0.5 % : � 0.1 % : � 1.5% : � 3 grains per 1 kg of rice : � 0.2% : Extra Well milled
THAI PARBOILED RICE 100% SORTED/100%. Long Grain (6.6 - 7.0mm) maximum 60%. Short Grain (6.2 - 6.0 mm) minimum 10%. Whole kernels, Minimum 80%. Size of Broken, parts (5.0 - 8.0 mm) maximum 4%. Size of Head rice parts 8.0 mm. Red / under milled Kernels, maximum 0.5%. Yellow Kernels, Maximum 0.25%. Black Kernels, Maximum 0.1%. Damaged kernels, Maximum 1.0%. Glutinous rice, Maximum 1.5%. Paddy, grain per 1 kg, Maximum 3 grains. Undeveloped, Immature, kernels, other seeds, and Foreign matter, singly or combined, Maximum 0.2% Milling degree - Extra well milled. THAI PARBOILED RICE 5% SORTED/5%. Long Grain (6.6 - 7.0 mm) minimum 45%. Short Grain (6.2 - 6.0 mm) maximum 20%. Whole kernels, Minimum 80%. Size of Broken, parts (3.5 - 7.5 mm) 7.0mm. Size of Head rice, parts 7.5mm Red / under milled Kernels, maximum 1.0% Yellow Kernels, Maximum 0.5% Black Kernels, Maximum 0.15% Damaged kernels, Maximum 1.0% Glutinous rice, Maximum 1.5% Paddy, grain per 1 kg, Maximum 5 grains. Undeveloped, Immature, kernels, other seeds, and Foreign matter, singly or combined, Maximum 0.2% Milling degree - Well milled
Parboiled Rice gets steams underneath pressure to custody more nutrients in the grain. Its shaped from high quality excellence Thai White Rice and the formula promises separate, non-stick grains, fluffy every time. Parboiled White Rice milled to eliminate its brain. Parboiled White Rice originates out white and fluffy. Parboiled White Rice is hard to be overcooked and is suitable for a large variety of meals. By using rice cooker is the easiest way to cook it.
Specification: Thai Parboiled Rice 1. 100% Sorted Grain Composition & Milling Degree 2. Minimum Whole Kernels: 80.0% 3. Maximum Broken with length of 5.0-8.0 parts: 4.0% 4. The rest contains Head Rice with the length of more than 8.0 parts 5. Maximum White Glutinous Rice: 1.5% 6. Maximum Paddy: 3 grains per kg 7. Maximum Moisture Content: 14% 8. Milling Degree: Extra Well Milled
