Drying Process: AD
Style: Dried, Dried
Processing Type: Raw
Shape: Piece
Color: Natural Brown
Place of Origin: Lang Son, Viet Nam
Weight (kg): 10
Shelf Life: 2 years
Brand Name: K - Agriculture
Model Number: SA01
Type: Aniseed
Product Name: Star Anise
Taste: Sweet Spicy
Colour: Natural Brown
Moisture: 13.5%
Admixture: 1% Max
Broken Ratio: 5%
Origin: Lang Son, Viet Nam
Packing: 10kg/carton or required
Certification: Organic
504 white rice, 5% broken
Specification :
Plate: 5%
Humidity: 14% max
Impurities:0.5% max
Silver belly : 6.0 %max
Bad seeds: 0.75%max
Glolden nut: 0.75% max
Red seeds, red stripes : 0.75 max
Grain 50 grains/50 kg max
Viet Nam
2167 Broken Wheat Suppliers
Short on time? Let Broken Wheat sellers contact you.
Jasmine white rice, 5% broken
Broken : 5% max
Moisture max :14-15%
Yellow - Damage kemels max:1-5%
Chalky kernels max basic : 3-4%.
Foreign matter max : 0.10%
Paddy max ( grains/ kg ) : 5.0
Average length of whole kernel min: 6.40mm
New crop
VIET NAM
5451 white rice, 5% broken
Broken : 5% max
Moisture max :14-15%
Yellow - Damage kemels max:1-5%
Chalky kernels max basic : 3-4%.
Foreign matter max : 0.10%
Paddy max ( grains/ kg ) : 5.0
Average length of whole kernel min: 6.40mm
New crop
Broken: 5.0% Max (3/4 grain basic)
Moisture: 14.5% Max
Damaged Kernels: 0.5% Max
Yellow Kernels: 0.5% Max
Foreign Matter: 0.1% Max
Paddy per Kilo: Nil
Black Kernels: 0.2% Max
Red Streaked Kernels: 0.5% Max
Milling Degree : Well Milled & Double Sortexed
Average Grain Length: 6.2 mm Max
Cif Price : 399 USD /mt, Buyer Port
Incoterms 2020 to apply (not including fees, charges at destinations
port)
Quantity : 12.500 tons per month (+/- at Buyer's option)/ up
Buyer has option to increase quantity up to 12.500 MT, unit price will
be discussed between Buyer and Seller later.
Shipment : Sep-Oct,2020, within 20 days upon receipt of Buyer's Deposit
Packing : in new single PP bag of 50kgs net each, fit for sea transportation.
Marking, if any, to be advised at least 15 days before shipment time.
Inspection : By Independent surveyors and its certificates to be final at loading port and at Sellers account.
Payment : 100% by L/C at sight.
Arbitration : International Arbitration Center
Validity : Latest 14:00 Vietnamese time 5th September 2020
Product Description: Broken Star Anise from Vietnam is a cost-effective option that retains the same aromatic qualities as whole star anise. It is widely used in culinary applications, offering the same depth of flavor and complexity at a more budget-friendly price.
Ingredients: 100% Star Anise from Vietnam.
Moisture: 13.5% Max
Admixture: 2% Max
Feature: aromatic, natural color, well dried, clean, no mold or fungus
Packing: 10-20kg carton or 20-30kg PP bag
Others: We also do custom label and free third party inspection.
1. Characteristics Before Cooking (Raw Rice)
Shape & Size: Long, slender, uniform grains that are slightly flattened at both ends.
Color: Naturally translucent white or slightly milky white (depending on the degree of milling and polishing).
Aroma: Even before cooking, the raw grains emit a mild, natural fragrant scent, reminiscent of jasmine flowers or pandan leaves.
Hardness: The grains are relatively firm and less prone to breaking during harvesting or milling.
2. Characteristics After Cooking (Cooked Jasmine Rice)
Texture & Richness: The cooked rice is soft and moderately sticky, with grains clinging lightly together while maintaining their individual structure without becoming mushy.
Aroma: When fully cooked, the natural fragrance expands significantly, releasing a sweet, pleasant, and appetizing aroma.
Flavor: The rice has a subtle, naturally sweet taste derived from high-quality starch.
Appearance: Cooked grains elongate along their length, featuring an appealingly glossy surface.
When Cooled: Cooked Jasmine rice retains its soft, tender texture and does not dry out or harden as quickly as standard fluffy rice varieties.
1. Characteristics Before Cooking (Raw Broken Rice)
Aroma: A distinct natural aroma (jasmine or pandan notes depending on the variety) even before cooking.
Hardness: Though small, the grains are firm in texture and resistant to crumbling into a mushy powder if stored properly.
2. Characteristics After Cooking (Cooked Broken Rice)
Texture & Fluffiness: Cooked broken rice is soft, tender, and uniquely fluffy. The broken grains cling lightly together without clumping, forming paste, or becoming mushy.
Aroma: A strong, pleasant, and enticing aroma unfolds during cooking and when freshly cooked.
Flavor: A rich, savory flavor with a natural sweet aftertaste from the starch and residual bran layer.
Appearance: Cooked grains expand into small, neat, fine-looking morsels that absorb sauces and dressings exceptionally well (which is why broken rice pairs perfectly with sweet fish sauce and scallion oil).
When Cooled: Retains its soft and tender texture for a long time without hardening quickly, thanks to the inherent softness of fragrant rice varieties.
IR50404 rice (commonly known as 504 rice) is a high-yield, high-expansion rice variety widely popular in Vietnam. It is commonly preferred by households that enjoy dry, fluffy cooked rice and is extensively used for fried rice as well as industrial food processing (such as making rice noodles, rice paper, and pho noodles).
1. Characteristics Before Cooking (Raw Rice)
Shape & Size: Short, round, plump, and uniform grains (unlike the long, slender shape of Jasmine rice).
Color: Slightly translucent white or smooth milky white, with a smooth and plump grain surface.
Hardness: Very hard and firm grains with low amylose content (around 12â??15%) and high amylopectin content, making them resistant to breaking during milling.
Aroma: A subtle, clean, and natural fragrance of fresh rice germ.
2. Characteristics After Cooking (Cooked Japonica Rice)
Texture & Stickiness: Extremely soft, sticky, and highly cohesive (grains cling together well without becoming mushy or paste-like).
Flavor: Naturally rich and slightly sweet, with a mild savory richness.
Appearance: Cooked grains expand into a plump, rounded shape with a glossy, highly moisture-retentive surface.
When Cooled: This is the strongest advantage of Japonica rice â?? even when cooled or refrigerated, it retains its soft and chewy texture without drying out or hardening. This characteristic makes Japonica rice the top choice for sushi, rice rolls (kimbap), and bento boxes.
Description: Fully dried
Length: 5cm, min
Thickness(mm): 0.7-1.8
Color: Bright and brown
Taste: Hot spicy
Foreign matter: 1.0% max with out other barks,
no insect
Moisture: 13.5% -14%
Oil content: 2% - 4%
* Prices vary by season, harvest quality, moisture content, and international demand.
* Vietnam is the worldâ??s largest exporter of black pepper, offering competitive prices and a wide variety of processing options.
* Large buyers or long-term contracts often get discounted rates.
* Feel free to contact for more details and quotation.
