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Basmati Rice
Basmati Rice
 Color:                            
Avg. length:                  
Broken:                        
Whiteness:                   
Length to Breadth Ratio: 
Taste:                          
Grain:                          
Purity:     
                    
Creamy white
8.3 mm and above
1% (maximum) on the basis of 2/3,
42 degree on KETT scale
4.5 or above,
Naturally sweet (with most authentic Indian flavor)
Long, thin and slender
98%

Basmati Rice
Non Basmati Rice

Broken Grains (basis 2/3)                     
Moisture                       
Damaged / Discoloured             
Red / Split Kernels                   
Foreign Matter               
Paddy per Kg
Grain Length                 
15-20% max
14% max
2% max
2% max
0.5% max
20 Grains max
Upto 6 mm max
Basmati Rice
Hydrogenated Palm Oil Or Vanaspati
Colour
Ffa, %
M & i, %
Iv, (wij's)
Slip melting point
Composition of meterial
1.0 max
0.1 max
0.1 max
8 max
33-36
100 rbd pko
           
Basmati Rice
Maize
Moisture
Foreign Matter
Broken
Damaged Kernels
Admixture
Affloataxin
14% max
2% max
2.5% max
5% max
2% max
20 PPB max
           
Basmati Rice
Pulses
Chick Peas
Foreign Matter
Broken
Damaged Kernels
Admixture
Affloataxin
14% max
2% max
2.5% max
5% max
2% max
20 PPB max
           
Basmati Rice
RBD Palm Olein Oil
Iodine Value (Wijis)
Melting Point
Cloud Point
Free Fatty Acids as Palmitic
Moisture Content
Colour, 5.14" Lovibond Cell
56 min
24 deg c
10 degrees Celsius max
0.1% max
0.1% max
3 RED max
           
Basmati Rice
Soyabean meal
Protein Content
Moisture
Fibre
Fat
Sand / Silica
Urease Activity
Affloataxin
48% min
11% max
6% max
1.5% max
2% max
0.3 MgN2 /gm/min @ 30C (by EEC method)
20 PPB
           
Basmati Rice
Spices (turmeric)
moisture
admixture
colour
available
well clean
13.5%max
0.5%max
yellow & orange
Whole,powder
           
Basmati Rice
Sugar
Colour
Polarization
Moisture
Ash Content

ICUMSA 100 max
99.7 C min
0.1% max
0.1% max
           
Basmati Rice
Sunflower Oil
Acid Value (mg KOH/g)
Peroxide Value (mEq/Kg)
Iodine Value (gI2/100g)
Specific Gravity (g/cm3)

0.5 
95 110 
3.0 
0.912 0
           
Basmati Rice
Wheat
Protein Content
Moisture Content
Gluten (on wet basis)
Foreign Matter
Other food grains
Shriveled, shrunken & broken kernels
Weeviled / bored grains
Damaged Grains

10.5% min
12% max
23% min
1% max
2% max
4% max
2% max
2% max
   
Basmati Rice
Wheat Flour
Moisture 
Protein 
Gluten
Total Ash max
Alcoholic Acidity max
Water Absorption min


12% + 0.5%
8.5 to 10% Min
8.5 to 10% Min
0.50 Max
0.10%
55%
           

 

 


 

 

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