1121 WHITE (CREAM) SELLA BASMATI RICE

BASMATI RICE, RICE PRODUCT

1121 White Sella Basmati Rice is procured from trusted cultivators who make sure that the Rice is grown under favorable condition. The proper grading and sorting of 1121 White Sella Basmati Rice is done to make sure it reaches the market in the best condition. Our 1121 White Sella Basmati Rice is used for the preparation of various savory and sweet dishes across the country.

Specialties :
Fluffy when cooked
Easy to digest
Without musty, moldy smell

Sizes Available : 8.35 MM
Special Features : Sortex clean

Defatted Soya Grits Untoasted

soya grits, SOYA PRODUCT, SOYA TVP (Textured Vegetable Protein)

Product Applications

Can be used as a source of high protein ingredient in all classes of poultry, aqua, swine and equine feed formulations.

Uses:
Soybean grits are used for making soymilk, tofu, soybean flour, soybean powder, Isolated Soybean Protein, and other soybean foods and ingredients.

Specification:
Protein 52% Min.
Fat Content 1.25 % Min
Crude Fiber 3.50% Max.
Moisture 10 % Max.
Total Ash 6.5 % Max.
Acid Insoluble Ash 0.30% Max
Urease Activity 2 % Max.
Physical Form Grits
Colour White to Cream
Smell & Taste Typically Soya
Density 0.55 gm/cc
Sieve Analysis 95% < 16 Mesh Total Plate Count 50000 Cells/gm Coliform < 10/gm. E-Coli Nil Salmonell Nil/25 gm Yeast & Mould < 100 Cells/gm Packing: In 20Kg / 50Kg Weight in 20ft: 16.00MT-18.00MT Bags: PP Bags

Full Fat Soya Grits

soya grits, SOYA PRODUCT, SOYA TVP (Textured Vegetable Protein)

Full fat soya grits is made from clean, sound, healthy Soybeans by the process of cracking,
dehulling, and grinding. The coarser free particles are separated
by air classification to get a free flowing pale yellow powder of high quality.

Application:
Soybean grits are used for making soymilk, tofu, soybean flour, soybean powder, Isolated Soybean Protein, and other soybean foods and ingredients.

Specification:
Protein 40% Min.
Fat Content 20 % Min
Crude Fiber 3.75% Max.
Moisture 07-09 % Max.
Total Ash 7.00 % Max.
Acid Insoluble Ash 0.30% Max
Urease Activity 2 % Max.
Physical Form Powder
Colour Light Yellow
Smell & Taste Typically Soya
Density 0.50 gm/cc
Sieve Analysis 95%Pass Through 14-36 Mesh
Total Plate Count 10000 Cells/gm
Coliform < 10/gm. E-Coli Nil Salmonell Nil/25 gm Yeast & Mould < 100 Cells/gm Packing: In 25Kg/50Kg Weight in 20ft: 19.00Mt Bags: PP Bags

1121 Golden Sella Basmati Rice

BASMATI RICE, RICE PRODUCT

1121 Golden Sella Basmati Rice is obtained from trusted farmers and cultivators from across the country. The 1121 Golden Sella Basmati Rice is properly processed to be free from gravel, dirt and any kind of foreign matter. Our 1121 Golden Sella Basmati Rice is easy to cook & digest and is rich in taste.

Specialties:
Properly cleaned
Easy to cook and digest
Without stale, moldy smell

Sizes Available : 8.35 MM
Special Features: Sortex clean

Soya Chunks

SOYA PRODUCT, SOYA TVP (Textured Vegetable Protein)

Specification:

Protein: 52% Min.
Fat Content: 1.50% Max.
Crude Fiber: 3.50% Max.
Moisture: 7% Max.
Total Ash: 7% Max.
Acid Insoluble Ash: 0.40% Max.
Colour: Yellow to Brownish yellow
Smell & Taste: Typically Soya
Density: 0.65 gm/cc
Coliform: < 10/gm. Salmonella: Nil/25 gm Bulk Density: 0.17 gm to 0.18 gm/cc Water Absorption: 1 to 3 part Particle Size: 5 to 20 mm

Soya Flakes

SOYA PRODUCT

Characteristics:- Soya Flakes is Golden Yellow coloured flakes obtained from Indian NON GMO clean, healthy golden yellow soyabean seeds by the process of dehulling, flaking, extracting, desolventizing and toasting.

Soya Flakes is a high protein, low in fat product, maintains the balance of Essential amino acid in the body which is required for the development of muscle, connective tissue & enzymes and are the simplest form of soya protein. The protein content of the flakes is approximately 50% much higher than the other grains. The soya flour contains high quality protein which is an excellent source of iron, calcium B-vitamins. The only nutritive functional protein which is fully fat proof. Nutritional soya flour is an excellent compliment to lysine limited cereal protein with other essential minerals, vitamins and this is indicated by its use in fortification of cereals to form composite flours, as a replacement for non fat milk, solids in bakery products all purpose food blends. .By heating soybeans with varying degrees of heat the antineutrients are inactivated achieving full release of nutrients. There is no evidence that soy protein or soya products possess any allergic property as present in other proteins.

Application :- Used in manufacturing of Soya Sauce, Soya Nuggets, Soya Granules, Processed Food Stuffs, Baked Goods & Imparts functional characteristics like emulsification, thickening, dispersibility & water binding. Readily Wettable.

Product Usage Advantage
Soya Sauce 100%  
Baked Goods, biscuits, Bakery ingredients, products, Special diet 10-15% Improves Protein Content of Processed food, Prepared mixes, Hypo allergic milk, Candy Alimentary pastes
Antibiotics As a Nutrient 5-25% As a base material for fermentation for making for bacteria culture

Packing & Storage :- 50 Kg PP Bag/ 500 Kg Bags.
Storage & Shelf Life:- 1 Year if stored in clean, dry, infestation free area in unopened bag.
Particle Size:- 5-15 Mesh

Soya Full Fat Floor (Untoasted)

SOYA PRODUCT

Soya Full Fat Flour – is made from clean, sound, healthy soybeans by the process of cracking, dehulling, and grinding. The coarser free particles are separated by air classification to get a free flowing pale yellow powder of high quality.

The special production process retains the activity of natural enzyme lipoxygenase, which bleaches the wheat flour pigments to improve whiteness of bread. Addition into flour mixes, baking improves, helps in lightening the colour of finished products.

 

PRODUCT DOSAGE ADVANTAGES
Bread / Toast 0.5%-0.7%
  • Improves mixing tolerance and fermentation tolerance dough becomes more pliable, elastic and suppler
  • Bigger loaf volume, whiter crumb, softer, finer and regular texture. Extends shelf life, oxidative stability.
  • Higher yield, easy mould release, wheat can ground down further without resulting into brownish crumb.
Ready Flour
mixes, baking improvers, food mixes 		0.5% – 1.0% Improves mixing tolerance, oxidative stability, act as emulsifier, gives softness, lightness to the products, increases volume and yield
Nutrition food / Baby food 5% – 25% Increases protein value, improves mixing tolerance, oxidative stability.