Tu Thanh
Contact Person
Parboiled rice (also called converted rice) is rice that has been partially boiled in the husk. The three basic steps of parboiling are soaking, steaming and drying. These steps also make rice easier to process by hand, boost its nutritional profile and change its texture. About 50% of the world’s paddy production is parboiled. The treatment is practiced in many parts of the world such as India, Bangladesh, Pakistan, Myanmar, Malaysia, Nepal, Sri Lanka, Guinea, South Africa, Italy, Spain, Nigeria, Thailand, Switzerland, USA and France.
Rice is easier to polish by hand (removal of the bran layer) after parboiling but mechanical processing is harder since the bran becomes somewhat oily and tends to clog machinery. Most parboiled rice is milled in the same way as white rice.
Specification
Paraboiled
Broken (3/4 basis)
5 % max.
Whole grain
>=80% max.
Average length of grains
6.2 mm
Moisture
14% max.
Immature kernels
0.25% max.
Foreign matters
0.25% max.
Damaged kernels
2.0% max.
Yellow kernels
2.0% max.
Black tips
0.1% max.
Red/ Red streaked kernels
1.0% max.
Paddy per kilogram
10 grains
Milling degree
extra well milled & 100% dbl sortexed
Packing:: In new PP 50 kg. bags net. Inspection: Inspection of cargo shall be carried out by SGS -Vietnam at port of loading as final at seller's account. Ships in 20 foot containers.
Please contact us to more information
Commercial name : HANG XANH INTERNATIONAL CO.,LTD
Office address : 173 Dien Bien Phu street, ward 15, Binh Thanh district, Ho Chi Minh city.
Telephone : (+84) 8 3511 8644
Fax : (+84) 8 35117829
website: hxcorp.com.vn
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