504 Long Grain White Rice 5%/15%/25%/50% Broken

Long Grain White Rice (504 rice) grains are oval-shaped, with characteristics of expanding, being fluffy, and dry. They do not stick together, making them suitable for use as raw material in production, especially favored by customers who prefer dry rice dishes.

Description

Product Information

Broken: 5%/15%/25%/50% maximum
Moisture: 14% – 14.5% maximum
Foreign matters: 0.1% – 0.2% maximum
Chalky kernel: 7% – 12% maximum
Damaged kernel: 0.75% – 1.75% maximum
Yellow kernel: 0.5% – 1.75% maximum
Red & red streak kernel: 0.5% – 2% maximum
Paddy grain: 15 – 20 grains/kg maximum
Average length of grain: 6.2mm

Packing

5-50kg PP bag/1-5kg PA bag/5-50kg BOPP bag

Delivery

8-14 days

Loading

Packing 500gr/1kg/2kg/5kg: 25 tons per 1x20ft
Packing 10-50kgs: 26.5-27.5 tons/20ft
Packing in Jumpo: 20 tons/20ft

Fumigation

7 days

Payment

T/T or L/C

PACKAGING

PRESERVATION

HOW TO COOK RICE

CERTIFICATE

504 Broken White Rice
100% Broken

504 Broken Rice is a type of rice that is sifted from the fragments of whole-grain 504 rice during the drying process, as well as the milling of the bran. Despite its small, uneven size, the rice's flavor, deliciousness, and nutritional content remain unchanged, similar to whole-grain rice.

Jasmine Broken Rice
100% Broken

With its natural fragrance and distinctive flavor, Jasmine white broken rice contains various bioactive compounds, providing high nutritional value and numerous health benefits.

Long Grain Parboiled Rice
5% Broken

Long Grain Parboiled Rice, also known as "germinated brown rice" or "sprouted rice," has more nutrients than regular basmati rice. Parboiled rice, also called converted rice, is partially precooked in its inedible husk before being processed for eating. In some Asian and African countries, people have been parboiling rice since ancient times. Parboiled rice is higher in B vitamins than unenriched, regular white rice. This is due to the parboiling process, during which some nutrients transfer from the bran into the starchy endosperm. Still, brown rice is the most nutritious.