General :- Ø Free flowing agglomerated powder with pleasant taste.
Physical-Chemical Characteristics
| PARAMTER | UNIT | VALUE |
|---|---|---|
| Moisture | Percentage by Mass | 3.2 to 3.8 |
| Fat | Percentage by Mass | 1.0 MAX |
| Titrable Acidity (as Lactic acid) | Percentage by Mass | 1.3 TO 1.4 |
| Total Ash | Percentage by Mass | 7.8 TO 8.0 |
| Insolubility Index | MI | 1.0 TO 1.3 |
| Scorched Particals | DISC B | |
| Protein | Percentage by Mass | 35 TO 36 |
| Test for neutralizer | NEGATIVE | |
| Bulk Density | g/cc | 0.45 to 0.49 |
Microbiological Characteristics
| PARAMTER | UNIT | VALUE |
|---|---|---|
| Standard Plate Count | cfc/g | 10,000 max |
| Coliforms Cfu/g Absent | cfc/g | absent |
| E.coli Cfu/g Absent | cfc/g | absent |
| Salmonella spp Cfu/25g Absent | cfc/ 25g | absent |
| Shigella spp Cfu/25g Absent | cfc/ 25g | absent |
| S.Aureus Cfu/g Absent | cfc/ g | absent |
| Anaerobic sporeformers Cfu/g Absent | cfc/ g | absent |
| Listeria sp Cfu/25g Absent | cfc/ 25g | absent |
| Clostridium perfringens Cfu/25g Absent | cfc/ 25g | absent |
PACKAGING :
25 Kg , HDPE bags with inner polyethylene bags liner.
STORAGE & HANDLING :
Product can be stored for 12 months from date of manufacture. It should be stored and shipped in a cool, dry environment, below 250 DC. It should not be exposed to direct sunlight & shouldnot be in contact with walls or floor, so as to enhance shelf life
General :
Free flowing agglomerated powder with pleasant taste, creamy white.
Physical-Chemical Characteristics
| PARAMTER | UNIT | STANDARD VALUE | SAMPLE 1 ( 20.7.12) VALUE |
|---|---|---|---|
| Moisture | Percentage by Mass | 4.0 MAX | 3.26 |
| Fat | Percentage by Mass | 1.25 MAX | 0.74 |
| Titrable Acidity (as Lactic acid) | Percentage by Mass | 0.15 MAX | 0.11 |
| Total Ash | Percentage by Mass | 8.20 MAX | 7.92 |
| Insolubility Index | MI | 1.25 MAX | 0.1 |
| Scorched Particals | DISC B | DISC A | |
| Protein | Percentage by Mass | 34 MIN | 35.48 |
| WPNI | mg/g | 1.51 TO 5.99 | 4.12 |
| Bulk Density | g/cc | 0.52 |
Microbiological Characteristics
| PARAMTER | UNIT | STANDARD VALUE | SAMPLE 1 ( 20.7.12) VALUE |
|---|---|---|---|
| Standard Plate Count | cfc/g | 10,000 max | 4500 |
| Coliforms Cfu/g Absent | cfc/g | absent | ABSENT |
| E.coli Cfu/g Absent | cfc/g | absent | ABSENT |
| Salmonella spp Cfu/25g Absent | cfc/ 25g | absent | ABSENT |
| Shigella spp Cfu/25g Absent | cfc/ 25g | absent | ABSENT |
| S.Aureus Cfu/g Absent | cfc/ g | absent | ABSENT |
| Anaerobic sporeformers Cfu/g Absent | cfc/ g | absent | ABSENT |
| Listeria sp Cfu/25g Absent | cfc/ 25g | absent | ABSENT |
| Clostridium perfringens Cfu/25g Absent | cfc/ 25g | absent | ABSENT |
STORAGE & HANDLING :
Product can be stored for 12 months from date of manufacture. It should be stored and shipped in a cool, dry environment, below 250 DC. It should not be exposed to direct sunlight & shouldnot be in contact with walls or floor, so as to enhance shelf life.
We are one of the leading manufacturer of Indian non- basmati rice. At our shop stop non- basmati rice available in different varieties like thanjavur parboiled rice, long parboiled rice, motta parboiled rice, koruthalla white rice, and long grain white rice.in different packing sizes We have in house sortexed facility and ensure excellent quality. Packing as per customers choice. Non Basmati rice used for different dishes like kheer, biryani etc. rich in minerals and vitamins. You never get a second chance to make a first impression, so cook our non basmati rice brand of the highest-quality.
We have different type of rice:
- Thanjavur Parboiled Rice (Sortex)
- Long Parboiled Rice (Sortex)
- Motta Parboiled Rice
- Koruthalla White Rice (Sortex)
- Long Grain White Rice
We manufacture different kinds and types of deoiled cake used for various purpose. Our categories include Rice Deoiled Cake, Soya Deoiled Cake. These cake are used for different purposes like for animal feed etc. we also have a free flowing coarse granular material which is produced from cleaned soybean seeds. Shop now to have a great deal.
PHYSICAL PROPERTIES
| Sr. No. | CHARACTERISTICS EXAMINED | RESULTS |
|---|---|---|
| 1 | Colour | Reddish Dark Brown |
| 2 | Moisture% | <=5% |
| 3 | Fat% | 16-17% |
| 4 | pH Value | 6.0-6.8 |
| 5 | Fineness (through 200 mesh) | >=98 |
| 6 | Total Plate count (per gram) | >=950 |
| 7 | Coil-forms (per 100 gram) | >=90 |
| 8 | Yeast Count (per gram) | 50 |
| 9 | Mould Count (per gram) | <=80 Cfu |
| 10 | Pathogenic Bacteria | Negative |
| 11 | E Coil / g | Absent |
| 12 | Salmonella in 25g | Absent |
NORMAL VISCOSITY
| Sr. No. | CHARACTERISTICS | SPECIFICATIONS | RESULTS |
|---|---|---|---|
| 1 | Description | Fine White Powder, odorless | Passes |
| 2 | Identification | To compare favorably with the photomicrograph of Maize Starch | Passes |
| 3 | Moisture Content, Percent by mass, Max | 12.00% Max | 0.102 |
| 4 | Portein (N x 6.25, on dry basis percent by mass, Max | 0.60% Max | 0.0038 |
| 5 | Cold water soluble, (on dry basis) | 0.40% max | 0.0028 |
| 6 | pH of 10% aqueous solution | 4.50 Min. | 0.054 |
| 7 | Free Acidity , Max (ml of 0.1 N NaOH/100 gm) | 40.00 ml Max. | 13.86 ml |
| 8 | Starch content ( % on DB) | 98% min | Passes |
| 9 | Viscosity on Red wood Viscometer No.1 Seconds (2% solution at 75 DC), Min | 32.00Sec. Min. | 33.61 Sec. |
| 10 | Total Ash, (on dry basis) percent by mass, Max | 0.0025 | 0.00126 |
| 11 | Sieve Retention 100# | 1.0% Max. | 0.004312 |
| 12 | Petroleum-hydro-carbon Extractable matter, (on dry basis) percent by mass, Max | 0.0025 | 0.00138 |
| 13 | SO 2 PPM, Max | 80 ppm Max. | 50.00ppm |
| 14 | Bulk Density, Min | 0.50gm/ml Min. | 0.517 gm/ml |
| PARAMETERS | SPECIFICATIONS |
|---|---|
| D.S. | 84 - 85% |
| Sulphated Ash (Max) | 0.003 |
| pH of 50% solution at 25°C | 4.5 to 5.5 |
| Reducing Sugar percent by weight (DE) | 40 to 45 |
| SO 2 (Max) | 450 ppm |
| Arsenic (Max) | 1.00 ppm |
| Copper (Max) | 1.00 ppm |
| Particulars | Value |
|---|---|
| Reducing Sugar | 47.0% + 2% |
| Total Sugar | 74%+ 2% |
| Inversion | 63.0%+ 4% |
| pH | 4.0 TO 6.0 |
| Free Sucrose | 25.0% + 4% |
| Colour | GOLDEN BROWN |
| Specific Gravity | 1.36+ 0.05 |
| SOYA LECITHIN | |
|---|---|
| ACETONE INSOLUBLE | 60% Min. |
| ACID VALUE | 30% Max |
| MOISTURE | 1% Max. |
| HEXANE INSOLUBLE | 0.3% Max. |
| TOTAL PLATE COUNT/G | 10, 000 Max. |
| COLIFORMS + E.COLI | NEGATIVE |
| SALMONELLA | NEGATIVE |
Product Specification
Physical
Colour Creamish
Flavour Fresh
Chemical
Moisture 3.0 % max
pH 6.2-7.0 10% Soln. at 20º C
Protein 12.0 % min
Fat 1.5 % max
Ash 7.0 % max
Scorched particles Disc B max
B.D. 0.5 -0.7 gm/ml
Heat Stability No flocculation (at 80º C for 10 mins)
Microbiological
Total plate count 30,000 max per gm
Coliforms Absent per gm
E. Coli Absent per gm
Packaging
Packed in HDPE bags with inner liner.
Storage & handling
Product can be stored for 12 months from date of manufacture. It should be stored and shipped in a cool, dry environment, below 25 ºC. It should not be exposed to direct sunlight and should not be in contact with walls or floor, so as to enhance shelf life.
Transportation
Container loads are transported with inner plastic liner for protection, without pallets. The usual capacity of a 20’ container is 12.5 MT and 40’ container is 25 MT.
Recommended Usage
SWP is a highly nutritional product with excellent solubility and is ideal for a wide range of ingredient applications. Typical applications are in weaning food, bakery, confectionery, meat products, yoghurts, dietetic foods, dressings, desserts, chocolate bar fillings etc.
