India Gate Brown Rice Dealers in Bardhaman

• Cultivation Type: Organic
• Shelf Life: 18 Months
• Variety: Long Grain
• Texture: Soft
• Feature: Gluten Free, High In Protein
• Packaging Size: 10kg
• Broken Ratio: 0.3 %
• Purity: 99 %

We make every effort to deliver the best in class products and for that, we follow standardized packaging norms. This is done by using qualitative packaging material followed by stringent checking by the professionals. Our quality analysis system is headed by experienced quality auditors who check each and every product at different levels. Our Basmati Rice has long grain size with a high carbohydrate content and a long shelf life. 

Our company is a reputed Manufacturer, Supplier and Exporter of Basmati Rice. The Basmati Rice Super Fine we make available is highly acclaimed for its extra long size, rich taste and excellent quality. We ensure that the Rice reaches the buyers in moisture proof packaging options. We have all the in-house facilities to deliver bulk orders of the Rice within the promised timeframe. One can obtain it at reasonable rates.

• Packaging Type: Jute Bags,Pp Bags
• Cultivation Type: Common
• Shelf Life: 2 years
• Type: 1121 Sella Basmati Rice
• Color: White
• Variety: Long Grain
• Packaging Size: 10kg,25kg

Basmati 1121 rice sella Colour - white Length - 8.2 to 8.5mm Corp - old Broken ratio - less then 1% Sortex clean - 100% Moisture - 12 to 13% max

• Country of Origin: India
• Type: Basmati
• Style: Dried
• Certification: FSSAI Certified
• Application: Cooking
• Cultivation Type: Organic
• Shelf Life: 1 Year
• Color: White
• Variety: Long Grain
• Texture: Hard

• Type: Basmati Rice
• Application: Cooking, Food, Human Consumption
• Style: Dried, Frozen
• Cultivation Type: Common
• Shelf Life: 1 Year
• Color: Brown, Creamy, Golden, Light Golden Yellow, Light White
• Variety: Long Grain, Medium Grain, Short Grain
• Feature: Gluten Free, Low In Fat
• Texture: Hard, Soft

Mainak is Parboiled Rice, The Brand developed and produced by Mainak Agro Food Product. Parboiled 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 (other than its vitamin-B content, which is denatured) 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, 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.[citation needed] Parboiling drives nutrients, especially thiamine, from the bran to endosperm, hence parboiled white rice is 80% nutritionally similar to brown rice. Because of this parboiling was adopted by North American rice growers in the early 20th century.[citation needed] The starches in parboiled rice become gelatinized, then retrograded after cooling. Through gelatinization, alpha-amylose molecules leach out of the starch granule network and diffuse into the surrounding aqueous medium outside the granules which, when fully hydrated are at maximum viscosity. The parboiled rice kernels should be translucent when wholly gelatinized. Cooling brings retrogradation whereby amylase molecules re-associate with each other and form a tightly packed structure. This increases the formation of type 3-resistant starch which can act as a prebiotic and benefit gut health in humans. However, this also makes the kernels harder and glassier. Small amounts of milk are often added to parboiled rice as a means to stop over-hardening.[citation needed] Parboiled rice takes less time to cook and is firmer and less sticky. In North America parboiled rice is either partially or fully precooked before sale. Minerals such as zinc or iron are added, increasing their potential bioavailability in the diet.

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